Thanksgiving approaches and once again I am baking three kinds of pie, two kinds of cranberry sauce, and a turkey breast. There will be mashed potatoes and (store bought) gravy, roasted brussels sprouts, and veggie lasagna. For four people. We will be grateful for abundance and eat all the leftovers for days. We will be grateful for all the years we could share the meal with a larger group of family and friends. I will even make just a little bit of whipped cream for the pies, to keep with tradition, this year when we struggle to keep the traditions afloat. We won’t be using the good china, the antique gravy boat, or grandma’s silver. We won’t be lighting candles or lingering over the table. We will be in the backyard, grateful that it is not raining. Grateful that after a negative covid test and continued social distancing, we can set up a separate table for our son to join us, and we can sit together for as long as the weather holds. We will be grateful to have lots of warm clothes, hand knitted socks, scarves and sweaters to keep us warm while we celebrate our first, and hopefully our last, Covid Thanksgiving.  November 25, 2020

Pumpkin and chocolate pies ready, apple to be baked tomorrow.

Turkey collection.

Thanksgiving card collection