Traditions

I gave my staff time off for the Thanksgiving holiday which meant that the bulk of the cooking was left up to me. And if you believe I actually have a staff, you might believe in Norman Rockwell feasts as well. My guess is that many of you belong to a family like mine, one that operates in organic spasms of change and revision. We don't follow a script that always includes perfectly roasted turkey, lumpless gravy and homemade pumpkin pie being served to a beaming family of impeccably groomed recipients.

There was a time when we gathered together as a large family unit with both my parents, all six of my siblings, the spouses and the grandkids. Extra tables were set up and bowls and bowls of food were passed. The little ones squirmed as we coaxed them into trying a little bit of the sweet potato dish and maybe a cranberry or two. The adults kept their forks and mouths in motion as food and conversation flowed throughout the afternoon. Snoozes in the easy chair (by the menfolk, if I recall correctly) were followed by more pie.

Time marches on and the feasts continue to change. Grandkids marry and have families of their own. Siblings move around the world from Peru to Papua New Guinea. Black Friday inches its way into Thursday's festivities. And, in the Midwest, the weather doles out the final verdict for all travelers.

This year, the cast of characters included two nephews from Peru, a nephew and his wife from North Carolina, my mother and mother-in-law, my husband, my brother and me. The setting was grandma's kitchen table near a large picture window with a grand view of her backyard birds. The dialogue was all improvised as we sampled our way through turkey, cornbread stuffing, orange jello and pumpkin dessert with Cool Whip. Intermission included a little TV football, more conversation and maybe a quick nap before the next round of snacking.

Norman Rockwell we might not be, but willing to keep the drama alive, that we can do. Whether you are gathering around tables full of kids and centerpieces or eating Chinese takeout with a few friends, rest assured, blessings can be found for the grateful.

Happy Thanksgiving!

My kitchen the day before Thanksgiving. Eat your heart out, Martha Stewart!

Here is a favorite pumpkin dessert of mine. I clipped it out of a newspaper the year the dinosaurs disappeared. Enjoy.

Pumpkin Dessert

Crust:

1 box yellow cake mix

1 beaten egg

½ c. margarine, melted

Remove 1 cup of cake mix and set aside. Add egg and margarine to rest of mix.  Place in bottom of greased 9x13 pan.

Filling

1 (15 oz,) can of pumpkin

¾ c. sugar

1-2 teaspoons apple pie spice

2 large eggs

1 (12 oz.) can evaporated milk
pinch of salt

Mix pumpkin, sugar, salt and spices thoroughly. Add other ingredients and mix well. Pour over crust.

Topping:

1 c. reserved cake mix

½ c. sugar

1 tsp. cinnamon

2 Tbs. margarine (melted)

Mix and sprinkle over filling. Bake at 350 degrees for 45-50 minutes. Serve with whipped cream.