how many grandies (and one hoverboard) does it take
to help me carry all of my leftovers home?
this is very kind and also might be a sign
that I am bringing home too much food.
“leftovers in their less visible form are called memories.
stored in the refrigerator of the mind and the cupboard of the heart.”
“gratitude is the inward feeling of kindness received.
thankfulness is the natural impulse to express that feeling.
thanksgiving is the following of that impulse.”
-henry van dyke
happy thanksgiving and much gratitude to all
image credit: ida bohatta (children’s book illustrator and author)
with the big holiday looming
don’t spend a minute worrying about
what to do with all the leftovers
the solution is just waiting for you to discover
what’s the weirdest jello recipe you’ve ever been served?
was it considered:
a salad substitute?
a side dish of the main meal?
“it’s as if we spend our entire lives avoiding Jell-O
but it is always there at the end, waiting.”
-john grisham, ford county
image credit: kraft/general foods – vintage ad
this family of turkeys behind the line at the parade
may or may not realize
that they have actually become a part of the parade.
“in general, costumes are the first thing in life
that let other people know who we are.
they indicate who the person is without saying anything.”
at the 2018 macy’s thanksgiving day parade – new york, ny, usa
“this is the power of gathering:
it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful:
in a word, more alive.”
traveling with the family to nyc
to spend some quality holiday time
maybe it will be
if no one else has the same idea.
“one can’t paint New York as it is, but rather as it is felt.”
“i am grateful for what I am and have. my thanksgiving is perpetual.”
-henry david thoreau
image credit: faerie magazine
happy to have shared the table with all different kinds of people yesterday.
“i am a part of all that i have met.” – lord tennyson
enjoy your people tomorrow
no matter who or what they may be.
‘the only thing I like better than talking about food is eating. “
credit: the new yorker