From Bach to Bartok, creativity has survived all of the plagues of illness and we will survive this one, too. Immerse yourself in creativity, be it inspiration from music, painting, poetry, prose or creative cooking. When our minds are not consumed with negativity, we can choose to break free. Try a new dish. My suggestion is to make my Acorn Squash Lobster Etouffee. First, prepare the acorn squash by slicing it 1 and 1/2 “thick; then removing the seeds. You will be left with lovely golden rings with the deep green outer edge. Brush the squash rings with melted butter. Bake the rings on a parchment paper lined baking sheet for about 30 minutes, until tender. Meanwhile prepare the lobster. Crack it and cut the lobster tail medallions to reserve. Prepare the etouffee sauce. In a large pot, sauté with a half stick of butter: half of a chopped onion, a half cup of chopped celery, and a half cup of chopped bell pepper. Cook until tender. Add a teaspoon of chili powder, a dash of salt, and of pepper. Briefly add the lobster medallions to absorb the flavorings. Then remove the lobster. Add 1 and half cans of 15 oz. tomato sauce and ¾ can of spicy diced tomatoes (about 9 oz.). Then, add a half cup of boiling water to simmer for 1 and half hours, uncovered. Add a teaspoon of sugar. Stir frequently. When the sauce is reduced, add the lobster medallions to the sauce. “Plate” the squash rings into large bowls, one to each individual’s bowl. Ladle the lobster etouffee onto the acorn squash rings to hold the etouffee. It really does create an outstanding holiday moment! © Kelly McBride Loft