Due to a shared respiratory bug and a tight work schedule, JD and I ended up spending Thanksgiving with just each other for company. That's actually okay; we haven't had enough of that lately :-) I found myself thankful for many things, but especially for being able to eat, without shame, the holiday food I remember from my childhood. Part of that is FA and getting rid of the baggage and apocalyptic thinking around holiday food. Even at a time when we're supposed to be celebrating we have magazines, commercials and sometimes family heaping on remorse and stress for food choices. Part of that is my recent gluten-free recipe discoveries and experiments. After three years without my favorite Thanksgiving dish (stuffing) I was able to put it on the table, along with rolls and pumpkin pie with a crust. The prep was a little more work, but I was able to sit down with my life partner and eat a traditional Thanksgiving meal without any reminders of food restriction or guilt. I'm thankful for that, because I know not everyone who experiences the holiday does so with enough food, or with supportive people, or with good memories. I haven't always done so either. This year was good.
And by the way, for those who want to know, I used this recipe for the stuffing base and rolls (the stuffing requires about 1/2 cup more broth than you would normally use, 'cause GF soaks up the liquid) and this recipe for the super-flaky, delicious pumpkin pie crust.