TEG's Thanksgiving Traditions & Gratitude

Thanksgiving is a special time of year for so many families, and that is no different for the TEG Team! We love gathering with friends and loved ones after a few turns on the slopes and then eating turkey promptly at 4pm. With the craziness of summer and all of our busy lives, we wanted to take this opportunity to slow down and take time to reflect and be grateful for all that we have. Thanksgiving is one of those holidays that reminds us to take a breath and focus on the small things. So here's a quick list of what we're grateful for this year and the holiday traditions we look forward to each year.

Katie Benty: Health & Thanksgiving Rolls

I am so grateful for the health of my family. In a year where many have suffered such great loss, I am reminded of how fortunate I am that my family has thus far weathered the Covid storm. My prayers are with those who are not as fortunate.

In the Benty house, we have a tradition of making Thanksgiving Rolls, a recipe brought to us from my husband’s mother. My brother-in-law is the one who spends the day before Thanksgiving making the dough and letting it rise. Then on Thanksgiving, he comes over with the dough, and we all get a chance to get our hands “dirty” and create the rolls before they go in the oven!

Mark Lowenstern: Family & Spicy Carrot Soup

I'm grateful for the ability to travel again and visit family and friends. For most of my relatives including my son, it was two years since we spent time together.

A favorite dish that I make each year is my spicy carrot soup. I encourage you to try it out. Leftovers are rare. As a long time Truckee resident, I appreciate this healthy, versatile and of course delicious soup. Carrots are loaded with Vitamin A and Beta-carotene, known anti-inflammatory, and the fresh ginger is proven antioxidant. Not only does this soup travel and freeze well, but it’s warming and nourishing in the winter, and cooling and refreshing in the summer. The key to the intense flavor is the seasoning. Don't be shy, and spice it up as much as you dare!

Mark L’s Truckee Carrot Soup (serves 8)

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1 teaspoon chili flakes
  • 1 teaspoon ground saffron
  • 1 tablespoon grated fresh ginger
  • 2 pounds carrots, peeled and cut into 2-inch pieces
  • 4 cups vegetable (or chicken) stock
  • Salt and pepper to taste

  1. In a soup pot, heat the olive oil, then add the chopped onion, cumin, coriander, chili
    flakes and ginger. Saute for a few minutes, to release the spice flavors. Add the carrots,
    and stir to coat the carrots with the onion and spices. Add the vegetable stock, and bring
    to a boil. Once boiling, turn the heat to a simmer, cover the pot, and cook until the carrots
    are very soft. about 20 minutes.
  2. Once the carrots are soft, allow to cool slightly and puree to a smooth consistency. I
    prefer an immersion blender, but using a Vita-mix, is optimal, if you want a smooth
    puree. Food processors and blenders work as well. Season to taste with salt and pepper.
    Serve warm in the winter, cool in the summer, anyway you serve it, it’s delicious!

Sally Gardner: Thankful for Good Friends

Thanksgiving is my favorite holiday.  I have shared Thanksgiving with the same group of close friends for the past 25 years only missing two years.  We have a tradition that sometime during the dinner we go around the table and say what we are “thankful for”! 

This Thanksgiving I am grateful for the blessings that came out of a very difficult and sad loss. Sadly, my sister-n-law lost her 13 year battle with cancer this year. And, while spending two weeks at her bedside with her family, I am so grateful to have formed a very special bond with my nieces, nephews and brother. What an incredible gift after such heartbreak for us all.

Dave Gove: Thankful for our Truckee Community

I try to make it out for a big mountain bike ride every Thanksgiving to burn off some calories before we feast. Also, I'm not a big fan of Turkey so you can find some sort of reverse seared red meat on my dinner table, it's going to be filet mignon this year.      

I am overwhelmingly grateful to call Truckee home with my family, to live in such a tight knit well connected community with abundant year round outdoor recreation at our doorsteps is amazing. I can't begin to tell you the amount of gratitude I have to be raising my children here.