Feeling gratitude and not expressing it is like wrapping a present and not giving it. ~ William Arthur Ward
The day is gray, there is a chill in the air, and the news on my feed becomes more dire every day. It is so easy to become discouraged at the current state of our world, isn’t it? It is one of the reasons why I limit how much I listen to the news and also why I deleted my Facebook account. I have always believed in the innate goodness of others, as naive as that may sound, and I do not wish for my belief to be diminished.
I choose to live a life of gratitude.
I am thankful for each of you that visit me in this quiet space. It means so much to me that my words touch your hearts.
I am thankful for my family, and the love that we have for one another.
I am thankful for my friends, for they add support, joy and laughter to my life.
I am thankful for my sweet Yorkie, Popeye. He came into our lives when I was struggling with cancer and immediately lightened my days with his antics.
I am thankful that I am now nine years in remission and am now in good health.
I am thankful for hot cups of tea, walks in the woods, summer days on my kayak, my books and art.
There is so much goodness in my life and not a day goes by that I don’t say thank you upon waking in the morning.
“What if, today, we were thankful for everything?” ~Charlie Brown
Here are some other things I am thankful for:
Make ahead gravy. When I found this recipe two years ago it added so much ease to my Thanksgiving preparations.
This post from Corinne, on slow living.
This reminder to be kind to ourselves.
Have you heard of DivvyUp? Check it out if you are looking for something different to put in Christmas stockings this year.
Have you ever seen a Mandarin Duck? Check out Central Park’s newest visitor here.
Finally, I love this article about neighbors helping neighbors.
Are you hosting Thanksgiving dinner this year? This recipe for mashed potatoes can be made ahead and even frozen! It is my family’s favorite.
Do Ahead Party Mashed Potatoes
10 medium sized potatoes or 8-9 large potatoes
2 packages (3 oz. each) of cream cheese, room temperature
1 cup sour cream or plain yogurt
1 tsp. onion salt and 1 tsp. garlic powder
1/4 tsp. freshly ground pepper
2 T. butter
Grated Cheese or paprika
Peel and quarter potatoes. Put potatoes in a large saucepan with water to cover. Boil till tender. Drain well. Mash until smooth.
Mix cream cheese with sour cream, onion salt, garlic powder, and pepper. Beat into the potatoes and beat with whisk until smooth and fluffy. Taste for seasoning. You may add more salt.
Place in 2 qt. greased casserole. Cool. Store. Freeze or refrigerate.
To serve: Dot with butter, sprinkle with paprika or cheese, and bake at 350 degrees for 30-45 minutes.
Best if refrigerated 12-24 hours. Can be kept in fridge container for two weeks.