Thanksgiving Week Was Filled with Lessons

Lesson number one from my Thanksgiving week was simple: homemade isn't always better. 

My aunt got a turkey dinner from Meijer this year and we all brought fill-ins. While the stuffing was nothing to write home about (though admittedly, I'm a harsh critic of any stuffing but my aunt's or mom's), it beat StoveTop. The side dishes were fine (I was particularly fond of the orange-cranberry concoction), but the turkey was the star. It was moist and juicy, which isn't always the case with store bought rotisserie chickens, and a nice surprise. Kudos to Meijer for that!

Lesson number two: you have to be a much more hard-core shopper to go into Kohl's and actually stand in line to buy something. I picked three items, looked at the line (even the jewelry counter was ridiculous, though I did have a jewelry item) and ended up putting them back. Kmart was not as insane, thankfully, and I got most of the really little kids' presents there, so mission accomplished, more or less. 

I should have gone out shopping Saturday, but instead, I spent the time at a friend's "mini-Thanksgiving" where I ate my fill including an amazing lemon-infused boneless turkey breast as well as great desserts and played a "new" game (meaning new to me) involving quotations. 

We had a lovely time, bringing me to lesson number three: friends who are like family are nice to have. 

And Tati, if you're reading this, I want the recipe for those pecan tarts and the little chocolate tarts, too! (They may not qualify as healthy, precisely, but at least they're tiny.)

Berry Good Fruit, Nut and Veggie Salad for One

As promised a while ago, I have made a salad with a lot of fruit and veggies, but the star, of course, are the berries. I suspect this would also be good with thawed and drained frozen fruit. Use organic if you can; there's a real taste difference, particularly in the berries and the cherry tomatoes.

Berry Good Fruit, Nut, and Veggie Salad for One

5 large strawberries, washed, hulled and quartered
1/4 C. blueberries, washed and stemmed
10 grapes, washed, stemmed and halved
5 small cherry or grape tomatoes, washed and halved
4 large leaves of romaine, washed and drained, torn into small bite-size pieces
1 oz. crumbled blue cheese
1 oz. chopped pecans
Bacos (if desired - to taste)

Take romaine; wash and drain it (either by using a salad spinner or shaking it). Gently tear into bite-sized pieces into a large salad bowl. Wash, hull and quarter strawberries; scatter evenly on salad. Wash and stem blueberries and grapes, halve grapes and put on salad between strawberries. Wash and halve cherry/grape tomatoes and put on salad. Top with chopped pecans and crumbled blue cheese. If desired, sprinkle Bacos on top.

Use your choice of salad dressing. (Sometimes I make a dressing and sometimes I use what's in the frig.) I prefer either fat-free honey mustard, blue cheese or a low-fat, somewhat weak vinaigrette dressing on this salad.