I have so many things to be thankful for this year. I'm thankful that my health problems, which started back in August, finally appear to be mostly cleared up. This means I'm enjoying spending time in the kitchen again. If I don't feel like cooking, I don't feel like me -- so I'm incredibly thankful that I had the good health and energy to prepare today's feast. I love to take care of my family by cooking for them.
Last year we celebrated Thanksgiving in New York. This year we are back in Texas. Who knows what big changes will come over the course of the next year? I've always found it challenging to deal with uncertainty -- I want to know what's going to happen next. But I have to be thankful for the experiences that help us learn and grow and for the surprises that life brings, because they are what keeps it so interesting.
And of course I am thankful for family and friends, near and far. And that definitely includes y'all. Happy Thanksgiving!
This year we had tofurkey (homemade -- the recipe is from How It All Vegan) with mashed potatoes and mushroom gravy, roasted brussels sprouts, and pumpkin garlic knots. I made the knots last year using Angela's recipe, and they were such a hit that I had to make them again. For dessert, a vegan cheesecake (from 1000 Vegan Recipes) topped with strawberries that I cooked down to a syrupy consistency. Everything was so good.