Thanksgiving

 Vitis californica x European grape cross  ('Roger's Red' California grape)

Eternal Spirit of Justice and Love,

At this time of Thanksgiving we would be aware of our

dependence on the earth and on the sustaining presence of other

human beings both living and gone before us.

As we partake of bread and wine, may we remember that

there are many for whom sufficient bread is a luxury, or for whom

wine, when attainable, is only an escape.  Let our thanksgivnig for

Life’s bounty include a commitment to changing the world, that

those who are now hungry may be filled and those without hope

may be given courage.

Amen.

                                CONGREGATION OF ABRAXAS

I remember my meeting Dwight for the first time 35 years ago on Thanksgiving. We had both been invited by our individual friends to share in the abundance of food and friendship. He had recently left his wife thus his friend did not want him to spend this holiday by himself. When we were introduced, we both were taken aback by the instantaneous connections we felt.  Some while past before we actually got together to share a drink in a downtown Sebastopol pub. Soon thereafter we spent most of our nonworking hours together and the rest is history as the old saying goes.

So this particular holiday carries much significance for me. I am saddened that Dwight is no longer with me in physical form.

Luckily I have a dear, dear, dear friend who will coming to my house for a very, very, very nontraditional Thanksgiving meal. We will have a wonderful time celebrating Thanksgiving. I will be spending the day in a totally different way from any past Thanksgivings I spent with Dwight.

Evening sleeping Shasta

My evenings are quiet often spent reading or if the Warriors are playing basketball watching their game. Shasta keeps me company as she is pictured above.

To discharge all the swirling emotions around this holiday I have a frequent belly

Celeriac and more

Celeriac root is now ready for harvesting. Celeriac root can be eaten in a variety of ways: soup, mashed like potatoes, fritters and, of course, salad. It has a mellow celery flavor which I prefer to celery.

Celeriac planted companionably with leeks

Two celeriac roots just harvested

Roots up close

Once harvested the fine hairs are to be removed as well as the tops.  Wash all the dirt off and bring inside.  Peel the root once you are ready to add it to the recipe of your choice.  Here are two of my favorites

Celeriac Salad Remoulade

• One large (about 1 1/4 pound) celeriac root
• 6 T. organic kefir milk
• 6 T. organic mayonnaise
• 3 T. organic Dijon mustard
• 4 T. finely chopped organic fresh parsley
• 4 T. finely chopped organic fresh chives
• 3 T. finely chopped organic onion
• Sea salt and freshly ground organic pepper to taste

Mix all ingredients except the celeriac root.  Wash the root, trim off the tops and peel. Grate the root and mix with all the other ingredients. Prep time is about 30 minutes.  Best if sits at room temperature for at least 30 minutes.

Fresh Herb Celeriac Fritters

• One celeriac root about a pound
• 2 organic duck eggs, beaten
• 1/2 C. finely chopped organic fresh chives
• 1/2 C. finely chopped organic fresh parsley (or arugula)
• 1/2 C. organic sprouted bread crumbs (I dry ends then whirl in food processor)
• OR sprouted spelt flour works also

Prepare and add all of the ingredients except the celeriac root to a large bowl. Wash the root, trim off the tops and peel. Grate the root and mix with all the other ingredients. Fry in a bit of organic olive oil at a lower temperature than potato pancakes or zucchini fritters. Simply delish with a bit of organic kefir cheese mixed with fresh organic herbs OR Dwight enjoys with homemade ketsup.

Fall visitors

Stunning color of two Roger Red grapevines

A few mornings after our return from the Eastern Sierras while preparing Shasta's breakfast at the kitchen sink I noticed four bluebirds, one mockingbird and a gold finch all companionably enjoying the succulent grapes.  What a colorful sight!

Fall now past, Winter arriving.