Typographie: Letters To My Future Self: Feeling Thankful

Dear Elizabeth,

What a beautiful week! Thanksgiving break allowed time for catching up with old friends and relatives.

Much of Wednesday and Thursday were devoted to cooking for the twelve people that were going to be at our thanksgiving dinner.

The menu:

Turkey from a local farm
Sweet Potatoes with Marshmallows
Gluten-free Stuffing
Classic Stuffing
Homemade Creamed Corn
Spiced Cranberry Sauce
Cranberry Relish
Cheese Dip
Butternut Squash with Coconut Rice
Gluten-free Chocolate Cream Pie, Pumpkin Pie, and Apple Pie with homemade whipped cream

The squash recipe I found on VegWeb.

What you need:
nonstick spray

1 large acorn squash, seeded and sliced into 2" to 3" wedges
1 cup medium grain brown rice
1 cup lite coconut milk
1 cup water
1 tablespoon ground cinnamon
1 tablespoon shredded jarred ginger
1 tablespoon vanilla extract

What you do:

1. Spray the inside of a large crock pot with nonstick spray. Place the acorn squash slices evenly around the bottom of the pot (some of mine were lying on their side and they were fine).
2. In a bowl, combine remaining ingredients (brown rice, coconut milk, water, cinnamon, ginger, and vanilla).
3. Pour rice mixture over the acorn squash. Make sure all of the rice is in the liquid.
4. Set the crock pot to low and leave for 4 to 5 hours. Check toward the end and turning the crock pot to warm when the rice is cooked thoroughly.

Preparation Time:10 minutes

Cooking time: 4 to 5 hours

Servings: 4

John came up the weekend before and we went to the The Delaware-Otsego Audubon Society Sanctuary. We didn't get to see any hawks or eagles this time around, apparently due to the lack of wind, but we'll be back.