Raederle

November 22nd 2010 I had an excellent Thanksgiving Feast yesterday. My husband and I journeyed out (from Walnut Creek, CA) to Berkeley (California). This feast was with friends and strangers alike. Raw Pumpkin "Cheesecake" Pie While having many different thought-provoking conversations we happily devoured: Pomegranate salad lightly sweetened with fresh-squeezed orange juice. "Eggnog" made from almond milk and banana. Creamy Sweet Garlic Dressing which I enjoyed both over seed chips and over the Pomegranate salad. Red Pepper Soup and Broccoli soup. My husband enjoyed these best mixed with added fresh parsley and cilantro. Sweet "Green Drink" made up of many vegetables including broccoli and many fruits including pears. Cinnamon Fruit Salad made up of persimmons, apples, other fruit and much cinnamon. A spicy salsa that my husband and I made served with butter-leaf lettuce. Autumn Curry with mushrooms and broccoli. This was a popular

A daring recipe for the young at heart. 1 cup cantaloupe (roughly a quarter of a full sized cantaloupe)  1 large ripe banana (or two to three small bananas)  1 drop mint oil or 15-20 fresh mint leaves 1 teaspoon dried thyme ½ teaspoon vanilla powder (or 1 drop vanilla extract, unsweetened) 1 pinch cinnamon ½ cup water (give or take a little) Directions & Notes: Selecting Cantaloupe When buying cantaloupe search for an unbruised melon that has a little give in the skin. Squeezing these melons takes some finger strength, but it should have a slight squish if you give it a good squeeze. If there is no give, then it is under-ripe. If it is squishy without much effort, it is very over ripe. It seems to be much more common to find them very under ripe and hard. Leave it on your table for a couple of days if you can only find them under-ripe. Preparing Cantaloupe Cut cantaloupe and half and scoop the seeds out of the part you are about to use. If you'