Happy Thanksgiving everyone! I have so much to be thankful for.
More mundane details:
It is is 70 degrees outside, here in Kentucky. Crazy, crazy weather!
ETA: Later it rained like crazy, then temperatures dropped, and in the evening it snowed huge wet snowflakes for awhile. We had a fire in the fireplace.
The bird, all 24 pounds of her, goes in the oven in about an hour. My menu is very traditional and unimaginative. I don’t innovate on Thanksgiving. It is THIS group of flavors I want for the holiday meal, not a fancied up variation on it.
stuffing – just the basic recipe on the Pepperidge Farm bag. I do add some sausage to it.
Yams (and yes, we do them with the marshmallows–a la Grandma Linda)
Sauteed green beans (everyone loved em so I’ve linked the recipe)
Rolls (with butter and rosemary drizzled on top a la Pioneer Woman)
Cranberry Sauce (the bag recipe, except with water replaced by orange juice)
and thanks to Middle Son, the Gramercy Tavern ginger cake.
A hymn from last Sunday:
—Now thank we all our God,
with heart and hands and voices,
who wondrous things hath done,
in whom his world rejoices;
who from our mother’s arms
hath blessed us on our way
with countless gifts of love,
and still is ours today.
O may this bounteous God
through all our life be near us,
with ever-joyful hearts
and blessèd peace to cheer us;
and keep us in his grace,
and guide us when perplexed,
and free us from all ills
in this world and the next.
All praise and thanks to God
the Father now be given,
the Son, and Holy Ghost,
supreme in highest heaven,
the one eternal God,
whom earth and heaven adore;
for thus it was, is now,
and shall be evermore. —
Text author: Martin Rinkart (1586-1649)
Tune: Nun Danket