In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.
After living in Germany for so long, Thanksgiving has become this really weird, almost foreign but simultaneously familiar holiday to me. My first two years in Berlin, I attempted to cook an entire thanksgiving dinner – which as you can imagine didn’t exactly turn out that well. Oh well, A for effort. Now I sort of look at Thanksgiving as this awesome family holiday that “must be really great to celebrate” as if I am looking at it with stranger eyes, observing something I have never experienced.
It’s like I’m sitting there inferring that it would be the kind of holiday I could really get behind – the positive aspects being good company, good food, and being thankful (because we all know no holiday is perfect or without controversy) – and yet not missing it even though I celebrated it every damned year for 20 consecutive years. I have decided to try and regain some of my Thanksgiving cred by making a few seasonal dishes for Thanksgiving to share with my boyfriend and then maaaaybe working up to a full-blown thanksgiving dinner with the help of friends next year. Two things on my giant list of things-I-want-to-cook-and-or-bake-but-will-probably-never-get-around-to? A Pumpkin bread and a warm brussels sprout salad. These recipes might not be traditionally thanksgivingesque, but hey, I’m living in Berlin.
pumpkin bread with cinnamon swirl
warm brussels sprouts salad
photography: sprouted kitchen and free people
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