I started a gratitude jar with Pablo recently. A few minutes here and there, where we both think about the things we’re grateful for that day. (I know, gratitude isn’t exactly an original topic this week, with Thanksgiving upon us.) The thought of that jar and my contribution to it, has made me pay attention to small things throughout the day. The color of that tree. Two people in a coffee shop, connecting. Pablo’s green eyes, his dimpled smile, an intonation, a question, a memory. A right here. A right now.

This has been yet another way for me to be more present. I have been on a ruthless mission to fight and eliminate multitasking and divided attention, and to give my full presence to each thing I do.

This is hard. I struggle with it daily. But it has become a continual awareness.

I am always grateful for moments of true presence (whether it is a pleasant or not so pleasant moment). And thinking of gratitude helps me be more present.

With the holidays coming up, amidst the rushing, planning, obligations, engagements, and multitudes of busy, I wish for all of us many moments of full presence with our loved ones, gems of life, instants of complete acceptance of who we are exactly as we are in the present moment.

Now, how about a present moment dipping fingers in cheese?

I wanted to come to you with a quick and easy, last minute appetizer we just love. Perhaps an added fun touch to your holiday celebration.

I discovered it in the lovely book by Erin Gleeson called The Forest Feast, a wonderful resource of easy to complete, vegetarian recipes that are so festive!

I made these Gorgonzola pecan grapes when I cooked for the wedding of dear friends in July, and they were a big hit.  They are also PERFECT for making with a child or toddler. Smearing cheese, rolling grapes in nuts, and lots of finger licking = much fun in the kitchen for all ages 🙂

Wishing you and yours a lovely, joyful, and flavorful Thanksgiving.

Gorgonzola Pecan Grapes

From The Forest Feast by Erin Gleeson

Prep time: 20 minutes

For 12 grapes

Age for babies: 12 months and up, cut up, supervised to see how the pecans are handled.

1/2 cup of creamy gorgonzola (make sure it’s not too aged, nice and soft)
12 grapes (seedless probably better)
1/2 cup of pecan nuts

12 toothpicks

First place the pecan nuts in a food processor, and grind into tiny pieces. Place in a deep plate (makes it easier to roll the grapes in, and to keep the pecans in the plate too). Wash the grapes.

Take a tablespoon or so of gorgonzola, and smear it on a each grape so it’s more or less covered.
Fingers are handy to complete this messy (yet so fun) task (Expect lots of finger licking here!!!).

Then roll the grape in the plate of pecan nuts until it’s covered, and place on a plate.

Repeat with as many grapes as you need.

Once fingers are properly licked and washed 🙂 stick toothpicks in each grape, and serve!

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