Thanksgiving prepations for Susan and me begin a few weeks before the holiday.
We put our tree up early so our grandchildren can see it on Thanksgiving as we don’t see them on Christmas.
Here I am doing some menu-planning for the week.
And here is Sock Monkey guarding the grandchildren’s presents.
The grandchildren come over for breakfast, along with our daughter and son-and-law. We give them their Christmas gifts—clothes that they can wear on Christmas day. I have to give credit where credit is due; Susan buys all the Christmas gifts. She often consults with me about style and size.
Here’s Matthew opening his gift.
We watch the Macy’s Parade and the Westminster Dog show before they leave for dinner at Mike’s moms and we head to Connecticut for dinner at our niece and nephews home. This is the real tradition—all of this along with breakfast. Here’s the menu:
Here’s Emily wearing her new winter jacket; I love this photo.
Before I forget, I want to tell you about the gratitude pumpkin. That’s right—a gratitude pumpkin. Not a real pumpkin but a pumpkin made of 8 strips of orange paper. On each strip you write one thing you are grateful for. Susan and I made them in our 4th grade Bridges Together class. Then stable it together to form a pumpkin. Voila!
My writing (hand-writing that is) is not so good. This is what I wrote:
- I am thankful for our grandchildren
- I am thankful for my wife, Susan
- I am thankful for my brother and sisters
- I am thankful for my friends
- I am thankful for my son & daughter
- I am thankful for our dog, Freddy
- I am thankful for our beautiful home
- I am thankful for my health (Not so sure if I am thankful for the kidney stones. After one operation I am drinking so much water I feel like the main character in John Irving’s “The Water-Method Man.” Who knows what 2020 has in store for me.)
So what about the quiche?
I hardly ever make a crust for my quiche. Why bother? And crustless means less calories for those like me who are working to lose weight! A goal for 2020 for sure.
You can add almost anything to this quiche: onion, bacon, sausage, spinach, peppers. In this quiche I added leek, mushrooms, and tomato.
Preheat oven to 375F
- 6 eggs, room temperature
- 1 cup half & half and 1 cup heavy cream, room temperature
- 2 cups diced butternut squash, oven-roasted at 400 for 30 minutes
- 2 cups grated gruyere cheese
- 2 cups chopped baby spinach
- pinch of nutmeg or allspice
- salt and pepper to taste
Grease a 10″ pie plate.
Roast butternut squash for about 30 minutes and then set aside to cool.
Crack eggs into a large mixing bowl. Add half & half and heavy cream, salt and pepper, and nutmeg, and beat thoroughly. Then add your vegetables and cheese. Mix well. Pour the mixture into your prepared pie plate. I added a few sliced mushroom to half of this because our grandson loves mushrooms. Who knew!
Bake on the middle rack of the oven for 35–45 minutes. Maybe 50 minutes if your prefer a crusty top!
Allow to cool for a few minutes before slicing and serving.
One last tradition. We always listen to Alice’s Restaurant on Thanksgiving Eve or Day!
So, what are some of our family traditions? Name at least three and I will send you a Christmas Card!
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