I am thankful for the talented Chef’s who run our restaurants.  They could succeed anywhere but make Winnipeg their home: Bistro 7 1/4, Deseo, Segovia, Wasabi Sabi, The Grove, Hermano’s, Billabong and oh so many more. 

I am thankful for the wholesome and local ingredients available to preapre for my family: Morden corn, Altona sunflower seeds, Lake Winnipeg pickerel, Winkler farmer’s sausage and oh so many more.

I am thankful to shop in Winnipeg’s north end for Jeanne’s cake, bagels at Gunn’s Bakery, Tenderloin’s kubasa, and oh so much more.

I am thankful the exceptional and locally owned restaurants within walking distance of my home: Bernstein’s Deli, Mona Lisa, Pizzeria Gusto, Fusion, Saucer’s, The Frenchway Cafe and oh so many more.

I am thankful  for Winnipeg’s affordable cost of living so that D and I can (on modest incomes), support the kids while they attend university but still own a little beach house for the glorious summers and afford to get away in the winter.

I am thankful for the work that I do and the people that I interact with every day: Laura, Walter, Gord, Lori, Karen, Ric, Ben, Diane, Gwen, Cheryl, Kim (x2) and Clare.

I am thankful for my blended heritage and its food: the simple and honest starches of Eastern Europe and the Metis influences of wild rice and blueberries.

I am thankful for the new cooking influences in my life: Fredy and the other talented chefs from Isla Mujeres, the narrow restaurants of New York City and friends Connie and Roger from Sicily.  I am also thankful for the teaching of chefs I have never met like: Laura Calder &  Jamie Oliver.

I am thankful for my almost 85 year old Mom who encouraged me to cook when I was “knee high to a grasshopper” and taught me how to make cinnamon buns and good soups.  I am thankful for Sister’s #2 &#3 who complete what I am not in the kitchen, and are my very best friends.  I am thankful for my son and his wife who by example, show me how to use less prepared ingredients and love everything I cook.  I am thankful for my daughters who look to me to share my knowledge and recipes and to pass along our food heritage.  And I am thankful for D who said just last night “thank you for loving me with your food” when I whipped up a pasta with hot Italian sausage, red peppers, onions, garlic, feta and fresh spinach but whose favourite meal is still my meatloaf and mashed potatoes and niblet corn.

I am thankful for my readers who inspire me when I pound away at my keyboard in the dark of the morning, in my turquoise housecoat.  If you are reading this: I am thankful for you. 

This weekend, celebrate life with food made with love.

K

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