Queso is just Spanish for cheese, but when I was in graduate school, I used to visit a Mexican restaurant around the corner from my apartment. Unlike the other Mexican restaurants in the area, who gave you chips and salsa, this restaurant always started you off with fresh chips and a bowl of their salsa and a bowl of their queso dip.  The queso at this particular restaurant was amazing.  There would always be salsa left in the bowl, but the chips and the queso dip would be gone.  To this day, I am grateful for the chef, Tomas, who would create that amazing dip which tantalized my taste buds, and would make me give thanks for all those who contributed to its coming into being, from the farmers who cared for the ground on which their cows fed, to their sacrificing their milk, to those who knew how to make the cheese, to those who brought it to the restaurant, so Tomas could make the queso and I could experience the fullness of all those who gave and give thanks. I am also grateful to Tomas for teaching me how to make his recipe when I left Georgia. Perhaps for you it is not the queso, but for me it is. So whatever your “queso” is that provokes a spiritual experience and desire to give thanks, think of that while I reflect on my queso.