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Thankful with Twink!

Thankful with Twink!

Can’t believe we are in full holiday mode –

from Halloween to Thanksgiving and Christmas around the corner!  The holidays are bittersweet for me this year, as I lost my sweet daddy in August and the holidays will be the first without him. He was my rock and my hero, and I miss him so much.  But, I have much to be thankful for this Thanksgiving.  Our family’s population has increased. In addition to my sweet granddaughter Ellsley Mae, I now have a precious new grandson, Knox Smith (in memory of my father), and an adorable new great-niece born two days apart!  In addition, my niece has introduced her beau’s beautiful children, ages 9 and 12, into our family and they all continue to amaze us and bring us joy and happiness.  There’s a saying that “one life goes, but another is born”.     

We will travel over the river and mountains to spend Thanksgiving with my son, daughter in law, grands, in-laws, and my sister’s family, but I will be thinking of all my extended family and friends, everywhere.  You truly sustain and hold me up, and I am so thankful for all of you.

One dish that I have to share is Mama’s Dressing.  I know there’s a big discussion about stuffing vs. dressing – and I firmly stand with dressing!  Partly because my family always called it dressing, and I view stuffing as something you put inside a turkey, but either way, it’s a vital part of a holiday meal. My mama made the best, and now my sister has that responsibility every Thanksgiving.  She does it just like my mama did.  Here’s our version:

 

Mama Fran’s Dressing

1 pan cornbread, any recipe, crumbled
7 or 8 slices day old bread, crumbled (may toast first and then crumble)
1 sleeve saltine crackers, crumbled
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
6 or 7 cups chicken stock
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning
5 eggs, beaten

Preheat oven to 350°.

In a large bowl, combine crumbled cornbread , bread slices and crackers; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 10 minutes. Pour the vegetable mixture over bread mixture. Add about 5 cups of the stock, mix well.  Add additional stock a little at a time, then salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, and browned, about 45 to 60 minutes.  

Whether your Thanksgiving journey takes you over the rivers, mountains and through the woods, or just down the street, I wish you joy and love.

Until next time, be kinder than necessary and make someone smile today.  You’ll feel so much better! Be thankful, always.

-Twink

Give an Experience this Holiday Season!

Give an Experience this Holiday Season!

Pumpkins - Not Just for Carving

Pumpkins - Not Just for Carving

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