Yesterday Thankster, the first online thank you store, announced that their company is promoting the week of Thanksgiving as National Gratitude Week. They are encouraging people to “take back Thanksgiving and interpret the name of the holiday very literally, as it was originally intended.”
I like that. The “main course” on Thanksgiving should be gratitude. And, as I begin to count my blessings — large and small, widespread or close-to-home — I realize they are abundant.
Tradition!
Often at this time, we’re especially grateful for traditional recipes — foods that we may eat only once a year. It’s hard to step away from tradition — we want the holiday feast prepared just like mother did.
But I wonder, if she’d had access to all the great recipes around today, might she have made her stuffing, or sides, or dessert differently each year, just to try something new?
This year, I asked a number of colleagues about unique tastes that make their Thanksgiving meals special. They responded with delicious, creative preparations for this holiday feast.
In the next few days, I’ll be posting recipes for:
• Turkey with cranberry sauce and pecan pie
• Hamburger dressing
• Cornbread stuffing
• Tomato pie
• Pomegranate salad
• With a grand finale of pumpkin dessert. CJK
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
~Author Unknown
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