Thursday, 26 November 2009
Thursday's Ponderings . . .
A Thanksgiving Day editorial in a newspaper told of a school teacher whom had asked her first graders to draw a picture of something that they were thankful for. She thought of how little these children, which came from a very poor neighbourhood, actually had to be thankful for. She knew that most of them would draw pictures of turkey's on tables filled with food. However, she was in for a surprise, for when a young lad named Douglas handed in his drawing, on the page was . . . a simple childishly drawn hand.
But whose hand was it?? The class was captivated by the abstract image.
"I think it must be the hand of God that brings us food." said one child. "A farmer," said another, "Because he grows the turkey's."
All sorts of ideas flew back and forth through the classroom. Finally the teacher decided to as Douglas whose hand it actually was.
"Why, it's your hand Teacher." was his reply.
The teacher then recalled that frequently, at recess, she had taken Douglas, a scrubby forlorn child by the hand and walked about the playground with him. She often did that with a lot of the children, but . . . a simple kindness that had obviously meant a great deal to Douglas.
Perhaps this was everyone's Thanksgiving . . . not for material things given to us . . . but for the opportunities, in whatever small way, that we each have, to give something to another . . . the gift of being able to serve . . .
It need not be a grand gesture . . . small and simple ways often count the most of all.
Wherever you are, and in whatever circumstance you find yourself, I hope that you will give pause today to be grateful for something, no matter how small or how simple . . . there is always something to be thankful for.
Here's a simple recipe that is quite old. I've had it kicking around in my big blue binder for a lot of years now. It's one of my tried and trues. Sometimes these old recipes are the best ones of all. Pure and simple ingredients, easy to put together, and just filled with delicious flavours!
Tasty, old fashioned and, it uses ingredients most of us have to hand a great deal of the time. This is a real people pleaser!!
2 cups peeled and coarsely shredded potato
1 cup peeled and coarsely shredded carrot
1 cup peeled and coarsely shredded swede (rutabaga)
1 medium onion, peeled and thinly sliced
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp summer savoury or marjoram
2 TBS cream
2 TBS softened butter
Pre=het the oven to 180*C/350*F. Generously butter a 9 inch square baking dish. Set aside.
Mix the vegetables, salt, pepper, summer savoury and cream together in a bowl, mixing them all together well. Spoon into the prepared baking dish and press down a bit to smooth it out. Dot the butter evenly over top.
Cover and bake for 45 minutes. UNcover and bake for 15 minutes longer, or until golden and crusty on top. Remove from the oven and let sit for a few minutes before cutting in to squares to serve. Delicious!!
There's a delicious Mincemeat and Marzipan Tealoaf over on The English Kitchen today!!