This year, we are just too far away and there are too many impending tests and papers for us to be able to go home to either side of the family. (And we will miss them. It makes us even more thankful for our time with them. It makes us long for Christmas break, when we will be able to spend two weeks with them!) So, we will have our Thanksgiving feast, just the two of us, on Wednesday. It will be a sweet time for us to celebrate and to recognize how many gifts and blessings that we have right now.
Why on Wednesday? Well, because we will be going with a few friends to spend the day in New York City! That's right, we'll be there to see the 76 trombones and the giant snoopy balloon! Watch for us in the crowd at the Macy's Thanksgiving Day Parade. Don't worry, we'll have our turkey sandwiches, sweet potato chips, and cranberry almond bars.
I hope that you have a wonderful Thanksgiving meal, whether a large feast with your family, or a picnic lunch while watching the parade. If you are looking for something simple for breakfast before you get to the big meal, make up a batch of this wonderful pumpkin butter to serve with toast or spread on toasted Bay's english muffins.
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/4 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Combine all of the ingredients in a heavy oven-safe pot and cover with a lid. Bake at 300 degrees for one hour, stirring every 20 minutes with a whisk. Cook longer for a thicker consistency, or add more apple juice (one tablespoon at a time) to thin. Store in the refrigerator or freeze in small portions (canning pumpkin butter is not recommended).