by Maxine Davis
Thanksgiving is this week. It’s that traditional time of giving thanks for all our blessings. Among other things, I’m thankful for my friends. This morning I called one of them and asked if she wanted to go to the book store, have a coffee, chat and look around. She screamed into the phone, “Thanksgiving is two days away! Are you out of your mind? I have eight people coming in addition to my four, and they all eat like there is no tomorrow. This is the last year at my house, and I mean it!” Silence. “I’m really sorry. I’ve been wanting to say that to somebody, and honestly, it felt so good to scream. I knew you wouldn’t mind.”
Wow. I held the receiver away from my ear. I felt like my hair was blown back from my face and my eyes fluttered in the gust of wind. I’m still thankful for my friend. I’m more thankful I’m not having guests. I told her I was glad I was able to sacrifice an ear to her frustration, and we ended up laughing. Frankly, I was glad she could get it off her chest. And…I’m taking her one of the buttermilk pies I made.
Thanksgiving has been the same around my house for years. My husband and I have both lost our parents, so the two of us travel to Marietta. The entire family meets at a hotel that has a lovely buffet. They have a private dining room to the side that held all twenty-three of us last year. This year it is fourteen. Three children and their families are going to their in-laws. I don’t know what we’ll do next year if they all come here. It was a little tight getting that many in there. Now, two more babies have been born. Oh, well, we’ll worry about that next year.
We enjoy it. We spend all of our time together visiting. No one cooks, no one cleans up, and we have a selection of food that no one personcould prepare. I hear your combined gasp—no leftovers? When Saturday gets here, I bake a hen, make some southern cornbread dressing and a dessert. Presto—delicious leftovers. Our Thanksgiving is a tradition, just like a lot of you have traditions. What is yours?
Oh, and that buttermilk pie? Here’s the recipe. (And it does not taste the least bit like buttermilk.) Enjoy!
¾ stick soft butter
1 ½ c. sugar
¼ c. self-rising flour
½ c. buttermilk
1 tsp. vanilla extract
Mix until smooth. Pour into 1 (9-inch) unbaked deep-dish pie shell. Bake 45-50 minutes in a preheated 350° oven until golden & set. Refrigerate.