As promised, I will share with you the recipes we are using this year for Thanksgiving. Hope you enjoy these ideas. Connect on the NEW social Media: Mewe: https://mewe.com/join/lftn  Odysee: https://odysee.com/$/invite/@livingfree:b  Telegram Group: https://t.me/LFTNGroup Channel: https://t.me/lftnupdates  Parler: https://parler.com/profile/Nicolesauce/posts Email feedback to nicole@livingfreeintennessee.com What’s Up in the Garden Nothing New Main topic of the Show: Thanksgiving in the Holler It doesn’t really feel like Thanksgiving this year, does it? Certainly not around here. I made the choice to do a crowdfunding campaign and things got very busy around here. I have been in the roasting shak toasting beans as fast as possible to get all the crowdfunding orders sent out the door. About half have now shipped and I am taking a pause this afternoon to clean up for guests, prebake my dressing breads that are not breads, and basically get ready for a real holiday here. Yes. We are doing thanksgiving, but unlike previous years, I did not spend last weekend getting ready. But over the past year, we have grown from the Holler Homestead, Nicole Sauce cooks thanksgiving, to the Holler Community gathers for Thanksgiving.  Despite the busy coffee shipping schedule with Christmas orders and the crowdfunding orders, we are taking the whole day off tomorrow to enjoy a holiday. If I am lucky, the weather will permit a hike and my neighbor will shoot a deer. (One can always hope). To keep myself from losing my mind, I decided to hold strong to the side dish approach to Thanksgiving this year: I make a turkey, dressing, and gravy. The rest of the meal arrives as side dishes made by everyone else. Here is what is on the menu and the recipes: Turkey: Brine = 1 cup salt to 1 gallon water with garlic powder Dressing = Chestnuts, bacon grease, onion, garlic, keto friendly bread (https://www.ketocopy.com/cheesy-bread), brith, sage, rosemary, salt and pepper Gravy = I mean if you can't make gravy - go listen to my gravy episode. Roasted Brussels Sprouts Turkey Day Brussel Sprouts 1 ½ lbs of brussel sprouts Bacon Bacon grease Sea Salt Black Pepper Parmesan cheese (optional) Cook bacon 6-8 strips extra crispy Eat two pieces of bacon and chop the rest Preheat oven to 400 F Blanche fresh Brussel sprouts 3-5 minutes (3 for smaller and 5 for larger) Cover a baking sheet in parchment paper Drizzle bacon grease on parchment Cut brussel sprouts in half and place cut side down on the baking sheet Drizzle more bacon grease on top and bake for 40 minutes or until they are browned Remove from oven, top with sea salt, cracked pepper and bacon To put it over the top, sprinkle shredded parmesan cheese. Keto Cheesecake w chocolate ganache (Recipes in show notes) Crust- 2 cups of almond flour 5 tbsp of melted butter 3 tbsp of monk fruit   Filling- 24 oz of cream cheese (room temp) ½ cup of sour cream 3 eggs ¾ cup of monk fruit 1 tbsp of vanilla 1 tbsp of lemon zest 1 tbsp of lemon juice   Preheat oven to 350 F Grease an 8 inch springform pan and line with parchment Cover the outside bottom of the pan in tinfoil (you don’t want water coming in the pan) In a bowl, mix the almond flour, butter and monk fruit until it looks like breadcrumbs Press the mix into the bottom of the pan and put in the fridge to firm   Make the filling Beat the cream cheese and sour cream in a bowl until smooth and fluffy Add the monk fruit and beat until smooth Add eggs one at a time making sure the mixture is smooth Add vanilla, lemon zest and lemon juice and blend Pour filling into the springform  on top of the chilled base Place springform into a larger pan and fill with water up to about 2/3rds of the side of the pan (this is why the tinfoil) Bake for 1 hour and 15 minutes until the cheesecake is firm to the touch Cool for a minimum of 4 hours (overnight is best)   Feel free to add a topping or enjoy as is I like using 88% cacao to make a ganache   BONUS- Dark chocolate ganache 1:1 rat