Giving Thanks

We had a great Thanksgiving celebration this year.  Though none of our family was able to join us, we were glad that a few friends from our church did.  We did it potluck style - totally the way to go for Thanksgiving, btw.  More great food, much less stress.  If I never have to cook a complete meal myself, I'll consider it a major life accomplishment.    

We read Lincoln's Thanksgiving Proclamation, prayed, shared what we were grateful for, played a game, talked and watch football, and ended the evening around 10:30pm.  It was great.  

Leah and John chowed on the brined, organic, grassfed ("and expensive," reminds Luke) turkey.  And we - by "we" I mean "Luke" - finally put together the acacia wood picnic table from Ikea.  The kids loved it!

Our friends:  Sarah and Luke Goodrich (Shalom and Baby Naomi were napping), me and Luke, Doug and Andrea Stevens (with Baby Noah), Scott and Amy Herbert, and (not pictured) our lovely housemates John, Kristi, and Baby Jack Stofer.  

Amy is uber-creative (literally - she has German roots) and brought a turkey sculpted out of raw veggies.  She can make anything.  She's amazing.

And because it wouldn't be a Thanksgiving blog entry without a recipe, I'll share my favorite this year.

Cranberry Chutney

(tweaked from Shalali's recipe at www.pintsizedfarm.com)

3 c. organic cranberries (regular are grown with lots of pesticides)

1/2 c. pecans

1/2 c. sucanat or rapadura sugar

2 t. sea salt

1/4 c. whey (drained from kefir or yogurt)

1/2 c. orange juice

1/4 c. lemon juice

1 t. cinnamon

1/2 t. cloves

1/2 c. soaked raisins

Mix above ingredients and lightly pulse in food processor.  Let sit at room temperature for about 48 hours (or according to taste) and then refrigerate.  This is a true chutney because of the fermentation process and not only tastes great, but helps with digestion.  And we all know we can use a little digestive help during the Thanksgiving glut-fest.