The Thanksgiving holiday followed a certain rhythm at Gram Irene's place. Tuesday was for baking kolache, tea rings, and sweet rolls. Wednesday was for the pies and other desserts, and meal prep that could be done ahead, like peeling potatoes and making cranberry sauce. Thursday started early with a big ham in the oven and a turkey in the Nesco roaster. Many hands made light work - and lots of food. Along with the bird and beast, there was Polish sausage and kraut, sweet potatoes, potato dumplings, sweet corn, caldarn (rice with giblets), gravy, fruit salad, dressing, and relish trays, all washed down with "jungle juice" (a lightly spiked fruit punch) for the adults.

Family gathered from far and wide, trickling in for a sweet and a cup of coffee earlier in the week, packing the little house full on Thanksgiving day, and stopping in here and there through the weekend to help finish the leftovers. What didn't fit in the refrigerator was kept on top of the large chest freezer on the uninsulated attached porch, otherwise known as the seasonal fridge. The extra leaves were put in the dining room table so it nearly filled the room, and the kids generally sat around the kitchen table, though sometimes there were so many people that folks just grabbed a plate and sat on the couch or other furniture. Mom (Gram Irene) was happiest when the kids, grandkids, and great-grandkids came home, like a mother hen gathering her chicks.

Ours was a much smaller gathering this Thanksgiving, but we still had some family favorites, like fruit salad, ham, and apple pie. We also used the unheated porch for extra food storage, as it was chilly here, too. The family also had the Green Bay Packer game on, and I could almost hear her voice cheering along. (She was a die hard Packer fan.)

It's hard to believe she's been gone for 15 years already. I still struggle at times to rekindle that holiday spirit, as things just aren't quite the same without her, but it helps to make some of her recipes and tell stories of days past. Such is the blessing and curse of getting older - lots of meaningful memories that will never be again, but wisdom enough to cherish creating new ones.

This Week’s Resilience & Abundance Boosts

As we carry our memories forward and make room for new ones, here are a few gentle ways to bring more meaning into the weeks ahead.

• Revive a nearly-forgotten recipe. Pick one dish from your family’s past — even a simple one — and bring it back to life this season. Cooking connects generations.
• Tell a story while you stir. Choose a moment from holidays long ago and share it with whoever is nearby. Oral history strengthens family identity and belonging.
• Set an extra place in spirit. Light a small candle or add a photo of loved ones who can no longer join you. Honoring memory is a quiet form of resilience.
• Simplify one part of the holiday. Let go of a task that no longer brings joy (a dish nobody eats, a tradition no one misses). Creating space makes room for abundance.
• Do one generous act “just because.” Bring a plate of leftovers to a neighbor, call a relative you haven’t spoken to in a while, or send a message of appreciation. Giving always multiplies what we have.

Traditions evolve, but the heart of the holiday — connection, gratitude, and the stories we carry — remains a wellspring of strength.

All our best to you and yours,

Laurie (and August IV, August V, and Duncan)

P.S. Watch your inbox this coming week for some special holiday goodies.

This week's featured articles...

We're rounding out our holiday bread recipes series with this beautiful Christmas wreath bread. I filled it with raspberry puree made from frozen raspberries, and decorated it with strawberries growing in the basement. (We have some potted strawberry plants that we bring inside for the winter.) You could use fresh, freeze dried, or candied fruit if you like, or none at all.

If you're a fan of raspberries, you might like these raspberry ribbon cookies, too.

I've also updated our Home Remedies for Coughs article, as it is the season for scratchy throats and such. Remember, cough into your elbow, not your hand. (I'm not sick, I just do my own stunts.)

It's hunting season in our area, and venison jerky is always a favorite. This jerky recipe works well with either ground beef or venison, and can be made in the oven or dehydrator.

What I'm reading this week - Bechamp or Pasteur?​