While it may seem easy and obvious to be grateful for the lessons of a food allergy and for being able to find locally grown, safe organic food -- I'm thankful, I'm grateful and I'm enjoying the blessings of a severe corn allergy this Thanksgiving.
I may not be so thankful this evening after being around 21 regular people who wear makeup, perfume, and use scented detergent. At this moment, I'm happy, I'm healthy and I'm full.
We cooked an heirloom turkey from farm yesterday. The first turkey I've had since high school. Just washed it, rubbed it with some good olive oil, some sea salt and organic pepper and stuffed some fresh rosemary, sage and diced onions inside. This toddler sized bird went on top of more onions and fresh spices and a cup or two of water -- into the oven for a few hours. I had no idea how amazing turkey is -- as a matter of fact I may have some for a snack now.
The blessing of a food allergy -- even before this allergy progressed to the instant karma of anayphylaxis, I would get sick during the holiday feasts, without a clue as to why. This year there will be no crazy indulgence, this year there will be no pumpkin pie or cranberry relish but there will also be no wobbling florescent jello ring with suspended bits of chemically altered and preserved fruit making me ill. There will be no corn-syrup marshmallow topped sweet potatoes and no joint pain. No butterball turkey (injected with corn filled saline) and no crashing headache.
This year there will be a feast. Made by me. There will be squash, turkey, field greens, spinach, sweet potatoes and carrots all from a local farm.
This year I will be healthy and thankful and full.