Giving Thanks
By Jennifer Cote ©

This is our month to give thanks, but that's sometimes easier said than done. Grateful can turn into grating; the pressure of preparing the holiday meal can be trying. A usually easy-going personality suddenly seems particularly demanding, channeling a strange alter-ego, or one of the kids has a melt-down at a most inconvenient moment. Not that that would matter on any other day, but on one particular Thursday a year, don't we aspire to have everything at least seem pleasant?

The theme this month might be giving thanks, but it's harder for me to do that for the things I take for granted. My husband continually covers all the territory I can't, and is so thoughtful and sweet in subtle but significant ways. And yet, am I always aware and appreciative of that? Even the simple freedoms our country enjoys might be taken for granted. How often do I think of all those who have fought, and continue to fight, for those freedoms? Perhaps our gratitude is developed most keenly under the threat of having all that we cherish snatched away. How often do we really consider the fragile balance on which all that we hold dear lies?

I even take myself for granted, not recognizing the impact I might make in helping to create our holiday traditions. I casually remarked last year that I'd decided to skip making the traditional cranberry bread—after all, would anyone really miss it? One of our sons informed me quite vehemently that omitting that bread from the menu was not an option. Coming from a teenager in the stages of apparent apathy for most everything, I was surprised at his response. Don't we often take what we do for granted, assuming it is met with indifference, if in fact noticed at all? For our son, the threat of losing something probably developed an awareness and appreciation for it. I'm sure it encouraged a bit of thanks-giving!

This month, I will aspire to appreciate even the little things. I will try not to take all I have for granted. If I can share some of the bounty God has provided our family with, my heart will be glad. And, I will make that cranberry bread.

Cranberry Nut Bread

I often double this recipe, and pass out a few extra loaves to friends. I've also made smaller loaves, to freeze for a later date. Toast slices for an extra treat at breakfast—just like fresh out of the oven. Makes 1- 9x5" loaf, or 2- 8 ½ "x 4 ½ " loaves, or 3- 5x3" loaves.

Prep the following, setting aside:

> 1 c. chopped nuts
> 1 ½ c. grated cheddar cheese
> 1 c. cranberries, cut in half or chopped coarsely
> 1 ½ TBS. grated orange peel

In a large bowl, mix dry ingredients together:

> 2 ½ c. flour
> c. sugar
> 3 ½ tsp. baking powder
> 1 tsp. salt

To the dry ingredients, add the nuts, cheese, cranberries, and orange peel, plus:

> scant ¼ c. olive oil
> 1 ¼ c. milk
> 1 egg

Stir all ingredients together lightly, barely mixing it smooth. Pour into greased loaf pan/ pans, using butter to well-grease the bottom only. Bake a big loaf at 350° for 60 to 70 minutes, until toothpick inserted in center comes out "clean". Smaller loaves will cook quicker, 40-50 min.

Mashed Butternut Squash

This recipe adds plenty of color to a meal, not to mention nutrition. For busy schedules, you can prepare the recipe a day ahead, store in serving bowl, reheating in microwave (or covered, in regular oven), to serve. This is a bit like guilt-free "pumpkin pie. Serves 6 to 8.

In heavy iron pan or other dish, bake approx. 2 hrs., until soft and done, at 375°:
> 2 to 3 butternut squashes, halved

Add ¼ c. or so of water to hot pan afterwards, letting squashes cool in pan until you can remove seeds and skin. Process until smooth, or use potato masher, then add the following and process again:
> c. olive oil
> ¼ c. frozen apple juice concentrate
> 1 to 2 Tbs. “SPICE BLEND”

For “SPICE BLEND” mix the following:
> 1½ Tbs. curry powder
> 1 Tbs. cinnamon
> ½ tsp. cayenne
> 1½ Tbs. salt
> 1 tsp. cloves
> ½ Tbs. nutmeg

Reheat to serve. Optional: Add ½ c. cream plus extra water or stock to serve as a soup. Or leave out the cream, using a dollop of sour cream as a garnish, topping with a touch of chives.

Check out Jennifer Cote's cookbook/devotional, From the Land of Milk and Honey , at fromthelandofmilkandhoney.com

AUTHOR BIO – Jennifer Cote

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, "From the Land of Milk and Honey", is filled with New Deli favorite recipes.

Email Jennifer at getrecipes@hotmail.com, for comments, questions, or info on Jen's newsletter and cooking show.