Friday, November 28, 2008


On Monday, I spent the day in Canton driving in a cold, dreary drizzle as I jotted from a client to a vendor and then on a quick string of errands. As I was stopped at a light, I noticed this sign off to my left, nearly obscured by the traffic.

Hem your blessings with gratitude lest they unravel.

It humbled me and got me thinking { which for those of you who know me well is not a surprise at all -- I'm a "thinker" }. Anyway... I realized that Thanksgiving, more than the traditions we use to celebrate it, is pausing long enough to be grateful for the blessings we have. From the basics to the bonuses. Too often I focus only on the BIG things and not all the minute daily things that so many in this world do not have.

Yesterday we did the "go around the circle and state what we're thankful for" before grace was said for our meal. I entered from the kitchen and somehow received the privilege of going first. There were so many thoughts in my head, so many things I could have said... that all I got out was "this season of the year". Yes, I know... it seems cliche, but indulge me the ability to flesh out what that means to me.

The Pilgrims held Thanksgiving to give thanks for what had been accomplished over the past year, of the mighty harvest and of God's provision for them and their families. I am doing the same. It has been a year since Alice Adair first previewed, not quite a week since the website launched. Our family has welcomed new additions and a sister-in-law. In the midst of all the uncertainty and the unknown in the world, there is an underlying confidence and peace deep within. And as the year draws to a close, I can actually pause a moment from all that I have to do to... rest and relax.

So it is my prayer for each of you, that you get to do the same. And just so you know -- I am thankful for each of you.

I am excited to share a recipe that was a huge success yesterday. We are a family of game players and while my aunt cooked a most marvelous meal, she had each of us bring things to snack on through the evening during rounds of games and giggles. It is simple, easy and sure to be a crowd favorite. I had wanted to take a picture of it in a beautiful trifle bowl but I made such a big batch I had to use something else at the last minute and completely forgot to snap it. {And there was hardly any left! }

Finger Salad
  • 1 cup extra virgin olive oil
  • 3/4 cup vinegar of choice {white, red wine, apple -- I used apple}
  • 3 tsp sugar
  • 1 tblsp salt
  • 3 cloves minced garlic
  • ground black pepper to taste
  • raw vegetables of choice, coarsely chopped into finger-friendly pieces
The dressing can be made a day in advance but needs to be kept at room temperature. I mixed mine in a large canning jar so that it would be easy to shake and transport. Once all the vegetables are cleaned and cut, simply pour the dressing over the top and toss so that all the pieces are evenly coated. I used a large tupperware bowl to make the process easy.

It is probably best to consider your audience when prepping this dish, but the vegetable options are endless. Listed below are my recommendations:

Baby carrots, celery, baby corn, mushrooms, green and black olives, green onion, bell peppers {red, green, yellow and orange}, sugar snap peas, snow peas, green beans, cherry tomatoes, cauliflower, broccoli, belgian endive, edamame, cucumber, zucchini, radishes, asparagus.



macarrick said...

thanks toots! YUMMIE!!!! I wish I had some right now! good times!

Jenji said...

Happy Late Thanksgiving! Thanks for the nice coment, and you are right King Fish is great!:)