Thanksgiving is my favorite holiday. There are no gifts to purchase, cards to send, minimal decorating if any, and no special pageants, concerts, or plays to attend. Mainly, it’s just food, football, and visiting.

My niece, Chris Moore, has been hosting us lately. She is the best cook I know and probably the best cook for miles around. Chris loves tradition and especially traditional Thanksgiving foods. We don’t include any “ethnic” foods in our meals that are holdovers from the old country. That means we have the turkey and dressing (no oysters or scallops), mashed potatoes with cream cheese and heavy cream, corn casserole, green beans, cranberry relish, and this year we had cornbread. To finish off Chris made pecan and pumpkin pies: THE BEST IN THE UNIVERSE. These are foods that have been served at this meal for many, many years. The recipes may change a little bit, but there will always be mashed potatoes, corn, and green beans. Some years we have had sweet potatoes or yams. Some years we have had dinner rolls. Some years we have had mince meat pie. And, for many of us, this is the only meal were we have some of these foods at home.

Even though Chris sends home left overs (this year I got some pie), Dave and I seem to miss having enough so that we are really tired of turkey and dressing. We made our own Thanksgiving meal on Sunday. I tried a new recipe for cranberry sauce with pinot noir. I love it and plan to make some very year.

This time of year brings along gift giving to the neighbors and friends. I make spiced pecan nuts and put them in little baggies. It’s easy, makes the loft smell delicious, and they are great snacks.



Along with our family “catsup” making, we have other family foods. When I was in Maine I got an old molasses cookie recipe from my cousin. My Grandmother Moore made these and kept them in a tin for us to have when we visited her. They remind me of muffin tops but they have more shortening and are sweeter. Here is the recipe:

2 C molasses
1 C brown sugar
1 C shortening
2 eggs
1 tsp cream of tartar
1 TBS soda
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
1 C sour cream
6 C flour to stiffen
Mix sugar, shortening until creamy. Add eggs and molasses. Add alternately sour cream and dry ingredients. Put on baking sheet in tablespoon dollops- they spread out to be the size of a muffin top.
Bake at 350 for 8- 10 minutes.

You can make half the recipe which is what I did. That makes about 26 cookies.


One response to “Tradition”

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  1. Chris Moore says:

    Thanks for these words. They warmed my heart. You are one of my life’s blessings. Thanksgiving is my favorite holiday, too. My favorite aunt at the table is double good!