Passion vs Calling ￨ Sacred Vocation

In the past couple of generations, there’s been a lot of talk about finding one’s passion. Many people find themselves dissatisfied with their work because it doesn’t feel passionate enough. This begs the question, should our choice of vocation be fueled by practicality, passion, or calling? What even is a calling? And do we all have one? In today’s conversation, we’ll endeavor to define the differences between what lights a person up and what provides a deeper service. We’ll explore one’s moral obligation, if any, to share the gifts they were divinely given. What were you uniquely designed to do?What am I reading?Dinner at the Night Library by Hika Haradahttps://bookshop.org/a/111301/9780369774026Let Your Life Speak by Parker J. Palmerhttps://bookshop.org/a/111301/9781394235100https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Delete Ya by DjoWhat’s for dinner? Spicy Canned Salmon Rice BowlIngredients:For the  Rice:1 cup uncooked Jasmine rice (or Basmati rice1 ½ cups waterPinch of saltFor the Spicy Salmon:2 cans high-quality canned salmon, drained 3 tablespoons Japanese mayonnaise (like Kewpie, or regular mayonnaise)1-2 tablespoons Sriracha 1 tablespoon soy sauce 1 teaspoon rice vinegar1 teaspoon toasted sesame oil½ teaspoon grated fresh ginger1 clove garlic, mincedFor the Bowl Assembly & Toppings:1 small cucumber, thinly sliced or diced1 medium carrot, julienned or grated½ cup shelled edamame, cooked (frozen works great)2 scallions, thinly sliced1 tablespoon toasted sesame seeds½ avocado, sliced Nori seaweed snacks, crumbledInstructions: Rinse the rice thoroughly. Cook according to instructions. While the rice is cooking, prepare the salmon. Open and thoroughly drain. Flake the drained salmon with a fork. Add the Japanese mayonnaise, Sriracha, soy sauce,  rice vinegar, toasted sesame oil, grated ginger, and minced garlic.Gently mix all the ingredients together until the salmon is well-coated and everything is combined.Prep veggies for topping. Build your bowls. Enjoy! Vegan Strawberry Shortcake BitesIngredients:½ cup cashew butter⅓ cup maple syrup⅛ teaspoon salt1 ½ cups almond flour2 tablespoons coconut flour¼ cup crushed freeze dried strawberriesInstructionsIn a medium bowl combine the cashew butter, maple syrup, and salt. Stir well. Add in the almond flour and coconut flour and stir until dough is formed. Stir in the crushed strawberries until well combined. Scoop into 1 inch balls and roll between palms to make smooth. Place in a glass container. makes 16-18 balls. Support the show