The Feast: the savory and the sweet

Happy Thanksgiving everyone!

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the savory
  • green salad (every item green) dressed with lime juice and olive oil
  • grilled steak
  • baked sweet potatoes
  • homemade rolls
  • mashed potatoes
  • autumn mixed-grains bake with butternut squash and cranberries
  • quinoa salad with dried apricots
  • sauteed mushrooms and onions in butter and red wine
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the sweet
  • rainbows sprinkles birthday cake from a box mix for the 4 year old and the 34 year old
  • vanilla ice cream with real ingredients anyone would recognize
  • tofu chocolate pudding for the dairy-free
  • pumpkin pie (the Betty Crocker standard)
  • apple pie with an oatmeal crumb topping
  • whipped cream freshly whipped from a carton of whipping cream (the bowl and whisk kept in the freezer beforehand)

I am thankful that we have enough food, actually more than enough. I am humbled that through my church I can take part in feeding hungry people a spaghetti dinner every week. I am thankful that my son and daughter were home to join us for the pre-Thanksgiving Wednesday feast this year. I am thankful for a loving Hubby, our home and our neighbors, our jobs, and our pets Leo and Squeaky.

I am thankful for all you who read my blog. I am thankful to get to know a little bit of each of you by reading yours.

And there are many more blessings I am thankful for. I will try to be grateful each day.

Happy Thanksgiving to you all.

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8 thoughts on “The Feast: the savory and the sweet

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