Earth Wisdom Tarot Sacred Art

Thanks

in Autumn, Family, Island Life, Wheel of the Year

In the states, we’re celebrating Thanksgiving.  It’s become one of my favorite holidays over the last few years.  We do it pretty much stress-free.  Craig and I cook together; he’ll make his famous mashed potatoes (from Yukon golds, yum) and I’ll make my yam-apple-pecan bake.  This year I’m trying out a new recipe for cranberry relish, which involves maple syrup, apples and walnuts.  Yum some more.  I won’t be eating stuffing this year but I doubt I’ll miss it.

I’ll call my elderly aunt in northern California and my elderly cousin in southern California.  I’ll call my son and daughter-in-law in Maine and give them a bad time again for not yet sending me any photos of Jenn pregnant.  Then our neighbors, kids and all, will bring the roasted organic turkey across the street and we’ll sit down to feast together.  It will be our last Thanksgiving here at Heron House.  And I expect the shade of my beloved Pop will join us one more time.

I love this blessing for a family gathering from the Celtic Devotional by Caitlin Matthews (it applies to family of choice of course, as well as family of birth):

May the hearth be gladdened
by the laughter of children,
by the kinship of clan,
by the wisdom of elders,
by the memory of souls passing,
by the joy of souls yet to be born.
No word or thought to darken the day,
No remembrance or sorrow to trammel the night.
But sun, moon and stars to brighten the gathering,
Songs, smiles and stories to share their delight.

Thank YOU, dear readers, for reading my blog and being part of my extended family too.   Blessed be.

Thoughtful, sparkling comments. . .

  • Angelica Wed - Nov 21st 2007 10:37 pm

    Blessings of gratitude to you as well!!
    Here’s a cranberry chutney recipe that everyone loves:
    ANGELICA’S CHRISTMAS CHUTNEY
    Ingredients:
    3 cups fresh or frozen cranberries
    1 cup chopped dried apricots
    1/2 cup golden raisins
    1/2 cup chopped onion
    1/2 cup cider vinegar
    1/2 cup maple syrup
    3/4 cup packed brown sugar
    1 tablespoon grated orange peel
    3/4 cup orange juice
    1/2 teaspoon dry mustard
    1/2 teaspoon salt
    1/4 teaspoon ground ginger
    Preparation:
    In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until thickened and cranberries have popped. Chill. Serve as an accompaniment to turkey or pork.

  • Kim Wed - Nov 21st 2007 11:27 pm

    Right back atcha! Thanks for your words and your art. We are making stuffing this year, although we won’t actually stuff it into anything. Gluten-free. We’re using a gluten-free rice bread. This year we’re doing a kind of East Indian Thanksgiving, so I made a rub for the organic heirloom turkey made of ginger, lime juice, coriander, cumin, black pepper, oil, and garlic. We’ll also put some freshly made garam masala in the dressing. And I’ll do something with yams. And we’ll make pumpkin pudding, which is pumpkin pie without the crust, so it’s easily gluten-free (and dairy and sugar-free). Yum!

  • joanna Mon - Nov 26th 2007 3:21 pm

    Angelica, your recipe sounds great. I’ll have to try it at Yule, along with Kim’s vegan pumpkin pie pudding. We had a lovely day. Hope you all did too.