This weekend was quite lovely. I was lucky enough to spend time with some ladies I am truly grateful for! The fall season and holidays always leave me so misty with reflection. I talk about my girlfriends all the time, but I don’t always get to spend one-one time with them, which is different. We all get busy– kids, work, life, and it just makes it a little hard to be consistent with visits. Especially if you don’t live in the same town. But, we did it. We all got together, ate great food, drank wine and went to the movies, all NINE of us!! Amazing! Big shout out to you ladies, and thanks for moments like yesterday and today, that are just good for the soul. In the month all about giving thanks, I am thankful for you all. And for those fellas making it possible to get a night away, best dads around!!
I am also pretty excited to share with anyone needing a last minute side for Thanksgiving, or any holiday meal, today’s recipe!
This vegetable dish is the perfect side to any holiday meal. It is easy and full of flavor. I personally love sweet potatoes and Brussels sprouts together and the cheese topping makes it extra special.
Enjoy this little number and maybe think about what you are most grateful for. It isn’t alway our default as humans to focus on the positive, but is so worth it. There is a lot of good if we remember to look at it. Happy weekend everyone.
Did You Make This Recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.
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