Thankful Roasted Vegetables, Gluten-free Dressing, and Lemon Duck

We are gathering. It is bittersweet - Bienvenue will soon leave our realm: my parents will move to a retirement community, thus this 1801 home will be sold and start another chapter.

I have different ideas regarding stewardship and who to channel my assets to, but who am I to speak? So I simply enjoy our last moments in this beloved home filled with memories... I already miss my bedroom, the winding stairs, paneled library, and the un-modernized kitchen.

I hope whomever buys this house doesn't marble-ize and kitchen-island-ify that perfectly functional kitchen. May they never knock a wall out, nor expand the bathrooms. 

What are your elder plans? 

I contemplate our Amish neighbors near our off-grid farm who raise their children in large farmhouses. When most of the children have married and left, one of their married children takes their place and they move to the smaller cottage just a few feet away. Usually that grown child already has one or two young children and more on the way, hence the need for a larger space. In the cottage, the grandparents are right there to help that young family as they farm and run errands. 

As that young family grows and ages, so too do the original parents, and in the end, those in "the big house" have the strength to care for their elderly parents, all together. It's not just one adult daughter struggling through elder care - the children are now strong teens and young unmarrieds who help their parents care for the grandparents. 

Then, the cycle begins again.

Our own plans similarly weave generations together, with options A, B, C, and D in flexible spaces designed to fit according to life stages. Like anyone, we do not intend to be burdens, but present our life stages as assets and opportunities. There are many flexible ways this could play out depending on what our children want and need. Agressive frugal living and saving allows more scenarios to consider.

Back to the holidays: Thanksgiving was nice! I hope yours was, too.

At Green Modern Kits, it has been a busy and exciting fall with prefab house construction projects, one using hemp. This week it was nice to take time off just to focus on family.

Holidays can be hard. Losses are keenly felt, a transition throws hearts off balance, there is a yearning for missing elements that, for the rest of the year, tends to stay sunken, under the surface. Even surrounded by people, it can be a lonely time. Try to identify: missing a crowd? Invite a friend, and now you're two. Overwhelmed? Do less. There's not great advice I can give that hasn't been doled out by wiser souls, but every year I remember the extreme grief and shocks earlier years brought us, so I appreciate years where we are simply cherishing and loving each other, sharing food and having fun.

When we gather, most everyone contributes. My mom cooked turkey and made a salad. My brother-in-law made spicy jalapeno cranberry dip and a sweet Seafoam candy (he thoughtfully made a separate non-dairy batch just for us so we could try some!). My sister creates beautiful charcuterie boards, hearty turkey dressing, and at least one dessert or side... This year I made gluten-free, dairy-free dressing and roasted vegetables.

(Thankful for nephews and nieces!)

Thankful Roasted Vegetables:
Quarter or halve (depending on how large they are) brussels sprouts, slice or cut into chunks acorn squash. Sprinkle over honey, balsamic vinegar, and a little olive oil, stir it all so everything is coated. Roast at 350 and when it's almost done, sprinkle over fresh cranberries for the last few minutes. 

Gluten-free Dairy-free Dressing That Tastes Great:
Dice onions, celery. Mince portobello mushrooms, saute it all with plenty of good buttr (vegan butter) like Earth Balance. Add in a little white wine if you like! 

Dice gluten-free bread. It should be half or less than the amount of vegetable mix. Once the vegetables are soft and getting crispy, stir in the bread, let it sit and crisp then stir, add enough buttr so it's filled with flavor and toss in plenty of thyme, sage, seasoning salt, and pepper.

It was wonderful to see cousins from New York to North Carolina throwing footballs, chatting on couches, and crammed in tightly, elbow-to-elbow, at the dining table together. 

The following day I served duck. The beauty of a roast is not just how delicious it is, but what a wonderful meal you can make in one pot. Delicious, pretty, easy! The children immediately asked if I would make it again for Christmas. So I'm writing this down for them to find for their future use.

In fall I make a big quart of lemon marmalade and keep it in the fridge to use over winter. 

Lemon Marmalade: 
Wash a bunch of lemons (Meyers are the sweetest). Cut off the ends (like many fruits, ends are bitter). Slice thinly and as you do so remove the seeds. I finely julienne the peel. Tilt your cutting board so all the pulp and juice runs into a pot, add just enough water to cover, then almost that equivalent of sugar. Simmer, covered, until thickened. 

Lemon Duck:
Defrost the duck. Lightly coat a roasting pan with sesame oil (or any oil) and toss in onion, celery, carrots, and peeled potatoes cut into 1/4"-1/2" slices. Add the duck, and continue to fill the area around the duck with veggies up to the pan's depth. Spread lemon marmalade over the duck. Sprinkle it all with tamari. Cook at 350 covered, then uncover at the end and let it get crispy.

I also roasted acorn squash in buttr and toasted the seeds to serve on the side. Easy!

Later we had friends and cousins over and spent the evening catching up, sharing food, and telling lots (and lots) of stories. 

Just as I finish this, I prepare for the next family event! Hmmmm... next challenge: what food to make for a Christmas Parade with itty bitty cousins? We shall see.