This year we had the smallest gathering of humans for turkey dinner that we've had, perhaps ever. For me, for sure. The last time I shared turkey dinner with fewer people I was with a girlfriend at a restaurant. I also had two family gatherings of 30 or more people each that day, and I ate three gigantic meals. I was much, much younger then. This year I had two small plates of turkey and stuffing, and it overwhelmed my body. I was asleep shortly thereafter.

And this year I prepared the least amount of food I ever have. Our great friend Louise offered to make everything for our meal, as we've been so busy sorting through piles of food deliveries, packing boxes and shipping them out to you.

Everything was delicious. The stuffing was crispy, sharp and flavorful, just the way you want it. But, if there was only one thing that I could take away from this Thanksgiving meal, it would be the gravy. Louise started with our turkey stock, and then used extra turkey, bones, and skin to make her own stock. She combined it all together with the actual turkey drippings and it was the most amazing turkey gravy I can ever remember!

The food is always fun, but the best part for me is the ritual of gathering and sharing food with the people we care about.

Even from afar, sharing photos of our dishes is a way to share the love that goes into their creation. And even if we usually share the same dishes every year—how they go together, the ritual of cooking together or separately is perfect.

As one holiday ritual follows another, we can get wrapped in the holiday spirit, perhaps not always in a good way. Less planning can be a good plan. Spontaneity, in the moment, this is what I will do this holiday season after the very last package has shipped. I'll remember to savor the presents, celebrate life's simple pleasures, appreciate the beauty in simplicity, and find joy in the foods we share.

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This is so simple and easy. Slice, dice and you're almost done.

See the Potato Bacon Baked Recipe here!

Sometimes, when you see something, you know right away that it's going to be good. And that is the case for Yuzu no Megumi.

The frosted glass bottle makes you want to hold it in your hand and rub the surface because it feels so good.

This delightful sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey, and millet jelly.

Pop the top and take a very deep whiff. It is this enticing combination of citruses that creates a vapor that is super twisty. It is not easily describable yet very desirable.

When you cautiously take your first sip, you'll experience a silky smooth, sweet, gentle liquid with a hint of tartness. Then you'll have to taste it again to be sure that it's not too tart, which it isn't. You take a big swig, swirl it around, and realize this yuzu juice is super fun. There are three tasting moments: First, the sweetness of citrus; then the tartness, and finally, some lip-smacking, tongue-smacking joy.

At first, you think about just sipping it straight up or over ice. It's that good. After the third sip, you start thinking it's like an after-dinner drink. And then, the ideas start flowing!

Mixed drinks, drinks of all kinds, any that would benefit from aromatic citrus with a little sweetness.

You could also add a splash to vinaigrettes and other dressings or to sauces to finish a dish. The possibilities are endless. You will be so happy with this yuzu treat that is so gosh darn delicious!

Shop now for Yuzu no Megumi Syrup!

When I had my first ball of licorice, I was careful (not to say trepidacious) and took a bite. This, I can tell you, is not how to eat a lovely ball of Licorice from Lakrids! Instead, from now on, I just pop the licorice in, in its entirety! And joy assumes a place in my life!

Open this B - Passion Fruit with passion and you instantly get a giant waft of sweet passion (fruit).

The bright yellow-gold color is fabulous! And enticing!

Crunch down and you get this agrodolce (sour sweet) combination that is spectacular! Passion Fruit and White Chocolate combined with the Licorice of Lakrids makes for a truly desirous candy and your fondness will grow for this letter B.

Shop now for Lakrids B - Passion Fruit Chocolate-Coated Liquorice!

Calissons de Provence are traditional French confections that have a rich history dating back several centuries. The origin of calissons can be traced to the city of Aix-en-Provence in the Provence region of France.

The recipe for calissons includes a blend of ground almonds, candied melon, and orange peel, which is then mixed with sugar and shaped into an oval or diamond shape. The mixture is topped with a thin layer of royal icing made from egg whites and powdered sugar. With an initial crust bite followed by a sweet chew, this is a treat with a distinct flavor.

One popular legend attributes the creation of calissons to King Rene, who was the ruler of Provence in the 15th century. According to the story, the King's chefs created these almond-based sweets for his wedding to Jeanne de Laval. The calissons were said to represent the King's love for his bride, with the almond shape symbolizing fertility.

Over the years, calissons de Provence became associated with weddings, special celebrations and holidays. Confectionery shops in Aix-en-Provence are renowned for producing high-quality calissons using traditional methods.

Calissons de Provence have also received recognition and protection as a traditional French delicacy.

In 1990, they were granted the PGI (Protected Geographical Indication) status, which emphasizes the link between the product and its geographical origin, ensuring that authentic calissons are made in the Provence region following specific production methods.

They may not be for everyone, but if you like sweet, almond paste and something different, these are indeed special!

Shop now for Arnaud-Soubeyran Calissons de Provence!

Elegant twigs of chocolate with a hint of natural orange to complement delicious, deep dark cocoa notes, Sarments du Medoc has created an original treat. Using the best chocolate blended with carefully selected orange flavor results in a chocolate twig with a delicate, unique taste. They are perfect to accompany your cappuccino or hot chocolate.

Shop now for Dark Chocolate Twigs with Orange - small - Mademoiselle de Margaux!

We love all of the Lummi Island products! Tuna in their own juices, Wild Salmon Chowder, Smoked Salmon in a pouch. Like having the best of the Northwest in an easily transportable container.

Whether you are camping in a tent, in the car or the RV, or just spend a lot of time in traffic, in the office or have dinner at your vegan friends, these are the best to have in the essential pantry at the ready!

See all the Lummi Island Wild Products here!

The eye tells you it is smooth on the outside and the tongue tells you that it is true. The dark chocolate along with the salt complement the licorice and while adding a twist the licorice flavor is present. It’s a really the perfect mix especially if you like chocolate and salt and licorice!

Shop now for Lakrids by Bulow F Sea Salt and Dark Chocolate Coated Liquorice!

We first looked for bitters to add/use in recipes. Finding those recipes turned out to be harder than we thought.

When using bitters in recipes for salads, marinades, gravies, and desserts it often takes just a few drops to make a difference.

The use of bitter herbs and botanicals dates back to ancient civilizations, where they were primarily used for medicinal purposes. The Egyptians, Greeks, and Romans all had various bitter concoctions to aid digestion and treat ailments.

During the Middle Ages and Renaissance, the production of herbal tinctures and elixirs became more sophisticated. Monks and physicians developed recipes that included a variety of bitter herbs and roots.

In the 19th century, the use of bitters shifted from purely medicinal to include culinary and cocktail applications. One notable development was the creation of aromatic bitters, with the most famous being Angostura bitters. Dr. Johann Siegert, a German physician based in Venezuela, created Angostura bitters in 1824 to treat stomach ailments.

In the 19th century bartenders started using bitters in classic cocktails like the Old Fashioned and the Manhattan.

During prohibition in the United States (1920–1933), the production and consumption of alcoholic beverages, including bitters, significantly declined. Many bitters brands went out of business during this period. Today there are many bitter producers. Many are small regional producers with overlapping flavors.

See all the Bitter options here!

Literally translated from Italian to English as, "Strong Bread" Black, there really is no equal to Panforte.

A medieval cake made of fruit and winter spices that creates a tightly-packed, oversized energy bar that tastes like you want a bar to.

A small slice goes a long way. Paired classically with an espresso (no milk added), you'll have a night time Italian Street Cafe right at home. Fantastico Panforte Nero!

Shop now for Marabissi Panforte Nero!

This recipe is based on Oscar winning and James Beard nominated Micheal Natkins Herbivoracious Cookbook. If you don't have a copy I highly recommend it. Filled with recipes that are not fussy in preparation, and they are filled with flavor.

See the Spanish Lentil and Mushroom Stew Recipe here!

One of our all-time favorite shapes. It looks fabulous on the plate, and the shape has a wonderful feel when you take a bite. It's a shape that feels different with every fork full!

Traditional Italian farfalle (bowtie-shaped) pasta is drawn through bronze so that the surface is rough and ready to take on whatever sauce you throw at it, just like when you were a kid, but way, way better. It is made only with locally grown, certified Italian Grown Durum wheat.

Shop now for Sgambaro Farfalle Bowtie Pasta!

Sometimes a simple creamy sauce on the shapely Bowtie pasta is all you need. Like getting dressed up without having to go out.

See the Goat Cheese and Parmigiano-Reggiano Bowtie Pasta Recipe here!

This oak-aged Trio Red Wine Vinegar from Katz Farms takes two years to make.

This terrific vinegar is crafted using the traditional "Orleans" Method.

It's a blend of carefully selected vintages of Merlot, Zinfandel and Cabernet Sauvignon from the heart of one of the world's great wine appellations, the Sonoma Valley. "Trio" has been crafted to mirror the classic Meritage blends where small lots of selected red varietals are mixed to create wines of great structure and character.

The finished blend is well-balanced and full-flavored and retains the varietal characteristics of the grapes with nuances of cherry, raspberry and oak.

This vinegar will enliven your favorite dishes and create distinctive dressings and sauces. The Sonoma Trio is a favorite of many of America's top chefs. Try reducing it for sauces for meats or grilled peaches or figs, and use it in your next dressing.

Katz vinegars are great!
"Flavorful without being "bitey." Goes well with a variety of meat, veggie and salad recipes. Dependable quality."
-- Carlyn

Shop now for Red Wine Trio Vinegar!

Passata, loosely translated as a tomato puree, is made at home during the months when tomatoes are fully ripe in southern Italy and Sardinia.

These slow-cooked tomatoes from Sardinia have their skins and seeds strained out before the sauce is bottled. The low temperature preserves all of the super aromatic, fresh tomato flavor, whereas a typical tomato sauce that's been long simmered has much less vibrant tomato presence.

Use this passata straight from the jar when making lasagna, eggplant parm or a simple bowl of spaghetti. It's also a superstar in soups and meat stews.

Stuff a tomato with cooked wild rice, caramelized onions and a spoonful of passata and bake until the tomato is easily pierced. Glorious!

And perhaps the best way to make your life easier is using passata for a pizza!

Shop now for Posardi Passata - Finely Chopped Sardinian Tomatoes!