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Autumn is my favorite time of year, as it is the dawn of the holiday season. In Cincinnati, where I was raised, I loved both seeing the changing of the leaves, and feeling the cool air as the temperature declined. Here in the Desert I gather gourds and pumpkins, light spiced candles, and put Mr. Scarecrow near the front door. The dining room table is decorated with warm colored linens, turkey candle holders and a cornucopia my dear friend, Laura made me filled with an abundance of goodies.

Halloween was a blast when Gina was a little girl. Warmly I remember the nights of our ‘trick or treating” in Los Angeles. I giggle thinking of Gina in a super girl costume. She would whisper, “Don’t tell anyone, but I really am super girl!” Beautiful memories!

As I listen to holiday music while writing this missive, hearing the lyrics, ‘He will bring us goodness and light’, I am again reminded why I love autumn. It is a time of thanks, a time of prayer for peace and well being. It is time to reach out to those less fortunate and give the gift of love to all we meet.

This Thanksgiving I will give heartfelt thanks for my family, my dear friends and all of those who have touched my life. I especially will remember those who serve our Country and have given their lives for our freedom.

May God bless you and yours this Thanksgiving!

Here is a great alternaternative to yams for Thanksgiving!

Granny’s Baked Squash
( aka Aunt Fanny’s Baked Squash)

3 lbs. butternut or banana squash
½ cup chopped onions
½ cup cracker or bread crumbs
2 eggs
1 stick of butter
2 Tbs. brown sugar
1 Tsp salt
½ Tsp. pepper
Pre-heat oven to 350*

Wash, peel and cut up squash. Boil until tender, drain thoroughly, then mash

Add all ingredients, except for ½ of the butter and cracker crumbs. Mix well. Pour the mixture into baking dish. Melt remaining butter and spread on the top. Sprinkle with crumbs.
Bake at 350 for approximately 45 minutes