I have much to be thankful for
Thursday, November 28, 2013
Happy Thanksgiving to all! I hope everyone has someone to spend the day with, even if it's just for a few minutes or for a bite to share.
I'm thankful for the chance to modify my usual Thanksgiving fare so that I can keep with my regular diet without feeling denied.
I made dressing without butter or oils, and it tastes just fine, still decadent and otherwise naughty but much lower in fat than before. For the main dish I made wild rice stuffed squash, which features mushrooms and cranberries, also with not one drop of oil.
I'm going to have mashed potatoes and gravy, and cranberry relish, and if there's time, dry-roasted root veggies. I'm already roasting brussels sprouts and root veg to take with me, but will not be eating any of either since I'm using evoo in those.
Whatever I end up with on my plate, there will be plenty, and I won't go hungry, and definitely I won't envy what anyone else is having!!
I'd hoped to have time to concoct a pumpkin pie for dessert, but can do that later.
It's truly a blessing that I have the freedom and wherewithal to be able to cook anything at all today, and after that, to have somewhere to go to share stories and food with others.
Well, there's a gluten- and dairy-free coconut cream pie in the oven (but not fat- or egg-free, and it's not for me anyway) and it is about ready to come out. I've got much to do yet.
On top of that, I'm watching a friend's dogs for a few days so there are 4 wild and crazy pooches here keeping me on my toes. Mostly they're a well-behaved bunch. I'm cooking them a special meal of salmon and cod for their feast later.
Blessings to all, and may your harvest meal be most bountiful and luscious and awe-inspiringly delicious.