Looking out the window today, one would expect it to be a white Christmas, when in fact it is a week before Thanksgiving. Winter has already begun with below freezing temperature and falling snow.
Merchants love this cold snowy weather. It’s good for holiday sales. It puts everyone in the mood to shop. But, sadly, my favorite holiday is slowly being shoved aside with Black Friday encroaching on Thanksgiving Day. Now the stores open at mid-night or even earlier in the afternoon on Thanksgiving. It must be worth it because the parking lots are full.
Christmas movies, sales, carols and advertisements began as soon as the goblins on Halloween swallowed the last bit of candy corn.
I believe Thanksgiving should be a time for friends and family. There is no pressure on this day to shop til you drop. This is a special time to remember one another and be grateful for what we have. Can’t we have just one day out of the year to gather together and enjoy the day? Just one day?
Our family has favorite foods and traditions, as do yours. Pumpkin pie is a given. Then there is the green bean casserole, turkey and ham, mashed potatoes (real potatoes), sweet potato casserole, and strawberry pretzel salad. Later in the afternoon we play a mean game of double solitaire. Then it’s time for turkey sandwiches and left-over’s. UGH, we’re all miserable. But it sure was good!
Thanksgiving is a good time to check that neighbor who lives alone or someone you know who isn’t feeling well who might enjoy a good meal and some fellowship. Nobody should be left out on this wonderful holiday.
Green Bean Casserole: This classic recipe was created in 1955 by Dorcas Reilly in the Campbell Test Kitchen.
Stir one can (10 1\2 ounces) Campbell Condensed Cream of Mushroom Soup, black pepper, four cups cooked green beans drained, 1\2 cup milk and one teaspoon soy sauce… Put in baking dish. Bake at 350-degree oven for 25 minutes or until the bean mixture is hot and bubbling. Sprinkle 1 1/3 cups French’s French-Fried Onions on bean mixture. Bake for 5 minutes until onions are brown. Enjoy!! Betty