Facebook blows up every November with everyone’s 30 reasons to be thankful. And we’ve heard them all, “I’m thankful for my yoga class, it keeps me de-stressed through my work week”, to the “I’m thankful for my mom, who taught me courage in the face of cancer and insurmountable odds”. The reasons to be thankful are all around us. But one blessing I have yet to hear is, “I am thankful I don’t have to worry about where my next meal is going to come from”.
It’s something that seems so trivial – of course we have food. But do we? Hunger isn’t relegated to far off shores or 3rd world countries we baulk at the idea of ever visiting. It’s a problem we face here at home, on our own soil.
Parents here at home wonder where they will find food to give to their children. Adults struggle to find their next meal. For many, not just at this time of year, that worry and thought is never far from their minds.
It’s a heart breaking thought, and one no one should ever have to consider. But we do, and we must. Brushing the problem under the rug is not how this situation should be managed. As unpleasant as the idea is, it is something we must tackle head on. And we can. Organizations like Feeding America provide knowledge and a network where every day citizens can help make monumental impacts in their own communities.
Hunger has a detrimental effect on children and adults, ranging from delayed physical and mental development, to slower educational development. The impacts of food insecure households go much deeper than the hunger of missing one dinner. For more information on how you can help in your community – visit Feeding America’s Food Bank Network page to see where you can donate in your area, or make a direct donation right from their site.
Join me and some of your favorite bloggers as we bring light to this painful issue. At the end, we even have something special to help you prep meals now, through the holidays and beyond from very generous sponsors.
For Thanksgiving one of my favorite dishes are these Roasted Potatoes with Bacon Parm Vinaigrette. The apple cider vinaigrette seeps into the spuds and gives them a slightly tangy kick, while the bacon does what bacon does and makes everything scrumptious to the Nth degree. Try it this holiday season and share your love and thanks with those around you.
Erin from Dinners, Dishes, and Desserts made Pumpkin Pie
Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars
Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam
Katrina from In Katrina’s Kitchen made Pumpkin Chocolate Chip Mini Muffins
Christina from Dessert for Two made Mini Pumpkin Pies
Sally from Sally’s Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes
Tracey from Tracey’s Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping
Georgia from The Comfort of Cooking made Spiced Caramel-Apple Crumb Bars
Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries
Kate from Diethood made Sweet Potato Shepherds Pie
Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese
Carla from Carla’s Confections made Spinach Mashed Potatoes
Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars
Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust
Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans
Kim from Cravings of a Lunatic made Mini Apple Pies
Roasted Potatoes with Bacon Parmesan Vinaigrette
2 pounds Baby Red Potatoes, quartered
2 Tbsp Olive Oil
Salt and Pepper to taste
4 Strips Bacon, cooked and chopped
2 cloves Garlic, minced
3 Tbsp Cider Vinegar
¼ cup Shredded Parmesan
2 Tbsp Parsley, chopped
Preheat oven to 400 degrees. Line baking with silicone mat or spray with non-stick spray. Toss potatoes with olive oil and salt and pepper to taste. Pour onto baking sheet and bake until golden brown, turning once or twice while baking. Bake for 35-40 minutes or until golden brown and fork tender.
Cook bacon, drain and chop into small pieces. Reserve bacon drippings in pan. Remove bacon pan from the heat. Add in garlic, and sautee for about 1 minute or until fragrant. Whisk in cider vinegar, and add bacon. Toss the potatoes with the vinaigrette, parmesan cheese, and bacon. Top with parsley before serving. Devour.
Recipe from Cuisine Holiday Menus