Posted by Sally Johnson on November 25
I LOVE THANKSGIVING!! I don’t know about y’all, but Thanksgiving is one of my favorite times of the year. The leaves are at the end of turning their beautiful colors, it could be warm or cold, and of course family! We get to see family and lots of them. Some we get to see on a regular basis and some we only see at this time. It’s fun being together and sharing a meal (or in our case meals). Wednesday night we start to gather to have the meal before THE MEAL. This consists of soup and sandwiches (don’t want to get too full too early). On Thanksgiving day we eat around 1 PM. Family actually starts to arrive after the Macy’s Thanksgiving Day Parade is over! I am not sure who started our tradition of eating at 1 PM, but I wonder if this happened so we could all eat again that night. Let me assure you, we will pull out everything that wasn’t eaten and eat again! This is border line gluttony.
I have come to learn that sharing a meal with someone is personal. To invite someone into your home to eat with you is personal. I bet you are wondering why I have come to this conclusion. It’s simple really, The Bible. Look at how many times Jesus eats with people. It’s personal. Think about the conversations that happen, think about the miracles that are performed. It’s personal. The people we invite into our homes and share a meal with are people we want to know better, the people we “do life” with, the people that are close to us.
Obviously the holiday of Thanksgiving was not celebrated in Jesus’s time, however every time Jesus sat and ate with someone there was thanksgiving and it was personal.
I hope you use this season as a time to pour into your family and friends and let them pour into you!
Below is one of our family’s Thanksgiving day dishes, it is also something I make for our age-outs when they eat dinner at my house during the summer. Please feel free to share one of your family favorites, too!
GLORIOUS MACARONI AND CHEESE
1- 16oz box of elbow macaroni
1 - can of cream of mushroom soup
1 - cup of mayo
1 - jar of sliced mushrooms - drained
1/4 cup - diced pimentos
1/4 cup - onion diced
1lb. grated sharp cheddar cheese
3 Tablespoons of Butter
Cook macaroni according to directions and drain. Put macaroni back in pan or large bowl. while macaroni is cooking sauté pimentos and onions in 3 tablespoon of butter, add this to drained macaroni and stir Add mushroom, stir Add mayo and cream of mushroom soup, stir Add cheese, mix well you can save some cheese and use it as a topper or you can add additional cheese as a topper.
Place in greased casserole dish (9X13 works well) Bake at 325 degrees until bubbly on the sides about 30 minutes
Sally is a Rome, Georgia native and started attending Camp Skyline in 1977. She loved the camp experience so much she wanted to give back, so she became a counselor. In 1997 she and her husband Larry purchased camp and haven’t looked back!