September 26, 2018
A few weeks ago. Mi Corazon informed me he is working on Thanksgiving and Christmas. Disappointed? Yes. Defeated? Never.
I have never had problems with his schedule, I knew from day one, that’s what he did. Even though, we have been apart up to 3 months at one time.
Many people have said to me, “you get use to it.” No! You never do, we’ve just learned to do what we have to. We’ve learned to get crafty and usually celebrate either earlier or later.
We’ve learned to make our own memories and traditions. Usually spontaneous and non-traditional, we find ways to incorporate all of the nostalgia of the holidays we were longing for, by sometimes making new family traditions and fostering new ones.
I recall with fond memories, the year I joined him for Thanksgiving “on the rig.” My initial plan was to cook a small turkey with some trimmings, for us. Just your basics; turkey, dressing, gravy, mashed potatoes, sweet potatoes, vegetable, salad, cranberry sauce and hot rolls. And of course pumpkin pie. Had I been home, I would have made everything from scratch. But, here I was going to use some canned and frozen products for ease and convenience, I was in a motor home, and space is limited. Well, about three days before I left to join Mi Corazon he called to inquire, “if I would mind making a few more plates for some other workers?” I responded, “of course not, I would love to.” I drove to join Mi Corazon the day before Thanksgiving, we discussed the menu as I prepared to drive to Save-Mart to shop for about 8 persons. Mi Corazon once again asked, “if I would mind cooking for an additional 6 more men?” And, once again, I said, “of course not, I’d be happy to.” I’ve never been intimidated with cooking for large groups and actually thrive.So I drove to the grocery store and purchased everything I needed for our Thanksgiving feast. Of course I purchased ready made pies, canned cranberry sauce, bags of microwaveable vegetables, ready made rolls, salad bags and bottled salad dressing. Upon returning to his work home, I cooked the potatoes for mashed potatoes that night, roasted the sweet potatoes and started making the dressing; my dressing is quite elaborate with diced celery, onion, and pork sausage as the basis, so I made the dressing the night before also. Early Thanksgiving Day I woke up by 4:00 a.m. and prepared my turkey for the oven. I had purchased two smaller ones, so I needed to synchronize my time so I could cook both and serve by noonish. Mi Corazón helped me serve as the men assembled in a line outside the door and picked up their overflowing plates. They were very appreciative and one of them must have run to town later that afternoon, because they dropped off a Thank you card signed with all their names, oil drops, smears and all. I love this card and have saved it. This has to be one of my most memorable Thanksgiving Days.
Thank you Father