Fortunately, life sometimes offers us the opportunity for a second look, the time to pause and reexamine, review, or rethink a few things. No need to get too set in one's ways or forgo the opportunity to learn or try something new. Here are a few of the second glances I have taken recently:
The vine climbing the old oak right in front of the house had the most beautiful fall foliage again this year.
When the leaves were well past their prime, browned and brittle, I noticed for the first time that the vine produces a berry in autumn, well hidden beneath the color until the leaves give way.
I took a closer look and realized I had never noticed them before even though they were right outside my front door for two years.
I love that nature never fails to surprise and teach and provide.
I am also rethinking Thanksgiving dinner. Our house will be quiet this year, a gift after an incredibly busy fall. I plan to pare down what we prepare to the essentials: a small, stuffed turkey, mashed potatoes, sides, rolls, and pumpkin pie. I am even thinking of buying the gravy at a local butcher. The goal will be to increase down time and fun with my immediate family by reducing the work load considerably. I have to recommend
Thanksgiving by Sam Sifton to anyone reexamining their holiday cooking or anyone interested in a concise read with all the necessary information to prepare the meal successfully.
Finally, with a substantial amount of entertaining ahead at NOLD throughout October, I wanted to try a healthier version of the standard artichoke dip with a mayo base. You know the one. I love artichokes and wanted to find a savory dip more complex in flavor. I hit the jackpot and here it is -- out with the old standard and in with the new. This reexamination is worth a second look on your part, too. Enjoy it this holiday season.
Artichoke Fondue Dip
1 14-ounce can brined artichoke hearts, drained and chopped
1 cup shredded Parmesan cheese
1 cup shredded aged Gouda Cheese
½ cup heavy cream
3 tablespoons dry white wine
1 tablespoon chopped fresh Italian flat-leaf parsley
2 teaspoons cornstarch
Fine sea salt and ground black pepper, to taste
- In a medium bowl, thoroughly combine ingredients.
- Pour into a 9-inch, shallow baking dish.
- Bake at 325°F for 35 to 40 minutes, or until lightly browned on edges.
- Serve with baguette slices or crackers of choice.
Yield: 2 cups dip
Adapted from The New Midwestern Table by Amy Thielen
