In this season of gratitude, I want to thank you for reading my blog. From California to Canada, France, Germany, India, the Philippines, United Kingdom, Venezuela and everywhere in between, I’m sending you warm wishes for strength, peace, and good health.
It’s Thanksgiving week here in the United States. While some people are off from school or work for the entire week, many of us have only Thursday and (maybe) Friday off. But I’m not complaining, I’m thankful… and hopeful, too.
After eight months of back and forth lockdown and re-openings, I like to think that recent news of promising vaccines for COVID-19 is slowly restoring hope.
I generally have a positive outlook, but some days are harder than others to be chipper. Who hasn’t felt this way from time to time? I strongly believe that one of the best ways to cope is to maintain holiday traditions while accepting things as they are.
While my family’s in-person Thanksgiving gathering will be smaller this year, I’m looking forward to having the traditional spread: turkey, green bean casserole, salad, mashed potatoes, cranberry sauce, and pumpkin pie. Comfort food indeed.
As a Francophile, you know I’ll want to add a French-inspired touch, so I’m also going to make a couple loaves of pain d’epi! Of course, I use the word “make” loosely here. It’s more of a “preparation” of ready-made ingredients. 😊
If you’d like to make the French baguette that resembles a stalk of wheat, take a look at the step-by-step instructions in my post, Easy-Peasy Pain d’Epi.
Here are other dishes I’m considering for the Thanksgiving menu:
My interpretation of Quiche Vosgienne: a Pancetta & Swiss/Gruyère cheese French tart in a gluten-free crust!
It’s like a Clafoutis, but instead of traditional cherries, I used apples and cranberries (to give it a touch of autumn, my favorite season)!