It’s been a cool, windy day, a forerunner of approaching autumn. In the morning I watched white foam rebound against the seawall, and goldenrod stream away from the
lake like a horse’s tail at full gallop. It was downright cold.
In the afternoon I finally gave in to the chill and changed into
a long-sleeved shirt, and an idea came to me.
I’d prepare a mini-Thanksgiving dinner!
Everyone has heard of Christmas in July, right, so why not Thanksgiving
in August? What better time to be grateful for abundant blessings, and
celebrate with a feast? Of course the meal would need to comply with our
anti-inflammatory goals (gluten, sugar, and dairy-free). Why not give it a go?
I had appropriate ingredients on hand and got right to
work. The menu ended up being interesting
and tasty: fresh baby kale salad with dry-roasted sunflower and pumpkin seeds, chicken
stuffed with lemon and sage (the sage was grown in my side yard), steamed
locally-grown green beans topped with a walnut sauce and caramelized onions,
butternut squash and apples baked in a cinnamon goo, cranberry sauce, and
pumpkin pie. Here are a few pictures in
case you’re not salivating yet.
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