Yes, Josh, I’m looking at you.
I really am pretty blessed.
I have a family who sees all of my idiosyncrasies, meltdowns and bedhair, and loves me anyway.
A home where I am safe, cared for, and kept warm.
A professor who makes a last-minute decision to cancel class on Thanksgiving-eve.
The unexpected joy of spending the whole afternoon snuggled with sweats, blankets, and cranberry-pomegranate green tea because class was cancelled.
An entire weekend with no deadlines to spend with cousins, aunts and uncles and my grandpa.
A great big extended family who hugs, talks loudly, and eats well in the good old Italian way.
A Thanksgiving eve service that reminds me from Whom all blessings flow; that life is about much more stuffing, mashed potatoes, and pecan pie. Yum.
Friends who invite us for Thanksgiving dinner.
The excuse to bake Thanksgiving-y dishes all week long, because, well, we’ll be at friend’s house for the actual dinner and what’s Thanksgiving without a messy kitchen and leftovers?
The butternut squash and Brussels sprouts falling out of the fridge just as I was contemplating vegetarian-friendly Thanksgiving dishes.
A healthy, hearty, scrumptious dish to help combat all the sweets and treats I’ll be consuming this weekend.
Savory Autumn Bread Pudding
~ Serves 4 as a main dish
- 1 butternut squash, peeled and subed
- 1/2 lb Brussels Sprouts, cut in halves
- 1 large apple, diced
- 1/2 onion, chopped
- 1 T. olive oil
- 1 t. salt
- 1/2 t. pepper
- 2 t. minced garlic
- 1 T. dried rosemary
- 4 pieces whole wheat bread, cubed
- 1/3 c. milk (I used almond milk)
- 2 eggs + 2 egg whites
- 2 T. raisins
- Preheat oven to 350F. Arrange squash and Brussels sprouts on a baking sheet sprayed with cooking spray. Bake about 30 minutes, or until tender.
- Meanwhile, saute onion in olive oil, salt, pepper garlic, and rosemary. Combine vegetables and onion in a medium casserole dish. Top with bread cubes.
- In a small bowl, whisk together milk and eggs. Pour mixtures over bread. Sprinkle raisins on top.
- Bake at 350F for 30-40 minutes, until egg is set.
Guess which casserole was licked clean within minutes? Apparently the beauty of Brussels sprouts is outshone by the glitz of cheese covered French-fried-onions. But I am thankful my family was considerate enough to leave me leftovers. What’s Thanksgiving without them?