30 Days of Thankfulness – 11/23/17

For the month of November, I’m going to try to include gratitude in all my posts (and post every day.)

Today I’m thankful for the gauchos and chefs at Fogo do Chao who will be feeding Big Al and me our Thanksgiving Dinner. No cooking for me this year. I’m not upset about it because there’s no family around to cook for. (But I DID make cranberry salad to have when we get home.)

 

 

 

 

 

30 Days of Thankfulness – 11/21/17

For the month of November, I’m going to try to include gratitude in all my posts (and post every day.)

Today I’m making raw cranberry salad, even though we won’t be here for Thanksgiving Day. This is a recipe that tastes like my grandmother, and mother, and all the years in the past. I’m so thankful for my memories.

If you want the recipe, go here.

 

 

30 Days of Thankfulness – 11/20/17

For the month of November, I’m going to try to include gratitude in all my posts (and post every day.)

Today I was reminded of Mama’s funeral (thanks, Facebook) 20 years ago. I’m so thankful that I had my parents as long as I did. They were wonderful people, and I hope I did as well raising my boys as they did raising the four of us.

 

 

30 Days of Thankfulness – 11/19/17

For the month of November, I’m going to try to include gratitude in all my posts (and post every day.)

Today I’m thankful for all the sometimes forgotten heroes who make life worth living – the firefighters, the police, the mail carriers, the trash haulers, the cooks, the doctors and nurses, the farmers, the electricity workers, the plumbers, and all the government people who give their lives in service. We often never see them and we rarely remember them when hot water comes out of the faucet, and the lights turn on when we flip a switch.

I’m going to try to remember say a prayer of thankfulness for each one as I go about my daily life.

 

30 Days of Thankfulness – 11/17/17

For the month of November, I’m going to try to include gratitude in all my posts (and post every day.)

Tonight we eat at the Chef’s Table here at Franke Tobey Jones. The menu tonight is baked French onion soup, breast of chicken Picatta, garlic buttered pasta, roasted vegetables with balsamic drizzle, and dark chocolate ganache tart for dessert, accompanied with wine. Chef Tim will cook the chicken tableside, and we’ll enjoy dinner with 10 other residents and guests.

Once more, I’m reminded how thankful I am that we chose this place for our “forever” home.