It’s hard to believe that Thanksgiving has arrived. This last weekend, Eric and I hosted our annual Friendsgiving feast. It’s a tradition that I cherish… to have some of our closest friends gather around the table, eating, drinking, laughing… it warms my heart.
Every year, as we sit down to eat, I ask everyone to say what they are thankful for (something my parents have us do each year at our family dinner). However, this year we completely forgot to do this. If I had remembered, this is what I would have said:
I’m so happy to have all of you around our table tonight. This has been a year of transitions… not just for me, but for all of us. Some have transitioned to new jobs. Some have moved apartments. Some have started new relationships. These changes are not always easy… and they can often be frightening. But I’m so thankful for our friendship and the love and support we all have for one another. We may not always be able to see each other as much as we’d like… but we are still a unit. Even if it’s just the idea of knowing that you’re in my life. That is all I need to keep going.
Thank you, dear readers, for continuing on this journey with me. Know that your presence keeps me going. I hope all of you have a very happy and healthy Thanksgiving.
Shredded Brussels Sprouts with Walnuts
1 lb. Brussels sprouts
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper
1/2 cup shelled walnuts, chopped
1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don’t have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)
2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper. Top with walnuts.