Thursday, November 7, 2013

Thanksgiving is the Middle-Child of the Holiday Season

It is so stormy today! Seattle is on high-wind advisory all day long, and I get to sit in a glass booth downtown and watch the leaves fly by.

I am really fighting off getting in the Christmas spirit. I want to so much! It's so hard when it's in every store and all the streets are lit up. I work next to the PNW Ballet as well, so I have been watching dancers come and go to Nutcracker rehearsals (BTW, if you are unfamiliar with PNW Ballet's The Nutcracker, you should see it. It's our very own little piece of Christmas).

I am doing my best to redirect my temptations to Thanksgiving, the most overlooked holiday of the season. I have been pinning my inspirations for our meal (which will be a challenge with a diabetic mother, and lactose intolerant sister), decorations I can craft, since I don't own any of my own, and I will post one thing I am thankful for on this blog with each post.

Today I am thankful that people are teaching their children manners. I work with kids everyday. I work at a museum, and where we aren't quite a "childrens" museum, we pander quite a bit to youth. Even though I have to deal with rude people from time to time, the kids are always wonderful. They are so excited, and sweet, and want to share their adventures.

People have adventures all the time. Life can be exciting. Why don't we share our excitement like that anymore? Sometimes people just want something to be excited about. I think it would be good to help them remember.

Like my stormy Thanksgiving day. I am thankful for today. (Ok, that's two, but who's counting?)

Also, for good food (3). Like today's recipe.

Italian Chicken was a quick dinner decision on a whim. I needed something quick and cheap, and this fit the bill.... but oh how good it ended up being!

This recipe has become a staple in my household. It is just too darned good. Plus it's so quick, and we usually have all the ingredients on hand. Slice up some tomatoes, artichoke hearts, and fresh mozzerella, and bake. Good to go. We don't usually add the basil. Not for any reason other than we forgot about it, and love it without.

It's actually hard to "critique" this. I have had it with garlic bread. I have had it with pasta (it's INCREDIBLE with Angel Hair).

This is a very good meal.

1 comment:

  1. Thanks for the recipe shout out Vanessa! So glad you enjoyed it!