WHAT IS SELF-IMAGE?

 

Self-image is created from projections of our own beliefs and the beliefs of others. Once we believe such projections, they become part of our identity, whether it is true or not.

 

Self-image is a collection of our own experiences - how we interpret what others say, how they treat us, and what we tell ourselves.

 

What goes into our self-image? The type of car we drive, the job we have, the clothes we wear, the relationships we choose, the lifestyle we lead…Our self-image is what we choose to present to the world.

 

Think about what you chose to wear today, how you fixed your hair, whether your shoes are polished or not. Everything we present to the world comes from that genuine belief we have of ourselves, whether it is an accurate one or an idealized image we believe the world expects of us.

 

A belief is anything we hold to be true, even if it is not!

 

Beliefs are the pattern of thoughts. Most of our beliefs are formed in childhood, when we learn from our surroundings of family, friends, and school. During that time, we look up to significant people such as parents, teachers, and other authority figures - we trust them, and therefore take what they say as the truth.

 

We make it our truth, but is this really our truth?

 

Over the years these beliefs get deeply rooted in us forming our attitudes and creating our life experiences. We often create these into core beliefs, things that we have a hard time changing. In order to assess our self-image, we may have to determine the truth of it.

 

What if you wanted to be a dancer, but were told all your life you would never make a good dancer? Many people would live their entire lives believing themselves to be a horrible dancer. But what would happen if they challenged themselves? Took a class to just explore the possibility that that belief in their self-image might be incorrect?

 

There are many people who became exactly what others told them they couldn’t because they challenged that long-held belief that others projected onto them.

 

When we become aware of our limiting beliefs, we have the power to change them, and in the long run, change our very lives! Is your self-image accurate? Or is it holding you back?

 

 

DECEMBER EVENTS

3 - Advent begins
7 - Chanukah lasts 8 days
7 - Pearl Harbor Day
12 - Poinsettia Day
21 - Winter Solstice (shortest day of the year)
23 - Festivus – for the rest of us!
25 - Christmas
26 - Boxing Day – date can vary
26 - Kwanzaa
27 - National Fruitcake Day
31 - New Year’s Eve

RECIPE OF THE MONTH

LASAGNA

Ingredients:

1-pound bulk Italian Sausage

Perfectly seasoned and crafted with care.

1 1/2 pounds lean ground beef

1 (8 ounce) package fresh mushrooms, coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried Italian herb seasoning (optional)

1/4 teaspoon red pepper flakes

6 cups prepared marinara sauce

Ragu Robusto Parmesan & Romano Pasta Sauce 24 oz.

2 pounds whole-milk ricotta cheese

1 (8 ounce) container fresh mozzarella cheese, diced

2/3 cup freshly shredded Parmigiano-Reggiano cheese

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pinch cayenne pepper, or to taste

1/4 cup chopped fresh parsley

1 (16 ounce) package lasagna noodles

1 (8 ounce) container fresh mozzarella cheese, diced

1/2 cup freshly shredded Parmigiano-Reggiano cheese

Directions:

Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.

   

Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.

Preheat oven to 375 degrees F (190 degrees C).

 

Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.

   

Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.

   

Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.

Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.

   

Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.