our season of giving thanks this year was a private affair. we were not inclined to venture far beyond our little roost, aspiring instead to create our own tradition of being mindful and grateful.
in the weeks following thanksgiving and leading up to the holidays, i will be seeking solace in Winter's soothing charms: burrowing under warm lap blankets, crocheting, and sipping on spicy hot chocolate (dairy free, of course). there is, admittedly, a burgeoning hope for snow, a light dusting mayhap, enough to brighten an otherwise dark season.
this dish was a simple something that dw & i decided upon, depending on what cuts of meat Whole Foods had to offer. we spent that thanksgiving morning putting this together, npr on the kitchen radio, the potpourri pot simmering gently and the world a distant noise beyond our door. if you've no dinner plans for the coming yuletide this would make a great meal.
we could not decide on which recipe to go with, so we incorporated both methods and used what ingredients we had on hand.
as inspired by :
we served the osso bucco alongside roasted spaghetti squash, that was seasoned simply with salt & pepper, and a cranberry relish that is dw's fave thanksgiving treat. our sweet treat was chocolate chip cookies.