I would like to extend a Happy Thanksgiving to all my readers to the north. I hope your tables are bursting with a beautiful fall bounty. This past Saturday, I was spending a lovely and much needed weekend with friends, and we cooked a delicious, entirely vegan, dinner. Fall is a new season, and for me it's a time to look forward, be thankful for what I have, and to enjoy the present.
We spent an afternoon in Fayetteville gathering groceries for our meal, then we settled in to cook and watch football. I created a menu for the night, supplemented by a wonderful cauliflower alfredo pasta courtesy of my talented friend, Erik, and I got to work. Here's the menu:
FRIEND FALL FEAST
Pumpkin Squash Soup with Cashew Cream and Roasted Pepitas
Roasted Beet Salad with Apple and Pecan
Roasted Parsnips and Brussels Sprouts
Thyme and Red Wine Soaked Black Lentils
When I set out to make the menu and started chopping my onion for the soup, it had been almost a month since I'd cooked anything. Our fridge has been bare and pathetic since we got the sad news that we wouldn't be parents in April. I suppose I shut down a bit, which is to be expected. By focusing on nurturing and feeding my friends, I really was able to come through my grief and feel like myself again. It was something that I desperately needed, and I loved seeing my food bring joy to my loved ones.
It was pretty fun to see 6 people sit down to an entirely vegan meal, as my friends are not plant based inclined. Food is food, especially when it's prepared with love.
I encourage you, if you're going through grief, to let yourself feel it. It can be painful, but it's the first step towards healing. Once you think you've had about enough of that, try to focus on doing something you love. For me, that's definitely cooking. This meal, for me, signified my feet moving forward and leaving our miscarriage in the past. For that, today, I am very thankful.