Here we are again a week before Thanksgiving. Seems like we were here just a few months ago, not an entire year. I believe as we age time passes much quicker for us. I just have to say I am so very thankful to be here another Thanksgiving and be able to prepare my Thanksgiving dinner one more time. So many of my friends and acquaintances have left this place within the last couple of years; I feel blessed, very blessed.
This week is my busiest week before the holiday. I have my cornbread cooked, crumbled and my dressing prepared in anticipation of our celebration. As a matter of fact, I have all I can do before actually placing the fare in the ovens. Some things, of course cannot be prepared until THE DAY, so I still have lots to do at the last minute — turkey, ham, some casseroles and rolls. When you are preparing a feast for 22 family members, it takes lots of provisions. And 12 of my family brood are big boys, so I must plan for seconds.
My girls are always ready to lend me a helping hand, so some of the food will be brought in on the day of feasting. My part in the preparation is a lot of different foods, but the main thing I am responsible for is the dressing. My mother was a good cook but somewhat of a simple unadorned cook. She made a delicious dressing using only chicken broth, butter, onions, salt and pepper. I took her technique and enhanced it to the max.
There are several families that through the years have asked for my recipe and are using it, and I am very honored that they enjoy what I have perfected.
But have you ever stopped and really thought about the “whole enchilada”?
I cook and cook for at least a week or more preparing all my delicious cuisine, lay it all out on my bar and say, “Come and get it.” In a matter of within maybe 20 minutes it looks as if a family of 22 have devoured all the fare. Then it takes about an hour to re-bowl, wrap and store what I don’t send home with someone and to wash dishes — not many because we use paper plates, and clean my kitchen. Everything I have worked toward for two weeks was wiped out in a fraction of the time it took to prepare.
That’s OK, perfectly OK. These memories that are made each and every time my family gathers is invaluable, irreplaceable and precious. This is part of my legacy, the memories of us all gathering around my dinner table, and I pray that they will remember this experience about being at Meme’s and Pawpaw’s house for all their lives.
I love easy pie recipes. This one makes its own crust, and I love it.
HOT FUDGE COCONUT PIE
1 stick butter
1 cup of sugar
2 eggs
1 t. vanilla
3 T. cocoa powder
½ cup flour
1 cup sweet flaked coconut
Preheat oven to 350 degrees. Mix all ingredients except coconut with a mixer on low speed until smooth. Stir in coconut. Bake 30 to 35 minutes until center is set.
