I love Thanksgiving and I will readily admit that I love it for one sole reason. That reason is this, it is an excuse to break the rigidity of routine, to step outside the confines of our everydayness and shirk gleefully those habits we practice, mostly out of necessity and for the sake of efficiency, every other day of the year. It is an excuse to make those familiar routines take a back seat – if only for one day and only for one meal. At its core, Thanksgiving is the simplest of holidays – no strings attached, no pressure around gifts or the like. It is a day reserved simply to step outside the familiar and celebrate the everydayness of the everyday : one table, one meal and perhaps a few (or many) guests to share it with however and with whatever food feels the most appropriate in that moment. And the meal can be one as complex or elementary as one chooses and need not conform to any rules or practices (other than the fact that I do very much like to think about those things I am grateful for and thankful for and practice kindness – but ideally that is everyday not just one) -so for the love and poetry of food and gatherings, we celebrate Thanksgiving. continue reading
This month I worked on a recipe for the lovely ladies at The Pressery. If you aren’t familiar with them, they supply London with gorgeous, all natural almond milk. It make using almond milk accessible and easy in my daily routine since I don’t make it myself. Typically it goes into smoothies, but since fall and winter aren’t great for fresh fruit and berries, I wanted to find a way to keep using it in my morning routine.
The recipe below has been the stand out favorite – a lovely autumnal breakfast; warm, comforting and deeply flavorful. It is gluten & dairy free and uses only natural sugar from the sultanas. I start this the night before – when using kuri squash to top salads or accompany a risotto – reserve around 200 grams for the mornings breakfast. I really like the savory element that the salt, black pepper & olive oil lend the breakfast.