Thank Fullness

I’m really digging this idea of posting my gratitude on Thanksgiving instead of a recipe. At this point, you are already in the thick of cooking up a storm and a food recipe would be a bit too late. Although, I suppose this could be considered a recipe of sorts. One without food ingredients or instructions, but a recipe for living thoughtfully, gratefully and lovingly.

I usually pause daily with grateful glee, but I do enjoy looking back on a yearlong’s journey of gratitude to feel the magnitude. I count my entire family’s accomplishments as part of my blessings because they create such joy in my life. So, here goes another acknowledgement for all of life’s waves washing upon our shores.

And as always, I am grateful for family and friends, health and abundance but I like starting with my favorite bunch of achievers - my nieces and nephew.

Gabrielle Brooke

My oldest niece, with a sharp eye for design, decor, and beauty is out there paving her way and turning heads with her multitude of talents. She consistently wows and impresses at her job at Traditions, producing successful marketing campaigns and in-store events with proven, quantitative results. The owner was so impressed with the store’s overall success and increased business that she took the entire staff to Paris to celebrate. Gabrielle, amongst great works of art, furniture, culture and food. A perfect mix.

Gabrielle Brooke in chez Paris!

Gabrielle Brooke in chez Paris!

Gabrielle has garnered such great exposure that it has attracted the attention of other companies in need of marketing and social media presence. Her entrepreneurial spark was lit this year as she took on private clients, in addition to her full time job. She’s always willing to lend hand or good advice, as I can confirm since she has guided me through the social media quagmire. With a blend of kindness, poise and strength, instinct and resourcefulness, she has what it takes. I fully expect her to head up her own firm, using her intelligence, grace and charm.

And a last minute gratitude addition; she will be closing on the purchase of her first home before year’s end. WooHoo!

Holiday Sales Event at Traditions

Holiday Sales Event at Traditions

 
Social Media and Marketing Manager, Gabrielle

Social Media and Marketing Manager, Gabrielle

John Joseph
After going above and beyond, doing an awesome job at a start up company last year, John gained invaluable experience that helped him branch out and build his own brand, Sauc. He is also in process of launching a second brand, John & Tom's. From the NextGen Summit to Burning Man, he is an adventurer putting himself in places to seek knowledge. Through research and travel, he sought out experts to help him grow his company.

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But more impressive is how he grows, always thoughtful in the things he puts forth into the world. His entrepreneurial spirit soared this year, as he navigated through the business world in the most gentle, giving way. Helping others and always putting good energy out in the world. Watch out world, we have a serious do-gooder on our hands. Thank goodness.

Michella Rae

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Allow me to introduce you to the next Erin Andrews… Michella is taking every opportunity to put herself in scenarios to be seen and heard in her field of Communications and Sports Reporting. She garnered a kick ass internship with Fox Sports this summer. Normally, interns just assist, watch and learn. However, Fox Sports was smart enough to take notice and be so impressed with her abilities that they had her conducting on-camera interviews, reporting and field producing. Back at school, she is shooting, editing and conducting post game interviews for IMG Media, which covers all of Georgia’s sporting events. Michella has some of the most natural on-camera talent I have ever seen. Her sports knowledge, research ability, confidence and sheer star power continues to soar. I’m always blown away with her poise and professionalism. Check out a clip below and watch out for her on the sidelines of the SuperBowl one day!

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Gianna Marie

Big things happening for Gianna in her 3rd year at Binghamton as she excels academically and socially. She moved into her first apartment, and independent living, which also meant cooking for herself. She loves telling when she’s making one of my recipes or a pasta dish that we made together. And during her breaks home, she always finds a way to carve out a time to spend with me. Warms my heart, to no end. Her gentle soul and caring propelled her to do volunteer work with animals. She is so good at taking care of those in need, whether two or four legged. I know about the former, as she helped me big time this summer with projects big and small. She is majoring in anthropology with a minor in forensic health. Gianna took on the extra credit by working directly with her professor on an independent study of the analysis of bones. Fortunately, no real bones in this photo. CSI, leave a spot open for Gianna Marie.

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Melanie Nicole

Mel graduated from HS and received a Senior Honors Award in Foreign Language. After years of begging, she finally got the dog she always wanted. Charlie makes her smile, for sure. Tons of schools visits lead her to chose the small college of University of Scranton which has proven to be an ideal fit for her. So in August, with Charlie along for the ride, she headed off to Pennsylvania where her focus is criminal justice/pre-law. Mel immediately made a slew of new friends and is rocking her first year of college like a champ.

Nicolette Grace

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She may be the youngest in the family, but she is a big achiever in her own right. While juggling two highly intense and competitive sports, soccer and lacrosse, she also received straight A’s in her sophomore year in HS. She is a dedicated team member, a top defender and captain of her soccer team. She leads by example with her strong work ethic, making it easy to see why she is loved by her coach and peers, and by me! It’s because of her natural leadership qualities that she was chosen to take on the role of coaching the 5 year olds’ soccer team. She is bright, and funny, but more importantly has the strongest sense of morality and doing the right thing even when it’s not popular. Nicolette is driving, yes driving and doing very well, taking it as serious as she does everything she tackles.

 

My siblings and parents…

Alyssa

After decades of hard work, she is thinking about the next stage, and how to work and play at the same time. That idea transformed itself in purchasing a vacation/work-from-home place in Boulder CO. Hard work and determination paid off. So happy for her on this next chapter, where she can explore nature with a healthy work life balance.

Jill

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Traveling like George Clooney in the movie “Up In The Air”, she had some awesome opportunities of visiting more than NYC this year. Her travels took her to Los Angeles, Switzerland and Phuket, Thailand. Although more air time keeps her away from her family, she did get a chance to spend quality time with our brother, Robert, in LA, with her co-workers in Thailand, and was blessed to hang out with my favorite animal, the elephants.

 
 
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Robert
Continuing his career as a screenwriter, he finished rewrites on a script about a rags to riches true story about Fernando Montanyo, who emerged from the slums of Buena Ventura to dance in the Royal Ballet of London. Robert’s passion
for capturing stunning imagery is ever present, including location photography he shot as he gears up to make an independent feature about a murder that took place in Amish country.

He also started his own business as an astrology reader. He has deep interest in this subject and pure desire to help others navigate the celestial energizes. His research and knowledge are incredibly on point and valuable. He has guided me through some interesting astrological times, steering me in the right direction. Check out his instagram @thestarscience

 

Adrienne & Gene

This year marks one year since my Mom’s knee replacement AND exactly a year later my Dad got a new knee of his own. Talk about timing. Now, between them they have two good legs to stand on and ton of good health.
We couldn’t be more fortunate. They also traveled to Miami for their annual winter retreat, and to NC to visit Jill, Bobby and the girls. We are looking forward to watching them take many painless walks together.

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These two enjoying a gift certificate from their grandson, John, to their favorite eatery in Miami,  Harry’s Pizzeria

These two enjoying a gift certificate from their grandson, John, to their favorite eatery in Miami, Harry’s Pizzeria

JuanCarlos

My talented husband landed one of the biggest clients he has ever had - The Waldorf Astoria renovation. Of all the signage design companies in the world, ribbit, inc. was chosen. And wisely chosen.

I couldn’t be prouder. And worth celebrating.

This year several other cool projects came knocking on ribbit’s door. Some smaller like H Club in LA, and others bigger like The New Wild Dunes Hotel and The Waterfront in Charleston, SC.

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Leap frog! LEAP! You have always been my prince.

As for me, being a part of my family and framily is such a joy.

I have been blessed with work that continues to feed my love of food and entertaining, as well as in the production world. I feel honored that so many of you enjoy my blog. And I am continually grateful to those who buy and read my books… and then take the time to thank me like these two young readers!

On that note, my biggest accomplishment this year was taking the leap, Thinking first, then jumping to pitch my children’s book series Think then Jump as a TV series with my friend, Stephanie Kontzamany/Skala Connections. We went to this year’s Kidscreen Conference and met with several interested parties, but it was the BBC who showed interest in developing a pilot for a potential TV series. This was one of those overnight successes that took a decade. Definitely a lot of Thinking before Jumping. It’s still a long road ahead to see what transpires but I can’t begin to tell you the triumph and gratitude I feel in reaching this point and receiving such kind words about my books, the stories, the illustrations. There literally are no words to express what this means to me.

 
Stephanie and I heading into NYC to meet with the BBC about funding a pilot for The Grumpy Frog!

Stephanie and I heading into NYC to meet with the BBC about funding a pilot for The Grumpy Frog!

Then I had the most unbelievable experience of working in a prep kitchen for a James Beard Award winning restaurant group. Can you say “pinch me, now, I must be dreaming.” What a joy it was to wake up early to make the donuts, as they say. I didn’t actually make the dough or fry them, but did some of the decorating. I had my daily pastry duties and learned so much from Chef MJ, and am forever grateful to the executives who granted me this opportunity. I had no idea how much I would truly love this.

The kitchen team

The kitchen team

Donuts, extraordinaire

Donuts, extraordinaire

Chef MJ and me. I adore her!

Chef MJ and me. I adore her!

I was also super fortunate to be able to celebrate a special birthday with my dear, best friend Emilce in the South of France. Taking time to celebrate with the ones we love… a gratitude ricochet.

And as if all that weren’t enough, this year I also hit year 13 of good health. Each year another reminder of how blessed I am for surviving and thriving.

As much as the big accomplishments are a wonderful to rejoice, and easy to recognize, it’s the small ones I like to focus on. One, because they force you to dig deep to see the blessings in the small gifts. Two, because they actually come more often, daily even. Like the beauty of a body of water as it reveals itself upon reaching the peak of a bridge, or the burst of color in floral arrangement that came together just as it was envisioned, or the love that is felt when a text arrives from a friend reaching out with gentle support.

I am fully aware at how the world we live in can seem bleak. So much destruction, so much bickering, and so much grief. But if we neglect to appreciate, and cling to good, then it will be difficult to get through the harder times.

So I focus on those. So many grateful moments. So many positive blimps in day. So much to make me smile every moment. I, too, need reminding of all that. With my super support system showing me so much joy, they help me flip the switch off on negativity and see the light.

May light shine on you. May it be bright and joyous. May it be filled with gifts you need to be your truest self. May you be the light to others, and shine brightly today and each day. Light of love.

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Fall Themed Centerpiece

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Yup, it’s that time of year. Nature is doing her thing. Leaves are turning those awesome vibrant hues. Acorns and pinecones are dropping like bombs. Squirrels are busy squirreling away treats. And us mere mortals are coming to terms with the summer really being over. But there’s always a silver lining.

Autumn brings a crisp freshness to our world. A cleansing of nature as leaves fall and regenerate new buds. And the opportunity to wear those chunky sweaters breathes new life into our fashion repertoire. The change of season also ushers in the occasion to freshen up your decor. In my house, beauty is brought inside.
Cue the Fall Themed Centerpiece.

Sure, you can create a floral arrangement, upright and traditional. Or, you can climb outside the box (or that large vase) and go horizontal. I don’t mean wrestling around with your significant other in the fallen leaves. Although, that doesn’t sound like a bad idea at all. I mean, take your florals and fashion them into a landscape that meanders through a forest-like scene. One that creates several visual points of interest.

The best part of this type of centerpiece is that you can design it with whatever you have, and do it inexpensively. I grabbed yellow and crimson mums (from my favorite floral spot Dahlia NYC) to mimic the colors of the leaves, plus some eucalyptus leaves. All the other items I grabbed from our garden (rosed hued hydrangea, pine cones) or around the house. The entire arrangement cost me $20.

Burst of yellow pom pom mums, crimson mums, eucalyptus leaves and hydrangea are the stars.

Burst of yellow pom pom mums, crimson mums, eucalyptus leaves and hydrangea are the stars.

Long wooden trays or boards are perfect. But you can use a ceramic platter or whatever else suits your fancy.

Long wooden trays or boards are perfect. But you can use a ceramic platter or whatever else suits your fancy.

Going horizontal meant finding a main ‘vessel’ that would serve as the base since I was ditching the usual tall, large vase. I searched for something a tad out of the ordinary. A few choices popped up, including a long ceramic platter, but I settled on a wooden tray for a few reasons. One, it was the largest and I felt I needed the space. Two, it’s easy to carry since it is a tray. Three, I like the feeling of the earthiness of the wood. But use whatever you have. Oval, or round, rectangle or square. It doesn’t make a difference. The only important aspect of this kind of arrangement is to go low and long. Landscape, not portrait. I then gathered up some small vases, cups, shallow bowls, pumpkins and water phials (tubes with rubber caps to hold water for single stems).

The helpers to this arrangement. It’s key to gather up your tools.

The helpers to this arrangement. It’s key to gather up your tools.

Next, I lined the tray with parchment paper to protect the wood. And moved onto laying the groundwork… literally. Instead of using the eucalyptus leaves in a large spray like I usually love doing (Eucalyptus Burst), I spread them down to create a bed, as if it were a forest and the leaves fell to the ground.

I love this wooden tray, so it was important to me that I make sure it was protected.

I love this wooden tray, so it was important to me that I make sure it was protected.

Since these stems will be lying down, do not fill the water phials to the top, as then the water will slip out.

Since these stems will be lying down, do not fill the water phials to the top, as then the water will slip out.

Fill the tray, leaving spaces, or making spaces for the vases.

Fill the tray, leaving spaces, or making spaces for the vases.

From there, I nestled vessels of differing heights to hold the flowers. All the while, visualizing how to spread out the color.

I loved how the color of this sake cup blended right in.

I loved how the color of this sake cup blended right in.

Slightly taller, heart-shaped glass vase seemed appropriate and perfect to give some height to this horizontal piece.

Slightly taller, heart-shaped glass vase seemed appropriate and perfect to give some height to this horizontal piece.

Then I added the pumpkins and squash to the scene.

Yellowy, green pumpkin added a nice pop of color amongst the green leaves.

Yellowy, green pumpkin added a nice pop of color amongst the green leaves.

Filling the space with a butternut squash adds to the bounty.

Filling the space with a butternut squash adds to the bounty.

It was then time to fill the vases with flowers. I started by cutting the stems of the crimson mums short so they could fill up the shallow bowl.

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I continued to fill in and see what looked good and worked in each vase, thinking about spreading the color around the arrangement, as well as adding contrasting colors next to each other.

See how both the yellow pumpkin and the crimson mums are accentuated by being placed next to one another?

See how both the yellow pumpkin and the crimson mums are accentuated by being placed next to one another?

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I noticed that there was a corner that seemed empty, so I added another shallow bowl for an additional burst of color. You see, you don’t have to have it all planned out exactly. You can add, subtract, modify as you go.

The idea is to create something that feels right to you. Move things around until it pleases your eye and your heart.

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I stepped back to inspect landscape and its little scenes within itself. I decided to tuck in the last two hydrangea flowers and have them cozy themselves into the eucalyptus base, as if they might had fallen down. Plus, it created more depth and visual interest.

Use the water phial to hydrate the hydrangea. Then tuck it in wherever feels right.

Use the water phial to hydrate the hydrangea. Then tuck it in wherever feels right.

The final touch was to slip a few pinecones right up front.

I think it turned out pretty cool. Loads of color. Little pockets of visual charm in every corner. Highs and lows, Pops of bright yellow contrasted by deep crimson hues. Abundance and bounty.

What I really enjoyed about this arrangement was that it had tiny vignettes within the main piece. Different points of interest within one big floral display.

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Lots of love everywhere.

Lots of love everywhere.

A bounty of autumn.

A bounty of autumn.

Use what you have. But most importantly, use your imagination and heart.

Let the leaves fall where they may. And may they fall beautifully, spreading the love across your autumn table.

 
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Cream Cheese Cake... I Mean Pie

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Have you ever had a dessert that was so yummy it formed a mental flavor print in your mind? So much so that when someone even mentions it your taste buds start screaming?  I have witnessed this effect whenever my mom has suggested that she make her cream cheese cake.  Which really isn't a cake at all, but a pie. Yet calling it a cheese pie just sounds weird.  Whatever the name, this dessert is like Kryptonite for some people.  Just push it near them and they begin to quiver.  Place a slice in front of them and they turn to mush.  

Over the past several decades my mom has gained legions of fans as she baked this simple, delightful dessert for a variety of different occasions.  Always being a staple on her Thanksgiving dessert menu.  So with that calorie laden holiday steaming down the highway, I wanted to share this super... and I mean super easy recipe with you.  Mind you, I have no idea where from where this recipe emerged.  I only know that she and my family have been making it for quite some time.  It's now one of those desserts that my friends ask if my mom or I will be making.  A while back, a friend who has a catering company enjoyed a slice at one of my parties.  Upon tasting it, she hired me to make this dessert among some of my other baked goods for her one of her clients. 

This 'pie' isn't that light fluffy cheese interior of a cake, but instead offers up a rich dense filling topped with a sour cream glaze.  It's creamy and velvety, and you are gonna want a second pie.  So maybe double the recipe below.  One for your guests, and keep one for yourself! 

 

So simple. It has but a few ingredients

So simple. It has but a few ingredients

Ingredients

For the pie filling:
12 oz. cream cheese
2 eggs, large
3/4 c sugar
1/2 t vanilla
9" Graham cracker crust
(Make your own or buy a pre-made version)

For the topping:
1 pint sour cream **
1 T sugar
1/2 t vanilla

**The original recipe calls for 8 oz sour cream. If you want a thin layer, then use this amount.  If you like the tangy flavor, the use 1 pint version.  It will give you a layer as thick as the layer of cheese.

 

Instructions

In a food processor, or with a hand mixer, beat together the cream cheese, eggs, sugar, vanilla until smooth and all combined. (Note: It helps if the cream cheese is room temperature.)

Fill the graham cracker crust with the cream cheese filling and smooth out to create an even surface. Bake at 350 degrees for 35-40 minutes or until the center is fully cooked. Check by piercing the center with a toothpick.  If it comes out clean, the pie is done.

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While the pie is baking, combine the topping ingredients together and stir until well incorporated.

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Check your pie doneness by piercing the middle with a toothpick.  When it comes out clean, it's ready for the topping.  Photo credit: Rob Perri

Check your pie doneness by piercing the middle with a toothpick.  When it comes out clean, it's ready for the topping. Photo credit: Rob Perri

Once the pie is done, pour the topping onto the pie. Using an offset spatula or even flat butter knife, spread and smooth the sour cream topping over the entire top, completely covering the cream cheese filling.

That's a whole lotta LOVE right there by way of falling fluffy goodness.    Photo credit: Rob Perri

That's a whole lotta LOVE right there by way of falling fluffy goodness.   Photo credit: Rob Perri

Photo credit: Rob Perri

Photo credit: Rob Perri

Photo credit: Rob Perri

Photo credit: Rob Perri

Then place the pie back in the oven for another 5-7 minutes, just until the topping sets.  Remove and let cool.

This pie has crunch, tart, sweet and tang.  How many dessert can deliver on all that? Even though I've shown a lot of photos, this pie is but a few easy steps. Mix, fill, bake. Top, bake, eat! 
So, if you are hosting, adding this dessert to your menu will not add stress in the least.  (And it can be made well in advance.)  And If you are a guest, volunteer to bring dessert.  You will definitely be invited back and requested to bring this decadent cheese cake again.  I mean pie!

Happy Sweet Tooth.

Since I used a store bought pie shell in a tin I felt the final presentation needed a little fancy schmancy.  Using some parsley greens and tangerines tucked around a cake stand upped the 'pretty factor', giving it that holiday theme color pop. Please don't stress out thinking you need to fancy up this dessert. If it's not your thing, just slice it up.  That said, go ahead and try copying my idea and build your confidence with styling. There's nothing wrong with imitation.  Or find your own way to stylize your final presentation.

Since I used a store bought pie shell in a tin I felt the final presentation needed a little fancy schmancy.  Using some parsley greens and tangerines tucked around a cake stand upped the 'pretty factor', giving it that holiday theme color pop. Please don't stress out thinking you need to fancy up this dessert. If it's not your thing, just slice it up.  That said, go ahead and try copying my idea and build your confidence with styling. There's nothing wrong with imitation.  Or find your own way to stylize your final presentation.

Burst of Burnt Orange - A Fall Tablescape

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Tick Tock. It's that time of year when everyone's talking turkey. Thanksgiving is breathing down the proverbial bird's neck with thoughts of food prep, guest list and table decor.  Some of us are hosts, some guests. No matter how you carve it; pressure, planning and panic can set it. 

Which is why last year we opted for a different kind of celebrating.  Because I worked, we didn't host Thanksgiving dinner as we have done for a decade.  Instead, we decided to do the next best thing; a Post Thanksgiving cocktail/tapas party.   Which meant we had a wider range of food options to play with; ditching some of the usual carb heavy holiday food.  Food aside, I still needed to create an inviting tablescape.  The theme was buffet style eats with a variety of options for the meat lovers, fish lovers, vegetarians.  I really wanted to have a wide selection that worked well together.  And I wanted to present all these plates on a table that would pay homage to the Fall colors outside our windows.  

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It started with a tablecloth I purchased in Italy the previous year and grew from there.  As I have mentioned in the past, I collect tablecloths, linens and material pieces, then mix and match them with others. I am a big fan of swags of sheer material or muslin to add texture and volume to a table.  In this episode of how to dress a table, I chose burnt oranges and yellow, as a perfection complement to nature.

So let's say your tablecloth is ever so slightly too short for your table, as was mine.  Some may see this as a problem. I prefer to use the word challenge.  And this challenge was easily remedied by embracing the layered look.  I used the yellow sheer material as the base, placed the tablecloth atop and then draped the orange sheer down the middle.  This approach made it look like an intentional layer when it fact it was resolving a length dilemma. Solution provided. Challenge solved.

Warm yellow chiffon sheer for the base

Warm yellow chiffon sheer for the base

Tablecloth stretching full length of the table with an orange organza swath.

Tablecloth stretching full length of the table with an orange organza swath.

Then come napkins and plates. Since this wasn't going to be a sit down dinner, I chose a variety of small plates and bowls that suited the menu.  Flatware was held in a florist vase and a vintage wooden bucket housed rolled up coordinating napkins.  Guests can pick and go.

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I would like to pause to reiterate a purchasing and collecting style of mine. Very rarely do I buy ensemble sets or like items. My style is to pick up pieces that I love along my travels. All the items used in this tablescape were purchased years apart, at a variety of different shops, and in some cases different countries. The key is finding color schemes and palates that you like and that mix and match.  With this method, anything goes.   

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For the centerpiece, two goals were set. Create a piece with a nod to Thanksgiving, and one that wouldn't take up too much room.  The fortunate fact about hosting after a holiday is that prices on certain items go down.  For instance, I purchased all those colorful, interesting gourds for $3. Yes, you read that correctly; $3 for all of them.  I then bought some simple mums, my favorite 'go to' inexpensive flower.  I cut them down to the buds, and placed them in shallow sake bowls. Everything in our home can serve multiple purposes.

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I nestled a few of the flower bowls within the main centerpiece, adding fresh pears to fill it out. The rest were placed around the table.  The gorgeous, large wooden leaf tray is an heirloom of sorts.  My parents purchased it in Mexico while on their honeymoon, many a moon ago, and gave it to me.  I ADORE that bowl tray. A true statement piece bought at the bud of their love.  

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Add some candles, the food platters and the table is ready for guests. 

The menu was all about small bites that guests could sample and go back for more.  All prepped a day a head of time.  

The Menu
Meaty Ragu with crusty bread & fried spaghetti wedges
Charcuterie & Cheese Platter
Escarole Rolls
Balsamic Bathed Carrots Wrapped in Zucchini
Warm Octopus & Potato over frissee salad
Salmon Bites with Yogurt Relish
Asparagus with Goat and Shallot  Sherry viniagrette
Smoked Salmon with Picked Fennel

Maybe this year you'll give up hosting the actual holiday and burst out with foods you love served on a burnt orange tablescape.

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Whatever type of party you decide to throw, make a plan that suits the time you have.  The idea is a stress free holiday season.  

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Giving Thanks

Thinking of all my fortunes perched on a rock overlooking the Pacific in Chile.

Thinking of all my fortunes perched on a rock overlooking the Pacific in Chile.

This holiday all started by being thankful for a good harvest.  Although today Thanksgiving sometimes is more associated with mountains of food it still honors a good harvest, with the fruits of labor being a bit different.  We can reap the harvest in everything we encounter throughout our days, weeks, months and entire lives. Therefore, I am grateful for ALL that I harvest.  Love, Good Health, a breeze across my cheek, a kind word from someone, the love of family and friends and so much more.  Gathering up all these 'crops' is something I am thankful for each day.  I know that we celebrate and give more weight to being thankful on this fourth Thursday of November but I hope that we can wake each morning and celebrate any day as Thanksgiving no matter whether it is the first Tuesday of the month or the last Sunday. Gratitude is a state of mind and one that can be harvested at any time.  I wish you abundant harvests in all areas of your life, today and every day. And the biggest Thank You to you ALL, from the bottom of my heart for your support and encouragement in this, my latest labor of... 2stirwithlove.  

Ingredients

An Open Heart
Outstretching Hands
Big Lungs to Breathe in
Arms to Hug

Instructions

Love and be grateful for ALL that we have, even the elements that don't seem quite pleasant as everything we receive serves to further and enrich us.

If you are hosting, I hope you are all ready and set to go, but just in case you are still in need of some dishes to make for tomorrow, here are a few suggestions.

Appetizers:

Winter Fresh Endive  Boats

Salads: 

Baby Lettuces

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Happy Thanksgiving stirred with oddles of LOVE

dana