The Thanksgiving Meal

Our Thanksgiving meal was a group effort.  Laura Peterson made the favors and the green bean casserole.  Kim Peterson set the table and made both the mashed potatoes, sweet potatoes, deviled eggs and applesauce.  Laura Flannery made the brussel sprouts as well as worked as the sous chef for Emily.  Emily Peterson made the turkey and stuffing.

We also had Boudin sourdough bread from San Francisco, cheese cake from Hanks in St. Louis, and pumpkin pie from the Blue Springs Cafe in Highland.  The eggs were from our own chickens and the sweet potatoes and apples came from our own garden.

There were only six guests but fortunately they loved the Thanksgiving meal and were willing to eat leftovers for the next three days.  Some of our guests (Laura Peterson) even insisted on eating them for breakfast.

As the hostess for this annual event it is always my intent to get some group pictures of us all dressed up in our Thanksgiving finery.  This year I almost forgot.  But, fortunately, I remembered just in time to get the traditional shot of our group gathered around a bountiful Thanksgiving table and looking grateful to be together and sharing this wonderful meal.