By Angela Denstad
November is equal parts linger and scurry, pressing on in fits and starts as we brace ourselves for the exhilarating race through the holiday season down to the bottom of the year. Given this month’s ample opportunity for reflection and importunity to prepare our hearts and homes in hopes of joyful times to come, here’s a quick calendar list of gratitude through the month. I’m keeping this with my grocery list as a reminder to take stock of the true staples of life:
All Saints Day
I’m grateful for faith leaders and leaders of all kinds who have placed ideals above idolatry, working for the greater good instead of personal gain. May those who lead look to the saints and greats who’ve gone before as examples of how we must act in our turn.
End of Daylight Savings
I’m grateful for the grace of a little more time — in gaining back an hour, and in all the little moments when someone reminds me to take my time, that there’s no rush. May we all find mindful ways to enjoy the gift of being in the present. And may we give grace to others, being for them a light in the dark.
All Souls Day
I’m grateful for memories of my dearly departed family and friends who will be absent from my holiday table, but whose love remains in my heart. May all who mourn find comfort within a caring, inclusive community.
Election Day
Even when there’s nothing on the ballot, I’m grateful I have the right to vote in free and fair elections. May we always fight to keep this cornerstone of democracy inviolable, encouraging others to use their voting power and their voice.
Veterans Day
I’m grateful for the sacrifices of life and time and hard work of all who’ve served our nation in war and peace. May the rest of us support peaceful solutions and work toward a world without conflict so that there will be no need to put our troops in harm’s way.
Thanksgiving Day
I’m grateful for November’s traditional feast and the special warmth it brings. May we serve generously — not only at our own tables, but in sharing with others who are in need of nourishment of all kinds, being mindful that holidays can be the hardest days for those who lack resources and hope. This Thanksgiving, let us give with thanks to support those who need it most.
Native American Heritage Day
I’m grateful for the wisdom and traditions of the varied cultures that comprise and predate our nation. Let us honor our indigenous populations as we also offer compassion and understanding to those seeking a better life in this country, just as our non-native ancestors did before them.
And finally, I’m grateful I can reflect on personal blessings both past and present, great and small, obvious and those that came in disguise. May we all find time in this reflective month to be grateful and cheerful and well-fed. I’ll also put forth this easy seasonal recipe so we can be grateful that, during this time of year, when someone tells you to eat your vegetables, they may just be offering you dessert.
About the author: Angela works as a copywriter in the education sector and has dabbled in various culinary pursuits. She was the author of The Caledonia Argus’ long-standing weekly food column Thyme Out with Angela and is happy to now join the rotation of food writers with the Fillmore County Journal.
No-Churn Pumpkin Spice Ice Cream
2 14-ounce cans sweetened condensed milk
1 15-ounce can (about 2 cups) pumpkin puree
3 Tablespoons bourbon* (optional)
1 or 2 teaspoons of your favorite pumpkin spice mixture
1 teaspoon kosher salt
2 cups heavy cream, well chilled
Combine the sweetened condensed milk, pumpkin puree, bourbon, spices, and salt in a large bowl, stirring well. In a separate bowl, whip the cream until stiff peaks form. Gently stir one-third of the whipped cream into the pumpkin mixture to lighten and aerate. Carefully fold in another third of the whipped cream. Repeat with the final third of the whipped cream, keeping the mixture as light and airy as possible; do not overmix.
Transfer the mixture to a two-quart lidded container and freeze until firm, at least six hours or several days in advance. Serve alongside seasonal pies, or make the ice cream the main event by adding toppings of nut brittle, ginger snaps, and a drizzle of caramel or maple syrup.
*The alcohol in the bourbon helps prevent ice crystals from forming, keeping the ice cream a little softer and easier to scoop. For those who prefer not to have alcohol, it can be omitted.
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