For as long as I can remember (and even before then), my extended family has gathered at my great aunt and uncles house for Thanksgiving lunch.
I know a lot of people only see their great aunts or great uncles 1-2 times in their life (if that), but we are different. My aunts and uncles and cousins are some of the most important people in my life and in my kids lives. Even after my great aunt and uncle passed away we have still done Thanksgiving at their house all together every year.
Well, this year all that is changing (insert pouty face) and I don’t deal well with change. Yup, I said it- I want to lie on the floor and throw a big ole temper tantrum… but I won’t.
This year, my immediate family is starting a NEW tradition that we will carry on for many years to come.
We aren’t thinking about what or who we are MISSING this year- we are choosing to focus on reasons to be GRATEFUL! Gosh, we have SO much to be thankful for and as Kerry & April say, “Cultivating a grateful heart helps create a happy child!”
A HUGE thanks to Kerry & April, founders of Turkey on the Table for this kind gift that made me get up off the floor from my temper tantrum and got me busy modeling and talking about gratitude for what and who we DO have.
We’ll be adding to the feathers of thankfulness every few days as Thanksgiving gets closer.
Guess what else? Not only has Turkey on the Table helped put things into perspective for ME and my family, but every time one of you buys a turkey on the table, 10 meals will be provided for someone in need through a special partnership with Turkey on the Table and Feeding America,
This Thanksgiving might look different, but we will still have smiles and hearts full of gratitude.
All this talk about Thanksgiving has me thinking about some of my favorite family recipes…
As you know, I don’t do a lot of cooking, but when JT joined the family, I wanted to bring one of his family favorites to the Kaiser Family Thanksgiving table…Carrot Soufflé. My little cousin called it soon after JT and I got married – WARM ICE CREAM.
Yup, it’s carrots so you get to call it a “side” and not have to wait for dessert. But… it really tastes like “warm ice cream” thanks to the extra dab of vanilla extra my heavy hand always puts in.
2 lbs. carrots
1/2 cup butter
1/2 cup sugar
3 Tablespoons flour
1 teaspoon baking powder
1 teaspoon (& an extra dab) vanilla
What to do next:
– cook carrots until soft
– blend all ingredients until smooth
– grease soufflé dish & sprinkle with sugar
– bake at 350 for 45ish minutes
Annndd.. because things are going to be “different” this year, we are actually going to do things TOTALLY different. Thanksgiving dinner will be just my mom, sister, Chris, and my family of 5 and we are planning a yummy steak dinner. Is that a 2020 Thanksgiving or what?
What are your family’s Thanksgiving plans and favorite recipes? Let me know in the comments!