I can’t believe that November is more than half over. As we are approaching Thanksgiving (in the US), it is a time to reflect on the past year and express our gratitude. I am grateful for so many things in my life, but here are the two I am most grateful for:
1. I am so grateful that the three of us have received our third Covid vaccine. Being immunocompromised though, we don’t know what our antibody response is. So, we are continuing to live in a protected bubble.
2. I am grateful for the technology that allows us to stay in touch with our daughter (who lives 4000 miles away) on Facebook Messenger, to attend our church on Facebook Live and safely see our physicians on Zoom appointments.
And with gratitude in mind, I continue to enjoy cooking and baking. It has been a special time the past year spending the time in the kitchen with Matthew and we plan to continue into the next year.
So here is some of what was created in the kitchen this week…
Thursday Doughday: Cheesy Scalloped Potatoes & Ham and green beans. Matthew did a great job using the mandoline to slice the potatoes. Unfortunately, I forgot to take a picture.
Saturday (Friday Fruit) Pieday: Grapefruit & Prosciutto Pizza…my pan crust with a sauce made of onion, fennel, grapefruit juice & sambal oelek (Indonesian chile paste); then topped with fontina cheese, Parmesan, rosemary, prosciutto, grapefruit, mozzarella and garnished with fennel fronds.
Sunday’s Creation: Love it or hate it? I happen to love it, so thought I would try it on a pizza…Green Bean Casserole & Turkey Pizza…my pan crust topped with cream of mushroom soup & Worcestershire sauce, cheddar cheese, grated Parmesan, green beans, mushrooms, mozzarella and of course, French Fried Onions.
Next week I will share about some of our Thanksgiving food traditions.