I’m thankful for what rest I got.
I’m thankful I could take Wednesday off to clean the house (I don’t like cleaning, but I like the end results) and make turkey stock.
I’m thankful for Thanksgiving, which is my favorite holiday–all about family, friends and food. I’m thankful for a grand time with family even though one son wasn’t able to come and my daughter’s time at the house was so short, and I’m thankful her boyfriend’s family is so wonderful to her. And I’m so thankful for time with my parents and my sister and sister-in-law and for the food people brought and that most of my food turned out. The stuffing was an epic fail, but the green beans were delicious. The recipe’s below.
I’m thankful for another run of Project HOME and for the women who shared their stories and their poems. I’ve learned even more about how much I have to feel grateful for.
I’m thankful for any insights I stumble across. I’m still learning how to be a person or a better person, but I’m glad for those moments when I feel like I’m making some progress.
As always, I’m thankful for inspiration, wherever and whenever it arrives. This week, it was the Tutankhamen exhibit at the Pacific Science Center. Many carvings and statues and a cat coffin–but the thing that struck me most was his bed, a wood-and reed bed from so many centuries ago. King Tut slept here.
I’m thankful for any bits of blue sky–including this glorious day.
I’m thankful for my friends and for getting together, laughing together.
Green Beans (not a casserole)
1 lb. green beans (trimmed, if they’re large)
1 onion, thinly sliced in half moons
8 mushrooms, sliced (I used creminis)
1 Tbsp. fresh thyme
1/3-1/2 cup of almonds, chopped coarsely and toasted
2 oz. goat cheese
Bring a pot of salted water to a boil.
Heat 1 Tbsp. of olive oil in a pan over medium heat. Add the onions and a little salt. Cook until the onions begin to brown.
Add the beans to the boiling water and cook for 5-7 minutes (depending on bean size and your preference). Then drain them.
Add the thyme and mushrooms to the onions, and turn that heat down to low. After the mushrooms have cooked for a minute or two, add about 2/3 of the toasted almonds.
When the beans are done and drained, add them to the pan with a little more salt and pepper, and toss them with the onions and mushrooms.
Crumble in the goat cheese and toss again.
Top with the remaining toasted almonds.