Journey With Rebecca

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ABOUT AUTHOR
Rebecca
It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.
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Easy Raspberry Filling!

February 12, 2023

Let’s talk mental health. I have been struggling a lot lately. I am not sure if I am struggling more than usual, or if I am just more aware of it now than I have been previously. I know that I am not alone in my struggle. So many of us are living with depression and anxiety and are dealing with unhealed traumas in our lives. I have felt compelled to share my own story, in the hopes it will help someone else on their journey.

For starters, I have dealt with anxiety and depression most of my life. When I was younger, I did not know what anxiety was. It is so interesting to look back now and see how I was crippled by it at times in my life when I was younger. I don’t remember a lot of my childhood (likely due to coping mechanisms related to trauma), but I would say I can remember back to as early as age 6 or 7 that I felt anxiety creep into my life.

The depression began around age 15 and has had a steady grip since then. I am now 42, and still deal with depression. I am self-aware of my depression now and take medications to help cope with the symptoms. I have been medicated on and off (mostly on) since my teens. In my early twenties, I was out of work on disability due to my depression. I simply felt as though I couldn’t do life anymore. It was, and still is, a struggle to get out of bed some days.

In addition, I have a lot of unhealed trauma in my life. This has really stunted my growth spiritually, and just as a human in general, because I have not dealt with it. Sure, I’ve been to therapy, but I have never really taken a deep dive into traumatic events in my life an healed from them. Shadow work was not a term I was familiar with until I entered my first spiritual awakening. If you are unfamiliar with the term, shadow work is basically uncovering and healing parts of you that are stored in your unconscious mind. Since my first awakening in 2020, I have still not done that work. I know that it is necessary, but I avoid it like the plague!

I have become very self-aware of my depression in recent years. I can see a depressive bout coming, but there is little I feel I can do to stop it. I am able to recognize the depression, and acknowledge that it is present, but then I am stuck in this period of feeling low that I struggle to pull myself out of.

If I am being totally honest, sometimes it feels really good to wallow in my depression and stay in a dark place. Not that I like to feel, or be depressed, but it is comfortable there. When I am in a dark place, it is easier to shut out the outside world and not worry about anything else.

As a mom and a wife, I am not able to stay in that dark place. I have a responsibility to my children and my husband, and I owe it to them (and myself!) to pull myself from that dark place that feels so comfortable to hide in. While it seems easier to wallow in my sadness, stay in bed, and not go to work, I don’t have that option. I have to show up. For myself, my kids and my husband. I have to participate in life, no matter how difficult it can seem some days.

I am blessed to have a husband who loves and supports me unconditionally. For the first time in my life, I have someone who accepts me fully for who I am. That includes the unhealed parts of me. In previous relationships (familial and romantic), I have always had to brace for impact after sharing my feelings. I have had to brace myself for how this other person is going to react and make me feel because of my own personal feelings that I have shared with them. Because of this, I have a hard time communicating my feelings with my husband. He has never once made me feel that I needed to brace for impact, but the unhealed parts of me inhibit my being able to openly share my feelings without having some trauma responses mixed in. I am thankful that I am aware of and can recognize this. Now I need to put in the work and actually heal myself! No one can do it for me and if I want to move past these feelings, I know I need to deal with them.

I am hopeful that by sharing, I can open the door to healing and feeling more comfortable sharing my feelings with my husband. I fully recognize that for myself, it is a choice to either stay in the struggle or to get out of it. I recognize that I am not my feelings and that I have a choice as to how I react to them.

There is real importance in being able to identify all of this and decide how you will react in a given situation. Give yourself some grace as you identify, deal with, and heal from these emotions. It is not easy, but gets easier with time and repetition. You alone have the power to change your mind and change your feelings. You are the author of your own story. If you don’t like the way it reads, write a new chapter!

I hope you embrace this message and make the most of your experience here on this earth! We are here for such a small amount of time. Might as well make the most of it!

Rebecca

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The Gift of Raspberries!

Not only did my mom gift me with 49 raspberries bushes that she thinned out, she also shared with me raspberries from her very abundant crop this season! I planted the bushes she gave me in my garden and much to my surprise, they did yield some berries this year! I did not, however, have near the harvest that my mom did. When I suddenly found myself with a large amount of berries on hand, I knew I needed to do something with them so they wouldn’t go to waste. I had recently made a raspberry filling for the cupcakes I made for my son’s birthday. It was so delicious that I decided I would make another batch with the berries I was gifted by my mom.

Raspberries from my garden
Early buds blooming

Versatile Uses

What You'll Need

When I first made this recipe, I did so with the intention of filling cupcakes for my son’s birthday. I quickly realized that this could also be used as a syrup for pancakes and french toast. It would even make a great filling for crepes. I warmed some up and used it as a topping on vanilla ice cream and it was so delicious! The potential is really only limited by your own imagination!

This recipe is very similar to my strawberry jam recipe and just as easy to make!

This recipe only requires a few simple ingredients to make. 

Ingredients:

* Raspberries – You can use fresh or frozen. 

* White Granulated Sugar – The sugar in this recipe helps sweeten the filling.

* Water – The water in the recipe helps bring everything together.

* Lemon – Add the juice and zest of 1 lemon to cut the sweetness of the added sugar.

* Cornstarch – Adding cornstarch to water will help thicken the sauce.

Equipment:

* Strainer – You will want to rinse your raspberries in a strainer prior to adding them to the stove. (You will need a mesh strainer to strain the seeds and pulp).

* Medium Sauce Pan – You will want a big enough pan to accommodate the ingredients and enough room for bubbling while cooking.

* Heat Proof Spatula – You will be stirring the berries consistently, so you will want a heat proof spatula while making this recipe.

* Measuring Cup – Needed to measure out the sugar and water.

* Lemon Zester – You will need this to obtain the zest of the lemon.

* Bowls – You will want bowls for mixing the cornstarch and to add the filling to once strained.

How to Make This Recipe

Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.

Once rinsed, add into your sauce pan on the stove.

Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.

Mix together to incorporate all ingredients.

Turn the stove on medium high heat and let berries come to a boil.

Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.

While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.

Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.

Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).

Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.

Remove from heat and let cool for at least half an hour.

Store in fridge for up to 2 weeks.

 

ABOUT AUTHOR
Rebecca

Hello, I am Rebecca! I am so glad you are here on this journey with me! Here, I am sharing my passions including gardening, cooking, baking, crafting, natural living and so much more! In addition to the content  I share on my YouTube page, I also write a blog.

It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.

Among the many things I am passionate about, gardening is one of them. In addition to gardening, I also enjoy different areas of art, crafting, photography and home project DIY.

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Easy Raspberry Filling!

This raspberry filling can be used in cake, cupcakes, or even as a syrup on pancakes!

Ingredients
  

  • 2 pints raspberries
  • ¾ cup granulated sugar
  • ¼ cup water (plus 3 tbls)
  • 3 tablespoons cornstarch
  • juice of 1 lemon
  • zest of 1 lemon

Instructions
 

  • Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.
  • Once rinsed, add into your sauce pan on the stove.
  • Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.
  • Mix together to incorporate all ingredients.
  • Turn the stove on medium high heat and let berries come to a boil.
  • Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.
  • While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.
  • Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.
  • Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).
  • Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.
  • Remove from heat and let cool for at least half an hour.
  • Store in fridge for up to 2 weeks.

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