We’re spending the Thanksgiving holiday with my family in Maryland. My sister Jane’s family is hosting, as usual, so everyone will be together at their home. My other sister Jennifer and her family, my dad and stepmother, my stepfather, Jane’s in-laws, and other family friends will all share in the celebration.

Before dinner, everyone will have to say what they are thankful for this year. The rules don’t allow you to say you are thankful for being together with family. I don’t have to follow the rules on my blog. Here I can say that I am truly thankful to be with my entire family on my favorite holiday and to genuinely enjoy spending time with them, at holidays or any other time of the year.

We started the day with a 5K Turkey Trot in Urbana. The weather was dreary, but no raindrops fell during the race. I think we came in last place. Initially, we were alternately walking and running, but we ended up mostly walking to keep my 9-year-old niece Maggie company.

Howard’s sister was a balloon handler in the Macy’s Thanksgiving Day parade this morning. We caught a glimpse on TV of the Pillsbury Doughboy balloon she was holding, but the TV camera shot didn’t include her. (I love the outfit!)

I was a good helper, but, didn’t have to do much of the cooking for the holiday feast. I was asked to make an apple dessert, so I made this apple tart from Smitten Kitchen. We haven’t tried it yet, but it looks gorgeous.

Every good American family has a traditional jello mold recipe, so I made my mother’s pink jello mold recipe. I also made my mother’s fruit salad that my sisters and I have at most family gatherings. Mom might not be with us at the table, but she is with us in our thoughts, our family feelings, and the food at the table.

Happy Thanksgiving everyone!!!!

Mom’s Pink Jello Mold
Serves Many

2 small (3 oz) boxes strawberry jello
1 cup boiling water
1 cup cold water
1 cup sour cream
1 1-lb package frozen strawberries in syrup, thawed

Dissolve the jello in the boiling water. Add to the blender along with the cold water, sour cream, and thawed strawberries with its liquid. Puree until smooth. Pour into a jello mold and chill until set. We always make it the day before the meal.