this tree|11.25.21…

this tree, Thanksgiving 2021

Nearly 36 years ago I moved into my house; several years thereafter, I fell in love with the Japanese Maple tree and promptly had one planted. Over the years, I have watched the tree grow and change colors as the seasons evolved: winter, spring, summer and autumn.

I have delighted in watching the leaves change on the trees – but none more so than this year.

This year, this autumn, as best I can recollect, the Japanese Maple – this tree – shines and glows in all its glory! Its color is absolutely stunning! A feast for the eyes, even on a grey day.

It has been chilly all week: mornings, I sit with a woven shawl thrown around my shoulders and on my walks, accompanied by hats, gloves. My glasses are easily fogged by my mask – I always wear when out in the world, despite being fully vaccinated. The mask reassures me and I trust, others too.

In the wee small hours of this very chilly – 38 degrees – Thanksgiving morn, I am especially grateful for this tree and this day. May your days, especially this Thanksgiving, be filled with good health, good food, the companionship of loved ones, both near and far … and a this tree.

Cheers~

what’s for dinner?

 

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Happy Thanksgiving! It’s been very quiet around here. Naps appear to be front and center… This morning, Dolly (my niece) accidentally FaceTimed  me…so, I had a chance to chat with great grand-nephew Chris, now almost 6.5 years old! He told me he was going to make “corn pudding” this morning – he was excited. And he did. Dolly (or Chris, not sure who for he often sends us txt messages ) shared the proof of the pudding just fresh out of the oven.

I too am making corn pudding- it’s been a Thanksgiving/Christmas staple since the late 70s…and so I thought I’d share the recipe* – very simple and easy to make:

  • 2 – 12 oz cans: 1 – cream corn and 1 – whole kernel corn (drained)
  • 1 cup sour cream (I use fat free )
  • 1/2 c. margerine – melted
  • 2 eggs
  • 1 box Jiffy mix

Dump all the ingredients into a bowl, mix thoroughly and bake at 350 degrees, 40 -50 min or a tester comes clean .

Guaranteed to please and it’s even tastier the next couple days… Enjoy!

Chris likes to cook; I think I’ll get him a chef’s hat + matching apron for Christmas and a cookbook; trust I can find such.

Cheers~

*I’ve shared the recipe before when the blog was on typepad …