Thankful Musings

Since this was my first Thanksgiving without my husband, I accepted an invitation to feast and fellowship with another family. Brock and I got to have deep fried turkey for the first time! It was fun meeting their family and friends—an amiable bunch! It made the day more comfortable, and I appreciated that!

As I suspected, my 4-day holiday took on V-formation, winging its way to what my co-workers, in Orthopedic Scheduling, describe as a Monday on steroids. At least I have a chiropractic appointment after work.

It rained all day Friday. I mostly relaxed, although I launched some overdue projects. Yesterday, I attended the Small Business Saturday in Downtown Boise. Guests were given a passport that could be stamped by participating businesses. Amazingly, the outdoor market is still open until December 15th, which is impressive since the temps are descending fast! I warmed up with an aromatic espresso when my extremities grew numb.

I veered from my low-carbing (which I seldom do) to treat myself to Sambusas—traditional African meat pastries. They remind me of empanadas but with a fluffier crust. Africa was a theme because I also bought handcrafted items from refugee ladies who came from the Congo and Somali.

Today was comprised of an inspiring church service, grilled salmon and winter squash, French press coffee, and Christmas movies.

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Thanksgiving

Excerpt from "Thanksgiving"

by Ella Wheeler Wilcox

We ought to make the moments notes

Of happy, glad Thanksgiving;

The hours and days a silent phrase

Of music we are living.

And so the theme should swell and grow

As weeks and months pass o'er us,

And rise sublime at this good time,

A grand Thanksgiving chorus.

After a year of listening to some of the most vile and hateful speech that I have experienced in almost 6-decades of life, I am even more determined to accentuate the positive. Philippians 4:8 (NKJV) puts things in perspective.

Finally, brethren, whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, if there is any virtue and if there is anything praiseworthy—meditate on these things.

Blessings to YOU,

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Bacon Brussels Sprouts Casserole

Since eliminating mashed potatoes, breaded stuffing, cranberry sauce, candied yams, and dinner rolls from my Thanksgiving feast, there is not much left but the turkey. Turkey was never my favorite protein, so I used to bury it in carbs. My family still consumes the traditional fare, but my Thanksgiving has received a makeover.

While roast beef, ham, or turkey are naturally low-carb, side dishes require some imagination. I prefer to spend the best part of my time with guests, so I look for simple but worthy substitutes. Some of my favorites are mashed cauliflower and low-carb gravy, green beans cooked slowly with bacon, broccoli and cheese casserole, and pumpkin soup.

I adapted this brussels sprouts recipe from Cooking Panda. It was mostly low-carb. It just needed a tad of tweaking. The red pepper adds a subtle kick. After Barry and I devoured it, we both agreed that we would include this on our Thanksgiving menu. 

BACON BRUSSELS SPROUTS CASSEROLE

Prep Time: 10 minutes

Cook Time: 25 minutes
Difficulty: easy
Servings: 6

Ingredients

• 1 pound brussels sprouts, outer leaves and stems removed (Note: I buy them on the stalks) 
• 6 strips bacon, cooked and chopped, divided 
• 1 teaspoon red pepper flakes 
• Salt and pepper, to taste 
• 1/2 cup heavy cream 
• 1/2 cup shredded cheddar cheese (Note: I use imported cheese from Costco)
• 1/2  to 1 cup of crushed pork rinds 
• 2 tablespoons butter, cubed 
• Bragg Organic Sprinkle added on top

Instructions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Bring a large pot of salted water to a boil. Cook brussels sprouts about 8 to 10 minutes, or until tender. Drain and chop brussels sprouts. 
3. Add chopped brussels sprouts to a baking dish and stir in 1/2 of the chopped bacon, red pepper flakes, salt and pepper. 
4. Pour cream over brussels sprouts. Top with cheddar cheese, remaining bacon, pork rind crumbs, Bragg Organic Sprinkle, and dot with pieces of butter. 
5. Bake for 15 minutes, or until top is golden brown and cheese is bubbly. Serve and enjoy!

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