Seven twenty-five on Thanksgiving morning and I’m in Palm Beach airport praying to the flying gods to protect my tender ears. North Carolina is my destination and feels like a giant exhale from my regular life. Not quite recovered from my last aerial ballet to the Big Apple, I’m bringing a still healing body to the mountains. I plan on stuffing my nose with a cocktail of vitamin E and Afrin and not breathing for the entire flight. And, God forbid, I should touch anything or anybody. I will also be enveloped in an invisible bubble of white light and employ my angels to get me through.
I know they will. So will my handy-dandy blue scarf with the sequined stripes.
Body malfunctions aside, I have plenty of time to celebrate gratitude, to amplify it and reflect on how much I have in my heart. Even my germy moments remind me how lucky I am to be fully functional save a flu or cold here and there. I have my arms to hug with, hands with which to pet my cat, legs to get around and stand on, and lips from where I can yawn and laugh. As for the grey matter between my ears I am grateful for even your misfired synapses and forgetfulness. I won’t sing the entire medley of internal organ hits except a shout out to the Timex ticking in my chest cavity, my blessed heart.
People, places and things, I embrace you all. You know who, what, and where you are.
On this Thanksgiving holiday, I am not a Butterball. I am a cornball. Overstuffed with goodness and love.Comments (0)
Kim’s World Famous Cranberry Sauce
(especially in Pittsburgh)
2 bags of fresh cranberries
1/2 bag of dried apricots – chopped
pure maple syrup (to taste)
handful of raisins
1 can pineapple chunks – drained (choose juice NOT syrup)
2-3 cinnamon sticks
pinch(es) of Allspice
dash of cayenne pepper (for the daring)
Follow directions on bags of cranberries to cook. Then start throwing things in the pot and put on simmer. Add maple syrup slowly and keep tasting. If you like your cranberry sauce tart (like I do), be sparing, but be sure to use PURE maple syrup. No Aunt Jemima’s allowed here. Basically, this can cook as fast as half an hour or you can slow simmer for an hour or two.
Serve hot or let sit a little while before serving. Whatever you do, it will come out delicious. I promise.
Next morning, add it to your Greek, goat milk, plain or vanilla yoghurt.
You will thank me.
My Thanksgiving gift to you. Enjoy!!!