Thanksgiving preparations are underway, beginning with pots of magnolia leaves inside and out. (I planted that magnolia maybe thirty years ago and it's been a standby for this sort of thing.
I've made two pumpkin chiffon pies. They're in the freezer awaiting fresh whipped cream and almond brittle on the big day. I've also made my grandmother's cranberry, celery, pecan gelatin salad. The younger folk tend to scorn jiggly 'salads' but John and I love the clean refreshing taste late on Thanksgiving Day.
More cooking and cleaning to come . . .
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