When the leaves change, I know it is time to sit down and think about all that I have, and all that I have to give.  Thanksgiving is a unique holiday, one we celebrate in and out of our homes, in many different ways.

Today I will drop food and clothing off to the local shelter and hope that it helps those in need.  Tomorrow I will go to my daughter’s Thanksgiving presentation at our shul’s pre-school.  On Thursday we will head to my Mom’s house and enjoy being together for the holiday, and hope to catch Hannah and Her Sisters on TV.  We will eat too much turkey and retell the same family stories.  And we will be grateful for each other’s company and familiarity.

This Thanksgiving, I am especially thankful for my synagogue and extended community, which has provided me with immeasurable support and kindness throughout the past year. I am grateful for and love my  husband, children, mom, brother, new sister-in-law, extended family, and friends. And of course, I am appreciative of my new friends and colleagues at jcarrot.org.   You have taught me so much, and I appreciate you welcoming me into your fold.

That being said, I also am beholden to my web friends and resources, who have provided me with wonderful advice, recipes, and humor.  Many thank you’s are due to these folks who have given me so much, including:

• My kosher, heritage turkey.  Special thanks to Kol Foods for providing a healthier avenue for me and my family, as well as a practical mechanism to aid me in my efforts to go kosher.
• Lot’s of Cranberry Sauce recipes from the Smitten Kitchen, especially Cranberry Sauce with Port and Dried Figs.
• The Homesick Texan’s Chipotle Sweet Potato Soup recipe.
• Dan Barber’s Chicken Liver Mousse with Spring Herbs recipe, now a holiday staple.
• The fantastic, vegan, blue ribbon award winning Corn Bread recipe I found online and have been using with great results.
• Carolyn Cope’s amazing Sweet Potato Salad with Chili Lime Dressing recipe.
• Laura’s Kosher Kitchen and her entire Thanksgiving repertoire, especially Baked, Stuffed Apples.
• My copy of the final issue of Gourmet, RIP.  I especially loved their Vegetarian Shepherd’s Pie recipe.
• Trader Joe’s organic cocoa powder, which can be channeled into a great gluten free Hot Chocolate or Chocolate Banana Cake. I am grateful to Elana’s Pantry for teaching me about baking with almond flour, which will surely come in handy come Passover.

Happy Thanksgiving all.

What are you thankful for this year?  Add a comment and tell me about it.