Happy Thanksgiving from my family to yours

Thanksgiving was Saturday and almost the whole family was there.

The day started out with my granddaughter, Sydney, helping Granbunny make cinnamon apples and Nana (that’s me) make buttered cracker crumbs for scalloped oysters. Pan after pan of broccoli rice cheese casserole and mashed potatoes covered Bunny’s counter.

At noon, the scene moved to an apartment clubhouse where Dave works as the head of maintenance. No home holds the 40 relatives coming to celebrate. Dave’s wife, Becky, arrived with pans of green bean bundles. Such a quintessential Southern recipe — three ingredients — canned green beans, bacon and French dressing (Becky says the cheaper the better). Delicious.

Sister-in-law Brenda had decorated the clubhouse with harvest colors. My chief publicist, Cis Lee, arrived with a homemade pound cake. Angie and Tami arrived and brought me butter from France, Italy and Prince Edward Island. Could there be a more thoughtful present? Not in my world.

Rianne brought her instant family of five (well, John’s been around for awhile but the kids are new) and Elizabeth arrived without Ainsley and Eli because Ainsley was napping. They would soon be along.

Sydney’s parents, Josh and Tammy, staked a table outside on the patio on a rare warm November day. Syd ate a few shreds of turkey and a bite of cornbread dressing before Brenda’s husband, Jim, took her in to get dessert. She emerged with giant slabs of lemon and chocolate meringue pie. Uncontrolled cartwheels followed.

Dammit boy would have been here but my son is in Monterey working on his masters. King Daddy did his part to eat Noah’s portion of the scalloped oysters. Sydney overdid it on the melted butter. Good girl. We’ll keep her.

Oh, wait. Thanksgiving isn’t until November 23? No, you’re wrong. Thanksgiving is whenever you sit with family and celebrate each other. I probably failed to mention that almost none of these people are related to me by blood. They’re related to me by love. There is no stronger bond.

Happy Thanksgiving from my family to yours.

Here’s Bunny’s recipe for broccoli rice cheese casserole. It’s the glue that holds this crazy family together.

1 10-ounce package frozen chopped broccoli, thawed

½ cup chopped onion

½ cup butter

1 1/3  cups cooked rice

1 8-ounce jar processed cheese spread, such as Cheez Whiz

1 can cream of mushroom soup, undiluted

Combine broccoli and onion. Cook according to package directions. Drain and add remaining ingredients. Stir well.

Pour into a greased 2-quart shallow casserole dish. Bake at 350 degrees for 30 minutes.

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2 Comments

  1. Courtney Dollar
    Courtney DollarReply
    November 12, 2017 at 5:44 pm

    Sweet post! Happy Thanksgiving.

  2. Susan Harbin
    Susan HarbinReply
    November 12, 2017 at 8:56 pm

    It wouldn’t have happened without you.. Love you to the moon & back my “sister”

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