Happy Thanksgiving, everyone!
We didn’t celebrate Thanksgiving today because we’re going to my sister’s house tomorrow to have a big feast (it will be my first gluten-free Thanksgiving)! Since we’re saving our turkey and potatoes for tomorrow, I made a Chinese 5-spice dumpling soup for lunch and a chicken pumpkin cashew yellow curry for dinner (recipe via Minimalist Baker HERE). Minimalist Baker has been one of my favorite sites for recipes since I was in high school! She has tons of GF and vegan recipes. I prefer to eat vegetarian or vegan, but my household likes to have chicken, etc, so I go with it!
Also, an update on the Australian Shepard I went to see a few weeks back. I absolutely got my heart crushed 🙁 I met him, adored him, and applied for him that day. They made it seem at the adoption event that I would get him for sure, but two weeks passed by and I still hadn’t heard anything. Well, they ended up giving him to a family on a farm and just didn’t bother to let me know. Ugh, I was so, so sad! I think it’s too emotionally draining to go through that again right now, although I will keep my eyes open for any Aussies that may pop up (as if- they’re so popular you have to hunt them down because they get adopted right away)!
Oh, and my birthday is on Saturday! 😀
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