So, tomorrow is Thanksgiving. And while this dish probably won’t be gracing many Thanksgiving tables, it’s a great recipe to have on hand the day after you’ve eaten way too much stuffing and pie.
I know the “things I am thankful for” post has been done a million times, but I want to take a second to acknowledge a few things I’m really thankful for. Yep, cheesy and cliché posts are apparently my specialty.
Four years and still going strong! Mike is such an amazing husband and father.
She’s happy and healthy, and I love her so much
Post-partum running is going better than expected!
Those letters are from my students last year, and I miss them like crazy! Being home with Ellie has been great and I know I’ll miss her when I go back to work, but there are about 150 middle school kids I can’t wait to get back to.
Although I didn’t realize it during those fun-filled adolescent years, they are wonderful (and Im not just saying that because they took us to Hawaii).
This salad is my attempt to re-create the one that was served at the Friday night dinner at Foodbuzz this year. I think it comes pretty close…and it’s always good to have ways to eat lentils other than soup. It can be served at room temperature or chilled, but it’s best after chilling for a few hours.
Have a very happy Thanksgiving!!