Chick With A View

I haven’t written for awhile because, frankly, I’ve been in a discontented funk. In the past I might have thrown back a few more cocktails or enjoyed the grapes a bit too heartily. I might have gone further in my quest to self-medicate, but now I’m working through my frustrations in a more productive and natural way. Ahem. I mean, Amen.

Gratitude is vital to this journey.

I’ve had an unusual year. In the midst of some personal chaos I took a six-month  sabbatical away from home. My friends and family responded to this event with aplomb. My boss gave me time off, but paid me to continue writing newsletters for her business. My husband took care of hearth and home without a complaint. My daughter accompanied me on my drive south, granting me excellent company, affection and a sympathetic soul. A friend let me stay in her house in New Orleans, where I wrote for many months in peace. Then I made another journey: my beloved mother and I went to France together to see dear friends. It was a perfect holiday, with much conversation, laughter, affection, good food and wine.

I am deeply very grateful for my family and friends.

Happy Thanksgiving in the truest sense of the word.

Though I am not with my daughters, siblings or parents this holiday, but I remember all our past Thanksgivings with pleasure and love. Among the traditional dishes my daughters were served growing up was a Carrot Souffle that I tweaked from one I’d been taught many years ago. And because I know my daughters will call me for the recipe this week  I post it here so they can refer to it.

Carrot Souffle

Preheat oven 350

Serves  6-8

2 cups cooked and pureed carrots

2 tbsp minced onion

1 minced garlic clove (Saute these last two together a bit in the baking dish before adding to rest of mixture)

2 tsp lemon

½ cup butter softened

¼ cup sugar or healthier alternative such as stevia

1 tbsp flour

¼ tsp each cinnamon and nutmeg

¼ tsp cumin

1 cup whole milk

3 lightly beaten eggs

Beat all together until smooth

Pour into buttered dish, bake uncovered 45-60 minutes  until firm

Carrot Souffle

This recipe appears in “Food & Love” a cookbook available in print and kindle on Amazon.com.

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