Our plans are in place for Thanksgiving weekend and I have my assigned dishes to prepare at “Life is Good” and then wrap and carry to “Kappy’s Korner” where we will all assemble.

This will likely be the last Thanksgiving dinner spent in this way as Sister #2 and her husband will have their neighbouring cottage completed by this time next year.

I think that the great room in that locale was designed especially with extended family dinners in mind.

The biggest hit most years is Sister-in-law #2’s Pumpkin Crunch Dessert.  This year, I am actually remembering to post her recipe in advance o that you can make it for your festivities if you wish.  39 of my family members think that it is the best thing to happen to Thanksgiving dinner.

 

Kath’s quote: “Pumpkin pie, if rightly made, is a thing of beauty and a joy – while it lasts…..Pies that cut a little less firm than a pine board, and those that run round your plate are alike to be avoided. Two inches deep is better than the thin plasters one sometimes sees, that look for all he world like pumpkin flap-jacks. The expressive phrase, ‘too thin’, must have come from these lean parodies on pumpkin pie. With pastry light, tender, and not too rich, and a generous filling of smooth spiced sweetness – a little ‘trembly’ as to consistency, and delicately brown on top – a perfect pumpkin pie, eaten before the life has gone out of it, is one of the real additions made by American cookery to the good things of the world. For the first pumpkin pie of the season, flanked by a liberal cut of creamy cheeses, we prefer to sit down, as the French gourmand said about his turkey: ‘with just two of us; myself and the turkey.'”-‘The House Mother’

Love-that is all.

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