Tomorrow is Thanksgiving. And oh, don’t we have so much to be thankful for.
Please allow me a personal note to thank the good Lord above for all of his blessings. They are beyond measure.
I am thankful for my precious family and the continued good health of my 89-year-old mother. She may now officially disown me for publicly stating her age, but honestly, she doesn’t look a day over 65.
I am thankful for those who have gone before me, leaving a lasting legacy of faith.
I am also thankful for the men and women who have served and continue to serve, so we can enjoy freedoms in the greatest country on earth. I am thankful we are encouraged to “pursue the American dream” through entrepreneurship in this country. I am thankful to live in vibrant local and state communities with leaders who are committed to serving others.
I am thankful for great friends as well as a church family of 30 years who continue to surround us with love.
On a not-so-serious note, I thought I might share with you a few other things I’m mighty grateful came along. I’m thankful for my slow cooker and those genius liners that have saved me from dish-pan hands on more than one occasion.
I’m thankful for rotisserie chickens from the deli that are simply delicious and a super timesaver when it comes to all sorts of recipes.
I’m thankful for local products such as honey, peanuts, pecans, muscadines, and apples that just taste better because a local farmer had a hand in it.
While these might seem small when considering the big picture, I think it’s OK to appreciate the small things. Or maybe more than OK.
Many of us have heard the saying, “living with an attitude of gratitude.” So while the official holiday only comes around once a year, this is a good time to remember our blessings surround us each and every day.
This recipe for crunchy cranberry salad was my grandmother’s recipe. Every year during the holidays my heart is very tender remembering her.
While I’m up to my elbows cooking today, I’ll whisper a little prayer of gratitude. I’m very thankful for all I’ve been blessed with and pray to be a good steward of it. So from my kitchen to yours, may you have a wonderful Thanksgiving.
Crunchy cranberry salad
1 (3-ounce) package strawberry gelatin
1 (3-ounce) package raspberry gelatin
2 cups boiling water
1 (10-ounce) package frozen sliced strawberries, partially thawed
1 (15 1/4-ounce) can crushed pineapple, undrained
1 (16-ounce) can whole berry cranberry sauce
1 cup chopped celery
1/2 cup chopped pecans
Dissolve gelatins in boiling water and let cool.
Add strawberries, pineapple, cranberry sauce, celery and pecans.
Spoon into a 12-inch-by-8-inch-by-2-inch pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
Unmold onto a lettuce-lined platter.
This recipe is best if prepared the day before serving.
Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at firstname.lastname@example.org.