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I was reminded this thanksgiving about traditions, specifically holiday traditions. Traditions introduced to my children by me, and to me by my mother, and to my mother by her mother and so on. This year in my enthusiasm to be creative in the kitchen and change things up, trying new recipes, creating new recipes, tradition completely fell through the cracks. Easy to do when life is changing all the time, kids grow up, family members move away, family members have passed. As these things happen we lose sight of some of the tradition we have held on to and decide to make some changes ourselves. There are times when hanging on to tradition matters the most, the holidays can be those times. Whether the menu is traditional turkey, stuffing, mashed potatoes, sweet potato casserole, green bean casserole, or a turkey Italian feast, or greek food traditions, vegan traditions...sometimes we just need to keep them going for family sake.

My oldest son made me aware of this after thanksgiving, in one of our many conversations he expressed his disappointment of not having some of my traditional dishes at thanksgiving that he so looks forward to each year. He said that he enjoyed the dishes I did serve, but missed some of the foods I always make and his grandmother made. On thanksgiving we had also discussed the Christmas menu and again were trying to stray from tradition we mentioned tacos, rice, beans chips, again all good stuff but not on Christmas for him. This menu may be a tradition for many people, but not for our family and I am happy he let me know how he was felling. This matters to me and how I present my holiday meals. Things do change and maybe one year he won't be able to spend the holidays with me, so I am going to be sure to recognize tradition on these special days and fill my family's hearts with all the traditions I can.

Chile Lime Halibut

1 lb halibut fillet

1 tablespoon chili powde

r1 teaspoon cumin

1 teaspoon cayenne pepper

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon lime juice, about 1 lime

1 tablespoon olive oil

In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.

Using a basting brush, generously coat each side of the tilapia fillet with the marinade.

Place Halibut fillet in a parchment lined piece of foil and place on the medium high heated grill, and cook until flaky.

*Or you bake in a preheated 400 degree oven for 12 minutes.



1 avocado

½ cup fresh cilantro, roughly chopped

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon lime juice, about 1 lime

¼ cup yogurt (or non dairy version such as almond milk based or coconut milk based, just be sure there is no flavoring, plain yogurt or greek)

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