Thankful Days


This year I am thankful that I am learning how to go with the flow. I am learning it is okay if every single detail is not planned and I am learning how to enjoy the moment. Last year Thanksgiving just seemed like a lot of work. Everything that wasn’t perfect seemed like a “disaster!” This year, just as many things weren’t quite “right” – whatever that is – but the holiday was a lot of fun anyway… a lot more fun, actually. It helped a lot that we didn’t have to cart dishes to Grandma’s house and go home a thousand times to pick up something we forgot.

All of the Triple S family was able to come. The food was pretty standard: Roasted Turkey & Pepperidge Farm Dressing, Mashed Potatoes with Giblet Gravy, Broccoli Rice Casserole, Cranberry Salad, Corn & Rolls. Two each of Pecan and Pumpkin pies finished off the meal. I have come to terms with the fact that this will ALWAYS be our Thanksgiving menu. I don’t even suggest changes anymore. :) I did make homemade butter and whipped cream but just for fun.

Thanksgiving with Will’s family is a different matter altogether. You never know who is going to show up or what they will bring. There will be at least two kinds of meat – if not more, a few random side dishes, and tons of desserts. It’s great! As good as the food is, the company is even better. Though maybe I’m one of those odd folks who actually likes her inlaws. One thing you can always count on – there will be music. Someone will start in playing on the guitar and before you know it a couple of hours have past and people are still saying, “does anyone remember the one that goes….” The only downside is the distance. This year we went to Craig & Leslyn’s near Dodge City, KS which is 6.5 hours of driving time but more real travel time if your passengers are 5 and 2. Actually, they did very well. We took a few activities and Will’s laptop to play DVD’s. – Just in case you are wondering Classic Blue’s Clues was the entertainment of choice. Fortunately we also took two sets of headphones.

Happy Thanksgiving!

Broccoli Rice Casserole

16 oz. frozen broccoli
1/2 c. chopped celery
1/2 c. chopped onions
3 c. cooked rice
1 15 oz. jar Cheese Whiz
1 can mushroom soup
Saute onion in butter (1/2 stick) until tender. Add celery. Blend soup and Cheese Whiz together. Then add rice, celery, onions and broccoli. Bake in 350 degree oven for 30 minutes or until heated through.

Cranberry Salad 1 lb. Cranberries
1 tbsp. Orange Zest
2 c. Sugar
¼ tsp. Salt
1 tbsp. Lemon Juice
6 oz. pkg. Cherry Gelatin
1 c. Boiling Water
1 c. Cold Water
1 c. Chopped Nuts
1 c. Drained, Crushed Pineapple
Grind cranberries in food chopper. Place sugar, salt, and lemon juice over cranberries and let stand 2 hours. Mix gelatin with boiling water; add cold water and stir until dissolved. When gelatin is syrupy add cranberry mixture, zest, nuts, & pineapple. Place in refrigerator until firm. This salad may also be frozen. Yields 12 to 16 servings

Classic Pecan Pie

3 eggs, slightly beaten
1 cup sugar
1 cup Karo dark corn syrup
2 Tbsp. butter, melted
1 tsp. Vanilla
1 ½ to 2 cups pecan halves
1 9 inch (unbaked or frozen) pie crust (***deep dish***) (Mrs. Smith works well)

Preheat oven to 350 degrees. In a large bowl, stir first 5 ingredients until well blended. Add pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Serves 8

** To use prepared frozen pie crust: Do not thaw! Preheat oven and cookie sheet. Pour filling into pie crust and bake on cookie sheet (cover with foil for less mess) (insulated cookie sheet is not recommended.)