I am also thankful for this blog, which I have enjoyed working on for nearly three years now. And I am grateful to all of you who come here to read my posts and leave nice comments. Some of you are regular visitors and commenters, which I appreciate so much. I feel as though I know some of you personally, which is one of the nicest benefits of blogging.
During the past few months, however, I've been having mixed feelings about continuing my blog. In July I was transferred into a new position at work. Suddenly, things in my life had changed quite a bit. With a heavier workload, tighter deadlines and longer days at work, I had less energy at the end of the day. On weekends, I just didn't have it in me to work on the blog. In addition, I had also been going through a period of questioning whether anyone out there (other than my family, friends and regular followers) is really interested in my simple little blog. I don't have anything super exciting to share -- no exotic vacations or exciting home renovations -- just little bits and pieces of my life. I began wondering if it was time to say goodbye to blogging.
Then one day I received a long, lovely email from Jane, a reader in upstate New York. Her words came at just the right time and touched me deeply. Just as I was considering hanging it up, along came someone thanking me for creating my blog and telling me how much she enjoys reading it at the end of the day. She even mentioned which recipes she has tried and how her teenage daughters liked them (or not). When I read that she looks forward to more posts in November, I knew I had to continue. Not just for myself and the enjoyment I get from it, but for readers like Jane, who follow but don't necessarily leave comments.
I replied to Jane, thanking her for taking the time to write such a thoughtful email. I told her it was just what I had needed to stay motivated. Jane, I'm sending you a special "thank you" at this holiday season, when gratitude is top of mind. I'm so glad to know that My Little Bungalow brings you enjoyment, and I hope it does to many others as well.
Before I sign off, I'd like to share one of my favorite Thanksgiving recipes: Ina Garten's cranberry fruit conserve. It's amazingly delicious. After Thanksgiving, I like to use it on top vanilla yogurt for breakfast. I hope everyone has a very happy Thanksgiving!
Ina Garten's Cranberry Fruit Conserve
In a medium saucepan, combine one 12-ounce bag fresh cranberries (cleaned), 1-3/4 cups sugar and 1 cup water; cook over low heat for about 5 minutes or until the skins pop (I usually have to double the time). Add 1 Granny Smith apple (peeled, cored and chopped), the grated zest and juice of one orange, and the grated zest and juice of one lemon; cook for 15 minutes. Remove from heat and add 3/4 cup raisins and 3/4 cup chopped walnuts or pecans. Let cool and serve chilled.