Turkey Time & Helping Others Get Blogging

Every Thanksgiving, I get the same song stuck in my head:

Maybe it’ll be stuck in your head too now. Thanks a lot to my sister, who likes to sing this song as loudly as possible.

After helping make sweet potato pie, and eating a lot, and talking, I spent the rest of my Thanksgiving evening helping a fabulous 62-year-old I met tonight create a blog. She has a lot of opinions and learned how to use Skype recently, so I wrote out a step-by-step guide and we practiced posting a couple times.

Spreading the writing love, y’all! What’d you do this Turkey Time? Do your grandparents blog or tweet or facebook?


A Thanksgiving Poem: Max Coots’ A Harvest of People

As it’s Thanksgiving week here in the US of A, I’m sharing a Max Coots poem I heard today. It’s fitting for this week: food and friends and the way time gallops by sometimes and creeps by other times.


Let us give thanks for a bounty of people.

For children who are our second planting, and though they
grow like weeds and the wind too soon blows them away, may
they forgive us our cultivation and fondly remember where
their roots are.

Let us give thanks;

For generous friends with hearts and smiles as bright
as their blossoms;

For feisty friends, as tart as apples;

For continuous friends, who, like scallions and cucumbers,
keep reminding us that we’ve had them;

For crotchety friends, sour as rhubarb and as indestructible;

For handsome friends, who are as gorgeous as eggplants and
as elegant as a row of corn, and the others, as plain as
potatoes and so good for you;

For funny friends, who are as silly as Brussels sprouts and
as amusing as Jerusalem artichokes;

And serious friends as unpretentious as cabbages, as subtle
as summer squash, as persistent as parsley, as delightful as
dill, as endless as zucchini and who, like parsnips, can be
counted on to see you through the winter;

For old friends, nodding like sunflowers in the evening-time,
and young friends coming on as fast as radishes;

For loving friends, who wind around us like tendrils and hold
us, despite our blights, wilts and witherings;

And finally, for those friends now gone, like gardens past
that have been harvested, but who fed us in their times that
we might have life thereafter.

For all these we give thanks.

Max Coots


I Don’t Cook, But…Quinoa, Arugula and Sausage Salad

I’m an eater, not a cooker, but here’s a quinoa salad I learned to make this weekend. And I didn’t cut myself or burn anything while learning, so there is hope for you too.

First you make some quinoa, the healthy food that Bolivians have known about forever but has more recently becoming the new granola. To make the quinoa, you put it in a pot with some water and making sure it doesn’t stuck to the bottom. Turn the heat down or something.

You put the quinoa you didn’t burn in a bowl, then add some green stuff on top. Like arugula or spinach.

Meanwhile you’re heating up some chicken (or non-chicken, if you want to be like that) sausages in a pan. I told you about the sausages, right? Put some oil in there beforehand.

Then you cut up those sausages. They go top of the green stuff.

If you have some around, add some tomatoes and avocado on top. Little tomatoes mean less chopping for you, and they look more like candy. Hopefully your avocados won’t be kinda brown like mine were.

At the end, you put some dressing on there (lemon + honey + oil + salt + pepper is the standby for me) and mix it up.

Eat! Finally. Celebrate knowing how to nourish yourself for another couple of hours.

I was thinking of granola quinoa ways of naming this salad, and so far I’ve come up with Green Gratitude, Bolivian Breakfast Salad, Quinoa Layer Cake, and Green Sausage Tom. Other suggestions?