Thankful

We are closing out the month of November with the biggest feast of gratitude of the year: Thanksgiving. This month, we have talked about so many reasons why we are grateful and how to appreciate little and big things around us.
Be thankful for what you do have and focus on that positive. Life has its challenges all the time, and they just keep coming. When we are grateful for crossing those difficult paths and turning up on the other side, we emerge stronger and armed with what we need to tackle what comes next.
Let’s take it a bit further, what do you do to be a blessing to someone else? Who will be “Thankful” for you this season? We say Thanks for what we have, but it would be so much more if we were able to be the reason why someone else were thankful. Talking about a Love Revolution! #Joyce Meyer would definitely have her dream come true with this one.

So, all, as I get ready to practice what I preach here, I leave you with some goodies to enjoy.Thanksgiving 2014

I do not have an elaborate post for you this week. Just a few recipes I absolutely swear by and been using for a very long time (especially the Alton Brown turkey) and some I just found.

Happy Thanksgiving and give someone a little Faith!

Recipes:

1) The Turkey from Alton Brown is DIVINE! I promise. Been using it for 13 years and all I can do with it the next day is use the scrapes for a soup. There is barely anything left!
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html

2) The Pecan Pie bars. Seriously, is there anything better? (A “Life tastes good just like it should” recipe)
http://ourlifetastesgood.blogspot.com/2013/11/the-best-pecan-pie-bars.html#_a5y_p=2748641

3) My simple Green Bean Casserole:
Mix together 4 – 6 cups of cut steamed green beans with a can of cream of mushroom soup.
Add in 2 cups of shredded sharp cheddar cheese, but leave a bit to sprinkle on top.
Sprinkle with ¼ teaspoon of cumin.
Add in ¼ teaspoon of pepper.
Pour mixture in a dish ready for the oven (I like Pyrex ones, they are sturdy)
I am not a big fan of the fried onions, so I sprinkle some sharp cheddar on top.
Bake at 350 ® for about 30 minutes, and VOILA! Ready for the world!

4) Being Haitian, there are some things I cannot quite do without… This recipe is one of my favorites and L’Union Suite did a great job with it. Check it out!
http://lunionsuite.com/2013/02/21/is-it-lunch-time-yet-beet-salad/

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