And let the peace of Christ rule in your hearts, to which indeed you were called in the one body. And be thankful.

—Colossians 3:15

Thanksgiving is one of those seasons that invites us to slow down, breathe deeply, and take stock of what really matters. For many LGBTQ+ Christians, gratitude can be complicated—we know what it feels like to be excluded, misunderstood, or overlooked. And yet we also know the beauty of finding chosen family, affirming community, and sacred spaces where we can finally breathe.

Colossians 3:15 reminds us that peace is not a passive feeling—it is something we allow, something we make room for. “Let the peace of Christ rule in your hearts.” It’s an invitation to unclench our fists, release the narratives that harmed us, and allow the gentler voice of Christ to guide us. And then, Paul says, “be thankful.” Not thankful instead of honest, or thankful to cover up pain, but thankful because Christ’s peace is already stirring and healing us from within.

Paul expresses a similar spirit of gratitude in 1 Corinthians 1:4–5, where he says, “I give thanks to my God always for you… because in every way you have been enriched in him.” What a powerful reminder that our gifts, our stories, and our existence enrich the body of Christ. We aren’t mistakes. We aren’t outsiders begging to be let in. We are—with all our queerness, our resilience, our creativity, our compassion—part of the richness God has woven into the world.

And then there’s the joyful call of Psalm 95:1–2: “Come, let us sing to the Lord… Let us come into his presence with thanksgiving.” This is not the quiet gratitude we whisper in private moments—this is gratitude that sings, that resonates, that shakes loose the old shame we were taught to carry. It’s a reminder that worship can be joyful and embodied, not timid or apologetic. We come into God’s presence with thanksgiving because we know that presence is safe, loving, and already welcoming us home.

This week, as many gather around tables—or navigate them carefully—we can choose to center gratitude that feels real:

• gratitude for the people who love us as we are
• gratitude for communities that celebrate rather than tolerate
• gratitude for the peace Christ offers when we stop trying to justify our worth
• gratitude for the ways God enriches our lives through connection, resilience, and grace

We don’t pretend everything is perfect. But we do acknowledge that God is present in the imperfect places, working peace into the cracks and creases of our hearts.

May the peace of Christ find space in your spirit this Thanksgiving.

May gratitude rise gently but firmly, like a hymn in the morning light.

And may you know—deeply, unwaveringly—that your life enriches the world and the heart of God.

I almost forgot to write a post this morning. As I was making my coffee, I was thinking that I haven’t cooked any fish in a while and how much I’d like some rainbow trout. This recipe for baked rainbow trout is one I’ve made many times, and it always turns out delicious.

That little thought sent me down a rabbit hole that started with a recipe for balsamic glazed salmon. From there, I started thinking about one of my favorite dishes at a local Italian restaurant, Sarducci’s in Montpelier: Salmone Cucina — wood-roasted salmon with artichokes, red peppers, lemon, and capers in a white wine sauce, served with risotto. Because I’d love to recreate it at home, I asked ChatGPT to create a recipe based on the menu description. Here’s the result:

🐟 Home-Style Salmone Cucina Recipe

Ingredients (serves 2–4)

For the Salmon & Sauce:

• 4 salmon fillets (6 oz each, skin-on or skinless)
• Salt and freshly ground black pepper
• 1–2 Tbsp extra-virgin olive oil
• 1 small shallot, minced (or half a small onion)
• 2 cloves garlic, minced ⅓ to ½ cup dry white wine (or substitute, see note below)
• Juice of ½ lemon (plus lemon slices for garnish)
• 1 Tbsp capers, drained
• 1 small roasted red pepper (jarred or freshly roasted), sliced
• ½ cup artichoke hearts (marinated or canned, drained and quartered)
• Fresh herbs (parsley or thyme work nicely) m1 Tbsp butter (optional, to finish the sauce)

For the Risotto:

• 1 cup Arborio rice
• 1 Tbsp olive oil + 1 Tbsp butter (or all olive oil)
• 1 small shallot or onion, finely chopped 4 cups chicken or vegetable stock, kept warm
• ½ cup dry white wine (or substitute, see note below)
• Salt and pepper to taste
• ½ cup (or more) freshly grated Parmesan cheese
• Optional: a splash of heavy cream or extra butter for added creaminess

Alcohol-free substitute:

If you avoid alcohol (even in cooking), you can replace the wine with a mixture of ¼ cup white grape juice + ¼ cup low-sodium broth + 1 teaspoon white wine vinegar or lemon juice for every ½ cup of wine.

Directions

1. Prepare the Risotto

• Warm the stock in a saucepan over low heat.
• In a separate large skillet or pot, heat olive oil and butter over medium heat.
• Add chopped shallot or onion and sauté until translucent (2–3 minutes).
• Add Arborio rice and stir to coat; cook 1 minute.
• Pour in the wine (or substitute); stir until almost evaporated.
• Begin adding warm stock, one ladle at a time, stirring often and letting the rice absorb each addition before adding more.
• Continue until the rice is creamy and tender, about 18–20 minutes.
• When nearly done, stir in Parmesan cheese, adjust seasoning, and add a bit of cream or butter for richness, if desired.

2. Cook the Salmon & Sauce

• Preheat the oven to 425°F.
• Pat salmon fillets dry and season lightly with salt and pepper.
• In an ovenproof skillet, heat olive oil over medium-high heat.
• Sear salmon for 1–2 minutes per side, just until lightly browned.
• Transfer the salmon to a plate. In the same skillet, sauté shallot and garlic until fragrant (about 1 minute).
• Add wine (or substitute), lemon juice, and zest; simmer 2–3 minutes.
• Stir in capers, red pepper, and artichokes; cook briefly until heated through and the sauce thickens slightly.
• Return the salmon to the skillet, spoon sauce over the fillets, and transfer to the oven.
• Roast 5–8 minutes, or until the salmon flakes easily with a fork.

3. Serve

Plate a generous scoop of risotto, top with salmon, and spoon over the sauce with artichokes, red peppers, and capers. Garnish with fresh herbs and a squeeze of lemon.

Notes & Tips

For the roasted red pepper, you can use jarred to save time, or roast your own under the broiler until charred, then peel and slice. Rinse capers briefly if they’re very salty. If your sauce tastes too sharp, add a small pat of butter or pinch of sugar to mellow it out. A drizzle of olive oil over the finished plate adds richness and shine.

If you can’t make it to Sarducci’s, this version brings the same rustic Italian warmth to your own kitchen. I think I may have to pick up some salmon this weekend and give it a try myself.

Have a delicious Wednesday, everyone. Now I’m craving Italian food for dinner.

I know that Olive Garden does not have the best reputation in the restaurant industry, and their food only has a passing relationship with Italian cuisine. The last time I went to an Olive Garden, the food was not only inedible, but nearly everything we ordered was “out of stock.” It was not a pleasant night, because I went with a good friend of mine, and we were going to see the movie Bros afterwards. We only went to Olive Garden out of a sense of nostalgia. At one time, I thought their food was good, but then I went to Italy and have eaten at some great Italian restaurants here in the U.S., and my opinion changed dramatically. 

Anyway, there is one thing on Olive Garden’s menu that is a favorite of mine: their Zuppa Toscano. The “Tuscan Soup” is a sausage, kale, and potato soup, that is delicious when it is made correctly. The salad and breadsticks were always good, but the Zuppa Toscano was always the best thing on the menu. By the way, that last time I had it at Olive Garden, it was watery and tasteless. Luckily, I found a wonderful copycat recipe. Some of the copycat recipes you can find online are a pretty good approximation of the original dish. 

The recipe below is, in my opinion, even better than what Olive Garden serves. Some people don’t like kale, and I will admit that I am not a huge fan, but it has the perfect consistency for this soup. I would not use anything as a substitute because while kale wilts in the soup, it has a better consistency and does not add a bitter taste like some greens would. Even if you don’t like kale, give it a try. I think you will be glad you did.

I don’t make this recipe very often, and usually only in the winter. I tend to eat too much of it when I make it, so it’s best to limit myself. I’m actually planning on having some leftover Zuppa Toscano for lunch today. The link for this copycat recipe in on Delish; however, the recipe is now behind a paywall. Below is the version that I have found to be the best.

Zuppa Toscana

Prep Time: 20 min
Cooking Time: 45 minutes
Servings: 4

Ingredients

• 1 lb. hot Italian sausage, casings removed *
• 1 large onion, chopped
• 3 cloves garlic, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 cups low-sodium chicken broth **
• 2-3 cups of russet or red potatoes peeled, sliced, and cut into bite sized pieces ***
• 1 bunch curly kale, leaves stripped and chopped
• 3/4 c. heavy cream
• 4 slices cooked bacon, chopped
• 1/4 freshly grated Parmesan, for serving ****
• French bread or a crusty rustic bread for serving, if desired (it’s delicious for dipping in the soup)

Preparation Steps

1. In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes.

2. Transfer to a plate lined with paper towels to drain.

3. Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, about 1 minute more.

4. Season with salt and pepper.

5. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes.

6. Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.

7. Season with pepper, garnish with Parmesan, and serve.

Notes:

* I buy the Italian sausage with the casing already removed. It saves time, and I find the casing disgusting anyway. Also, the hot Italian sausage adds the right amount of heat that is needed to make this soup very tasty. I have tried mild Italian sausage, and the soup was just bland. If you think the hot Italian sausage will be too much heat for you, I suggest using half hot and half mild Italian sausage.

** Make sure that you use low-sodium chicken broth. If you use unsalted chicken broth, the soup will be somewhat bland, and if you use regular chicken broth, it will be too salty. Using the low-sodium chick broth allows you to add the amount of salt you desire.

*** I actually use two 15 oz cans sliced potatoes. It is up to you whether you drain the potatoes or not. Sometimes I do, sometimes I don’t. If I don’t drain them, it adds a thicker consistency to the soup. The canned potatoes stay together better than fresh potatoes. If you cook the potatoes fresh, the red will stay together better than the russet, but they too will begin falling apart. If not using the canned potatoes, a waxy potato works best. Canned potatoes do not need to cook for 23-25 minutes because they are already cooked and just need to be warmed up, but I cook them for 25 minutes anyway to allow for the chicken broth to reduce a little.

**** Because this recipe calls for low-sodium chicken broth, the parmesan adds the perfect amount of additional saltiness to the soup. It also adds a wonderful additional layer of flavor to the soup.

Additional Note:

 If you want to make a large batch and freeze the soup, the canned potatoes do not become as mealy as the fresh potatoes when they are frozen. If you decide to make a large batch and freeze this soup, take out the amount of soup you’d like to freeze before adding the cream. If you add the cream and then try to freeze it, it will not freeze correctly. As a coworker of mine recently said, cream does strange things in the freezer.

Like many others in the United States, I had leftovers from my Thanksgiving dinner yesterday. I ate all the cornbread dressing, but I did not eat all of the turkey. Most people seem to slice the turkey and make turkey sandwiches. I’m not one of them. When I have leftover turkey like I did yesterday, I prefer to make a soup. I love soups, and for me, it’s the best part of winter. I have my usual go to soups: Zuppa Toscano, chili, vegetable soup, Brunswick stew, beef stew, and tomato soup. However, my favorite recipe to make from leftover turkey is actually a Halloween recipe (I used to make this for a Halloween party each year) called Ghostly White Chili. It’s actually not a chili, it’s more of a spicy chicken and wild rice soup, but I’ve never tried to give it another name. So here’s the recipe:

Ghostly White Chili

Ingredients

• ½ tablespoon olive oil
• ½ tablespoon butter
• ½ medium onion, chopped
• 1 minced cloves garlic
• 1 ½ cups cubed cooked turkey
• 1 cups cooked wild rice
• ½ can Great Northern white beans
• ½ can white corn
• 1 cans diced chilis
• 3 cups chicken (or turkey) broth
• ½ teaspoon cumin powder
• dash of tabasco sauce to taste
• 3 ounces shredded Monterey Jack cheese

Preparation Steps

1. Sauté the onion and garlic in the butter and olive oil until soft.
2. Add the remaining ingredients except for the cheese and cook until piping hot.
3. Place in individual bowls and garnish with cheese.

Note: I love white chili and the addition of wild rice makes this dish really special. For the Halloween part, make sure to tell your guests that it used to be normal chili, but it got so scared, it turned white. I prefer turkey in white chili, but cooked chicken can be used. You can also cook this in a slow cooker: 8 hours on low; 4 hours on high. In my opinion it is best if the wild rice fully opens and curls up.