Happy Thanksgiving to all! There are so many things that I am grateful for this year. I am most thankful for my family, especially the blessing of health and happiness that we have experienced this year. Both my sister and my father-in-law are organ transplant recipients and we are so grateful to have them with us this year, healthy and full of life. I am also thankful for their donors, their families, and the physicians/nurses that made their transplants possible. We keep them in our thoughts always.
Here are some epilepsy related things that I am thankful for this year:
1-The courage and strength people living with epilepsy show everyday, which never ceases to amaze and inspire me
2-The families and caregivers of those with epilepsy, whose love and support is boundless and who relentlessly pursue the best care for their loved ones
3-The healthcare providers (doctors, nurses, pharmacists, therapists, etc) who give so much of themselves to make a difference in the lives of those with epilepsy and who never give up trying to get their patients seizure free
4-The researchers who work tirelessly to find a cure and the agencies that have the insight and commitment to fund their work
5-The groups that continue to develop treatment options and make them available for everyone with epilepsy
6-The patient advocates who make it their life's mission to be the voice of those with seizures and knock on every door in Washington and beyond to destigmatize epilepsy, improve access, and raise the quality of care for ALL people with epilepsy
7-Everyone who has read this blog and learned one new thing about epilepsy that they can teach others!
The recipe tonight is Green Beans with Carmelized Purple Onions and Pancetta. Did I mention that I am REALLY thankful for bacon and pancetta? :) Thank heavens for that pig!
Green Beans with Carmelized Purple Onions and Pancetta.
Serves 6-8
2lbs trimmed green beans
1/2 cup diced pancetta (4 oz)
1 Tb olive oil
1 medium purple onion, thin sliced
1/2 medium purple shallot, thin sliced
1 tsp sugar
2 Tb balsamic vinegar
1/4 chopped pecans
Salt and pepper to taste
Bring a large pot of water to a boil. Add in green beans and blanche for 5 minutes. Drain and rinse the green beans in really cold water for a few minutes to stop the cooking process and keep beans green. In a large skillet, cook the pancetta until lightly browned and crisp. Remove pancetta and place on a paper towel. Add the olive oil to the drippings and then the thin slices of the onion and shallot. Cook on medium heat for 15-20 minutes until they begin to carmelize. Add in the sugar and vinegar, cook for 2 minutes. Add the beans and make sure they are coated with the oil and onions. Cook just a few minutes then salt and pepper to tase. If needed, add 1 additional Tb of balsamic vinegar and oil to season. Right before serving, add the pecans and pancetta to the pan and toss. Yum!
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