Whether we are ready for them or not. I am always amazed when I get to this time of the season and I wonder what happened to the passing year. We are two short months away from arriving in 2013! Doesn’t seem possible. And with election (finally) over, we are ready to hit Thanksgiving , and skid into Christmas.
I’ve noted over the years how Thanksgiving always seems to get robbed. Not that I don’t love Christmas as much as the next person, but I do like to take time and reflect what I am thankful for. I didn’t participate in Facebook’s daily what I am thankful for posts, because basically…I am thankful for every day I wake up. I don’t think I need to post that on Facebook to be understood.
I look forward to gathering around a big dining room table, a turkey, ham and a good bottle of wine the center pieces…but not the focus. Seeing my family and conversing….as well as listening, should always be the focus. There is nothing like the holidays for the family to gather and be thankful we are still able to get together for another year. Once the table is cleared, though, watch out! Beginning with Black Friday…we are off to the races for Christmas…followed by ringing in the New Year.
What do you look forward to in the holidays? Do you love the Christmas music? The family gathering time? Baking cookies and pies?
I’ll send you off with a great favorite recipe from Taste of Homes http://www.tasteofhome.com/Recipes/Deluxe-Pumpkin-Cheesecake:
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 1/3 cup finely chopped Diamond of California® Pecans
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened, divided
- 1-1/2 cups sugar, divided
- 2 tablespoons cornstarch
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
GARNISH: Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
This is one of those to-die-for pies! Happy Thanksgiving and may those gathering around your table this year be blessed.