I went to the cabin on the first weekend of gun-hunting season. It was so beautiful. I walked the trails and checked out every nook and cranny. The grandma is still standing (two arms-full eastern white pine (Pinus strobus)). There were bunches of American witchhazel (Hamamelis virginiana) and winterberry (Ilex verticillata) greeting me, welcoming me home.
Happy Thanksgiving Day!
This Thursday is a day America has set aside to give thanks for the many blessings we have received throughout the past year and for the family and friends that help make us feel complete. My wish for you is that your day be filled with happiness, family, and friends – and that it will bring renewed inspiration for you to make the coming year that much better.
Here’s a recipe for you. I serve it for Thanksgiving or Christmas or any time.
Avocado Salad (10 qt bowl)
● Ripe avocados cut into cubes (8 ripe avocados)
● Lemon juice (2 tbsp)
● Chopped green onions (1 large)
● Crumbled freshly fried bacon (1/2 lb)
● Tomatoes cut into cubes (1-2 small cut cubes or 10-15 cherry cut half)
● Sour cream (3/4 of 16 oz piece)
● Salt and pepper
● Lemon pepper
I usually use at least 4 ripe avocados and cut the recipe in half, but 8 is enough for company. The rest I add to my taste. Add enough sour cream to make the mixture relatively smooth so it’s like eating ice cream. Lemon juice gives it zing, but also serves to keep the avocados from browning too quickly. Splash that in right away after you’ve cubed the avocados. Serve in individual bowls over a bed of lettuce or family style. Garnish with dill and paprika.