"Early in the nineteenth century, a group of Lakota moving camp were forced to wait for an entire day while a herd of buffalo, numbering in the hundreds of thousands, passed by. Everyone was awed by the sight and could feel the ground tremble beneath the hooves of the herd that stretched from one horizon to another. A young boy sat, somewhat impatiently, with his grandmother as they watched. "Why are there so many?" he asked. The old woman smiled lovingly and replied "Because there is no end to the Earth's generosity. Do not let there be an end to yours."
~The Lakota Way, Native American wisdom on ethics and character calendar, November
As we approach Thanksgiving, may we remember and give thanks for all the blessings God has given, not the least of which is His intense love. And may we also love and serve others.
Here's a recipe for sweet potatoes we've enjoyed on several Thanksgivings. It's rich and sweet, but not too sweet and has a little bit of a spicy kick too.
from Vegetarian Times, November 2002
1 Tablespoon + 6 Tablespoons butter, softened
3/4 cup packed bread crumbs
3 lbs sweet potatoes, cut in 1-inch cubes
2 tart apples, peeled, cut in chunks
1/2 cup apple cider, boiled down to 1/4 cup
1 Tablespoon Bourbon
1/2 teaspoon sage
1/4 teaspoon nutmeg
3/4 teaspoon salt (or more to taste)
Heat oven to 375 degrees F.
Butter casserole dish
Melt 1 tablespoon butter in a skillet. Crumble bread crumbs and toast until golden. Reserve.
Steam potatoes and apples until tender
mash potatoes and apples
Stir in remaining butter, cider, sage, nutmeg, salt, cayenne and bourbon.
Scoop it into prepared dish, smooth surface and sprinkle with bread crumbs
Bake 25 minutes.