Thanksgiving plus

Lots going on including playing a part for a photo shoot for a friend...in costume far afield of my vocation. After the photos were taken, the photographer let me set up the kitchen shot complete with a "Mary of the Kitchen" icon. Closest to the real Heavenly Bodies I may get.

Photo of another loaf of whole wheat, raisins, and goji berries the size of Cleveland ... A two pounder that takes 3 hours 45 minutes while the aroma of the bread fills our home and we keep checking the time left before it beeps its finish signal. "Waiting is such sweet sorrow..." first slice.. Au natural..second, with jam and roasted tahini, a sesame seed paste (my go to for peanut butter replacement on my VNO eating plan which besides vegan- no oil also is sans nuts and avocados. )
The ingredients for the bread is an amazing and magical staple; the process is so simple and the product delicious. I found adding Ener-G egg substitute makes a better crumb.

A photo about two topics: feeding the eyes,(inviting yourself to a table set for company) and my new fun past time, documenting the Heavenly Bodies process now with photos and art apps. The photo is of the last meal for the season at Oak Street Station Bed & Breakfast where I have worked with Sue and John, for 5 years. This was a special breakfast fundraiser which included the major actors from the play, Animal Crackers, at Oregon Shakespeare Festival, and an awesome breakfast menu with generous guests. It was hard for us to be preparing the next course in the kitchen and also be hearing the delightful and continuous laughter at the table.
So make every presentation pretty. I hope that even if, when the meal is just for ourselves, we would treat ourselves as an honored guest. Get creative; get out the best and have fun. secret: All that attention even makes the food taste better!

Details of the last of the squash samplings for awhile. I have tried 8 different kinds of squash and even took photos of the last bunch to remind me which ones I preferred. ( wished I had thought of taking photos when I started my journey) the plate also includes the end of tomatoes from the store made into a Caprese salad with tofu as the cheese and a great tomato dressing. The squash winner is the Delicata featured with pumpkin and sweet potato on the plate. The last component is a mélange of all things in the kitchen at the time. "variety is the spice of life."

Mixing driving and drinking? The end of the season for the grape vine that found an interesting place to spread its vines. Even though I live in a society in the States that can provide out-of-season fare anytime, eating a food source that is vegan has changed my taste. Local produce in season is unmatchable. I will learn, during this time of thanksgiving and reflection, the art of patience and anticipation. Happy, happy Thanksgiving and blessings abound on your journey. Elin