I didn’t get a chance to post yesterday because this year I am cooking to celebrate American Thanksgiving for the first time in many, many years. Maybe it’s the lockdown, the lack of traveling or just my insane desire to reconnect with home, but I’m only doing the cooking and celebrating what I am thankful for the past (two) year, not the whole historical context.
Anyway my in-laws are coming by for a vegan Thanksgiving, so wish me luck!
I made a sweet potato pie but I used a cookie and vegan butter crust so I guess it’s more of a sweet potato tart, but it’s beautiful and I am quite proud of it so I wanted to share it with you!
Of all the things that happened in 2020 and 2021, I am most grateful that I have someone I can rely on, lean on if needed, and laugh with through all the crap, the fear, the insanity and the whole damn calendar year. I am also eternally grateful that I have a job that allows me to continue to work–from home–and earn a good living.
I’m grateful that blogging has allowed me to connect with people from all over the world who make vegan food, non-vegan food, hiking and mountain climbing, reading and so many other things that provide me with endless hours of entertainment and joy.
And as of last Friday, I am SUPER grateful to Adele and her latest album, 30, because it has touched me on so many levels, renewed my confidence as a writer and provided me with a new goal of becoming a better writer. Thank you, Madame.
And that is all. Happy Thanksgiving to those who celebrate. Happy Thursday to those who don’t, and Happy 2021 to the rest because it is almost over and we (mostly) survived with our sanity and bodies in tact.
Did I mention that I am also grateful for booze? I have spent much of the past two years becoming really proficient as a home bartender. Of course, wine doesn’t lend itself too much to this, but gluhwein is amazing. And I have also become a fan of this weird mix of this wine with Vișinată, which is a Romanian cherry liqueur. It can be too sweet or too strong, depending on where you get it because plenty of Romanians make their own Vișinată, the key is to just try it and see what you like best.
This year, the honors go to my father-in-law and his friends in the Romanian countryside. It’s perfectly sweet and strong, just how I like it!
Happy Thursday in November. Happy Thanksgiving.