Thanksgiving dinner turned out well. I managed multiple ovens, burners and the mandoline with only one tiny third-degree burn, a tiny second degree one, and a single cut! Hey, that's a record. The food turned out great, especially the pastured turkey. Stuffing tasted great, but was the drier, fluffy kind, not the gooey kind most people are used to. (Sorry, Jen! Did it go okay?) But the best thing of all?
When we all sat at the table and held hands and said grace, then finished. My child looked up and said, "I like that! I want to do that again!" So, we all held hands again and I helped her through another short word of thanks. I don't care what's being served, that was the best treat of all.
The lesser surprise of the meal was that the favorite side was the cauliflower and chard gratin. It was easy and really good. As promised, here is the recipe for that, as well as the cranberry-applesauce that would go just as well on a Christmas table.
Cauliflower, Chard and Leek Gratin
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.