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. 
How about a recipe? 
Doesn’t that look delicious?
Ingredients:
- 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
Instructions
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Destem and cut brussels sprouts in half
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Heat skillet with a drizzling olive oil over medium heat.
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Add brussels sprouts to skillet and season with salt and pepper. Add cranberries.
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Cook sprouts and cranberries for 8-10 minutes until berries begin to burst and sprouts become tender.
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Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
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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.
