The Best Thing I Ate this Thanksgiving

As we all well know, Thanksgiving is a much needed time of contemplation, reflection, and introspection.  It is a time set aside for counting our blessings and taking stock of the overwhelming amount of things we have to give thanks for.

It is also the only holiday that is solely dedicated to food.

That being said, I would be remiss if I did not share the best thing that passed my lips this Thanksgiving; and, believe you me, it had a LOT of competition.

My husband and I were lucky enough to share both a Thanksgiving lunch and a Thanksgiving dinner with both sets of parents of a couple friend of ours.  As my girlfriend's mom put it, "I am thankful for friends who are like family and family who are like friends."

My feelings never mirrored those sentiments more than this Thanksgiving.

Each meal had several standouts.  At lunch it would have to be the meatless stuffing (both families were so awesome to offer less meaty options), a surprisingly delicious pineapple/ cheesy/ cinnamony oaty dish that I had never seen or heard of before and a particularly scrumptious dish of sweet potatoes.  Dinner was an ah-may-zing smorgasbord too.  There were these little, edible, baked squash things that looked like the decorative pumpkins you see everywhere this time of year.  The squash baked into beautiful little yellow bowls of tender goodness.  There were pan roasted brussels sprouts (which were the bomb!) and the turkey was the most moist and well seasoned my husband has ever had.

My favorite item though was ---- dessert.  This may seem like a no brainer but, I am not typically a huge sweets person.  Hmmm… that's kind of a lie.  I try not to be a sweets person so I usually steer pretty clear of desserts as a rule and, if I'm going to indulge I get something that I can split with several people or I steal a bite from someone's plate.  This Thanksgiving though, my strategy was to try a little bit of everything.  But, I digress…  For dinner at her parents house, my friend Amanda made Mini Honey- Almond Cranberry Crostatas for her dessert contribution.  As it turns out, every year she and her dad have a bit of a dessert rivalry and they pole the table to find out who has been victorious in creating the most delectable dessert that year.  It was extremely close but, Amanda came out the victor.

I don't know if this is the exact recipe she used but, it looks like the same ingredients and process.

Make these minis for an upcoming holiday gathering and bask in the compliments as people, with mouths still munchin', tell you how good your dessert is.  Seriously.  These are "tell it to the chef with your mouthful" good.  Amanda doubled the recipe and used almond filler since she couldn't find almond paste at the grocery store.  Uhhhh.  So good.  It was one of those desserts that you tell yourself, "Okay.  Just one more bite," until all the sudden, its gone, your dabbing up the crumbs with your finger, and your eyeballing the few that remain on the buffet.

My husband disagreed with me about the winning dessert (I guess that's allowed).  His choice, "hands down," was the home made pumpkin pie artfully crafted by Amanda's dad.  It wasn't too sweet.  It wasn't too pumpkiny.  It was Goldie Locks good with just the right pumpkin to spice ratio where the natural pumpkin flavor sings and the spices are there in the perfectly palatable measure.  I too tasted this pie and it was most definitely exactly what a pumpkin pie should be.

Well, there you have it.  My favorite from Thanksgiving 2010.
I hope your holiday was full of family, friends, and food and that it was a holiday to remember.


XO,
Rachel

I am Thankful For:

1. the beautiful morning frost

2. the priviledge to vote

3. family

4. morning coffee

5. my husband and best friend

6. sunshine

7. friends

8. my bichon

9. rest

10. nail polish

11. kindness

12. skyping with far away family and friends

13. jamming to music in my car

14. space heaters

15. a warm bed

16. a wonderful mentor

17. joy

18. power tools

19. laughing so hard you don't make a sound

20. switching the alarm clock to "off" on Saturday

21. the word, "Marvelous"

22. Chef Luke

23. having more than just what I need

24. people watching - when noses and cheeks are pink and hands are warmed around steaming cups of ciders and cocoas

25. friends that become like family

I am thankful for all the men and women in this Great Nation's history, who died to secure the freedom that I now enjoy.  I am thankful for all those who have lived before me to perpetuated the principles of freedom that grant the patriots of this country such astounding advantages.  The freedom to be free.  Hmmmm...

"Thank you" to the Good Lord and Creator for the blessings he has poured out over the history of this Great Nation, America.

"Thank you" to those who gave dearly and suffered much at Plymouth Rock so that many of us today could enjoy a life of abundance.  

"Thank you" President Abraham Lincoln for, in 1863 delivering the "Thanksgiving Proclamation" establishing this day of remembrance and Thanksgiving as a national holiday:

The year that is drawing toward its close has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added which are of so extraordinary a nature that they can not fail to penetrate and soften even the heart which is habitually insensible to the ever-watchful providence of Almighty God.

In the midst of a civil war of unequaled magnitude and severity, which has sometimes seemed to foreign states to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere, except in the theater of military conflict, while that theater has been greatly contracted by the advancing armies and navies of the Union. 

Needful diversions of wealth and of strength from the fields of peaceful industry to the national defense have not arrested the plow, the shuttle, or the ship; the ax has enlarged the borders of our settlements, and the mines, as well as the iron and coal as of our precious metals, have yielded even more abundantly than heretofore. Population has steadily increased notwithstanding the waste that has been made in the camp, the siege, and the battlefield, and the country, rejoicing in the consciousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom.

No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in 

anger for our sins, hath nevertheless remembered mercy. 

It has seemed to me fit and proper that they should be solemnly, reverently, and gratefully acknowledged, as with one heart and one voice, by the whole American people. I do therefore invite my fellow-citizens in every part of the United States, and also those who are in foreign lands, to set apart and observe the last Thursday of November next as a day of thanksgiving and praise to our beneficent Father who dwelleth in the heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners, or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the imposition of the Almighty hand to heal the wounds of the nation and to restore it, as soon as may be consistent with the divine purpose, to the full enjoyment of peace, harmony, tranquillity, and union. 

In testimony whereof I have hereunto set my hand and caused the seal of the United States to be affixed. 

How marvelously moving.  How magnificently American.  I am just so thankful today.  Thank you for reading this blog.  I pray that your time spent today is a gift to you and to all those with whom you may see, pass, and interact.

"May the Lord bless you and keep you; may He make His face to shine on you and be gracious to you; may He lift up His countenance (smile) on you and give you peace." - Numbers 6:22-27

Happy Thanksgiving,

Rachel

Text for Lincoln's Thanksgiving Proclamation taken from infoplease.

Scent is So Important

Scent is such an important part of my life (as evidenced by my bank account which shows several trips to the "smellin' good" store over the last couple of months totaling… ehem… X number of dollars).

Scent is such an important aspect in setting the ambience of a home.  It's also sometimes the very first impression you make when you meet someone new.  And, I think it's also one of the reasons why I've grown to love cooking so much.

When you walk in the door after a long, hard day and your house is filled with the aroma of something delicious it's like your home is saying, "I love you.  Welcome home."

I kind of think of myself as a "scent mix-master" combining different candles or scented oils to add to the feel of fall or to achieve a coziness in winter.  Food does that too as we all well know (at least in my case, I know my desire for a cup of hot chocolate or a bowl of warm soup goes up like 172% once there's twinkling lights on trees and colorful leaves on the ground).

So whether you're enjoying the smell of a roasted bird, crunchy pecan pie, or firewood drifting from your neighbors home, I encourage you to close your eyes, take a deep breath in, and savor all the smells this Thanksgiving.

XO & Sniff Sniff,
Rachel

Vegetarian Holiday Baking: Almond Bread

Here's a scrumptious dish that will satisfy any palette this Thanksgiving.

ALMOND BREAD

buttermilk (4 Tbl milk alternative + 1 Tbl vinegar)

1 tsp baking soda

1 tsp almond extract

2 c. whole wheat flour

4 tsp baking powder

1/8 tsp salt

1 c. almond butter 

2 bananas

1 c unsweetened applesauce

1 c powdered sugar

1/2 c vegetable shortening

1/2 c honey

1 c diced almonds

Preparation:  In small mixing bowl or glass, combine milk alternative and vinegar.  Let sit for at least 5 minutes (components in milk will appear to separate; it will still bake up right).  Next, combine flour, baking powder and salt in large mixing bowl.  In a separate bowl, combine almond butter vegetable shortening, honey, powdered sugar, applesauce, and bananas and beat until blended with an electric mixer. Add baking soda to buttermilk.  Add buttermilk/soda mixture and almond extract to wet ingredients.  Stir in 2/3 c. diced almonds.  Fold dry ingredients into wet mixture.    Pour dough into 9" loaf pan and sprinkle remaining 1/3 c. diced almonds on the top.  Bake at 350 degrees for an hour and 10 minutes or until toothpick comes out clean.

I'm telling you, the smell of almond extract is one of my absolute favorite things.  It's sweet aroma fills up your home and it's one of those wonderful little ingredients that just makes friends and family say, "Ummmmm…  What's in this?"  Great words to hear when they're accompanied by a smiling mouthful.

Post After My Own Heart

Okay.  I am so totally trying this.  The picture is making me hungry (click on the link below to see what I'm talking about) and, as you can tell from my previous posts about the S.P., I'm totally a fan of sweet potatoes so, any dish that celebrates them as a shining star is my kind of eatin'.

Click here to see a recipe for Sweet Potato, Red Onion, and Fontina Tart.

Happy Thanksgiving Shopping Everyone!

XO,
Rachel

Life Lessons from the Garden Center

On a recent trip to the home improvement store, I stopped a man working in the garden section to ask him a few questions about how to care for my potted rose bushes over the winter.  This is my first time with rose bushes and one, I don't want them to die because they weren't exactly cheap and two, I love them.  Their fragrant, creamsicle orange, pink, and lavender blooms bring me so much joy throughout the spring and summer so, I wanted to make sure I gave them the best chance of surviving the winter.

Standing in an isle now mostly dominated by Christmas greenery and other twinkling decorations I said, "I know I need to bring the pots inside but, I don't really have a clue what to do after that.  Do I need to put a bunch of mulch around the base of the bush?  Do I need to cut all the branches back?"

With green thumb assurance, he replied, "Anytime you cut something back, it guarantees more and better growth next season."

He went on to say, if I just brought them in and made sure they remained moist and got sunlight, they ought to survive just fine.

But, I wasn't really listening…

In my head I was thinking, "I feel like there are a few areas in my life that have been being 'cut back' and it hasn't exactly been a pleasant experience."

But, I believe the principle here holds true for me too.  When it comes to cutting back my plants, the things that get snipped are areas that are diseased, dead, or, they're growing in the wrong direction.  The beautiful thing is, in the spring, those areas are replaced with new, better, vibrant, blooming growth!  May the same be true for me!

Isn't it just wonderful that that's how it works?  I know it sounds silly but, I really felt good standing their next to the Garden Guy.  I've totally been in a season of pruning but, I'm excited to see what new growth the next season will bring.

XO,
Rachel

What I'm Reading

Check out this article, "8 Ways to Stay Full Longer."

I think it has some helpful insights into tricky areas like, what are "healthy fats" and how eating certain foods helps you eat less… I know that doesn't sound like it makes since but, it works!

The only thing I disagree with is number 2. which says to chew sugar free gum as an appetite suppressant.  I'm sure this does help but I think the negative effects of this approach may outweigh the possible positive.

There is enough evidence to suggest that fake sweeteners such as aspartame and saccharin do a lot more harm than good to our physical and even our psychological health.  Just google "dangers of fake sweeteners" and you will think twice before reaching for that "diet" soda or before handing your 8 year old another stick of that sugar free gum.

I think when it comes to sweeteners, what's produced by nature is MUCH better for our bodies (when consumed with self control and in moderation) than the concoctions created in a lab to look and taste like the real thing but that are actually no where close to natural.  Just because it says "0 calories" does not mean is has zero net effect on your body, brain, metabolism, whatever.  Calories are about how much energy something provides.  So that soda or sugar free cookie has zero calories from fake sweeteners.  That should all the more signal to you that you might be better off eating your Post-it Notes that ingesting whatever science lab creation you're about to devour.

That's a little bit of a tangent but, I think you get the idea.  Do a little research for yourself to discover whether or not that "0 calorie" claim is worth the other short term and long term effects we know to be caused by the consumption of the various, and now widely ubiquitous forms of fake sweeteners.

A Few Articles on the Effects of Fake Sweeteners:
Study:  Artificial Sweeteners Increase Weight Gain Odds
Sugar substitues and the potential danger of Splenda
Fake Sweeteners Boost Rat's Eating
Aspartame Warning

As with everything else in life, the choice is up to you.  But, the thing I more want to get at is the fact that, if you don't know there is a potential harm in consuming all the fake sweeteners that we take for granted won't harm us just because the Food & Drug Administration says so, then maybe you need a little reminder that YOU are the only person who is really responsible for looking out for your health.  No administration is completely unbiased and you better believe the FDA is no exception.  So, do a little research and then you'll be able to make the best, educated decision for yourself.  Because, unfortunately, what you don't know, can hurt you.

Food for Thought: A Daily Difference

I recently had a conversation with a friend wherein she talked about how, after graduating college, she went through what John Mayer might call a quarter life crisis.

You've gone to school.  You've got a place to live, a car to drive.  You got a job and now, it seems… well, that's it.  What else is there once you enter this stage to… spice things up?  What is there to make life interesting, to break up the daily grind or the monotony of life as you go to work day in and day out.

Wake up.  Get ready.  Spend hours at work.  Go home and get ready to do it all over again.  

I like to call it my "disenchantment phase."  The period (which by the way, I may very well still be in) when, you realize, "Life" isn't going to be or isn't presently what you thought it was going to be like.

The question that comes out of all of this really is, how does one cope on a day-to-day basis with the realization that "this is it."  I don't say that in a bleak way but rather, a revelatory one.

As I was thinking about this, the thought occurred to me that maybe this is one of the reasons why food is such a big part of our culture.  Possibly for some, probably for each and every one of us at times, it has been perverted into an unhealthy tool used to try to combat the seeming monotony of life.

Think about it.  We look forward to meals.  It's something different to do.  It's pleasurable.  It can be social, sensual, secretive, soothing… Maybe it's just me but, it just made sense to me when I thought of food as almost being a self administered anecdote to the routine of life.

Certainly our culture has proven that it can be misused as is possible with any substance that may be intended or may possess some healthful properties but can be perverted and abused to a point where it becomes unhealthy.  Maybe that's why we seem to be less and less satisfied with what used to completely satisfy before.  Like any other drug, the more and more you use, the more and more you need to achieve the original effect.

 Clearly, I enjoy the process of cooking and eating food, as a blog dedicated to the subject would intrinsically attest.  I don't know if I really have a point here.  But, I suppose if I can wrap this up into some kind of final thought, it would be that, I want to find more than just an edible way to make a daily difference in my everyday life.

There are many other ways.  Maybe they are less developed, or, not as readily apparent.  Maybe they're more expensive or would require me to step out side of my "comfort zone."  Maybe it would just require a little more diligence on my part.  For example, instead of surfing the web mindlessly for a little 10 minute "brain break," you might make a point to seek out something enjoyable going on in your city in the evening or on the weekend.

Maybe it's something as simple as subscribing to a magazine that you've always wanted to thumb through at the end of a long day.  Maybe you need to just break down and buy something frivolous like bubble bath and treat yourself to a long soak once a week.  I mean, I don't know what it is for you but, this is an area worth exploring I think.

Life can be overwhelming and the monotony can be draining, even depressing at times but, there are many things that, if we almost… force ourselves to go and do them, we will be happier, healthier, and more whole than if we just continuously settle for substitutes to make a daily difference in our lives.

That's my (hopefully) tasty little nugget for the day anyway.

XO,
Rachel

Scenes From a Party

You've seen the recipe for the Pulled Pork.

You've seen how the Veggie Chili was done.

Now here's a few pictures from an evening of fun.

The crock pot - hardest workin' thing in my kitchen. 

Clean and ready for a plate full of pork!

Spiking Station - ready for cider and soda alike.  Yipee!

A few bright, orange pumpkins placed here and there in each room,

and I have decor to last not one month but two!

(as long as they don't go and get all mushy on me)

A few appetizers and treats to satisfy lovers of both salty and sweet.

The Grand Finale - carving craftsmanship on display at the night's end.

XO,

Rachel

Veggie Chili

I'm so excited about sharing this recipe for Veggie Chili.  It was unanimously deemed a success when served at the Pumpkin Party along side the Brown Sugar Pulled Pork.  It's hearty.  It's warm.  You can throw the ingredients in a crock pot and walk away… All in all, this is a great recipe whether you're looking for an easy dish to serve to a group, or, just making a big bowl for yourself.

Shopping List:
(many of the cans are slightly over or under)  15 oz. can 

- whole kernel corn

- lima beans

- green beans

- black eyed peas 

- garbonzo beans (a.k.a. chickpeas)

- great northern beans

- kidney beans

- garden vegetable broth 

3-4 large stalks celery

3-4 large carrots

1 med. onion

6 red potatoes

7 garlic cloves
1/2 c. water

From the Pantry:

1 Tb. cumin

1/2 heaping Tbl. paprika
1 1/2 Tbl. chili powder
1/4 tsp. garlic salt
3 solid shakes cayenne
light sprinkling, red pepper flakes

2 Tbl. vegetable oil

1/4 c. whole wheat flour
1/4 tsp. salt
1/4 tsp. pepper

Tools:

crock pot

cutting board

knife
large saucepan

spoon

Preparation:  Drain, rinse, and place in crock pot:  corn, lima beans, green beans, black eyed peas, garbonzo beans, northern beans, and kidney beans.  Slice up celery, carrots, and onion.  Chop potatoes into bite size pieces.  Finely dice garlic cloves.  Combine with other ingredients in crock pot.  
Stir in cumin, paprika, chili powder, garlic salt, cayenne, and red pepper flakes.  

Gravy - in a large sauce pan over medium heat, combine vegetable oil and whole wheat flour.  Cook until flour is slightly browned.  Slowly pour in garden vegetable broth and allow mixture to come to slow boil.  Stirring constantly, smooth out lumps in gravy and toss in salt and pepper.  Allow to boil about 5-7 minutes or until gravy reaches creamy consistency.  Pour gravy into crock pot, add water, and stir all ingredients together.  Turn crock pot to "High" and cook for 6-8 hours.


The next time you're at the grocery store, grab the ingredients, cook em' up, and satisfy yourself with a heaping cup of this nutritious and delicious, vegetable chili.   

The First of the Month

When I walked outside this morning, I was welcomed by the site of the first, real frost.

The edges of every blade of grass and the tips of every fallen leaf lay frozen, beautifully dusted with a rim of crystal lace.

The frost served to delicately announce the beginning of November.  There are still many trees with vibrant red, yellow, and orange leaves hanging on.  But many of their fallen comrades have become a part of the ground cover that will make it possible for all sorts of lovely little things to bloom in Spring.

Ahhhh yes… the first of the month.  I don't know why but, for me, it always just seems to fill me with such a sense of... possibility.  "What all will I get done this month?  What all will I accomplish?"

You better believe I have a "To Do" list full of things I'd like to get done.  But, I think what I'm most looking forward to is the time of Thanksgiving - a day when, we all set aside our bloated "To Do" lists, make time for one another, and pause, to give thanks, be thankful, and speak words of thanks to loved ones and dear friends around us.  It is a practice that is far too infrequent in my own life. I am thankful though, for the beginning of a new month.  

So, although it is officially C-O-L-D, I go forth on the first of this month, determined to approach  everyday with Thanksgiving.  I truly have so much to be thankful for.

XO,
Rachel