Thanksgiving Heart
My heart is full of thanks! Since my last post, our family has been so busy around here! Our firstborn daughter has been in wedding mode the past year. Which means we are joining in! We are in the countdown of the last 5 weeks! Yes, you counted right, it's right after Christmas!
We all decided as a family, this will be a different Advent and Christmas season for us. Flexibility and adjusting is key for us. This means saying NO that is so hard for meto do, especially during these holiday times. Thanksgiving has always been our mark for the beginning of the Advent and Christmas season. I am sure it is for most of you too!
This year, for Thanksgiving we were invited over to our dear friends. You'll see that I didn't make all the fixings this year, like last year (see below what I brought for this year). This year, I was able to relax, watch the Thanksgiving Parade, read my Thanksgiving devotion and check out the ads for Black Friday. I am SO THANKFUL that we have friends who saw the need that we needed to rejuvenate ourselves before December comes upon us.
Sometimes, we just plug through the holidays, get out that list of ours to check things off and with the No Problemo, "I can do it!" attitude . (And now on top of the holidays, we have The Wedding of the year!)It's good to have that "can do" attitude ... but there comes a time, we just need to step back, let go, delegate, absorb in the moment , and be Thankful of what really matters in life. To remember to ask ourselves, is this really what we'll remember in years to come?
For me, it's people! I LOVE People! I get energized by being around them. Oh, but I still need my space, to take time to re-energize myself. I love to soak in what God has blessed me with every morning , especially through the holidays. I know, it should be everyday but the things of the day, cloud my thanking. Everyone needs to find their own balance to keep themselves energized, rested, and really to keep their sanity!
And isn't that what friends are for? Thankful for my dear friends who look out for me.My hope for us all , as we begin the "Tis' the Season" . Let us take the time everyday, to absorb the moments God has given us, remember these daily gifts He has given. Collect them throughout the day, and to see that you have a bouquet of blessings at the end of the day!
In return, at the end of the day, to give Him Thanks for your daily bouquet of blessings! Who doesn't love to receive a bouquet?I am so blessed to have such a beautiful bounteous bouquet everyday from our Gracious Great God! I just need to look more often.
Spinach Pomegranate Salad with Parmesan and Champagne Vinaigrette Adapted recipe of Guy Fieri from Food Network
I doubled this recipe for our Thanksgiving Feast at our friends
Ingredients
- 8 cups baby spinach or romaine lettuce
- 1/3 cup pomegranate seeds
- 2 ounces grated Parmesan cheese
- Champagne vinaigrette, recipe see below
- Fresh cracked pepper
- 1 tablespoon honey
Directions
In a decorative bowl or platter, add the spinach or romaine. Cut the pomegrante in half, using a bowl under running water take out the pomegrante seeds. Drain using strainer and pick out the less desireable seeds with flesh still attached. Place on paper towel. Add the greens, the Parmesan Cheese onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. The honey gives a more savoryness to the vinaiagrette, for it will be a lil tart. Serve immediately.
Champagne Vinaigrette:
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.
In a decorative bowl or platter, add the spinach or romaine. Cut the pomegrante in half, using a bowl under running water take out the pomegrante seeds. Drain using strainer and pick out the less desireable seeds with flesh still attached. Place on paper towel. Add the greens, the Parmesan Cheese onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. The honey gives a more savoryness to the vinaiagrette, for it will be a lil tart. Serve immediately.
Champagne Vinaigrette:
