Gratitude: A Work in Progress

Thanksgiving Day brunch bread made with the Good Food Store’s gluten-free mix (sold in bulk), topped with drunken tangerines swimming in honey, Amish butter and week-old Rex-Goliath Chardonnay saved for cooking. More often than not, Thanksgiving catches us mid-stream, mid-life. We have spent far more Thanksgivings away from home than in our own kitchen. In…Continue readingGratitude: A Work in Progress