Be Thankful For All Things Thanksgiving

By Miranda

There are a lot of reasons to love Thanksgiving. For one, I've always considered myself a very grateful person and I love the idea of a day when everyone takes extra time to think about what they are thankful for. Also, I have an amazing family and we always have fun on holidays. Oh, and I am a huge Charlie Brown fan so I'm always excited about watching Peanuts specials.

And then there's the mashed potatoes.


And turkey, and carrots, and corn, and green beans, and yams, and rolls.


Let's take a moment to think about what all of those things have in common:


When I say I get excited about Thanksgiving, I'm really not kidding. I've always been thankful for Thanksgiving, but since I got stuck on the IC diet, I've developed a whole new appreciation for the holiday. Just thinking about sitting at a table surrounded by the people I love is enough; but to top it off with a smorgasbord of food I can actually enjoy is almost too much for me to handle! It's the one big meal of the year that gives me no anxiety. I get to sit at the table and eat the same food as everyone else. I take full advantage of it, too. I'll eat seconds, maybe thirds, and even partake in midnight leftovers with my dad if I'm up for it.

This year I've been lucky enough to have already celebrated Thanksgiving once. Fakesgiving, actually. Fakesgiving is a concept my family invented a couple years ago since some of us can't always make it to town for "real Thanksgiving". This year we celebrated Fakesgiving (the name was coined by my husband) on November 12th. It was just like regular Thanksgiving, but maybe even more fun!

My sister is serious about her Fakesgiving selection, as she should be.

This Thursday I get to celebrate Thanksgiving again at my mother-in-laws house. I'm making mashed potatoes and my somewhat famous honey butter carrots. I use pretty standard recipes for both, and get great feedback from ICers and regular folks alike.

Mashed Potatoes For Everyman

10 peeled organic potaotes

5 tbsp Olivio butter

1/4 cup Organic milk (this is one of the only times I used milk that isn't fat free; I usually go with 2%)

Salt & pepper to taste

Yields 8 servings

I peel and slice the potatoes into chunks and then boil them in a large pot for about 15-20 minutes. I add half a handful of sea salt to the water before adding the potatoes.

Once I can cut through them easily, I drain the potatoes and then put them back into the pot. Then I add some more salt and some pepper, the butter, and the milk. Then I mash them up! I like them to be smooth so I use my OXO Good Grips Smooth Potato Masher.

It's about as basic as mashed potatoes get, but I love them.

Miranda's Somewhat Famous Honey Carrots

2 lbs carrots baby carrots

2 tbsp organic cane sugar

1 tsp sea salt

2 tbsp Olivio butter

1 tbsp organic honey

Add the sugar and salt to a small amount of water (just enough to cover most of the carrots) and boil. Once boiling, add the carrots and let cook on high for 15-20 minutes.

While the carrots are cooking, mix the honey and the butter and set aside.

Once the carrots are cooked to your liking, drain them and then return to the pot. Add the honey butter and stir until it covers the carrots.

This is a great way to take something very healthy like carrots and make it less healthy so it can be enjoyed by everyone on the best holiday of the year ;)

Happy Thanksgiving!

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