Brussel Sprouts Lardons and one Psalm

This Thanksgiving, Bam, the patriarch of the Reimold family, read Psalm 100.

"Shout for joy to the Lord, all the earth.

Worship the Lord with gladness; come before him with joyful songs.

Know that the Lord is God. It is he who made us, and we are his; we are his people the sheep of his pasture.

Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.

For the Lord is good and his love endures forever, his faithfulness continues through all generations."

We stood in Uncle Dave's kitchen listening to my grandfather's voice rise and fall and give strength to words that struck deep. "Know that THE LORD IS God...WE ARE HIS...and HIS love endures FOREVER, his FAITHFULNESS continues through ALL generations."

I often feel that this Psalm is so cliche (and I have unhappy memories of struggling to memorize it) but yet those feelings began to wash away as I listened to my grandfather. Each word is carefully placed and holds reassurance and comfort.

This Thanksgiving, tears were shed as my cousin made a grand appearance to the shouts and laughter of family, everyone ate three different turkeys grilled or roasted, copper pennies (a family carrot recipe), mashed sour cream potatoes, string beans, stuffing (minus my Uncle's missing wedding ring), and apple and pumpkin pies. And my cousins put on a hilarious performance when the rest of us could do nothing but sit and laugh.

The rest of the weekend was just as relaxing. I was able to go on a couple of runs. I love running in my parent's neighborhood, very quiet, long streets, and not many cars.

My legs are starting to come back to me and once again I got the itch to run a race, something I haven't felt since the marathon. A couple of friends and I are thinking of doing a triathalon next summer and I am currently looking for a practice pool in DC.

Soon reality will set in, but for the time being I am catching up with sisters, brother, and parents and re-reading the Chronicles of Narnia...getting ready for the movie to come out...oh, and listening to Christmas music.

Below is the recipe for the brussel sprouts Tim and I made on Thanksgiving. Everyone loved them...even those who would not usually eat brussel sprouts.

I have posted the recipe for family who expressed an interest in it. Aunt Jodi has suggested that the sprouts could be made without the bacon fat and they would taste just as good.

Also, I did not add the raisins since some people are finicky about raisins.

From Barefoot in Paris, Ina Garten

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock.

Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.

If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.