By: Brady Evans
Last week, my husband and I were victims of an act of such hate that I was brought to tears. Our horses accidentally got out of their pasture. We received a very mean note from a person who lives nearby.
I was so shocked. I didn’t know that people could be so mean. The fact that the haters acted anonymously probably gave them courage to lash out with such force toward us.
I talked the situation over with family and friends. Most were angry on my behalf. Most declared that if they knew who did this to me they’d take revenge on my behalf.
One person said, ““Be kinder than necessary, for everyone you meet is fighting some kind of battle (T.H. Thompson and John Watson).”
This quote can be interpreted two ways in our situation. At first I thought, “Seriously! This was the last thing I needed right then. I have so much on my plate. Jobs, relationships, finances. These haters had no idea about all of that. Why did they choose to lash out like that?”
Second I thought, “Those poor people. They must have tormented souls. What is going on in their hearts and minds that would make them be so mean?”
This time of year is a time when we ought to celebrate togetherness, but I’ve found that holidays often bring out the worst in people. People are rushing around, stressed by having to host parties, stressed by having to buy gifts, stressed by having to see family members they haven’t seen all year. It would all be a little easier if we showed kindness to the strangers we meet in the super markets and the grocery stores. Have patience and understanding for each other, because the snapshot you are experiencing is just that: a piece of the whole story.
With that, I’m going to leave you with a wonderful recipe for your leftover turkey from Thanksgiving. It’s healthy and screams fall, autumn, and togetherness.
for the crust
- 1 1/2 cups whole wheat flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 cups pumpkin puree
- 2 tablespoons butter or healthy butter substitute
for the filling
- 2 red potatoes, scrubbed and diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1 cup frozen peas
- 1 cup chopped green beans (fresh or frozen)
- 1-2 cups leftover cooked turkey
- 2 tablespoons flour
- 1/2 cup pumpkin puree
- 1 cup milk
- 2 tsp dried tarragon
- salt and pepper
- 1 tsp oil
- Prepare crust by mixing flour, baking powder, and salt in a large bowl.
- Cut in butter and mix until crumbles appear.
- Add pumpkin puree and mix with a rubber spatula until just combine.
- Cover directly with plastic wrap and refrigerate.
- In a large sauce pan, heat 1 tsp oil to medium. Add potatoes, then celery, and onions. Cook, stirring occasionally, 5-6 minutes. Add green beans and peas. Stir in remaining 1/2 cup of pumpkin puree and cooked turkey. Cook 3-5 more minutes.
- Add flour and mix to coat thoroughly.
- Stir in milk and bring to a simmer over medium-low heat.
- Cook 5-8 minutes or until thickened.
- Stir in tarragon, salt, and pepper.
- Prepare a pie plate by spraying it with cooking spray.
- Add filling to pie plate.
- Remove crust from refrigerator. Using a floured cutting board and rolling pin, roll crust out until 1/4″ thickness. Make sure the crust does not stick to the surface you are rolling it on and use more flour if necessary.
- Invert the cutting board onto the pie plate when you’ve achieved the desired thickness of the crust.
- Crimp edges, removing extra crust if present, and cut 4 slits in the top.
- Place in an oven preheated to 375* for 25-30 minutes. Let stand 5 minutes before serving.