T-day 2008

Some years I've found it difficult to think about things I'm thankful for during the holidays. I know that sounds horribly evil and pessimistic, but living in a decade of pure darkness tends to create patterns of thinking, patterns of emotions, that can be extremely hard to dismiss.

I looked at the calendar yesterday and discovered that Thanksgiving Day, which is one week from this very day, falls on November 27th. That date, of course, just happens to be my two month wedding anniversary. Kyle and I couldn't believe it's already been two months, despite the fact that we also feel like we've been married forever. What was my life before he was in it? Shouldn't I be able to remember a year ago? Because that's the point at which he wasn't present in my life.

Here is a small list of things that have brought a tremendous amount of joy to my life this year:

• Finding the love of my life
• The endless support (financial and emotional) from both of our families in the crazy-short-engagement / huge-wedding-planning process
• A honeymoon unlike any other I've ever heard of; one that will make a significant contribution to the book I plan to write
• My nieces (numbering 4, now), who honored us by being fantastic flower girls and insta-friends with each other
• My sisters throwing me a fun party and flying home (each bringing various things for me for the wedding) to be a part of our major celebration
• My friendship with Sara, which has grown into one of the closest and deepest I have known, and our vacation in SC
• Being sure on various levels that I walk with a God greater than any tragic or joyous occasion that I have known, or could know; seeing his light, his hand, his guidance, and feeling his approval on choices I have made this year that will impact my life forever
• Living in a community of believers and working with such incredible people in a job I love (despite the monotony of this week)

I have never known such goodness as I know now. Yes, things go wrong (the faucet sucks and the water heater broke and leaked briney fluid all over the carpet). Life can be irritating and boring, like grading 450 copies of the same freshmen assignment that no one cares about.

But how can any of that weigh against the joy I feel every day when I live in the closest version of God's love that is humanly possible to experience? I tell you, it can't hold a candle to the goodness that surrounds me.

So, this Thanksgiving, I toast to a good year. To love and life as I have never known. To the unending irritations and frustrations that are bound to come out of being married. But to family. To friends who have become my family. To those I love, wherever you are. This is to you.

Pomegranate Paradise

My contribution to the family Thanksgiving dinner revolved around the dessert table, as usual. Thanks to a couple of my friends at school, I've received some magnificent cake recipes this year. Kate and I recently experimented with a pumpkin cake and cream cheese icing. I can't even explain the scrumtralescence of that first bite. Kelly gave me the idea of adding pomegranate seeds as a garnish, not only because the individual seeds resembele jewels (garnets), but also because the blend of flavors--pumpkin, cream cheese sweetness, and the pomegranate burst of soury goodness--makes it the perfect Fall food. Hands down!

This is what it looked like when it all came together.

We also had a black raspberry pie, as well as a pecan pie. Only one of which I tasted (because I love fruit pies).

Kelly provided some interesting facts about pomegranates (I love fun facts!):

Every pomegranate is composed of exactly 840 seeds, each surrounded by a sac of sweet-tart juice contained by a thin skin. The seeds are compacted around the core in a layer resembling honeycomb. The layers of seeds are separated by paper-thin white membranes which are bitter to the tongue.

The fruits are ripe when they have developed a distinctive color and make a metallic sound when tapped.

The pomegranate is equal to the apple in having a long storage life. It is best maintained at a temperature of 32° to 41° F. and can be kept for a period of 7 months within this temperature range and at 80 to 85% relative humidity without shrinking or spoiling. The fruits improve in storage, becoming juicier and more flavorful.

I also tried my hand at another recipe I found online for Pomegranate Grenadine. I was shocked to find that it was the central ingredient for the syrup that we all enjoy in Shirley Temples. I thought it'd be a nice addition to our beverage table, what with blackberry wine, water, and milk.

The recipe I had for the grenadine claimed it took about 10 minutes to prepare. That is, of course, after the time it takes to collect all of the seeds from the skin (a time consuming task). I enjoyed it, though, because I'd never handled this fruit before. Here is a picture of the process:

After 3 hours of peeling out the seeds, stirring them over a low flame, squeezing and pressing out the remaining juices through a very small hand-held strainer with the handle of an ice cream scoop (the only thing we had that closely resembled a pestle), and then adding sugar and stirring over the flame again - all I had was a cup and a half of sweet-potato-smelling red goo. It was not good and stunk to high heaven.

Leslie made fun of me mercilessly for wasting my time. But in all honesty, I didn't mind that much. I had nothing else to do and I had tried something new. It failed, but now I know not to do that again. I'll buy grenadine next time I need it.

The pomegranate experiment, however, with the pumpkin cake was pulled off with perfection. You should definitely try that. The pomegranate season lasts from October to January, I believe, so get one soon. And let me know what you think.