What a beautiful day of Thanksgiving we had at Peace Awareness Labyrinth and Gardens, with marvelous weather as well. My volunteer assignment for the day was in one of my favorite places — the Prana kitchen. We had a rockin’ team this year that not only had a great sense of humor, but was a team that worked in loving harmony together very well. David and Kelly Funk were our guest chefs.
We met in the dining room at 8:00 a.m. and called ourselves forward into the Light. From there we reviewed the planned menu. Oh, my, gosh. Yum! David and Kelly always manage to come up with something new and flavorful each time they come to Prana to cook. After our meeting we hit the kitchen with our sleeves rolled up, our aprons on, and our hands ready to dig in.
Rick Greene and his assisting team checked all of the tables for flatware, plates, glasses, napkins. A large table was placed in the upper courtyard for the scrumptious appetizers and lots of Pellegrino and sparkling cider. Appetizers included a trio of spreads: parmesan artichoke, olive tapenade and hummus served with baguettes and an assortment of rice crackers and roasted nuts.
As folks started to arrive they were greeted by music and assistants on the very large and gracious front porch. We had approximately 200 guests! Before long the courtyard was filled with the joy of seeing family and friends. Smells filled the air and hungry tummies munched on the delicious appetizers. Smiling faces awaited the arrival of our beloved John-Roger and John Morton.
Soon the guests gathered to call in the Light and welcome J-R and John Morton. In the dining room our kitchen team put the food on the buffet and called ourselves into the Light to hold a loving focus and help make this a great Thanksgivings at Prana.
Dinner consisted of organic herb roasted turkey, roast beef served with horseradish, a special vegan dish prepared by Guillaume Bott
