My favorite part of my favorite holiday is when we go around the Thanksgiving dinner table sharing all the things for which we are grateful. By the end, we are sometimes crying, sometimes laughing, but always closer as a family. (And then we get to look forward to my second favorite part of the holiday -- the day-after leftover turkey sandwich).
This past Thanksgiving was particularly meaningful and, at the end of the holiday weekend, my daughter and I vowed to continue the tradition throughout the year. As part of our morning rituals, we committed to journal at least three gratitudes every day. There were no rules -- the gratitudes could be big or small -- but we had to take a picture of our list and share it with each other. Every day.
I never doubted my daughter's commitment -- meditation, yoga, and prayer were already a part of her daily routine, but I was scared I would let her down. I did not question that I was grateful every day, but I was skeptical about my ability to slow down, write it down, and truly take the time to appreciate the small things. Nevertheless, we each bought a new journal and vowed to maintain our new ritual when she returned to Philadelphia and I returned to Charlotte.
Somewhat to my surprise, thinking about, writing, and sharing my gratitudes quickly became a critical part of my day. I didn't feel complete until I sat down and gave thanks for everything I appreciated. There were the anticipated big things like my family and my friends, but there were so many ordinary, random things that made me smile every day: the adorable way my dog's fur crimps around his ears; the early-morning caffeine jolt of a Diet Mountain Dew; the dorky way my husband tucks his shirt into his running shorts (and the even dorkier way he wears snowman pajama pants 12 months out of the year). ALL these things give me joy.
At Christmas, I learned that my brother-in-law was also writing daily gratitudes, and we had a great conversation about the power of positive thinking. I certainly believed it then, and a few months later, I believe it (and need it) even more now. It's so easy to get discouraged when our daily lives have been disrupted and there seems to be no end in sight, and it's so stressful that one of the few things we can do -- go to the grocery store -- is such a major ordeal. For today, though, rather than be frustrated by the complete lack of paper goods or butter at my local grocery store, I really tried to be grateful that: 1) a friend is sharing her paper towel stash; 2) I discovered the butter I needed hidden in the back of my fridge; and 3) I already had all the other ingredients I needed for tonight's dinner. Yes, I had to dig a little deeper today, but we were all grateful for tonight's dinner.
Crisp Gnocchi with Brussels Sprouts (adapted from NYT)*
4 ounces chopped prosciutto or pancetta (omit if you want to keep it vegetarian)
1 bag of brussels sprouts (or about 1 pound if loose)
Zest of one lemon
3-4 tablespoons olive oil
1/2 teaspoon red-pepper flakes
1 18 oz. package shelf-stable or refrigerated potato gnocchi**
6 tablespoons butter, unsalted if you have it on hand, chopped
Freshly-grated parmesan
Kosher salt and pepper
Wash, trim, and either halve or quarter brussels, depending on size.
In a large skillet, pan fry the prosciutto or pancetta until very crispy.
Remove meat from pan with a slotted spoon, do not wipe out pan.
Drain meat on a paper towel.
Add 2-3 tablespoons olive oil to pan (less if there is fat from the meat).
Heat to medium high and add brussels in a single layer, cut-side down.
Sprinkle the top with lemon zest and salt and pepper.
Cook undisturbed until well-browned, approximately 5 minutes.
Add the red-pepper flakes, stir and cook until crisp tender, another 5 minutes or so.
Remove from pan and transfer to a bowl.
In the same skillet, heat 1 tablespoon olive oil over medium high.
Add the gnocchi in a single layer.
Cook, undisturbed, 2-4 minutes, until golden brown on one side.
Add the butter, salt and pepper, and cook, stirring, 1-2 minutes. (The butter should be golden, nutty smelling and foaming).
Stir in the brussels and heat until warm.
Serve with parmesan and crisped prosciutto or pancetta to sprinkle on top, if using.
*Tip #1: if you are low-carbing it, use the prosciutto or pancetta, omit the gnocchi, and serve each portion with a fried egg on top.
**Tip #2: if you are in Charlotte, the amazing Pasta & Provisions has shelf-stable gnocchi. I have also had success using their frozen gnocchi, just let it barely defrost. Check them out at: pastaprovisions.com
I doubled this for the five of us; we ate well and still had leftovers. At the end of the meal, I realized that I was particularly grateful for one more thing: that my husband finally started eating carbs again.
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