The last pie is in the oven.
Since I got a late start, there are only eight, most of which will end up on someone else’s table tomorrow. OK, half of them will be somewhere else. I made a couple of old favorites (chess, pecan, pumpkin, blueberry), a new one (chocolate whiskey pecan), and a mistake (walnut – I poured in the wrong bag of nuts). I have to shift into dinner mode for tomorrow, so the baking must come to an end. If you want to see how I prepare my turkey, check here.
The wind is picking up; a Nor’easter in on the way. It’s not cold enough for snow, so we are just going to get a bunch of rain, which is not nearly as much fun. But we have a house full of food and friends and a day to relax. Now that’s something to be thankful for. As I shopped today for my groceries, I was conscious of trying to keep a balance between making a wonderful meal and not going to excess, which I can do quite easily when it comes to food. Ginger and I both are working hard to think the same way about Christmas. It is, as they say, a growing edge for me.
Though I’ve referenced it before, I can think of no better words on this Thanksgiving Eve than those of Fred Pratt Green’s hymn, “Thanks be to God”:
for the fruit of all creation, thanks be to God
gifts bestowed on every nation, thanks be to God
for the plowing, sowing, reaping
silent growth while we are sleeping
future needs in earth’s safekeeping
thanks be to God
in the just reward of labor, God’s will is done
in the help we give our neighbor, God’s will is done
in our worldwide task of caring
for the hungry and despairing
in the harvests we are sharing
God’s will is done
for the harvests of the Spirit, thanks be to God
for the good we all inherit, thanks be to God
for the wonders that astound us
for the truths that still confound us
most of all that love has found us
thanks be to God