The Thanksgiving Table – 2008

We’ve all seen them; those Better Homes and Gardens style Thanksgiving photos, where the table is all decked out in beautiful matching china (bought just for the occasion of course), crystal goblets, taffeta tablecloths, aromatic candles, real silverware, decorative serving platters, and fancy, custom-designed place settings.

Well, snap out of dreamland, because this is what a real family’s Thanksgiving table looks like!

Matching china? We’re blessed if we can find a matching plate for everyone from our everyday dishes (after so many have been broken by children unloading the dishwasher).

Crystal goblets? Puh-leeze! Try non-breakable water bottles a la Zephyrhills (not shown)!

Candles? I would prefer NOT to have to call the fire department, thank you. (But, you may notice that we do have a single Yankee candle tucked safely inside the one centerpiece that we bought on clearance at Sam’s Club last year after Thanksgiving. That’s enough to add some ambience).

Silverware? Well our stainless-steel-ware can be found all over the garage, buried in the yard…you name it, I’ve found our eating utensils there at some point. There is NO WAY I would spend the money on silverware. In fact, I am seriously considering buying those commercial packs of spoons and forks until the kids are grown.

And anything decorative…well, it just doesn’t fit in with our lifestyle. “Functional” is the key word in our house (which is why bookshelves, filled with homeschool books, grace our dining room).

Do I miss having “nice” things or “fancy” things? You betcha! Sometimes. I even honestly lamented (and whined) a little about it this year — but I would much RATHER see this:

Just LOOK at these silly, but very happy faces!
(Why only eight children? Audrey, not pictured, spent Thanksgiving up in Indiana with her grandma.)

I tried and tried and tried to get a “good” picture — you know, one in which everyone was actually looking at the camera (and you can actually see them) and smiling a real smile. But every one of them turned out something like this. Can you tell that Reagan has recently learned how to say “cheese” for the camera? Now every time I pull the camera out, he gets that look on his face. And, Shane! Why are ya hiding, buddy?

Of all the photos, this one made me giggle the most though:

Yup, that’s Rob. He was running in the background with a plate of food, hoping he’d be quick enough for the camera to not capture him. Not quite fast enough.

Down with Better Homes and Gardens! Up with cheesy grins and happy memories!
Do you have a real family Thanksgiving photo? Please share.

Happy Thanksgiving!

The LeFebvre family wishes you a very blessed Thanksgiving holiday!

1 Chronicles 29:11-13

Yours, O LORD, is the greatness and the power
and the glory and the majesty and the splendor,
for everything in heaven and earth is yours.
Yours, O LORD, is the kingdom;
you are exalted as head over all.

 Wealth and honor come from you;
you are the ruler of all things.
In your hands are strength and power
to exalt and give strength to all.

 Now, our God, we give you thanks,
and praise your glorious name.

Homeschool Memoirs – A Thankful Heart

The homeschool memoirs theme this Thanksgiving week is, appropriately, “A Thankful Heart”, where we are asked to list 27 things to be thankful for. Here are 27 of mine:

1. Jesus – for saving me.
2. Sunshine
3. My home – after losing our home in 2004, and spending the next four years renting and moving multiple times, 2008 marks the year that we were once again blessed with the opportunity to purchase our own place to call home.
4. My husband, who works extremely hard to provide for us. He is gone over 11 hours a day for his full-time job, then does extra work on the side to make ends meet.
5. Great Friends!
6. The freedom to homeschool. There are so many freedoms we take for granted in this country, and this one is substantial. We have the rights (for now), as parents in this country, to education our own children in the manner that we deem the most appropriate.
7. The freedom to worship as we choose. I am thankful to not be living under persecution; to have the right to attend church, read the Bible, and to legally and openly live my life as a Christian.
8. Soldiers. I am thankful for those who give freely of their time, and even their lives; sacrificing their comforts and time with their own families to make sure that we, my family, can continue to enjoy our freedoms.
9. A paycheck. As previously mentioned, Rob works very hard, but in this economy, jobs are hard to come by. Businesses are shutting down and contracts are going away — and the new jobs just aren’t out there. We have spent more than one Christmas season with no income. We have lost a home to a previous job loss. So I can’t be more thankful than I am for having a paycheck to deposit every two weeks.
10. Our little one in utero. I honestly thought our “baby days” were over, so news that we were again expecting came as a big pleasant surprise. I am delighted by every one of her little movements to remind me that after Christmas, I will once again be snuggling with a newborn.
11. Warm weather. As I wake up in an un-seasonably cold house this morning (36 degrees outside, brrrr!), I am thankful to be living in Florida, where I know it is just a cold snap — rather than in a frigid northern climate where 36 degrees would be a warm day.
12. Animals. I love animals, and feel very blessed for the wildlife that God has provided for us to enjoy. We have a “pet” raccoon who visits every evening – sometimes with her four babies. We enjoy watching the deer and the sandhill cranes when they visit our back yard. They are all just such beautiful creatures and bring us lots of joy!
13. Nature. We are so blessed by our natural surroundings. Can you imagine what the landscape would look like without something as simple as trees and flowers?
14. Books. I know, I am a bit obsessed with books, but I feel genuinely blessed to be living in a time period in which we are able to obtain books. I am thankful for the printing press. I am thankful that we need not have to use scrolls, or <gulp> have no access to the written word at all!
15. Computer. The computer has changed my life in so many ways. I don’t know how I spent the first 28 years of my life without it. It has simplified my life, been such a terrific time-saver and money-saver, put an entire world of resources and reference at my fingertips, and opened up a vast network of friends that I otherwise would have ever met. I even had a child whose LIFE was saved, due to someone I met online (Hi Christie!).
16. Other modern technology that we so often take for granted, like electricity, telephones, the dishwasher, hot water heater, air conditioning, indoor plumbing, gas and electric kitchen appliances, vehicles, washer and dryer, and so much more….
17. The Ocean. I just love the ocean!
18. The ability to use my five senses to be able to appreciate all of creation to its fullest.
19. Audrey, and the way she stands steadfast in her beliefs.
20. “Gator”, and his love for cooking and take-charge attitude (can you believe he already has a few of the Thanksgiving dishes already prepared and in the refrigerator waiting to be cooked?)
21. “Ant”, and his willingness to bake treats for his mama.
22. “Dinky”, and her encouragement, general good attitude, and helpfulness.
23. “Lefty”, and his intense love for wildlife
24. “Boo”, and her femininity
25. “Cricket”, and her inquisitiveness
26. “Curly-Top”, and her energy and “spark”
27. “Rey”, and his cuteness and ability to make me smile

Psalm 95:1-6
“O come, let us sing unto the LORD: let us make a joyful noise to the rock of our salvation.
Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms.
For the LORD is a great God, and a great King above all gods.
In his hand are the deep places of the earth: the strength of the hills is his also.
The sea is his, and he made it: and his hands formed the dry land.
O come, let us worship and bow down: let us kneel before the LORD our maker.”

A Thankful Heart – Everyday

Thanksgiving. It isn’t just an autumn holiday squeezed in somewhere between Halloween and Christmas. For Christians, especially, Thanksgiving Day is to be celebrated EVERY day. Thanksgiving is a state of being. We have so much to be thankful for every single day! We have the security of everlasting life with Jesus! Thanksgiving = giving praise to God for all things.

I am writing this post for myself. I so OFTEN get caught up in the day to day struggles, and end up focusing on the negatives (oh, woe is me). I get so self-absorbed, that I forget to give thanks to He who deserves it. No matter what the current struggle is, there is still so much good! So much for which God deserves praise!

The Thankfulness Song
from Veggie Tales

I thank God for this day,
For the sun in the sky,
For my mom and my dad,
For my piece of apple pie!

For our home on the ground,
For His love that’s all around,
That’s why I say thanks every day!

Because a thankful heart is a happy heart!
I’m glad for what I have,
Thats an easy way to start!

For the love that He shares,
‘Cause He listens to my prayers,
That’s why I say thanks every day!

Psalm 9:1
I will praise thee, O LORD, with my whole heart; I will shew forth all thy marvellous works.

Psalm 50:23
Whoso offereth praise glorifieth me: and to him that ordereth his conversation aright will I shew the salvation of God.

Psalm 92:1
IT IS A GOOD THING TO GIVE THANKS UNTO THE LORD, AND TO SING PRAISES UNTO THY NAME, O MOST HIGH:

Psalm 97:12
Rejoice in the LORD, ye righteous; and give thanks at the remembrance of his holiness.

Psalm 100:4
Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name.

Psalm 105:1-2
O give thanks unto the LORD; call upon his name: make known his deeds among the people.
Sing unto him, sing psalms unto him: talk ye of all his wondrous works.

Philippians 4:6
Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God.

Crustless Pumpkin Pie

Crustless Pumpkin Pie

And yet another pumpkin recipe! Just in time for Thanksgiving.
Original Source: The Vegetarian Gourmet by Florence & Mickey Bienenfeld

8 egg whites
3/4 cup honey
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

1 29-ounce can of pumpkin
3 cups evaporated skimmed milk (or 1 1/2 cups evaporated skimmed milk and 1 1/2 cups non-fat milk)
2 1/2 tablespoons whole wheat pastry flour

Preheat oven to 425 degrees. Whisk first 5 ingredients in a large mixing bowl until frothy. Whisk in pumpkin, milk, and flour until smooth. Pour into two 9-inch glass oven-proof pie plates. Reduce oven temperature to 350 degrees and bake for 30 minutes. Do not bake longer. Filling will set as it cools. Serves 8 to 10.

Two More Days – and Five Kernels of Corn

Rob’s birthday was yesterday, and he had requested that Gator (our resident chef) prepare some lasagna. There were extras, since I don’t eat that type (the type with meat), so the extra pan of lasagna will be consumed tonight, and the “supper” focus will be turned toward the preparation of Thanksgiving desserts (my favorite part of any meal).

Tonight, the sugar cream pie, pumpkin cheesecake, and pumpkin spice cake will be prepared.

I am so very blessed that God has given us the gift of so much food with which to feed our children — that we are not facing a period of famine and near-starvation that the pilgrims faced (with so much faith!)

Five Kernels of Corn
April, 1622

‘Twas the year of the famine in Plymouth of old,
The ice and the snow from the thatched roofs had rolled;
Through the warm purple skies steered the geese o’er the seas,
And the woodpeckers tapped in the clocks of the trees;
And the boughs on the slopes to the south winds lay bare,
and dreaming of summer, the buds swelled in the air.
The pale Pilgrims welcomed each reddening morn;
There were left but for rations Five Kernels of Corn.
Five Kernels of Corn!
Five Kernels of Corn!
But to Bradford a feast were Five Kernels of Corn!

“Five Kernels of Corn! Five Kernels of Corn!
Ye people, be glad for Five Kernels of Corn!”
So Bradford cried out on bleak Burial Hill,
And the thin women stood in their doors, white and still.
“Lo, the harbor of Plymouth rolls bright in the Spring,
The maples grow red, and the wood robins sing,
The west wind is blowing, and fading the snow,
And the pleasant pines sing, and arbutuses blow.
Five Kernels of Corn!
Five Kernels of Corn!
To each one be given Five Kernels of Corn!”

O Bradford of Austerfield hast on thy way,
The west winds are blowing o’er Provincetown Bay,
The white avens bloom, but the pine domes are chill,
And new graves have furrowed Precisioners’ Hill!
“Give thanks, all ye people, the warm skies have come,
The hilltops are sunny, and green grows the holm,
And the trumpets of winds, and the white March is gone,
Five Kernels of Corn!
Five Kernels of Corn!
Ye have for Thanksgiving Five Kernels of Corn!

“The raven’s gift eat and be humble and pray,
A new light is breaking and Truth leads your way;
One taper a thousand shall kindle; rejoice
That to you has been given the wilderness voice!”
O Bradford of Austerfield, daring the wave,
And safe through the sounding blasts leading the brave,
Of deeds such as thine was the free nation born,
And the festal world sings the “Five Kernels of Corn.”
Five Kernels of Corn!
Five Kernels of Corn!
The nation gives thanks for Five Kernels of Corn!
To the Thanksgiving Feast bring Five Kernels of Corn!

About “Five Kernels of Corn”

The author of this poem, Hezekiah Butterworth, was an American patriot schoolteacher from Boston who was actively involved in the American Revolution. He was a prolific writer and a deeply committed Christian.

This article, written by Susan E. Roser, (and also having appeared in The Mayflower Quarterly) explains:

“The tradition of placing five kernels of corn at each plate first started at Plymouth on Forefather’s Day, 22nd Dec. 1820 on the occasion of the Bi-Centennial of the Landing of the Pilgrims. Hosting the occasion was the newly founded Pilgrim Society with guest speaker, Daniel Webster.

These tokens symbolize the period in 1623 known as the “starving time”, but I would like to go back a little to show you that this starving time was by no means an isolated occurrence.

The first Thanksgiving in the fall of 1621 was a bountiful feast, but an inventory taken afterwards in preparation for winter proved that the Pilgrims had grossly overestimated their harvest. The only way they could possibly get through the winter was to cut in half the already meager weekly rations. To make matters worse, soon after in November, arrived the ship Fortune with 35 new settlers and absolutely no provisions – no food, bedding, cookware or warm clothing.

They struggled through the winter, but in May 1622, their food supply was completely gone and the harvest was four months away. You may wonder why they did not hunt and fish for food; according to Edward Winslow, the number of fowl decreased during the warm months and the proper equipment and netting prohibited them from taking advantage of the abundance of cod in the area.

“And indeed,” said Winslow, “had we not been in a place where divers sorts of shell fish may be taken with the hand, we must have perished.”

In desperation, Winslow was sent 150 miles up the Maine coast to buy, beg or borrow whatever provisions the English ships there could spare. Hearing the plight of this courageous little group, the captains were extremely generous; all who were asked gave what they could and not one would accept payment of any kind. By the time Winslow returned, the settlers were literally starving. The provisions were a godsend, but there were many mouths to feed and when rationed out, each person received only one quarter pound of bread a day.

The long awaited harvest of 1622 was a dismal failure. The Pilgrims had not yet perfected the art of growing corn; they had been busy building the fort and their lack of food that summer left them too weak and weary to tend the fields properly. It seemed that they now faced the prospect of another year with little food.

“Behold now, another providence of God: a ship comes into the harbour…”

This was the Discovery, from Virginia, on it’s way home to England. It had a cargo of what the settlers were in dire need – knives, beads and assorted trinkets to trade with the Indians. Seeing how badly they needed the goods, the Captain cheated them miserably, but they considered the ship’s arrival a blessing – they could now trade with the Indians for food.

By early 1623, the shallop had finally been rudely outfitted as a fishing vessel. It was continually at sea, coming ashore only long enough to unload the catch and change crews. For months at a time the Pilgrims’ diet consisted of fish, clams, groundnuts and whatever deer or water fowl could be hunted.

“By the time our corn is planted,” said Bradford, “our victuals are spent, not knowing at night where to have a bite in the morning, and have neither bread nor corn for 3 or 4 months together; yet bear our wants with cheerfulness and rest on Providence”.

It was at this time, awaiting the harvest of 1623, that, according to Bradford, they lived four or five days at a time on a few grains of corn.

Again their hopes rested on a good fall harvest, but the harvest of 1623 was almost wiped out. A six week drought began in June and the crops turned brown and were slowly withering away. They turned to the only hope they had – intervention by God, and appointed a solemn day of humiliation and prayer. They assembled one July morning under a hot, clear sky and for nine hours prayed. Their prayers were answered the next morning, and for the next two weeks said Winslow, “distilled such softe, sweete and moderate showers…as it was hard to say whether our withered corne or drooping affections were most quickened and revived”.

It turned out to be a double blessing from above, for that same month arrived the ships Anne and Little James with 60 new settlers and for a change – loaded with provisions.

The harvest that year of 1623 proved to be one of their best. It also promised a new beginning for our Pilgrim ancestors, for they never again faced starvation.”

This Thanksgiving, we will be placing five kernels of corn next to each person’s plate, to remind them of the great sacrifices the settlers of this nation made; of their tremendous faith, and of the providence of God; to remind them to be thankful for everything…even if all they have is a mere five kernels of corn; and that God indeed answers fervent prayer.

Audrey’s Recipe for Dinner Rolls

Audrey’s Rolls Recipe

1 Cup flour
1 Teaspoon sugar
3 Tablespoons of yeast
1 Cup warm water

Mix, set aside until bubbly and active, about 10 minutes.

2 Cups milk, scalded
1/2 Cup (one stick) butter or margarine
2 Eggs, slightly beaten
2 Teaspoons of salt
2/3 Cups sugar

Mix until lukewarm and the butter is mostly blended in. Add yeast mixture.

Stir in flour, one cup at a time until the dough leaves the side of the bowl. (around 8-10 cups.) Scrape out and oil bowl. Knead dough until smooth, elastic and no longer sticky. Keep in mind that a soft dough makes soft rolls. Place dough in the oil bowl, turning so that all of the side get oiled. Cover and set aside to rise, 10-20 minutes or until the dough is doubled in size.

Punch down dough, shape into rolls. (if am egg-sized piece of dough is used this recipe will yield approximately two and a half dozen rolls.) Set to Rise 10-15 minutes. Bake in a preheated oven at 350 degrees or until golden brown.

**When we do the milk we put it in the microwave for four minutes. It might take more it might take less, depending on your microwave.

Alabama Sweet Potato Casserole

Alabama Sweet Potato Casserole
(everyone’s favorite – this is my most requested recipe)

Ingredients:
2 cups mashed yams
2/3 tsp. vanilla
1 cup sugar
2/3 cup milk
2/3 stick butter*
2 eggs

Topping:
2/3 stick butter*
1/3 cup flour
2/3 cup brown sugar
2/3 cup chopped nuts

Directions:
Mix sweet potatoes, sugar, softened butter, vanilla, milk and eggs together and put in a 9×9″ baking dish. Mix topping together and crumble on top of sweet potato mixture. Bake at 350 degrees F. for 30 minutes, or until topping is a little crispy.

* Will not turn out right if you use margarine in place of the butter.

Preparing for Thanksgiving – Four Days to Go

It’s creeping up on us quickly! Just four more days!

Last night I finalized the menu. We will be using our standard menu; the same one that I posted here in 2005, except with a couple additions.

Joining our traditional menu of turkey, yeast rolls (with butter, preserves, and apple butter), sage cornbread stuffing, Alabama sweet potato casserole, noodles, deviled eggs, cranberry sauce, and sugar cream pie, will be Audrey’s favorite rolls, green bean casserole (also Audrey’s idea), some more spice cake like Audrey made last week (Mmmmm!), and a pumpkin cheesecake.

So, last night I finalized the menu and made the shopping list. Today the children and Rob are cleaning out both refrigerators and the freezer in preparation, and later, we will head to the stores to buy the groceries that we don’t already have on hand, and the supplies for our thankful tree.

Thanksgiving prep will take a short break tomorrow, as we celebrate Rob’s 41st (yes, honey, you are now 40-”something”).

Please share. How is your preparation going? What delectable dishes will be gracing your table this year?

Homemade Yeast Rolls

Homemade Yeast Rolls

We found this recipe at the Duggar Family site, and they are delicious!

1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast
2 c. flour

Combine first 5 ingr. in large bowl & cut with pastry cutter.
2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark with hot water. Pour over dry mixture.

Slowly add 3 c. flour.
Cover. Let Rise 20 min. in warm oven. Pour onto floured surface.
Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like cresent or lay on side where swirl shows.)

Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter.

Yields 16 Rolls in 2-9”x13” pans

Thanksgiving Family Traditions

Sadly, this is the last day for Kelli’s “Giving Thanks” Celebration (thank you, Kelli, for hosting this), but I will be continuing to share some favorite Thanksgiving recipes, daily through Wednesday, so be sure and check back.

Thanksgiving Family Traditions

Family traditions are so very important. They are what tie us all together in our memories forever. Unfortunately, due to the way my childhood turned out, I don’t really have a lot of memories…and certainly no traditions to carry on.

My parents were divorced when I was a young child, and my two siblings were much older than I was. Sadly, my mother worked every other Thanksgiving, in the local hospital. These were the Thanksgivings that I spent with my dad, either alone…just the two of us eating our Thanksgiving dinner at a Denney’s restaurant, or at the homes of his girlfriends’ relatives, where I felt a stranger.

On the Thanksgiving Days that my mom did not work, we would go to my maternal grandmother’s house, to feast with relatives whom I barely knew, and only saw one other time a year. The one good thing was that there was one cousin close to my age to play with. That’s really all I can come up with from my memory banks — either eating a turkey dinner at the only 24-hour restaurant in town, or dining with strangers. (Christmas was much the same story).

That’s why I determined, very early on in my motherhood, that things would be different for my children. I want them to feel like they belong. We are FAMILY — no matter what…and that will be the central focus of every holiday. Thus I’m sharing a couple of traditions which have become favorites of my children.

The first of these is the tablecloth. Shortly after moving to Florida, I threw a white sheet on the table, and delighted my children by telling them they could write on it. They wrote what they were thankful for, drew funny pictures, and traced their handprints. We brought the same sheet out and put it on the table the next year, and they were just tickled looking at the things they’d written the year before, comparing handprint size differences, and adding new touches. My 9-year-old daughter told me recently that this was her favorite part of Thanksgiving. (We are just about out of room on that original sheet though. We may be hanging it up to look at this year, and putting a fresh one on the table.)

Another thing we like to do is to make a Thankful Tree. The Thankful Tree is an idea that we got several years ago from a copy Family Fun Magazine. The premise is to secure a bare tree branch into a flowerpot, and then hang leaves (made from paper or craft foam) on the “tree”. Written on each leaf is the name of a person and date on one side, and something they are thankful for on the other side.

I will share photos later this week, after we put ours together this year.

Please share. I always love reading the ideas of others.
What types of Thanksgiving traditions does your family have?

Give Me A Grateful Heart, Lord
by Grace E. Easley

Give me a grateful heart, Lord,
For each small favor granted.
As years unfold, may I behold
Life, still, through eyes enchanted.
Let me find beauty in all things,
Not be too blind to see
The goodness in my fellowman,
That he would find in me.

Grant that my ears remain attuned
To hear the smallest sigh,
And may I lend a gentle touch,
To those less sure than I.
Let me remember lessons learned,
To profit from the past,
And may I build a bridge of dreams,
That shall forever last.

Let me rejoice in simple things;
I need no wealth to buy
The scent of pine upon the wind,
A burnished copper sky,
Scarlet roses on the fence,
Sunrise through the trees –
Oh, grant that I may not outgrow
Affinity for these!

Give me a grateful heart, Lord;
Let me be satisfied
When days are less than sunny
And plans lie at low tide.
Life is a sweet adventure
That will lead to who knows where,
So, give me a grateful heart, Lord,
That I may always care.

 

Traditional Sage Cornbread Dressing

Traditional Sage Cornbread Dressing

Ingredients:
1/3 c. butter or margarine
1 c. chopped celery
1/2 c. chopped onion
6 c. crumbled Martha White Country-style cornbread
4 slices bread, torn into small pieces (2-1/2 cups)
1 tsp. dried sage leaves
1/2 tsp. pepper
3 cups chicken broth
2 eggs, beaten

Directions:
Heat oven to 450 degrees. Grease 13×9-inch (3 quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion, cook until tender, stirring occasionally.

In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage, and pepper; mix well. Add broth and eggs; mix well. Pour into greased baking dish.

Bake at 450 degrees for 30 minutes or until golden brown.

10 servings

Turkey Day? Football Day?

Well, not for us. I know that I often hear Thanksgiving Day referred to as “Turkey Day”. I often hear people talk about frying up a turkey and watching the big game. Hmmm….is this what Thanksgiving is really about?

In our house it is not.

If you were to come to our house on Thanksgiving Day you would find a celebration of family and togetherness…thankful just to have one another and to share in the wonderful things and people that God has given us.

If you were to come to our house on Thanksgiving Day, you would find a very large turkey, cooked in a roaster oven (I’m a vegetarian, but the people I live with aren’t), but you would not find the tv on. In our house, Thanksgiving Day is a tv-free day (well, except for the hubby and I traditionally watching Planes, Trains, & Automobiles together after the children are in bed). There’s no “men sitting on a recliner staring at a football game while the women clean up the kitchen” around here. My boys don’t even KNOW that there is a football game on.

Nope, at our house you would find everyone cleaning up the kitchen and dining room together, then sitting down to play board games together — even the little guys. Or you would find us at the beach if the weather was nice enough. Or you would see us going out for a family walk — just doing something as a family.

It seems sad to me that the true spirit of Thanksgiving (that of family, and of thankfulness) has become so lost in America today. I believe it is time to rebuild the family. Wanna watch a football game? TiVo it, while you go make memories with your children.

A Thanksgiving Memory
by Nelle Hardgrove

When Mom would baste the turkey,
We kids could hardly wait!
The smell of all that cooking,
The pies upon the plate,
The cranberries, red and juicy,
The dressing, golden-brown,
Potatoes, mashed and ready –
Can’t we, please, sit down?

When Mom would baste the turkey,
We knew she soon would say,
“Come! Count your many blessings
On this Thanksgiving Day.”
We’d all hold hands together
And bow our heads in prayer.
It was a happy moment
With all our loved ones there.

When Mom would baste the turkey,
My heart would glow with love!
Our home, so warm and peaceful,
Was blessed by heaven above.
Mom made our gatherings special
In a warm and loving way,
And I’ll always have her near me
On each Thanksgiving Day.

Deviled Eggs

My grandma always had deviled eggs at her Thanksgiving gatherings…and as a child I LOVED them, so we always make them a part of our Thanksgiving feast as well.

Deviled Eggs

6 hard boiled Eggs (large)
3 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
1 teaspoon mustard (honey mustard is great!)
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)

To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.

Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs so yolks stay bright yellow.

Remove shells from eggs, and halve lengthwise with a knife.

Carefully remove the yolks, and place in a medium bowl.

Mash yolks with a fork, and add remaining ingredients.

Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).

A Fun Thanksgiving Poem

Thanksgiving Memories – A Fun Thanksgiving Poem

Many years ago, when my oldest child was 6 or 7 (she is now 16), our homeschool group at the time had a small Thanksgiving gathering and presentation, for which Audrey memorized a funny little poem (and recited it in her homemade pilgrim outfit — she was so cute!). We, just yesterday, located the old issue of ideals magazine from which the poem came, and I showed it to “Dinky Tumblina” (9). She instantly wanted to memorize it as well, and already has!

Here is the poem (from Ideals Thanksgiving , 1985), written by Clara J. Denton:

Something to Be Thankful For

I’m glad that I am not today
A chicken or a goose,
Or any other sort of bird
That is of any use.

I’d rather be a little girl,
Although ’tis very true,
The things I do not like at all,
I’m often made to do.

I’d rather eat some turkey than
To be one, thick and fat,
And so, with all my hear, today,
I’ll thankful be for that.

Grandma’s Sugar Cream Pie

Grandma’s Sugar Cream Pie

This is my grandma’s recipe and has been at every family gathering as long as I can remember.

Ingredients:
1 stick of butter
1 cup sugar
1/4 cup flour
1 pint half and half
pie crust

Directions:
Melt butter on stove. Add sugar, then flour, then half and half. Cook till thick. Put into pre-baked crust. Chill.

Thanksgiving Memories – Food Mishaps

Thanksgiving Food Mishaps:

It’s funny to look back and remember those little food mishaps of the holidays. A couple, from recent years, come to mind.

My children love to cook, and do indeed do a vast majority of the holiday cooking — and they do a great job at it. We have had very few little mishaps (and no disasters, thankfully).

On one Thanksgiving, we had gone to some friends’ house (hi Sarah!) and had brought along with us our famous Alabama Sweet Potato Casserole. As we were all digging into it, some pieces of what seemed to be hard-boiled egg were found. Strange.

As it turned out, our daughter, who had made the casserole, had failed to beat the eggs as she mixed them in. The result — big chunks of cooked egg!

On another occasion we had Ranch eggs instead of Deviled eggs. One of the boys had been in charge of preparing deviled eggs, but the recipe wasn’t clear. It simply called for “salad dressing”, obviously (but not so obvious to a child), this meant Miracle Whip. My son looked through the salad dressings we had on hand and chose Ranch. They actually turned out quite delicious! (I am just glad he didn’t choose Catalina or Italian dressing instead).

Featured Daily Recipes:

For the first 14 days of the month, including today, it’s pumpkins, but starting tomorrow and running until Thanksgiving Day, my daily recipes will be featuring some of our “Thanksgiving Favorites“. Be sure to check back!

Spicy Pumpkin Cereal Bars

Spicy Pumpkin Cereal Bars

Recipe #14 in my November Pumpkin Series.
Original Source: The Vegetarian Gourmet by Florence & Mickey Bienenfeld

This is a great recipe to make ahead and freeze, for use as a quick, on-the-go snack on that famous day-after-Thanksgiving (Black Friday) Christmas shopping day!

1 cup Grape Nuts cereal
1 1/2 teaspoons cinnamon
1 1/2 cups pumpkin puree
1 cup honey
6 egg whites
1 tablespoon cinnamon
1 teaspoon each, ginger, nutmeg and coriander
1/4 teaspoon ground cloves

1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder

2 cups rolled oats
1 cup raisins
1 cup chopped walnuts

Mix together cinnamon and Grape Nuts cereal. Spread this mixture evenly on the bottom of a 10×15 inch non-stick jelly roll pan. In a large bowl beat together the pumpkin, honey, egg whites, and spices. Mix together the flour, baking soda and baking powder. Add this, beating just until blended. Stir in the oats, raisins, and walnuts.

To spread the pumpkin mixture on top of the Grape Nuts in the jelly roll pan, drop batter by tablespoonful on top of the cereal; then spread gently to cover entire pan. Bake in 350-degree oven for 35 to 40 minutes or until top is firm to the touch and light brown in color. Allow to cool, then cut into squares with a plastic spatula. Store in refrigerator or freezer. Yields 36 to 48 bars.

A Countdown to Thanksgiving

Psalm 100 – A Psalm of Thanksgiving

Make a joyful noise unto the LORD, all ye lands.
Serve the LORD with gladness: come before his presence with singing.
Know ye that the LORD he is God: it is he that hath made us, and not we ourselves;
we are his people, and the sheep of his pasture.
Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name.
For the LORD is good; his mercy is everlasting; and his truth endureth to all generations.

“Giving Thanks” Celebration

I can’t believe there are only 9 days left until Thanksgiving. I feel like it has just sneaked right up on me. I am so unprepared!

Well, Kelli has come to the rescue, redirecting my focus. (Thanks, Kelli!) During the week of November 12-17 Kelli will be hosting a “Giving Thanks” Celebration — sharing decorating ideas, crafts, poems, songs, prayers, “after dinner” games, table settings, activities for children, and a daily cleaning schedule (with before and after pictures!) — and she invites us all to join in the fun, so be sure and pay her a visit this week. She has some great ideas!

A New Addition to Our Thanksgiving Menu? :

As you have probably noticed by now, I have been sharing pumpkin recipes this month. As promised, I have posted one recipe for each of the first two weeks of November.

We tried one of these recipes for the first time yesterday, and I believe it will be a new addition to our Thanksgiving table. That recipe is the Pumpkin Spice Cake.

Audrey spent several hours yesterday making pumpkin puree from scratch. She then invited a friend over, and together they prepared the Pumpkin Spice Cake. This was the result (she insisted that we photograph it):

Pumpkin Raisin Muffins

Pumpkin Raisin Muffins

Recipe #13 in my November Pumpkin Series.
Original Source: The Vegetarian Gourmet by Florence & Mickey Bienenfeld

2 cups canned pumpkin puree
1 1/4 cups honey
8 egg whites
1 cup evaporated skimmed milk
1 cup water
1 tablespoon oil
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon cloves

3 1/3 cups whole wheat flour
1 tablespoon baking soda

1 cup black raisins

Whisk first 10 ingredients in a large mixing bowl. Mix together flour, soda, and baking powder, and add, all at once, whisking just until blended. Do not overmix. Stir in raisins. Fill non-stick muffin tins to the top and bake in a 350 degree oven for 30 to 35 minutes. Cool for 15 minutes before removing from pan. Batter may also be baked in two 9 1/2x 5 1/2 inch non-stick loaf pans for 60 to 65 minutes. Yields 25 muffins.