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For These, I Am

Thankful story by Doug Smith

Count your blessings. Name them one by one. I’m often reminded of a school project where we were asked to make a list of 100 things for which we were thankful. After struggling to put about ten items on the list, I was out of thought. However, now that I’m a little older, the hardest part of this assignment would be finding a pen that writes. More about this later. In our house, we often refer to Thanksgiving dinner as the best dinner of the year. Everyone has a dish they like to prepare and share at the table. Over the years I have made multiple different dishes like copper carrot pennies, Brussel sprouts, and green bean casserole just to name a few. Last year, I did a root vegetable traybake. I love the flavors of root vegetables and I’m always trying to share my passion for food with my friends and family. I was so excited to see everyone taking a portion as they walked through the serving line. Even the young kids had this delicious blend of beets, turnips, rutabagas and fresh herbs on their plate. As we were all enjoying the food and getting caught up on life’s events, I noticed how this dish was a big hit and then the questions came. What is this? Root what? Beets, really? The whole table went from small talk to 101 questions about the dinner. I had no idea that something so simple and so good could become such a hot topic. Although no one at the table expressed a love for beets, they all were very pleased with this simple dish.  Back to the "100 things to be thankful for" assignment. Allow me to start by saying I’m thankful for VIP Magazine and how they have allowed me to share my passion for food each month. Thank you to the readers for taking the time to peruse the articles and I trust you have tried at least one of the recipes. I am also grateful for a loving wife and great kids (most of the time). I am thankful for a town that has a local farmers market that we can not only eat local but also get to know the people that grow some of the best food you can buy. Thankful for friends and family that are always there in the good times and the bad. I’m thankful for the people that I work with daily that inspire me to follow my passion for cooking and sharing with friends and family. I’m thankful for our traditions. Just this week the ingredients to start the Christmas Cakes that my daughter and I bake each year were delivered. I could go on and on because I truly have so much to be thankful for and I trust you do as story by Dougwell. Smith Count your blessings. Name them one by one.

Get more from Doug Smith by following him on Facebook and Instagram at "Doug the Food Guy".



November 2019

Profile for VIP Magazine

November 2019  

November 2019  

Profile for vipmagsc