It’s one week away, turkey day when it’s time to be thankful and enjoy an abundant spread. So to the point of today’s post - is the celebration at your home this year? Maybe you’re looking for new or retooled cooking ideas or questions on etiquette; we can all brush up on those, too. Hold the dinner reservations, this just in. A recently published book by Sam Sifton titled ‘Thanksgiving - How to Cook it Well’. It’s loaded with tips and recipes so it’s one for the library shelves.
For the Butternut Squash lovers, Sifton included a roasted butternut squash with sage recipe. It’s one to take advantage of if you chose this delectable vegetable as one of your garden crops this past growing season. The author reiterates my thoughts about roasted butternut squash. “Here is one of those recipes that may lead people to wonder why it is they don’t eat butternut squash throughout the year.” It’s a big ‘Thank Goodness’ for stored butternut squash in the basement and fresh sage still growing in little pockets of the garden.
And a gentle reminder - make sure if you're not planting Sage that you do it next year. And check this week’s past post on how to store your produce for wintertime use. http://blog.bilowzassociates.com/2012/11/tuesday-morning-stretch.html Butternut squash is a no-brainer for a garden and easy to keep. But don’t fret if you’re searching for local freshness; you can always visit a neighboring farm stand as many stay open throughout the holiday season.
So with the countdown on, there is much to do and prepare. And with that mad dash to cook and clean, it is easy to get caught up in the rush. So here’s a reminder from an unknown author to make sure we pause and be grateful for the many blessings in our lives.
“You cannot be grateful and bitter.
You cannot be grateful and unhappy.
You cannot be grateful and without hope.
You cannot be grateful and unloving.
So just be grateful.”
And if you are grateful enough to have all of the above, reach out to those who don’t.
Image by Ann Bilowz
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