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Plenty to Be Thankful For

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In the classic “Holiday Inn,” Bing Crosby croons a Thanksgiving song aptly titled “I’ve Got Plenty to Be Thankful For”:

I’ve got plenty to be thankful for.
No private car.
No caviar.
No carpet on my floor.
Still I’ve got plenty to be thankful for.

Many of us are in the same boat this year. Or, out of the boat, because we haven’t got a boat, either. We’ve lost our jobs, we’ve lost our financial sense of security. The comfort factor of having a job was suddenly taken from us. But every single day we think about what we have gained in return!

We have experienced such an easing of job stress that it is almost scary.


Candied Bacon Apple Pie

On the other hand, we have maintained our professional contacts, readers and friends in the food and restaurant community in San Antonio and beyond, who simply changed our e-mail addresses on their lists and kept us in the loop.

They have invited us to judge wine competitions and food contests, asked us to write for their publications, asked us to come to their restaurant openings and report on their festivals and events.

With our freedom has come a kind of giddiness that makes each day more of a blessing then the previous one.

When it is cold and rainy out, we can stay home and snuggle up with a pet (Bonnie with her cats, John with his  cockatoo). We love the fact that on Sunday nights we are not faced by Monday mornings at the office. While we must continue to look for regular employment, it’s even a blessing that we have the time to do so on our own schedules. We’re also grateful for the chance to get into the kitchen more often to experiment and develop our own recipes, from Bonnie’s addictive Herbed Buttermilk Parmesan Bread to John’s over-the-top Candied Bacon Apple Pie.


Candied Bacon Apple Pie

Most of all we’ve learned who our true friends are.  While there have been hurt feelings and unpleasant surprises along the way, these have been more than eased by the many folks who have stepped forward. They offered space in their homes in case we lost ours. Others offered cash. Still more offered an ear in case we needed to vent; many gave us, and still give us, hugs of support.

We were invited to lunch and dinner, not simply to be fed, but to listen to ideas for employment or businesses that friends had obviously given much thought. To name just a few, Moe Lazri, Ray Ayala and Eric Rodnite came through with not only friendship, but great ideas. Tom and Young Cacy cooked a beautiful Korean meal in their home — then plied us with ways to add to the revenue stream of SavorSA.

Both of us are grateful for family. Bonnie, for the unflagging moral support from her husband, David Miron. David lost his full-time teaching job just a few weeks before she lost her job in January.

The two of us are also grateful that we can continue our working relationship. We sat next to one another for 10 years during our previous jobs. Now, we remain just a phone call or e-mail away, and are still appreciating (and arguing about!) the same things on a daily basis.

We also are grateful for the friendship shown to us by the core group of SavorSA. First and foremost is Nick Mistry, our business partner, for so many things, not the least of which are his networking skills, his knowledge about social media and the way the Web operates, his business acumen and his fine photography skills.


Flourless Chocolate Cherry Hatch Cake

Also on that list are Pam and Cecil Flentge for their expertise and compassion, and Kristina Mistry for pitching in to compile the Upcoming Events file, write, edit as needed and create a sensational recipe or two (Flourless Chocolate Cherry Hatch Cake).

We’re thankful for our advertisers, those who have supported us thus far and those who are coming online soon. They include William “Goro” Pitchford of Godai and Blanca Aldaco of Aldaco’s-Stone Oak. You’ll never know how much your support has meant to us.

We’re thankful for our readers and subscribers, an ever-growing list of folks who support us by reading our articles, responding to our questions, logging on day after day.

Finally, we are certainly thankful for the existence of the Web!  It has given us the opportunity to continue to do what we love to do. That is, think, read and write about all things culinary, while feeling we have an audience who appreciates us doing that and wants to participate. Stick with us — we have more plans ahead for SavorSA.

This Thanksgiving, we aren’t just repeating a platitude when we say, “Happy Thanksgiving to you all — and count your blessings!”

By Bonnie Walker and John Griffin

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3 Responses to “Plenty to Be Thankful For”

  1. Beverly says:

    What a nice Thanksgiving message. We all have so much to be thankful for, and it’s a wonderful time to stop and give thanks. I am thankful for all my friends and I look forward to seeing you tomorrow and to give you a thankful hug.

    PS: I am thankful for bacon as I know you are too. I can’t wait to try it in an apple pie!!

  2. Julia Rosenfeld says:

    I love what you’re doing with SavorSA and that you’re doing it with integrity, passion and true culinary knowledge. As a fellow food writer, I’m happy to know you’re out and about with me — attending the same events (although you do so many more than I do!) — and enjoying the bounty of San Antonio’s food world. How wonderful it is to share!
    I’ve come to realize that there is always a silver lining in life. This independent work is yours, as it was mine. Long may our lances be free!
    Happy holidays and nights,

  3. John, what a lovely piece, obviously written from the heart. Thanks for sharing your story with us. We are just thrilled that you and Bonnie, and now Nick and Cecil, have persevered and forged ahead. is a wonderful creation and your efforts are most appreciated.

    Happy Thanksgiving to you all and hope to see you soon! Can you say Erick’s Tacos?? Andale…