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Now that Thanksgiving is over, I'm going back to healthier stuff, so that I can get rid of this acid reflux I've had since last Wednesday.

Today, I'm making Miso soup with mushrooms and tofu. tomorrow, I'll add some bok choy to it.

I am going to make an egg nog bundt cake with a rum glaze, I will take it easy after December. Big promise

I turned the leftover turkey into turkey chili, so we'll be eating that for lunches this week. I thought I would try the mushroom and brown rice casserole from 101cookbooks tomorrow. No desserts this week, that's my way of cutting back before the Christmas madness starts!

Sweet plans: I've been thinking about making an old fashioned cake-style gingerbread for about a month now. I'm hoping to get it made this week.

My savory plans include a bunch of shanghai tips, some sesame oil and some sambal. I'm also thinking about making a big Japanese style curry with stew meat, potatoes, carrots, squash, a couple of sweet potatoes and whatever else is in my fridge. I have a small acorn and butternut squash which will probably end up roasted.

Has anyone read the article in the NYT today, For Three Years, Every Bite Organic http://www.nytimes.com/2008/12/02/health/02well.html?_r=1&ref=health? It's not as comprehensive as it could be, but interesting none the less. In our house, we try to eat as much organic as possible, but it is difficult sometimes.

No idea for meals, but I've decided my "make a big batch of X and break it down into smaller baskets for gifts" project will be chocolate truffles (cookies and tea breads are right out, as one recipient is now on a gluten-free diet).

It's been a cold and dark week here in Northern California as we've been socked in by tule fog all day long. So dinners have been healthy versions of hearty favorites: turkey meatloaf and roasted butternut squash, black bean soup and tonight is pasta w/pesto that I froze this summer when the basil crop was abundant. Oh, and to help ward off the chill: lots of red wine.