I can’t believe Thanksgiving is this week. This is my favorite holiday, but this year I’m approaching the holiday with a heavy heart. I’ve tried so many times to write this blog post, but with all of the horrible things going on in the world it has been hard to speak light-heartedly about my Thanksgiving menu. It is easy to feel blessed when I think about the gathering of 15 family members that I will join on Thanksgiving. When we gather, safely, around an abundance of food, there are so many things to give thanks for.
I hope that you, too, are able to see all of the things you have to be thankful for this season. And I hope we can all look for the good in the world. While there is an abundance of pain and sadness, I hope we can hold up the people that are doing good.
So as we start making our grocery lists and begin the process of cooking Thanksgiving feasts, I hope we can hold all the people of this broken world in our hearts.
And if you’re still in need of some Thanksgiving recipes, I have a couple on here, or follow me on Facebook.
For Thanksgiving dinner:
For Breakfast:
Cranberry, Apple, and Pecan Baked Oatmeal
For Dessert:
Cranberry Upside-down Pumpkin Cake
Cranberry Pear Crumble (vegan but delicious)
Pumpkin Cheesecake with Ginger Cookie Crust
For Thanksgiving Leftovers:
