Where to Eat in Lynchburg on Thanksgiving

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If you’re not up to wrangling a turkey, if you want to avoid doing any dishes AT ALL, or if you simply want to enjoy a quiet meal out on the town, you’ll want to know which restaurants are open on Thanksgiving.

My family recently moved to Lynchburg, Virginia, which is a fairly traditional, family-oriented town, so I thought most of the restaurants would be closed on Thanksgiving in order to let their employees have time with their own families.  Then I remembered #BlackFridaycreep and #overcommercialism and #shoppingonThursday and thought the better of my initial idea:  people  who shop are people who gotta EAT!

 

Whether you and yours are solo in the area  or have a tradition of dining out on Turkey Day, or whether you’re just going to be a hungry shopper,  I’ve compiled a list of 15–count’em, 15!!–local Lynchburg restaurants that will serve diners on Thanksgiving Day. Click the link below to see where you can get your turkey and all your fixins.

Gobble gobble!

https://parachute.mapquest.com/2016/11/22/15-restaurants-open-for-thanksgiving-in-lynchburg/

 

Force Quit

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I remember a point in my life when I believed that everything was a sign.

Yes, I believed I shared my soda straw with the universe and saw daily events, large or small, as my personal GPS for life, things like a surprise after-school faculty meeting turned into see? I knew it was a bad day to to go the Y. 

Maybe it’s because I’ve suffered from sleep deprivation for going on two-and-a-half years now, but I’ve shelved the notion of signs right there with my old college analysis papers and cards from every birthday:  there, in sight, relatively untouched.

Until today.

In addition to staying home to raise my two so-adorable-you-wish-your-kids-were-as-cute-as-mine boys, I work as a professional freelance writer and editor.  It’s the perfect job for me right now, since I work from our parlor (yes, we have a parlor) and I basically work around my babies’ and my husband’s schedules, which may not be the most convenient or consistent way of doing things, but it works. Generally, that is.

There’s always one hell week each month where, either by chance or love for personal punishment, multiple deadlines for multiple projects of serious multitude (was that too much?) fall on the same week or sometimes even the same day.

That’s this week.

The beast of them is the project that reminds me of my love-hate relationship with teaching English, and why I’m happy that I’m not renewing my teaching license. And yes, I’m still not finished with it, in spite of hours upon hours of sitting in said parlor, Tervis cup upon Tervis cup of KoolAid (my little one absolutely adores mixing KoolAid), and in spite of the contact lenses that want to peel themselves from my eyeballs and in spite of the sore tailbone that wishes for extraction (injured in both pregnancies and broken during a delivery).

So why I am awake at midnight writing blog posts instwrestles wrestling with said beast of a project? Because I slurped a new sign out of that shared soda straw tonight, my friends–a Force Quit.

That’s right, old Mac and I here were continuing our efforts when everything turned Ice Age and froze. No amount of digital defrosting worked, so Force Quit it was.

This has occurred far too frequently as of late and while I’m taking it as a sign to find a new computer, I’m also seeing the bigger aspect of this sign.

Force Quit happens when you ovedo it and muddy the system to a point where your program seizes, unyielding in its resolve to stand still and go no further.

It’s much too easy to just gogogogogo, especially as a stay-at-home-work-from home mom–like Inspector Gadget.  From wakeups to laundry to making sure everyone’s been fed and what are we going to eat next and when do I need to go grocery shopping next and deadlines piano lessons bills thank you notes I was supposed to send a year ago—when do I stop?

When do you stop?

Well-meaning friends give the “you’ve got to make time for you” speech, and then your Word program goes on strike.

I imagine that as I click on my hypothetical Force Quit in the days to come that the universe will carry on, continuing to drink from that soda straw, even sharing a sip as its shares more signs.

Daylight Savings Time & Children

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A Mother’s Perspective On Saving Time:

We’re about to finish our first week of “spring forward,” also known as Daylight Savings Time, better known as The Week Parents Dread Every Spring.

Since our children are notoriously bad sleepers, I spent more time than I should have psyching myself out over this time change—after all, one kiddo going off schedule is hard enough on weary parents, but two? Add more bottom teeth cutting through on the wee little fella and all I could see was disaster in the nights to come.  Thankfully—and for the first time ever—both of our little guys slept past 7 a.m every single day, all week long.  (If you haven’t believed in miracles from the Lord before, I suggest you take this evidence as your starting place.)

So with the time change and all, I started thinking about the idea of daylight savings, replaying the words backwards (but not in a creepy play-the-Beatles-record-backward kind of way).  Daylight savings, saving daylight–and on it went in my head, like a soundbyte on repeat.

I like the sound of that. Saving daylight.

Saving daylight is precisely what I want to be doing more of—don’t you?

On sunny days, there happens to be the most glorious warm, orange glow pouring through our windows. The front of the house (the parlor) gets the quiet, still morning light while the dining room reaps the rays in the afternoon.  My favorite moments happen when I see my babies in these places:  their chubby cheeks, wide smiles, and perfectly smooth skin radiating in a sun shining almost as much as their gleeful joy.

Saving daylight.

How I wish that I could freeze-frame these moments and hop into them, Mary-Poppins-sidewalk-chalk-drawing style, for the rest of my life.

When I consider that in just three short years (or less) my oldest boy will enter kindergarten, it shocks my heart. I thought I had more time—I thought he had more time.  He and his brother will only be home a little while longer for days of endless Play-Doh, magical caves, dance parties in the kitchen, and snack time on the play mat. Block towers, hiding under the dining room table—all of these sweet early scenes will be over and soon it will be Act II.

Now that Daylight Savings has happened, it seems that the warm afternoon sun wanders into  the kitchen much too early and before I know it we are find our evening rituals of dinnertime and bedtime and bath time and where did this day go?

One of my brothers offered this wisdom shortly after I gave birth to my first:  they will never be this little again.

They will never be this little again.

I can’t imagine how anyone would want to miss it.

Perhaps it’s because I imagine the long summer days of my childhood, but I always thought these years must have gone by so slowly.Now, from a parent’s stance, it’s the total opposite of my memory.

Now, instead of wishing that the baby would sleep later, I’m happy to get him from his crib and bring him downstairs for mommy and baby cuddle time, amazed at how my grumpiness disappears the instant  I’m greeted with a mostly-toothless wonder grinning from ear to ear and saying my name, standing up so proudly in his crib.

And instead of longing for the days of no more diapers or temper tantrums, I tell myself that he’s only this little once, and relish the sound of the fifteenth round of the alphabet song and the idea that my kisses can cure a hurt finger and that “Mommy, hold me” is a cry for comfort that I may not hear in the quite the same way one day.

This week, I’m thankful for more than easy mornings; I’m thankful for the longer daylight that the calendar has afforded us: it is the only true way to stretch our time.

Saving daylight.

Saving daylight. Oh, how I wish I could.

The New Feeding Farley

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When I started this blog a few years ago, I was a newlywed with loads of spare time to devote cooking for my superhubbahubba hubby.

While I still love to try out new recipes and even keep track of it all (in a polka-dotted notebook, of course), I don’t have those loads of spare time anymore, and I’m not cooking for just the two of us.

Nope, didn’t open up a trendy tea shop or anything like that.  I had a baby! And love him to pieces, he’s the reason Feeding Farley went on a short demise–what can I say? Morning sickness that lasts for five months sure is a !@#^&  and doesn’t leave one inclined toward spending time in the kitchen.

Just when things started to settle down a bit (meaning our beloved boy started sleeping through the night….a little…at nine months old), we found out that I was having baby boy Farley #2.

Ten months have passed since that little fella’s arrival and in the meantime this stay-at-home/work-at-home momma has been freelance writing for clients all over the world. You’ve probably even read some of my work and didn’t even know it (since I take on ghostwriting projects. Boo!).

No matter how much I enjoy being able to use freelance writing as meaningful way to contribute to my family’s income, there’s nothing like writing for yourself, hence the rebirth of Feeding Farley.

The new Feeding Farley will continue to post the occasional recipe and let you know if it’s a yay or nay, but it will more frequently share stories, insights, and moments that come naturally from nurturing and nourishing a family.

Stay tuned and welcome back, dear readers.

Sweet potatoes and schnitzel cordon bleu?

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It’s a big day, kids! Not only is today the day that I reveal to you the official first recipe of Feeding Farley, today appears to be the true first day of fall to me.  It’s nearly blustering, and the sky has been fading from sunny to grey all day, and rain clouds visited us mid-morning—PERFECT for our reading of Poe in my second period class today!

It’s also the first football-game and competition-free weekend for my band director husband, so we are celebrating our ‘couples-only weekend’ (as we call them) by having an autumn dinner at home.

I came up with the following recipe after visiting  The Bavarian Chef and having a hankering for German food.  I wanted to use some Italian flavors, since those are the ingredients I usually  have on hand, so thus Italian Schnitzel was born.  (My mom’s grandparents were all immigrants from Germany and Italy, so it’s kind of fitting–it’s an accidental homage of sorts  to her heritage.)

NOTE:  Feel FREE to substitute chicken for the veal; just be sure to pound it to a nice, flat thin cutlet—or buy the chicken scaloppini or “thin cuts” from the butcher’s case.

OTHER NOTE:  Of these two recipes, I would definitely say that that sweet potatoes are more of a home run.  I am still developing the Italian schnitzel cordon bleu, but figure I would share both since I made both!

MAPLE-GLAZED SWEET POTATOES

1–Preheat oven to 400 degrees and grease/Pam a cookie sheet/roasting pan/whatever you got.

2–Scrub two large momma sweet potatoes and remove top and bottom root parts.  Slice into thin rounds. Spread out on cookie sheet/roasting pan/whatever you got.

3–In a separate bowl, whisk together :

  • 4TB extra virgin olive oil
  • 1/3 cup maple syrup
  • 1/2 teaspoon cayenne pepper,
  • and freshly ground salt and pepper to taste

4–Pour in a drizzle over sweet potatoes.  Mix it all together, flipping potatoes so that each one gets a little bit smothered in syrupy goodness. Mmmmmm……(you may need to make a little bit more of the syrupy goodness if you want them super coated.)

4–Bake at 400 degrees for 25-30 minutes, or until fork tender.

ITALIAN SCHNITZEL CORDON BLEU

1–Take 1 pound of veal scalloppini, or cutlets pounded very thinly.

2–Set out three plates:  one with 1 1/2 cups flour, one with two eggs beaten with a splash of milk, and one with about 2 cups bread crumbs seasoned with salt and pepper.  Dredge each slice of veal first in flour, then the egg mixture, then the crumbs.  Set aside.

3–In a medium-size pan over medium-high heat, add 2 TB of extra virgin olive oil. Add the veal, cooking 1-1 1/2 minutes on each side.  Remove from pan.

4–Time to deglaze!!  Add 1 cup dry white wine/chicken broth and 2 TB lemon juice to hot pan.  (I also like to add a sprinkle of ground sage into the mix sometimes.) Turn heat to high, and reduce to about 1/2 cup.  Set aside.

5–This is where you get to choose your own adventure:

THE SLACKER METHOD:

Place your veal in a baking dish/cookie sheet/whatever you got.  Place on top of each piece of veal a slice of prosciutto and a slice of provolone cheese. Bake until the cheese is melted and gooey goodness.

THE FANCYPANTS METHOD:

Place on top of each piece of veal a slice of prosciutto and a slice of provolone cheese. Roll up the veal and filling into a small packet/roll, and secure with toothpicks.  Add to pan, being sure to brown on all sides, until the cheese is melted and gooey goodness. **If you choose to be a fancypants, you can do this either before the deglazing process or after, but not during!**

6–Platter up, pour wine reduction over the veal, and sprinkle with fresh parsley. Mmm mmm yummness.

(I was a fancypants)

Whichever method you go with, you are sure to enjoy a satisying meal!
Enjoy dear readers!

(You oughta check out the apple deliciousness that will be posted after I get home from the ever-awesome Gross’ Orchard Apple Valley Harvest Festival tomorrow…..can I just say, dessert madness!?!?!??!)

Maple Glazed Sweet Potatoes on Foodista

Veal Scaloppine With Prosciutto And Cheese on Foodista