Tomorrow is the big day – Thanksgiving. This year there have been so many changes to our Thanksgiving Day Celebrations. Adjustments if you will. After a multitude of changes, I’m finally ready to share our plans with the world.Continue reading “Let Us Gather and Give Thanks”
Can you believe it? Thanksgiving is less than a week away. For some of us in America, Thanksgiving might look and feel very different. While some are comfortable traveling again, others are leery of venturing outside the safety of our own backyards. Many are downsizing their holiday gatherings and even hosting a Virtual Thanksgiving with family attending via zoom.Continue reading “Let Us Give Thanks”
Once upon a time in America, the only thing open on Thanksgiving were grocery stores, and only in the morning for all those last minute Thanksgiving emergencies. I don’t know about you, but I’ve had a few. Forgot the butter for the rolls. Forgot the yeast for the bread or the whipped cream for the pies.
There are traditions around the holidays. Each family has their own traditional brand while still conforming to the “norms” set long ago. Cooking a turkey for Thanksgiving is the norm. How we cook our turkey, that’s another subject all together. Roasting, deep frying, cooking it on a rotisserie. All these are great.
There is no other day in America when family and food take center stage like Thanksgiving. It’s not about presents. It’s not about attending an organized, orchestrated form of worship. It’s truly about “going home” – and all the emotion that “home” evokes within us. It’s about traditions, about family and deep appreciation for one another. It’s a moment for giving thanks from the heart for the people in our lives. Recipes worthy of such a special day need to be test-driven, modified and perfected. And a Thanksgiving postings need to be published well in advance of the Holiday to give others the opportunity to take a test-drive of their own. Hum, problems to overcome.
Growing up, I remember Dad rose on Thanksgiving morning long before the sun ever did. He made the bread cubes for his wonderful stuffing early on Thanksgiving morning. I can remember wandering down the dark hallway toward the kitchen, drawn in by the smell of bread toasting and the scent of sage.
One week from tomorrow and it will be Thanksgiving. Every year at Thanksgiving, someone volunteers to make their version of “Candied Yams” for our Thanksgiving Feast. In reality, what they are making are Candied Sweet Potatoes.