Passing It On

Published November 26, 2015 by lynn k scott

It’s Thanksgiving morning and the house inhabitants are still asleep. I’m up to get a few preparations started for the day.  Ok, truth be told, the dogs have no clue what “sleep in” means.  However, I still have culinary tasks to perform and there’s no time like the present, right?

Many people know I rarely buy processed food and make as much homemade food as possible.  This applies to croutons as well.  Last night, I baked a loaf of gluten-free bread.

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This morning, I sliced up the bread and then cubed it.20151126_045731.jpg

From there, I added some spices (garlic powder, onion powder, salt, thyme, parsley and oregano) along with some olive oil and gave it all a good toss to coat evenly.

The soon-to-be croutons went onto a large baking sheet and were baked to perfection in a mere 15-17 minutes in the oven.

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After these were finished, I looked up and saw a recipe book a friend had given me years ago.  I have been adding to this book off and on.  I stopped what I was doing and added the crouton recipe to it.

With this only being the second Thanksgiving since my mom went to live in Heaven, I can’t help but think of all the years I helped her prepare the stuffing for Thanksgiving.  My favorite job was to chop the celery.

Granted, my daughter is still sleeping, but I look forward to the day where she too, will help prep our holiday meals, right by my side.  I am not keeping this recipe book for my benefit, but for hers.  One day, I will hand off this recipe book to my daughter.20151126_054231-1.jpg

I want her to have some great holiday memories to share with her family and be able to share the foods she used to have as a child.  It would be nice to have my future grandchildren have their grandmother’s recipe book when they become adults.

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