Pancake Talk Tuesday Index No. 10: Acceptance

 

"Resisting what we can’t control removes us from reality, rendering our emotions, circumstances and loved ones inaccessible. The result is a terrible emptiness, which we usually blame on our failure to get what we want. Actually, it comes from refusing to accept what we have."- Martha Beck

Acceptance. A concept I only recently have come to grasp and live by. It is embracing all of the realities of your life just as they are in the moment so the moments of happiness you want don’t pass you by. It is acquiescing to the truth that not all people or things can be what we want them to be and respecting them being as they are. It is knowing that the short term pains of accepting truth is better than the long term pain of believing an illusion. 

According to Psychology Today -Accepting ourselves unconditionally (despite our deficiencies) would have been almost automatic had our parents conveyed a predominantly positive message about us--and, additionally, we grew up in a generally supportive environment. But if that really wasn't the case, we need on our own to learn how to "certify" ourselves, to validate our essential ok-ness. And I'm hardly suggesting that independently confirming ourselves has anything to do with becoming complacent--only that we get over our habit of constantly judging ourselves. If deep within us we're ever to experience, as our normal state of being, personal fulfillment and peace of mind, we must first rise to the challenge of complete, unqualified self-acceptance.

As Robert Holden puts it in his book Happiness Now!  "Happiness and self-acceptance go hand in hand. In fact, your level of self-acceptance determines your level of happiness. The more self-acceptance you have, the more happiness you'll allow yourself to accept, receive and enjoy. In other words, you enjoy as much happiness as you believe you're worthy of[emphasis added]."

So be confident. Too many days are wasted comparing ourselves to others and wishing to be something we aren't. Everybody has their own strengths and weaknesses, and it is only when you accept everything you are - and aren't - that you will truly succeed.

Do you accept yourself as you are? It's a simple question that many people find difficult to answer. At the deepest level, self-acceptance is either complete or not at all, but for most, yes/no feels too limited because you worry about all the things you would like to change about yourself. 

Take a moment right now to assess where you are on the self-acceptance scale. Over the next 10 days, focus on just one main principle and exercise on the pages that follow. At the end, take the test again to see how much you've grown. Start the plan here

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

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Recipe:

Pomegranate Mimosa:

1 Lemon
Pomegranate Kernels
Pama Liqueur
POM Wonderful Juice
Champagne or sparkling wine of choice

Pomegranate Syrup or Molasses

YIELD: 1.5 servings | PREP TIME: 5 min | COOK TIME: 80 min

Ingredients:

4 cups pomegranate juice
½ cup sugar
1 tablespoon freshly squeezed lemon juice

Directions:

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.