It’s Thanksgiving Weekend again and I’m extra thankful for the time that reading week is placed this year. Before heading home on the last day of the week, I grabbed some organic kale from one of our campus gardens. It’s been on my eye for weeks! A friend made a great suggestion to use them as wraps. I added some brown rice, sauteed greens, tomatoes, pineapple, cranberries and vegan pesto.
I’m sticking to my go-to pumpkin pie recipe this year again. It was a first baking through midnight and quite therapeutic to the busy week. Lately I’ve been into making homemade almond milk; recipe will be posted soon but it is also easy to find online. If you have made your own before, you’ll know that there is a huge amount of almond pulp residue. It’s too much of a waste to throw it out. I used that goodstuff as the crust of the pie, along with some maple syrup and coconut oil. Fun fact, it was just National Pumpkin Pie Day. Foodimentary is a fun read, I like scrolling through the National Food Holidays and reading about other events in history.My birthday falls on Thanksgiving Day this year. The big 20. Not sure how I feel about it yet, though for the most part I see it as a positive thing. I am secretly treating this pumpkin pie as a birthday cake. Despite wanting to try out a new cake recipe, it would be better to use as much time as possible to study…that is as of tomorrow.
Have a safe and warm Thanksgiving.