Happy Thanksgiving!

  My garden is having a second spring. Fall is the best time of year here in Mississippi. The weather is incredibly gorgeous. This little fellow is enjoying himself.

  Today we pause in all of the busy activities we are doing, to think. I have been taught to be thankful, and for that I am thankful. Thankfulness does not come naturally to us, like selfishness does. At least that is true at my house. If we are honest about it, each of us is a master at looking out for our own interests, but we work at being kind and loving to each other.

  This man is always thinking of others, he is the real deal; a good man. I am crazy about him but you know that. Today I am thinking about being thankful for him, and for 22 years of marriage. How does that happen? One day you are young and saying "I do," and 22 years later you are much older and still together and more in love than when you started; it is a mystery and a gift.

  Not to get too sentimental- today is also about FOOD!

  One of my favorite things...country style dressing. I love this stuff so it must be fattening. Wait, it is fattening!

  I start with a whole cube of butter and an onion finely chopped.

  Then add a LOT of chopped celery, I go ahead and chop up the leaves why throw those out? Then saute this until it is cooked and salt and pepper it.

  I had planned to show you the whole process, but a friend came by, and I kept cooking and forgot to take pictures. I had made stock from the gizzards and neck that I use to moisten this. This time I added up chopped turkey because this isn't going into the bird. I already cooked the turkey for Kayla to have more meat for her diet.  In fact I have already boiled down the carcass and turned it into soup stock. Busy little thing wouldn't you say? But the secret to good stuffing is to taste it and season it just right, before you cook it.
Um, and the eggs, I added 6 whipped up into a fluff of yellow, and they give that "souffle" texture to the dressing. You really can't mess this up unless it's dry so pour on the soup!  I have in the past added different ingredients for something special; dried cranberries, apples, nuts, pineapple, etc. This year it's just plain. Just plain delicious!

  These have been around since October and they have kept quite well sitting on the porch. It's time for them to be part of the feasting so they will be cut, cleaned and roasted. The big pumpkin will be soup. Pumpkin ginger coconut soup and yes it is fabulous. The small sweeter one will be pie. I am also baking sweet potatoes for pie and some to eat with roasted marshmallows on top. I love it. It might be junk food but I don't care, it's the way my Mama did it, and once a year won't hurt anybody.

 I am also thankful in a very real way for my two feet. Jojo I am praying for yours! I am grateful that both my feet are walking today, free of any orthopedic devices. I am grateful to be healthy. I have eyes that see and hands that work. I can talk. I can hear, (sort of) I can sing, ( well that is debatable too), and I am alive in this good green earth that the Lord has made. Today is a day to rejoice and praise Him the one who has given us all these good things. The one who loves us all.

"Oh give thanks unto the lord for He is good! For his mercy endures forever!" Psalm 118:1