In this November Issue we pause a few moments, before dinner, to give thanks...for whatever is important to us.  Our lives are busy. Sometimes  from work, children, marriage, family, adventures, bills, you name it, we are just too busy.  So, as we ready our ovens for the traditional meal with the guest of honor Tom Turkey - pause a moment, pray, meditate, take a deep breathe and think about what you need to GIVE THANKS FOR IN YOUR LIFE before you eat your generous dinner. 

For me, as a cancer survivor  I am thankful I have been given a second chance at life.  Somehow I try to just not complain about the traffic, or the bills, or the salesperson who wasn't quite professional....but I am human,  after all.  I cringe because I promised myself and the man upstairs, I wouldn't complain anymore.  But  it is hard isn't it?  We aren't saints, we try to balance everything, but we do have times when we just fall apart a bit.  So, I try every morning when I wake up and grab my coffee, just to take a deep breath and say "Thank you God".   

I am blessed in many ways, so aren't you.  I know that sometimes it is tough to go on, but somehow we do it.  Look at that Thanksgiving dinner this holiday, however you celebrate, and dig deep into your soul and be thankful. . .

  There is something 

in everyone's 

life they can be Thankful for!

Go out to dinner tonight.  

Check out our Restaurant Section.  There are restaurants in all 50 states and growing daily.  See pictures of restaurants, menus and maps.  We know you are busy so we only put restaurants that have websites.  Most all have menus and prices so you can be an informed diner.  We don't see the value of a text link with name and address only ! 

Recipe Forum

This month's recipe is unique to most of our viewers.  It is one of those recipes that your friends will demand that you share!  It combines pomegranate syrup with walnuts and chicken for a sweet-sour taste that will have your guests asking for more. 

Ingredients:

Pomegranate syrup (about 1/2 cup) available at an ethnic grocer or aisle.

Ground walnuts (about 1 cup)

Whole chicken cut up, or any part of the chicken cut up if you prefer. (I like thighs, about 8 will do)

Salt, Pepper, Cinnamon, Nutmeg, Tumeric, Garlic - good dash of each.  

2 large Onions, sliced.

Cooking oil, enough for browning the onions and cooking the chicken.

Fry chicken in deep skillet until it is nearly done.   While it is cooking, grind the walnuts until they are fine.  Set walnuts aside until later.  Remove cooked chicken and set aside.  Saute Onions until almost tender, add back the chicken into the pan with the onions. Pour the pomegranate syrup and ground walnuts all together in the deep skillet, let brown a bit.  Add 2 cups water and spices.  Simmer on low, stirring frequently for at least 1 hour or longer until the chicken nearly falls off the bone and the sauce is think.  Serve with Basmati Rice.  The smell in your house from this sauce is heartwarming.  This is a dish you must eat in the fall or winter as it really warms you up.

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