This will be a different kind of Thanksgiving holiday. Many of our family members (and some oft-included friends) will be traveling this year to see family in other places. Instead of our usual table for 35 or so, we will be fourteen for turkey. Different.
Especially since the chief turkey briner/cook will not be present. No worries, our matriarch will step in to baste that bird into glorified goodness. I don’t need to double or triple the side dishes, and we will cut the recipe for pumpkin cheesecake in half. I’ve included it here if you’d like to give it a try. It’s from my son’s mama-in-law, Dru. A legendary cook in her own right, but alas, about 1000 miles from my home in North Texas.
So it’s different. And I have to remember that different’s not wrong. It’s just . . .different. It’s good to experience change on occasion and get out of the rut we can find ourselves in. Someone once told me that a rut is just a grave open at both ends. No thanks!
So instead of feeling blue over the crowd that won’t gather, I’ve decided to treasure the pleasure that will come with a smaller assembly. No scrambling for the white meat. No gravy shortage. Fewer dishes and less time in the kitchen. But that’s the low hanging fruit. What about something a bit meatier? Here are three differences I’m looking forward to this year.
- Less focus on food and more on family. When you’re cooking for 35, it can be all about coordinating the timing so the turkey is ready to carve at the same time the sweet potatoes are bubbly hot. It can be stressful and I’ve been known to snap at my loved ones who wander out to the kitchen and ask, “Isn’t it ready yet?” It’s an aggravation I’m still learning to manage. So I’m grateful there will be fewer folks to watch the clock as their stomach growls. I plan to hold a few babies, visit with my sweet mother-in-law, and hold my hubby’s hand while we watch some football. If the schedule gets off a bit, I’ll add microwaves to my gratitude list for the day.
- The opportunity for meaningful conversation. With 30+ folks milling around, sometimes the discussions are more small talk and catching up. I’m looking forward to a hearty discussion or two on the recent election results, hearing about a new job for one family member, and debating with my brother-in-law, someone I love dearly, but with whom I rarely agree. And asking my 7-year old great-niece, “what’s new in first grade?” always yields a great discovery, along with a smile over just how grown up she is these days.
- Time to reflect on the immeasurable goodness of God. The name “Thanksgiving” implies we should be focused on the gifts and blessings in our lives. Gratitude is the attitude that helps us keep the little things from becoming the big things. An awareness of the goodness in our life calibrates our thinking and balances out the occasional icky stuff without catastrophizing it. And with a smaller crowd, we can take a few minutes around the table to share our greatest blessing of the year. The food would be cold if we tried to do that with our usual crowd, so I’m hoping we can include it in this different kind of year. I love to hear how God’s working in the lives of those I treasure.
Colossians 3:15 encourages us: “Let the peace of Christ rule in your hearts, since as members of one body you were called to peace. And be thankful.” I pray your holiday brings you a refreshed awareness of God’s presence in your life – no matter what your circumstances. He sees you. He loves you. So while this Thanksgiving might be different – He remains the same, yesterday, today and forever. Happy Thanksgiving.
Dru’s Fabulous Pumpkin Swirl Cheesecake
3 – 8oz blocks cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
dash ground cloves
2 cups finely crushed ginger snaps (you can sub graham crackers)
½ cup finely chopped pecans
6 Tbsp. butter, melted
Beat cream cheese, ¾ cup of the sugar and vanilla with electric mixer until well blended. Add eggs one at a time mixing on low speed after each addition just until blended. Reserve 1-½ cups of the plain batter. Stir remaining ¼ cup sugar, pumpkin, and spices into remaining batter. Spoon ½ of the pumpkin batter over the crust, top with spoonfuls of ½ of the reserved plain butter. Repeat layers. Cut through batters with knife several times for a marble effect. Pour into a lightly greased spring form pan.
Bake at 325 degrees for 55 minutes or until center is almost set. Loosen cake from side of the pan and cool before removing. Refrigerate 4 hours or overnight. 12 servings.