Work was canceled today because of the weather. I had some work things to get done before leaving town for the holiday, but I must say I was happy to stay at home. I slept, at some healthy food, read, ignored the chores I could have done, and now I'm baking a pumpkin cheesecake for Thanksgiving.
A lot of people have mentioned Thanksgiving as a day of impending doom in terms of the contest, but I don't think of it that way at all. Ever since I have learned to cook and garden, it has been my favorite holiday, and I usually spend the entire day in the kitchen cooking and basking in the aroma of the vegetables, herbs, and spices. I am grateful for many, many things, and one of those things is the bounty of this earth. I am reminded of the incredible variety of creation when I grow my own food and create something wonderful from it, and Thanksgiving gives me a chance to focus on it. I love it.
Like many of you, I have stuffed myself silly with Thanksgiving feasting in times past, and I'm certainly not planning to do that this year. I know I'll enjoy it more if I don't feel disgusted afterward. We can all remember that at this harvest celebration, the vegetables should be the star of the show, so let them be. I know those vegetables may be swimming in copious amounts of butter, but if you are making a dish to contribute, you can make it a healthier version than you might have otherwise. This year Clark and I are contributing stuffing that will be chock full of colorful vegetables and a Brussels' sprouts dish. I can hardly wait!
A Happy Thanksgiving to you all!
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