(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

If we just keep this nice weather for a while so we can finish our Thanksgiving shopping and some outdoor decorations without freezing, I personally will be so grateful. I know life will be so much easier for me, I thought for sure by now I would have time to decorate my house but still the decorations are in the boxes, LOL, how time flies when we’re having fun but I wish it wouldn’t fly so fast. Thanksgiving is around the corner and we better start getting ready.

Thanksgiving is typically celebrated by family and friends gathering for a festive meal, watching the Macy’s Thanksgiving Day Parade and engaging in activities such as watching football games.

Thanksgiving is an expression of gratitude for all we are thankful for, our country, our family, and everything that is offered to us!

As we all know, the main menu on Thanksgiving day is turkey, dressing, cranberry sauce, sweet potatoes, mashed potatoes and gravy, and the famous pumpkin pie! Many families have several traditions, such as board games, giving thanks, reflecting on the historical origins of the holiday, Charitable organizations offering dinner for the less fortunate and people without families around. But for us that have so much to be thankful for we need to take the time to count our blessings.

In our house since we have a big family we do a buffet style and before we start eating, we make a circle holding hands and our son George starts with a prayer with all the blessings and loved ones, family and friends and in general all people around us and far, blessings for our country, and other things.

And then the fun starts! I’m looking forward this year to seeing the creations of food and desserts that my two daughters and daughter-in-law will bring, they are such unique recipes and decorated according to the theme for Thanksgiving! So unique to the point at times, I don’t want to touch them because they look so beautifully decorated!

This year I’m so excited my aunt that used to live here 30 years ago, Anne Fouras (her husband was the late Dr.Alex Fouras) and now lives in Columbus, Ohio, and our nephew, her son Dr. George Fouras, a child psychologist (so proud of George for his accomplishments and everything he has achieved successfully) in Los Angeles, California, will be visiting with us. They love to come back to see us, and see old friends, their house and the changes in Parkersburg..

It will make the Thanksgiving weekend extra special!

So with less than a week left, I’m sure all of you or should I say all of us are in the same boat and are getting ready for the big Thanksgiving celebration!

Last Sunday, I attended with friends the purse bingo at the Parkersburg Art Center. I really enjoyed seeing so many old and new friends! Great job Jessie Siefert, Abby Hayhurst and your wonderful committee!

Also last Thursday I had a great time to be with soooo many ladies that I was invited to serve and do food demonstration for one of my refreshing desserts at Young at Heart Senior Ministry at First United Methodist with the theme “Taste of the Holidays “!

And yesterday we had so much and delicious lunch with so many of the West Virginia Symphony League-Parkersburg members at the Blennerhassett Hotel, taking orders for the last minute customers to purchase poinsettias (and you still have time to call any league member to place your order.) All orders need to be in by Dec. 3, pick up will be at Scots on Saturday, Dec. 6 from 9 a.m. to noon. Great job Sally and Carla! Add to finish the fun day we saw all the gorgeous decorated Christmas trees. Great job to Stacy and her daughter Morgan

DeCicco from United Way for organizing this yearly wonderland!

HAPPY THANKSGIVING Y’ ALL!

Gobble -gobble.

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Acorn Squash with Cranberry Filling

2 acorn squash

Salt to taste

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

4 tablespoons butter

4 tablespoons honey

1 (8 ounces) can whole cranberry sauce

Wash and dry squash. Place in microwave oven. Heat on high uncovered for 8 to 10 minutes until soft to touch. Let stand for five minutes. Cut squash in half and remove seeds. Place cut side up in a shallow non-metallic baking dish, sprinkle with salt, cloves and nutmeg. Place 1 tablespoon butter and 1 tablespoon honey in each half, heat on high uncovered for 2 to 4 minutes or until butter has melted. Spread honey and butter mixture over cut surfaces of squash. Place 1 spoonful of cranberry sauce in each squash half. Return squash to microwave, Heat on high 2 to 4 minutes until cranberry sauce is hot.

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Pineapple Turkey Delight Casserole

6 to 8 boneless turkey breasts

1/4 cup of butter

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped carrots

3/4 cup ketchup

1 (14 ounces) can pineapple chunk with juice

2 tablespoons of vinegar

1/4 cup packed brown sugar

2 tablespoon soy sauce

1/4 teaspoon pepper

1 teaspoon ginger

Arrange turkey in shallow casserole, melt butter in skillet, add onion, green pepper and carrots, saute 5 minutes. Add remaining ingredients, reserving pineapple chunks but using juice, cook until mixture boils. Add pineapple chunks. Pour sauce over turkey. Bake covered at 400 degrees F for 1 hour.

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Braised Lamb Shanks

4 lamb shanks or shoulder roast

2 tablespoons cooking oil

1 cup chopped celery

1 cup chopped carrots

4 medium onions peeled and halved

1 clove garlic, minced

4 teaspoons rosemary or 1 1/2 teaspoons dried

2 (10 ounces each) cans turkey broth

Salt and pepper to taste

4 potatoes, pared and quartered

1/4 cup flour

1/2 cup water

Brown lamb shanks or shoulder roast in oil in a Dutch oven. Remove and set aside. Saute carrot, celery, and onion. Remove and set aside. Brown garlic, stir in rosemary. In turkey broth salt and pepper. Add lamb shanks. Cover, lower heat and simmer 30 minutes. Add sauteed vegetables and potatoes, cover and simmer additional 30 minutes until vegetables are tender. Combine flour and water in a separate bowl until smooth. Stir into broth, cooking over medium heat until mixture thickens.