These American holidays are going too quickly. I still have yet to put our mini Christmas tree up. Not being ready for the holidays in your country is called reverse culture shock, yep, I am still experiencing it since our life in China for a year.
Denny and I were invited with our friends Joshiah and Jacki to Joshiah’s mother, Sandra’s, home off the grid up in Northern Arizona. Sandra was a very sweet, warm, hospitable host. We felt so welcomed spending Thanksgiving in her home.
It was exactly what the doctor ordered. We felt rested. Have you ever spent the night in the off-the-grid home in a cold climate? Her home is solar generated which meant gas heating. It was my first night experiencing what the American settlers did traveling west, I slept with four blankets. (It doesn’t take much for a native Southern Arizonian to be thrilled in colder climates.) The sight made me chuckle but I loved it. Living a simpler life is so peaceful.
Have you ever seen this type of gas heater? You have to keep the door open during the day in close quarters and turn it off while you sleep. I learned a lot during our trip.
Sandra is very festive. We made corn husk dolls to represent each person at the table as their name card.
Like I mentioned above, Sandra was very hospitable and helped make this Thanksgiving be one that Denny and I could enjoy with our food allergies. A couple of my favorite side dishes we made are as follows:
Sweet Potato Fries
Ingredients:
-toss in Olive oil
– 5 sweet potatoes, cut them like fries
– 1/2 tsp paprika and pepper
– head full of parsley leaves
– 1tbsp thyme, garlic and salt
Directions: Bake at 450 degrees F for 20 minutes. If you want them to be crispy afterwards fry them on the stove.
Mash Orangie: Butternut Squash & Carrot
(Recipe adapted from here.)
Ingredients:
-2 large butternut squash
-5-7 large carrots
-1 can of coconut milk
-1 cup of roasted pecans
-fresh head of sage leaves cut up or 2 tbsp
-1 tsp garlic and pepper
-2 tsp salt
-3 tbsp coconut oil
Directions:
Bake the butternut squash prior. (Bake at 425 degrees F for 20 minutes.) Steam the carrots on the stove. Mash the main ingredients and combine with the seasonings. Garnish the dish with the roasted pecans.
(Denny took my picture with the iPhone of the dish I was really proud of making. It was really delicious! ) 
The final presentation. Notice the little girl in the background fascinated with the Christmas tree.
The inattendees:
Now it’s time to enjoy the turkey. Gooble, Gobble, thank you God for food to eat. Amen.
What Thanksgiving recipes did you enjoy? What are you thankful for around the Christmas season?
10,000 Smiles
10,000 Smiles is a photography project that I am doing for the year 2013. Read more about why I am doing this project. You can vote for the picture that makes you smile by listing the number of the picture in the comment box at the end of the post.
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