NOVEMBER 2025 46 W hen you’re young you rarely catch yourself saying “I remember when …” or “years ago I had this experience …” because you were too busy living life. As you matured, the memories found a way of entering everyday conversations and at times surprised you with their clarity. Memories have an uncanny way of tiptoeing back into our minds. Most of us are anticipating with great delight the move from the languid days of summer to the crisp days of autumn. The air, with its chilly, musky scent, settles in and brings colored leaves swirling in chaotic movements through our neighborhoods. The sound of leaves rubbing against each other is soft and chime- like, announcing that Thanksgiving is right around the corner. For sure there will be cozy fires to build and hearty meals to enjoy. The season is synonymous with feelings of gratitude, warmth, and togetherness. It’s a time when families gather around tables laden with food, when we take a moment to reflect on our blessings, and when we express our thankfulness. It’s also a time when some individuals find the season to be more complex, possibly evoking feelings of anxiety or sadness. The Thanksgiving season then becomes one of redefining gratitude. How many of us remember sitting around a table holding hands, saying grace, then taking turns naming things we were grateful for? Grace wasn’t just a church word, it was a force that healed our past, reshaped our identity, and fueled our futures. Being young, the ability to embrace the depth of feeling truly grateful seemed oddly superficial. Of course, I was grateful for my family, my health, and the warmth and joy of getting together with friends and family over a meal without the stress that gift-giving can bring, but what seemed lacking were the layers of emotions I had yet to experience. Coming from a divorced family, I hadn’t learned to embrace gratitude for the positive aspects of my life and acknowledge the pain and struggles that went together. Years passed before realizing there was no need to choose between the two. Maturity brought with it the ability to embrace the complexity of my feelings, allowing room for both gratitude and pain to exist at the same table. Years ago, I committed to memory these words from Melody Beattie: “Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.” Thanksgiving looked quite different in 1565 with the first recorded celebration in St. Augustine, Florida. From 1621, when the Plymouth Colony settlers and the Wampanoag people shared a meal celebrating the harvest, to the American wars that significantly impacted Thanksgiving with food shortages and rationing, the holiday has continued to symbolize resilience, peace and gratitude. Food has always had the universal power of drawing people together across time, between cultures and helped to gain perspectives on life. The more we experiment with old flavors, processes, and ceremonies, the quicker we recognize that we aren’t far removed from the past. The kitchen is a special place during the holidays because of its warmth, coziness, and satisfying aromas. It’s a place where time becomes frozen, and you surrender to your senses the flavors of the harvest. With eyes closed, the scent of butternut squash soup with apples and maple syrup, creamed pearl onions, cranberry sauce with wildflower honey, mashed parmesan potatoes, green bean almandine, a roasted turkey with sage butter, and the American favorite apple pie elicits the joyous comment, “This is the moment we’ve all been waiting for.” Recipes should sound like you, smell like you, conjure up your past and present and pay homage to the place you call home. As long as our hearts continue to beat, there will always be memories associated with recipes from our childhood. Life is built on experiences and the telling of personal stories. Cooking has become the greatest pleasure. It has become personal and impassioned with a lot of meaning. There’s no greater joy than seeing my grandchildren research a recipe that tantalizes their taste buds and then witnessing the effort put into following the directions and serving the item with style. The one invisible ingredient missing from most recipes is “pride.” I was raised in a household of Danish and German ancestry, so creamed pearl onions never missed an appearance at holiday time. Originating in England, then appearing in French and Italian cuisines, they made their way to the United States where they are still popular in the Midwest, the South and New England. They have taken on a new popularity for non-meat eaters seeking a side dish that’s hearty – a stick-to-your-ribs kind of food. These miniature onions are a close relative of the leek and can be distinguished from common onions by having only a single storage leaf, like cloves of garlic. Pearl onions are mild, tender, sweet and less pungent. When cooked, they become melty and develop a rich flavor. There are many variations for a savory taste that’s indulgent. The choice to use fresh or frozen pearl onions is one of convenience. The payoff for using fresh onions is tasted in a lighter flavor and slightly firmer texture. Thyme in My Kitchen BY SHERRY KLUSMAN thyme.in.my.kitchen INGREDIENTS • 2 ½ lbs. pearl onions • 4 tbsp. unsalted butter • 3 tbsp. all-purpose flour • 1 cup heavy cream • 1½ tsp. sugar • ¼ tsp. nutmeg • ¼ tsp. kosher salt • ¼ tsp. thyme • ⁄ tsp. garlic powder • ⁄ tsp. paprika • ⁄ white pepper • 1 bay leaf • 2 tbsp. sherry wine (do not use cooking sherry) • 1 tsp. fresh parsley, minced • 3 tbsp. of grated cheese* INSTRUCTIONS 1. Fill a saucepan two-thirds full of water and bring to a boil. 2. Add the onions and blanch them until their skins are tender, about one minute. 3. Transfer them to an ice water bath to stop the cooking. Drain and cut off the root end and squeeze at the stem end to slip the onions from their skins. Set aside. 4. Melt the butter over medium heat. Sprinkle in the flour stirring continuously until the sauce is smooth and has thickened. 5. Add all the remaining spices and the wine. Stir for one to two minutes then add the heavy cream. Pour over the onions and gently blend. *For a luxurious twist, grate gruyère or parmesan cheese in with the cream mixture. Creamed Pearl Onions Thanksgiving: A season of finding gratitude and grace NOVEMBER RECOMMENDATIONS COOKBOOK: “ALL DAY BAKING” BY MICHAEL JAMES WITH PIPPA JAMES NOVEL: “THE PHYSICK BOOK OF DELIVERANCE DANE” BY KATHERINE HOWE Contact ads@arcadianews.com or 602.840.6379 Reach 45,000 potential patients or clients... The Arcadia News Health & Wellness Guide is the perfect way to promote your practice or business to the affluent, educated and health-minded readers of the Arcadia News . JANUARY 2026 DEADLINE: FRIDAY 12/12 A Directory of local providers A Directory of local providers

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