I need an attitude adjustment. The holiday season begins this week, and instead of facing it with a pumpkin spice latte in one hand and a frosted sugar cookie in the other, I’m dreading the whole thing. You see, my mother passed away in September.
Those of you who have lost a mother will likely understand the difficulty of putting into words how I’ve felt since then. It’s an actual physical ache somewhere near my heart that only goes away fully with sleep. Who would have guessed that every last thing in the world reminds me of my mother and my loss and my sorrow?
But that’s not what Thanksgiving is about. Enter my old and neglected friend, my yearly gratitude list. Maybe a little gratitude can change my attitude. I’ll give it a try for 2019.
I’m grateful that my daughter thinks it is disgusting when people bite their toenails. That my son thinks technology is interesting and fun; you should see the the digital doohickeys he creates for my online shop. That another son attempts to keep me on track at the Friday night auctions so I don’t do something stupid like accidentally bid on rusty old c-clamps.
I’m grateful for little boys who whisper big dreams of playing in the NFL before drifting off to sleep. I think I’m thankful that diaper days are over. And for my “baby” who at the age of four can do so many big-girl things on her own but who still wants me to help her sometimes. Being needed feels good.
I’m thankful when people apologize to those they hurt, even when the hurt was accidental. Sincere apologies do make a difference.
I’m grateful for Jane Austen’s novels that I binge-read this summer; if I had read them in junior high, I would’ve ditched New Kids on the Block for Mr. Darcy and Mr. Knightley. Also I’m grateful for my lovely oldest daughter who encourages me to watch movies based on Austen’s novels.
I’m grateful for my mother-in-law’s homemade tomato soup which she continues to make for others despite the fact that eating tomato products puts blisters in her mouth. For dark chocolate, for Earl Grey tea, for freshly ground coffee, and for any friend (or stranger) who supplies me with these indulgences.
I am thankful for emu oil and arch supports because arthritic feet are no fun.
The organist at our church has considerable skills; you should hear her play on Reformation Sunday! I’m thankful God gifted our congregation with her talents. And I’m thankful for my son’s beautiful singing voice; his strength of both voice and spirit lifted me up in some of my darkest hours. Also for my youngest children who flock to me when I cry; how can concerned, loving little faces attached to hugging arms not bring joy?
For my sisters, I give thanks. Without them I’d feel so alone because only they understand my sadness completely. For Daddy who cared for my mother’s needs so well as her health failed. And for my mother because she taught us all how to love each other.
I’m thankful for the man who organizes all my messes, who entertains the children by playing video games when I need a nap, and who doesn’t flinch when I wipe my tears and my nose on his shirt. And babies! My niece is having one tomorrow, and I’m ecstatically thankful; every mourning family should have a new baby.
Mostly I’m thankful for a loving Father from whom all of these blessings flow. I sincerely wish for you all a happy Thanksgiving.
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| My Thanksgiving rolls are rising! |
That gratitude list was long overdue. This recipe is years overdue; it’s been hanging on my kitchen cupboard since the last time I wrote a newspaper column. My friend from church shared it with me, and it is a versatile one—suitable for any holiday get-together.
Quick Fruit Dessert
1 cup butter or margarine
1 1/2 cups sugar
4 eggs
1 tsp. almond extract
2 cups all purpose flour
2 tsp. baking powder
1 can fruit filling
Cream together the butter and sugar. Add eggs and beat until light and fluffy. Mix in the almond extract. Next mix in the flour and baking powder.
Butter a 9 x 13 inch cake pan and pour or turn mixture into pan. Spoon in the pie filling in 6 to 16 spots on top of mixture.
Bake at 350℉ for 30 to 35 minutes or when none of the flour mixture comes out when you insert a toothpick. You may top this dessert with powdered sugar.
Recipe note: You may use only 2 eggs if that’s all you have, and either homemade or store-bought fruit filling will work. You may also add more flour if the consistency seems off.
**This column was printed in the November 27, 2019, issue of the Hancock News.
