We can all think of advice that our mother told us like, “keep your house clean…you never know when company is going to stop by” or, “if you don’t knock it off, your face is going to stay like that!” That last one proved to be false, I think. A favorite piece of advice my mother passed on that I still hold dear is “be thankful for what you have.”
This one rolls off my tongue more than once a week and is always part of a conversation between me and my son. You know those parent/kid discussions, like how the newest and better gaming station is available and my poor boy is stuck with PlayStation3 (heart wrenching, huh). And, then there is the request for an apartment fridge to be placed in his room—a request that parental management has denied, again. Why? Because I have this scary image of a 35-year-old son still living at home, gaming in his room in the basement, and his only exercise is when he has to reach over to his apartment-size fridge for a cold one. Yes, child, be thankful for what you have.
During this week of Thanksgiving, I find myself wondering what thankful thoughts to share with you. The easy list to write consists of the heavy hitters such as my family, friends, job, and health….but that would be too expected. To switch it up, I am sharing my secret thankful list…
I am thankful for the one and only meal my husband cooks: ring bologna, boiled potatoes, and corn—Ahh, forget the calories, it’s a night of supper on the table that I didn’t cook.
I am thankful that my son is old enough to reach the buttons on the washer and dryer and that his laundry folding skills are continuing to improve.
I am thankful for my iPhone with free apps. Playing bingo in my jamas….sweet.
I am thankful for DVR. It is my secret pleasure to watch my shows at odd hours of the morning or evening and skip all of the commercials.
And, despite the bad rap it sometimes gets, I am thankful for social media and the ability we now have to quickly share family and community news. We can access thousands of people at one time to ask for prayers during times of personal heartbreak and through tough times…sending prayers at this time for all of those affected by SuperStorm Sandy and sending prayers for the Riley and Jeche families. Have a happy Thanksgiving week and please take time to be thankful for those items on your heavy hitter list.
This recipe came to me second hand and so I need to give credit where credit is due…thanks Pat! My son loves this appetizer, even with crab in it. And, this recipe hasn’t officially hit my social party circuit…you readers are getting it first!
Crab Meat Squares from Pat Musolf’s kitchen
1 can crab meat (drained) or 1 – ½ cups finely minced frozen imitation crab (minced mine in the food processor)
1 jar Old English Chedder Cheese
2 Tbsp mayo
1 stick butter
1/4 tsp Lawry’s seasoned salt
1/4 tsp garlic salt
1 big package of English muffins
Mix ingredients together until smooth. Spread on each half of english muffin. Cut into quarters (I cut mine AFTER they got out of the oven and were cooled off a bit). Bake at 425 for 10-15 minutes (until lightly browned on top)
TIP: You can also put the uncooked squares into the freezer on cookie sheets first and then layer them in tupperware with wax paper in between so you can just take them out when you want them.