I had to run into Charlottesville today to do a whole bunch of errands- no Christmas shopping, thank you very much- and I was exhausted when I headed back to the farm. Ex. Haust. Ed. But something came over me when I pulled into the driveway and saw the flock in their pastures and the dogs wagging their tales. The barn looked so pretty in the afternoon sun. And I realized I was feeling something very deeply, something unfamiliar.

It took me a few minutes to realize that I what I was feeling was a combination of peace and happiness. Happiness at the sight of my farm. And absolute, blissful peace. After living in complete chaos for four years, I have truly come home.

Yesterday was so amazingly easy. It seems like forever since I’ve said that about a holiday. But everyone was happy and laid back and just glad of each other’s company. There was none of the usual hurry-up-and-wait that I’ve come to associated with family get togethers, no screaming, no drama, no pouting, no how-come-no-one-understands-the-true-meaning-of-Thanksgiving-but-me. It was easy and lovely and exactly what I want every holiday to be.

I have chosen to change the course of my life, to live in a different way. And I can now say without any doubt that I have chosen correctly.

Now, about those recipes I promised you. When my friend Kris invited us over for Thanksgiving, she said she had all the basics covered and said I should bring my own Thanksgiving favorite along. After much thought, I decided on Jalapeno Cranberry Sauce.

This recipe is really a non-recipe, cause it’s so easy to throw together.

Tump a bunch of cranberries in a big pot.

Add some sugar. I used 3 pounds of cranberries and about a cup and a half of sugar. I don’t like it to be too sweet, so add more if you prefer it that way.

Pour in a couple of glugs of orange juice.

I like spicy, so I added five jalapenos to the sauce. If you’re only looking for a little kick you can cut it back to two. Dice them up, taking care not to touch anything until you’ve washed your hands with soap after handling.

Don’t ask me how I know this…

Throw you peppers into the pot and cook over medium heat, stirring every now and then.

The cranberry sauce is finished when it’s the way you like it. I like to stop cooking while some of the berries are still whole, because it looks pretty that way. You can keep cooking it down until all the berries have burst and it’s super-thick. Either way, it makes an amazing condiment on your Thanksgiving Day leftover sandwiches.

Don’t wait till next Thanksgiving to try this- you can still get cranberries in the grocery store and they freeze really well.

Tomorrow- mini pies!