Simple Surprises Bring Many Thanks
By Mark Mulcahy
You know the saying, “You teach what you need to learn." Well, that has shown up in spades during my work as an interim general manager, operations support, and leadership mentor these past few years.
I’ve learned a lot from listening, adapting, adjusting expectations, slowing down, and appreciating and acknowledging the people I work with on every level by guiding them to do the same—and this year, it has also shown up in my personal life.
It’s been one of those years where life throws you a curveball, and even your best-laid plans are rearranged in ways you never thought possible, and I’ve needed every one of these lessons…which brings me to Thanksgiving!
So many things are wrapped up in Thanksgiving for many of us: Traditions, the gathering place, the meal, the gathering, who’s coming, and what’s expected…
Sometimes, we can be quite rigid in our holiday expectations for ourselves and others, which can cause stress, disappointment, or anxiety. This doesn’t mean we shouldn’t want things to go as we want them—it can, however, provide a wonderful opportunity to be flexible and open to new ideas.
For example, many of us grew up with a turkey roasted in the oven, being basted, being fussed over and taking hours. Then, perhaps, someone in the family hosted the gathering and tried spatchcocking the turkey. (This cooking technique involves removing the backbone, which allows the turkey to be flattened, like butterflying.) This method allows for even cooking, juicy meat with perfectly crisp skin, and in only a fraction of the time, which meant you could enjoy the turkey and the host's company as well!
Maybe one of the guests who is attending is vegan and you get to try mashed potatoes made with Melissa's Dutch Yellow® potatoes, vegan butter, roasted garlic, sea salt and black pepper—which, to your surprise, are super creamy, luxurious, dairy-free mashed potatoes with a sweet garlic tone. You find yourself asking for seconds.
Perhaps you’ve learned that your cousin loves the flavor of mushroom gravy but does not care for the texture. So, you make your mushroom gravy vegetable stock with blended Melissa’s organic cremini mushrooms—and again, you are delighted at how some small adjustments can make the experience better for everyone at the table.
Maybe your child's new partner is gluten-free and loves pumpkin pie! With a store-bought GF crust and some adjustments to the filling, like the following, you can have your pie and their happiness, too!
Listening, adapting, adjusting my expectations, slowing down, and appreciating and acknowledging what everyone in my life brings has given me a new outlook on an old tradition. I’m looking forward to a day of gratitude with whoever is at the table, whatever dish using Melissa's organic produce might be served, and being surprised at the many new ways I’ll get to try our old standbys.
Enjoy your holiday!
Gluten-Free, Vegan Pumpkin Pie
2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain organic Almond milk
1 tablespoon olive oil (or melted organic coconut oil)
2 ½ tablespoons cornstarch or arrowroot powder
1 ¾ teaspoon mix of ginger, cinnamon, nutmeg & cloves or store-bought pumpkin pie spice
1/4 tsp sea salt
1 9” Gluten-free pie crust, par-baked
Preheat the oven to 350 degrees F. Combine the ingredients in a medium mixing bowl and mix until smooth. Pour the mixture into the pie crust and bake until set, about 40 minutes.

I’ve learned a lot from listening, adapting, adjusting expectations, slowing down, and appreciating and acknowledging the people I work with on every level by guiding them to do the same—and this year, it has also shown up in my personal life.
It’s been one of those years where life throws you a curveball, and even your best-laid plans are rearranged in ways you never thought possible, and I’ve needed every one of these lessons…which brings me to Thanksgiving!
So many things are wrapped up in Thanksgiving for many of us: Traditions, the gathering place, the meal, the gathering, who’s coming, and what’s expected…
Sometimes, we can be quite rigid in our holiday expectations for ourselves and others, which can cause stress, disappointment, or anxiety. This doesn’t mean we shouldn’t want things to go as we want them—it can, however, provide a wonderful opportunity to be flexible and open to new ideas.
For example, many of us grew up with a turkey roasted in the oven, being basted, being fussed over and taking hours. Then, perhaps, someone in the family hosted the gathering and tried spatchcocking the turkey. (This cooking technique involves removing the backbone, which allows the turkey to be flattened, like butterflying.) This method allows for even cooking, juicy meat with perfectly crisp skin, and in only a fraction of the time, which meant you could enjoy the turkey and the host's company as well!
Maybe one of the guests who is attending is vegan and you get to try mashed potatoes made with Melissa's Dutch Yellow® potatoes, vegan butter, roasted garlic, sea salt and black pepper—which, to your surprise, are super creamy, luxurious, dairy-free mashed potatoes with a sweet garlic tone. You find yourself asking for seconds.
Perhaps you’ve learned that your cousin loves the flavor of mushroom gravy but does not care for the texture. So, you make your mushroom gravy vegetable stock with blended Melissa’s organic cremini mushrooms—and again, you are delighted at how some small adjustments can make the experience better for everyone at the table.
Maybe your child's new partner is gluten-free and loves pumpkin pie! With a store-bought GF crust and some adjustments to the filling, like the following, you can have your pie and their happiness, too!
Listening, adapting, adjusting my expectations, slowing down, and appreciating and acknowledging what everyone in my life brings has given me a new outlook on an old tradition. I’m looking forward to a day of gratitude with whoever is at the table, whatever dish using Melissa's organic produce might be served, and being surprised at the many new ways I’ll get to try our old standbys.
Enjoy your holiday!
Gluten-Free, Vegan Pumpkin Pie
2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain organic Almond milk
1 tablespoon olive oil (or melted organic coconut oil)
2 ½ tablespoons cornstarch or arrowroot powder
1 ¾ teaspoon mix of ginger, cinnamon, nutmeg & cloves or store-bought pumpkin pie spice
1/4 tsp sea salt
1 9” Gluten-free pie crust, par-baked
Preheat the oven to 350 degrees F. Combine the ingredients in a medium mixing bowl and mix until smooth. Pour the mixture into the pie crust and bake until set, about 40 minutes.