top of page
  • erinschrode

Giving thanks

Grateful my grandmothers showed me how to cook. Grateful my mother taught me to love plants. Grateful I found a person who wants to eat this entire homemade feast — just the two of us, for the next seven days, breakfast, lunch and dinner. But honestly, I’ve never been more grateful for my health (!!!), safety, shelter and that of those I love. And yes, I am proud to say I made every one of these dishes from scratch with vegan, glutenfree, organic ingredients we searched long and hard for at a conventional grocery store three hours away from this little cabin in the middle of no where: pumpkin pie, mashed yams with butter and pecans, stuffing with carrots, celery, onion, parsley and sage, cranberry sauce, roasted butternut squash with quinoa-almond-caramelized onion-dried cranberry filling, garlicky green beans with crispy shallots, romaine salad with pumpkin seeds, pomegranate and scallions, dinner rolls with butter, creamy mashed potatoes with skins, baked mac and cheese, mushroom gravy (the star of the meal!), and red wine. Counting my blessings and sending them to each and every one of you. 🙏🏽


bottom of page