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A time to be thankful, and to make family memories

The days are getting shorter … and flying by. On the way to Wellesley today the cornstalks were being removed from the fields and the farm stands are full of pumpkins and squash. Every year I marvel at the colour of the leaves and  I’m feeling grateful.

Last Saturday, we celebrated our Thanksgiving at the farm. I am thankful for a dinner with my grandparents, cousins, aunts and uncles, and full of appreciation  for my aunt and uncle who have carried on the tradition of the family dinner in their home. Like many families, it is a challenge to get everyone together under the same roof.

My childhood memories are filled with remembrances of my grandparents’ home full of laughter and lots of play with my cousins. Now all grown up, I’m thrilled to have my kids playing with their great cousins with laughter filling the house.

The gift of time given as a host is not lost when the guests leave, those memories created last forever. Enjoy your Thanksgiving … create some memories.

 

Roasted Vegetable, Goat Cheese And Bacon Strudel

 

2 medium carrots, cut into large dice

1 medium sweet potato, cut into large dice

Half a butternut squash, cut into large dice

Half  a red onion, sliced into rings

2 tbsp olive oil

1 tbsp balsamic vinegar

2 tbsp maple syrup

3 sprigs of chopped thyme

Sea salt and cracked pepper

4 slices bacon, diced

4 oz goat cheese

1 sheet of puff pastry

Egg wash

 

Place carrots, sweet potato, butternut squash, red onion and pecans in bowl, drizzle with olive oil, balsamic, maple syrup and thyme. Season with salt and pepper, place on baking sheet with parchment paper.  Roast in oven for 30 minutes or until tender at 350 F. Allow to cool;

Sautee bacon and brown well, drain off extra fat;

Mix bacon with roasted vegetables and crumble in goat cheese;

Lay down sheet of puff pastry. Egg-wash the outside of the puff pastry. Place vegetables down the middle of the puff pastry, the wrap the pastry so it laps over into a tube. Fold in the ends;

Place the strudel on a parchment-lined cookie sheet. Slit the puff pastry in 1-inch segments up the tube. Egg-wash the pastry. Place into a preheated oven at 400 F, then turn it down to 350 F after 5 minutes. Bake until the pastry is baked through.

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