Happy Thanksgiving Eve! Despite my profession, for the first time in a few years, I will not actually be spending my turkey day in the kitchen. In fact, I plan to spend it snuggled up with my husband in our apartment, eating cranberry waffles and watching the Macy’s parade. At least until noon or so, when we venture down to the largest family gathering this side of the Mississippi. Seriously, the largest. It involves a gym and about six turkeys. But don’t get me started.
Instead of dwelling on my holiday plans, I thought I might write a lovely post about everything I’m thankful for. But it felt a bit redundant, as making the traditional Thanksgiving “thankful list” is pretty much what I’ve been doing everyday since April 23.
I still- eight months in- can’t believe that I’ve started a catering company, that people actually hired me and are already booking me for events next year! I’m so grateful for all the incredible opportunities, the amazing people that have come along and spread the word about me and all the wonderful friends who have stepped in to help me reach this dream. I feel overwhelmed with how quickly and smoothly everything has gone, and secretly wonder when all this goodness will come to an end. Here’s hoping never!
I’m blown away by the wishes that have come true for me this year. Bird is the Word. The sale of our house. A schedule that enables me to spend more time with my husband. Getting to live in a “downtown” apartment. Moving closer to all my friends and being able to be a physical presence in their lives. Building a community of friends and neighbors that feel like family. Finding a church to call home. Precious time with both our families. Taking trips and adventures, just the two of us. Making life lists and actually crossing things off. Reaching a 5 year wedding anniversary with a person who I never knew I could love so much. So much, so blessed, so thankful.
And in the spirit of lots of wonderful things, here’s a recipe for Cauliflower Chowder, which is the most wonderful thing that happened in my kitchen this week. Please note the gorgeous and hilarious book my soup is sitting on: “The Glory of Woman.” Written in 1896, it details all you need to know about courtship, marriage and maternity, and is quite possibly the most hilarious thing I’ve read in a long time.
Happiness is the natural ailment of love. That of each is in the exact ratio of the happiness conferred by the other. Hence, exactly in proportion as a wife renders her husband happy, does she thereby compel him to love her. He cannot help himself, and will not desire to, but is “led a willing captive.”
May you all be willing captives to love this holiday and have a naturally ailed Thanksgiving.
- 1 Tbsp olive oil
- 1 onion, peel & chop
- 4 red potatoes, chopped
- 2 celery stalks, chopped
- 2-3 carrots, peel & chop
- 1 small bag frozen corn
- 2 1/2 cups chicken stock
- 1 cup + 3 Tbsp almond milk
- 1 head cauliflower, broken up into florets & roasted (with olive oil and s&p at 400 until edges are browned)
- Handful chopped parsley
- 1 Tbsp cornmeal, in 3 Tbsp water
- Roast cauliflower at 400 in the oven, until browned.
- Heat olive oil in a saucepot over medium heat. Add onions, potatoes, carrots, celery and cook for a few minutes.
- Pour in stock and 1/2 cup almond milk.
- Add corn and cauliflower and top off with stock if needed. Simmer for 15 minutes, slowly adding the rest of the milk and the cornmeal mixture.
- Season with s&p and top with chopped parsley. Best served with crusty bread.