Carrot Souffle

I am thankful to the Lord for sides dishes that are better than turkey.

I am thankful for friends who tried the funky orange dish — is it sweet potatoes? is it carrots? — at PreThanksgiving Thanksgiving and  got word of the discovery of its tastiness to me down the 28-person table. --> -->

I am thankful for friends down the street who open their home, and for the gloriousness of blue sky and autumn leaves and sunshine I got to joyously embrace as I walked to and from said home. 

I am thankful that crunchy, dense carrots can be cooked and then rid of their pungent carrot-i-ness and fluffed up into a dessert-like souffle.

I am thankful to have the gift of solitary time to think as I washed, peeled, chopped and boiled two pounds of carrots.

And on a slightly unrelated note, I am thankful for roommate humor in my kitchen.

Recipe from Cooking Light, November 2002