Thanksgiving
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The Health Benefits of a Gratitude Attitude…and 5 Tips to become more Grateful
Everyone knows that managing stress is important for your physical and mental wellness. Many people follow advice such as working out, getting enough sleep, practicing relaxation techniques, and spending time with family and friends. Cultivating an attitude of gratitude is another way to manage stress.
There are seven scientifically proven benefits of gratitude, according to researchers, including improved physical and psychological health, better sleep patterns and increased mental strength. Other sources report grateful people eat healthier, have more energy and have stronger immune systems.
It’s not always easy to be grateful. Here are five strategies to develop a “gratitude attitude.”
- Keep a gratitude journal. Be specific when you write down what you’re grateful for. Reading back through your journal is a good way to remember your blessings when you’re going through tough times.
- Be appreciative of others. Make a practice of saying thank you and expressing appreciation towards others. This makes you and the other person feel good.
- Be mindful. When you’re tempted to complain or fret, take a moment to look for the positive aspects of the situation. For example, if you’re involved in a minor car accident, be grateful no one was injured instead of focusing on the damage and inconvenience.
- Help others. Volunteering creates a sense of gratitude through giving to those who are less fortunate or in need, and reminds us of the things we take for granted.
- Express yourself. Look for opportunities to express your gratitude for what matters in life. Tell friends and family what you love about them. Acknowledge positives such as the ability to get out and enjoy a walk through the neighborhood on a pleasant day or a healthy, flavorful meal your spouse prepared.
One thing I’m grateful for is my readers. I had an opportunity to meet new and familiar faces at the recent Passport to Romance Reader Appreciation Event. I’m also grateful for hot cover models who turn out to be just as nice in person as they are to look at.
What are you grateful for? Share your thoughts and let me know.
Happy Thanksgiving!
No pumpkin pie? Discover what was on the first Thanksgiving menu
Thanksgiving is synonymous with a bounty of wonderful, delicious food items, many of which we only enjoy this time of year. While our tables are loaded with Butterball turkeys, green bean casseroles, stuffing and pumpkin pie topped with Cool Whip, the “feast” prepared by early settlers and Native Americans was a much simpler meal.
Thanksgiving, as we know it, dates back to November 1621 when Pilgrims newly arrived on the shores of America gathered with Wampanoag Indians for a fall harvest celebration.
While they might have consumed turkey at their feast, they may have also consumed ducks, geese or swans. Herbs, onions and/or nuts were “stuffed” into the birds for flavor. Many culinary historians speculate that deer might also have been offered and agree that seafood, such as mussels, clams, lobster and bass, were likely served.
The meal also includes other bounty, such as blueberries, plums, grapes, gooseberries, raspberries, cranberries, onions, beans, lettuce, spinach, cabbage, carrots, peas, squash and cornmeal mush.
What did not appear on at that first Thanksgiving feast were potatoes, either white or sweet. These weren’t introduced outside of South America until the late 1500s.
What is your favorite Thanksgiving Day dish? Is there a single food item that defines this very American holiday for you?
(Source: History.com).
What will be on your Thanksgiving table?
Americans celebrate Thanksgiving on the fourth Thursday of November, which means you have exactly one week to finalize your menu, design a tablescape, confirm RVSPs and decide who will sit where to minimize family squabbles. Actually, that is Martha Stewart’s Thanksgiving To Do list. Mine is half as complicated, and I’ve even been tempted to join those individuals who dine out on Thanksgiving or have the meal catered.
Whatever you do or how ever you celebrate Turkey Day, there’s no arguing the joys of splurging on holiday favorites. Some families have secret recipes handed down from generation to generation while others serve up simple but much-loved dishes like the classic green bean casserole made with Campbell’s Condensed Cream of Mushroom Soup and French’s French Fried Onions.
This year I’m breaking with tradition and making a Tangerine Curd Tart for dessert. No, I’m not going rogue just for the heck of it. Thanks to the bounty of the Meyer lemon tree I bought last February at the Northwest Flower & Garden Show, I have beautiful fruit that needs to be harvested and used soon.
If you’d like to serve something different to your family and friends, here is the Food & Wine recipe I’m using.
Tart shell
1 1/2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, cubed and chilled
1/4 cup ice water
Tangerine curd
2 teaspoon finely grated tangerine zest plus 1 cup freshly squeezed tangerine juice (not bottled)
5 tablespoons fresh lemon juice
1 cup granulated sugar
12 large egg yolks
Pinch of kosher salt
1 1/2 sticks unsalted butter, cubed and at room temperature
Whipped cream
1 cup heavy cream
2 teaspoons confectioners’ sugar
Make the tart shell. In a small bowl, whisk the flour, sugar and salt. Add the butter and, using your fingertips, blend it in until pea-size pieces remain. Stir in the ice water until the dough comes together; add another tablespoon if the dough seems too dry. Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick disk. Wrap in plastic; refrigerate for 1 hour.
On a lightly floured work surface, roll out the dough to an 8-by-18-inch rectangle, about 1/8 inch thick. Fit the dough into 13-by-4-inch fluted tart pan with a removable bottom. Trim the overhang. Cover with plastic wrap and freeze for 30 minutes.
Preheat the oven to 400°. Line the tart shell with parchment paper and fill with pie weights. Bake for 40 minutes, until set. Remove the paper and pie weights and bake for 10 minutes, until cooked through. Transfer to a rack and let cool completely.
Make the tangerine curd. In a medium saucepan, whisk the tangerine zest with the citrus juices, sugar, egg yolks and salt. Cook over moderately low heat, stirring often with a spatula, until the curd is very thick but pourable, about 30 minutes. Strain through a fine sieve into a medium bowl and whisk in the butter. Scrape the curd into the tart shell and press a sheet of plastic wrap directly onto the surface. Refrigerate until set and chilled, 3 hours.
Make the whipped cream. In a medium bowl, beat the cream with the confectioners’ sugar until medium peaks form. Dollop on top of the tart and serve.
For the Thanksgiving purists around my table, I’ll also be serving pumpkin pie.
What is your favorite Thanksgiving Day classic food item ? Does your family have any non-traditional dishes, without which Turkey Day wouldn’t be the same?
Whatever is on your table next Thursday, I hope it is seasoned with love, friendship, good health and happiness.
