By Sherrie Norris
Holiday décor began showing up on a few store shelves in the middle of summer, so it’s not like we didn’t have plenty of notice. We were sailing right along and then the unexpected, unprecedented and awful happened, changing everything for the majority, and affecting all of us in ways we’d like to forget.
Some of us were sad before Helene even arrived; for countless others, the storm compounded sadness and deep grief with losing not only loved ones, but homes, vehicles, jobs, and in some cases everything but the shirt on their backs. There’s nothing “normal” about any of this, and I’m not sure when complete recovery will be possible.
Even though we are making strides, overall, I don’t know of too many people in our mountainous area who are really thinking about Thanksgiving and Christmas like we “normally” do. We’re noticing the Choose-N-Cut signs going up on the roadsides and trucks loaded down with trees, and we’re really glad for that. But still, many of our tree farmers suffered, too.
Overall, a lot is different this year for most of us, and for several different reasons. Some of us are still dealing with survivor’s guilt because we still have our home, our vehicles and so much more.
Like some of the more fortunate, my family was “just on the edge;” we lost trees; our landscape took on a new look, we had a little water in the basement and were without power and other conveniences for several days. As soon as we could make it through the rubble in our neighborhoods, we jumped in to help others less fortunate in small ways, the best we could. And nearly two months later, we’re still trying to help. But, it seems so little.
We can’t afford to buy homes for the homeless and replace vehicles and driveways that were washed away. We can’t restock freezers and fridges for everyone who lost valuable food items. That’s what I’d like to do, for starters. But, still, Thanksgiving is just a few days away, Christmas follows soon behind. There’s got to be something we can all do, albeit large or small.
I know it’s going to be hard for so many to feel “thankful” this year. No condemnation here, that’s for sure. I can’t imagine the feeling of helplessness that so many must still be feeling. I can see it on tired, worn faces, in those dark eyes that no longer glimmer. I feel pain, but I know it’s nothing to compare with what they are forced to endure.
So, instead of planning big feasts just for our own families this year, let’s try to find ways to feed the hungry, to console those who are still hurting, to show compassion. Let someone know that we care.
If you are cooking for your family — and I hope that you are able to do just that — make extra for someone who doesn’t have the luxury this year. Sign up to volunteer in areas where food is being served. Visit the lonely. Or, if you can’t do any of that, use this time to count your blessings, and like the old familiar hymn goes, name them one by one. You might be surprised by what’s still there.
And, in the meantime, buy double the ingredients you need for these easy recipes this week. You’ll know what to do when the time is right.
Easy Thanksgiving Cranberry Pineapple Salad
1 can crushed pineapples
1 bag Ocean spray cranberries
1 small container whipped cream
½ bag mini marshmallows
Open the can of pineapples, drain half the juice into a blender. Pour half the bag of cranberries into the blender. Blend well. Pour mixture into a bowl. Repeat with the rest of the juice and cranberries. Add in pineapple. Add whipped cream and marshmallows. Mix gently and refrigerate until time to serve.
Apple Spice Cake
1 box spice cake mix
Eggs and oil per box instructions
4 cups apples, diced
Dice apples and set aside for 1 hour. Mix cake mix, adding the oil and eggs as suggested on box. Do not add water. Mix well; adding in the diced apples. Pour into prepared baking pan and bake as directed on box. Simple recipe, oh, so good.
Holiday Orange Nut Salad
3 to 4 cups green and/or red loose-leaf lettuce, torn into bite-size pieces
1 (15 oz.) can mandarin oranges, drained
½ cup walnut pieces, toasted
½ purple onion, sliced
Toss all ingredients together, set aside while mixing dressing:
Raspberry Vinaigrette
1 1/3 cups raspberry jam
1 1/3 cups raspberry vinegar
1 ½ Tbsp. coriander
2 tsp. salt
1 tsp. pepper
3 cups olive oil
Combine first 5 ingredients in an electric blender on high, gradually adding oil; chill, Toss salad with dressing, Serve.
Note: Prepared bottled dressing will work, too.
Pumpkin Muffins
3 1/3 cups all-purpose flour
2 tsp. baking soda
3 cups sugar
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. ground ginger
Mix dry ingredients and add:
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin
Preheat oven to 350°F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess flour.
Fill muffin tins ¾ full and bake at 350°F for 20-30 minutes or until toothpick inserted in center comes out clean.
Drizzle with prepared cream cheese frosting.
Sweet Potato Pie
2 cups cooked and mashed sweet potatoes
2 Tbsp. melted butter
½ tsp. vanilla
2/3 cup sugar
1/3 tsp. salt
3 eggs
½ tsp. cinnamon
1/2 cup cream
2 Tbsp. brandy (optional)
1 unbaked (9-inch) pie shell
Preheat oven to 350°F.
Prick pie shell with fork before baking. Bake for about 10 minutes until lightly browned.
Combine all pie ingredients, mixing well until smooth.
Pour filling into prepared pie shell and bake in oven on 350°F for 40-45 minutes until set. Best served warm with whipped topping or ice cream.
Quick and Easy Dinner Rolls
1 pkg. active dry yeast
1 cup lukewarm water
1 egg
¼ cup sugar
1 tsp. salt
¼ cup oil or melted butter
3 cups flour, sifted
Dissolve yeast in lukewarm water. Add egg, sugar, salt and oil or butter.
Add half the flour, and beat until smooth. Add remaining flour and beat again until smooth. Fill greased muffin pans half full and let rise until double.
Bake at 400°F for 15 minutes. Brush tops with butter while still warm.