Thanksgiving is one of my favorite holidays. It comes in second to Easter and that is only because I love the spring time weather a hint more than fall. This weather has pushed me to hit the hay early every night that I have been able to. Cold weather brings me to the blankets and comforter. I do sometimes feel a bit depressed. I like to go go go but – the – cold – weather, it can bring things to a halt. I think the universe knows what it is doing, even though I like to sometimes do things my way- It tells us to slow down.
I have to mentally get myself out of the cold weather funk. I began to think the other night about all the things I didn’t have… Maybe that is what Thanksgiving is really for. For us, who have a glass half empty, to stop wallowing in self pity and think about what we do have to be thankful for. I will start with being thankful for the fact that I am an American citizen, since this Monday was Veteran’s Day. I am not necessarily proud of my country in its actions and inactions but I don’t plan on getting into politics. Just my secrets alone would scare people into voting for someone else. So, I am grateful for the good people who do go into politics because I am not. I am grateful for my warm bed and little hands that wake me up. I am grateful for an ex- husband who works hard to support his daughters to have the not so necessary things that they have become so accustomed to. I haven’t been able to buy the store front…yet, but I was able to buy a piece of furniture that is so beautiful to house some of my catering trays and serving pieces. The list of gratitude could go on and on but I will not bore you any more than I am. I am pretty grateful if just one person reads my silly blogs, too!
One of my favorite things is Bread Pudding. I know, I have said it before (Mushroom Bread Pudding)but it needs to be emphasized because it is so good. If you are looking for something to pick you up in the winter to be thankful for, then make some Bread Pudding. This is a White Chocolate Raspberry Bread Pudding. I first had something similar from Nordstom’s Cafe and that is where I fell in love. This recipe is from Hot and Hot Fish Club Cookbook. It is so divine and comforting.
Add 2 cups of heavy cream into a sauce pan with 1/2 vanilla bean. I used one whole vanilla bean. You scrape the inside of the bean which houses all the good tiny vanilla seeds. Throw the bean stem into the cream too and bring it to a simmer. Turn off the heat and let it cool. When cool to touch, take three lightly scrambled eggs and add it to your cream. Let it cool completely before mixing 4 ounces chopped white chocolate, your bread cubes and your vanilla cream together. I like to use Challah bread for pudding but this recipe called for a french baguette. It is good too. Let it sit so that the bread will soak up the cream. Pour all that into a buttered pan. Bake covered for 30 minutes at 350 degrees. Add some White Chocolate Sauce, Raspberry Sauce, and/ or whipping cream or just eat it with out. Either way, your tummy will be thankful.
When your feeling a little cold and less than- whip this recipe up for yourself, your loved ones, or a neighbor. There is always something to be thankful for. Thank you!