Traveling to see distant family and friends during the holidays, we were touched by the care everyone showed to make sure Bill ate heart healthy! — potentially challenging since he (and me!) are still eating mostly plant-based and are now also wheat free.

Butter beans and field peas from Uncle Ernest’s garden, a hearty bean soup made especially for Bill at my sister’s home, along with a wide variety of fruits and vegetables everywhere we went kept us well fed.  I carried along plenty of fresh baked Sylvia’s Ozark Cornbread making sure I had enough to share.  (I’m pretty sure I converted some Jiffy cornbread eaters to this heartier bread along the way.)

Everyone’s thoughtfulness gave the holidays an extra-special warmth and feelings of being loved.  What could be nicer than that?  Continue reading Vegetarian Quinoa Chili →