“Ah well, it is a change from the constant drizzle and overcast skies!” said we, and continued with our daily lives.
 
The “change” remained constant.  It would not go away.  It crept into our homes, our cars, our minds, it was insidious and relentless – day after day, stretching into weeks!
 
“Enough is enough!” said Dan. “We are getting outta here!”
We decided to drive away from it; literally.

We drove through a twilight zone of fog all the way from Washington State to northern California.  By now we were desperate; even the smoggy sun would be welcome.  So we drove on further; to L.A.  We were greeted by a blanket of thick smoggy fog.  We vowed to drive to the ends of the earth if need be. We had one more U.S. city to drive through; San Diego; next was the Mexican border. 

We stayed overnight just outside San Diego, still surrounded by the gloom.  The next day Dan woke me up bright and early to a beautiful sparkling sunny day. We drove into the city and fell in love with it instantly.

After a short vacation we returned to Seattle, packed our bags and moved down to settle there for good.  Unfortunately it was not to be, circumstances and obligations took us back to the Pacific Northwest, but that is another story.

However, we did get to spend a few months in San Diego; this is when the city was smaller and unpolluted. We celebrated one wonderful Thanksgiving; just Dan and I.

The apartment we lived in was right by Balboa Park; an airy sunny spot that reminded us so much of our first apartment in Kathmandu.

We fixed the Thanksgiving lunch together. After the meal we drove to our favorite beach in Coronado. It is essentially one long beach all the way to Mexico.  Most people tended to congregate in the strip in front of Hotel Del Coronado.  Just south of there the beaches were uncrowded and pristine. One could stroll for many miles without running into but a few strollers. On that one Thanksgiving Day there was hardly anyone around.

We strolled for miles with the soothing sound of the ocean and the warm sun accompanying our reminiscence of the good times and the bad.  Dan and I had been married fourteen years by then.   Our parents were around and doing well.  We had just sold one of our businesses in Alaska and moved to the lower 48. We made plans to settle in the sunshine, visit Nepal more often, travel and explore starting an altruistic business to help the needy.

We stayed until the daylight slowly faded across the ocean.  We gave thanks for the blessings we had received and for friends and family dear to our hearts.

Post script: It has been many years since that Thanksgiving.  Many loved ones are now gone.  Our plans are finally coming to fruition. We have moved to a sunny State, (albeit not San Diego,) Passage is giving us an opportunity to travel and to visit Nepal more often. The volunteer programs are giving us a chance to organize some altruistic programs for those in need. 

By giving to ADRA we also help people in need around the world.

We wish you and your loved ones a Very Happy Thanksgiving.

Here are some recipes I am planning for this year’s Thanksgiving dinner. Enjoy.

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“SPINACH SALAD”  (Recipe) serves 4 to 6

Ingredients:

2 tablespoon lemon juice
½ teaspoon salt
½ teaspoon Italian seasoning
2 small clove garlic, crushed
8 ounces fresh mushrooms, sliced.
16 ounces spinach, torn into bite-sized pieces
¼ cup olive oil
2 tomatoes (cut into wedges)
½ cup almond slices

Directions:

1. Mix lemon juice, salt, garlic; toss with mushrooms and let stand 15 minutes. 
2. Toss spinach and oil until well mixed. 
3. Toss mushroom mixture with spinach. 
4. Garnish with tomatoes and almonds.

Note: you can substitute the nuts.

“VEGETABLE SAUTE” serves 4 to 6

Ingredients:

16 ounces vegetables (I use zucchini, yellow and red peppers, mushrooms)
1 tablespoon olive oil
2 small clove garlic, crushed
6 ounces cherry tomatoes
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Directions:

1. Wash, trim and cut the vegetables to a uniform size; about ¾ inches.) 
2. In a large steamer, bring an inch or two of water to a boil over high heat.
3. Place the vegetables in the steamer and steam for a minute or two.
4. Heat oil in a large skillet over medium heat.
5. Add garlic and cook 1 minute, make sure it doe into burn.
6. Add the vegetables, story fry quickly for about 3 minutes.
7. Serve immediately.

Note: Always use high heat to steam vegetables.  Do not steam for longer than 2 minutes; cut vegetables are easy to overcook.

GLAZED SWEET POTATOES serves 4 to 6

Ingredients:

1 teaspoon corn oil
*1 ½ pounds sweet potatoes, cooked, peeled, and cut into 1-inch chunks.
¼ teaspoon salt
3 tablespoon butter
1/3 cup dark brown sugar firmly packed
¼ teaspoon pumpkin pie spice
Directions:

1. Place sweet potatoes in a large saucepan with water to cover them.
2. Bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
3. Preheat oven to 350 degrees F  
4. Grease an 8x8 inch baking pan with cooling spray.
5. When the sweet potatoes are cool, peel and cut into chunks.
6. Arrange them in the prepared dish.
7. In a small skillet, melt butter over medium heat.
8. Stir in brown sugar, pumpkin spice and salt
9. Cook for about one minute; stir until the sauce is smooth.
10. Pour the mixture over the sweet potatoes
11. Sprinkle top evenly with chopped pecans
12. Bake at 350° for 30 minutes, or until hot and nicely glazed.

Note:
* if you are in a hurry you may use canned sweet potatoes*
This dish can be made a day ahead.  To serve: Bring to room temperature.  Reheat at 325 degrees fro 30 minutes. Sprinkle nuts before serving.

CRANAPPLE MUFFINS serves 6- (2 each)

Ingredients:

2 eggs separated
1 cup milk
1/3 cup corn oil
1 medium apple, pared and chopped
¼ cup unsweetened apple sauce
1 cup craisins (sweetened dried cranberries)
3 tablespoons molasses (or 1/xc cup brown sugar)
1 teaspoon cinnamon
½ teaspoon salt
2 cups whole-wheat flour
½ cup chopped nuts.

Directions:

1. Heat oven o 350 degrees
2. Lightly grease muffin pans with spray  
3. Mix one egg yolk, milk, oil, apple, applesauce, and cranberries.
4. Stir in flour, molasses, salt and cinnamon.  Batter will be a little lumpy.
5. Beat egg whites until stiff, but not dry; quickly fold into the batter.
6. Fill muffin cups about three fourth’s full.
7. Sprinkle chopped nuts on top of each muffin.
8. Bake 12 to 15 minutes or until golden brown.
9. Remove from pan immediately.