It’s Saturday afternoon and I have a messy kitchen waiting on me; a small roast that is warming to be seared and placed in a dutch oven; no bread in the house, meaning I need to mill some wheat berries and get some kneading on.

Truth. I really just wanted to say hello to my Friends.

It has rained this early November day; so far we have no need for heat or cooling in the house. From the den, I hear football being played; add that to conversations spilling around in my head not likely to become a dialogue with anyone and you have a fair idea of the goings on at Thompson Manor today.  Right. Not that exciting. But, at least you heard from me. laughing

How about a recipe?   Brussels Sprout & Cranberry Salad Recipe - The Biblical Nutritonist  Doesn’t that look delicious?

  • 1 Pound Brussels Sprouts
  • 2/3 Cup Fresh Cranberries
  • 1/3 Cup Feta Cheese
  • 1/3 Cup Pecans
  • 1 tablespoon Maple Syrup (Omit on Daniel Fast)
  • 1 tablespoon Balsamic Vinegar
  • Olive Oil
  • Salt & Pepper


  • Destem and cut brussels sprouts in half
  • Heat skillet with a drizzling olive oil over medium heat.
  • Add brussels sprouts to skillet and season with salt and pepper. Add cranberries.
  • Cook sprouts and cranberries for 8-10 minutes until berries begin to burst and sprouts become tender.
  • Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  • Toss sprouts, cranberries and pecans in a large bowl. Top with crumbled feta cheese and enjoy!

I hope you enjoy it.
As we begin this season of celebrations — I hope we examine Scripture, seek The LORD and that ALL our celebrations will honor The LIGHT of the world.

Love, Kathie 

3 thoughts on “Cranberries

  1. Thanks Kathie, for sharing the recipe. I’d never heard of this YouTube channel. I’m going to check it out!!

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