It was to be our first Thanksgiving with KK.
Like every year, I had specific duties for the dinner. Mom was hosting, and I was bringing a kid-food (macaroni and cheese), a staple (deviled eggs), a specialty (sweet potato casserole), and likely a few pies.
The plan: spend all day Wednesday cooking… and being with my just-turned-2 year old and my 9 month old. Rod would be home, so it could be done. There would be Christmas music and candles and festivity abounding.
And then, Tuesday night dinner didn’t go so well.
And Miranda was throwing up.
And Paige was throwing up.
And I was throwing up.
Wednesday, I was useless.
Miranda, thankfully, was content to lie on the couch with me. The puking stopped. The lethargy didn’t.
I vaguely remember making a shopping list. I vividly remember asking Rod to please buy our baby a little outfit for Thanksgiving, and he answered yes, and he & Kaity were so happy to leave the sick house.
He returned with Wheat Thins and ginger ale and whatever else I asked, and a perfect little blue-and burgundy fleece outfit for Kaity.
And the next morning, we were all fine.
I don’t remember if I made all the recipes. I know there was enough food. I know we were smiling. I know I ate.
And I know I ended the day with a sleeping baby wrapped in my arms.
My last decade of Thanksgivings seems to be marked with memorable experiences…flu, surgery, scandal (!) This moment of peace on our baby’s first embodies all that the wonderful day means to me. Oh, and so does sweet potato casserole
Elastic Pants Sweet Potato Casserole
3-4 large sweet potatoes, scrubbed.
1/2 stick butter
1 tablespoon cinnamon
1/2 cup brown sugar
1/4-1/2 cup real maple syrup
1 sleeve of Ritz crackers
Bake the sweet potatoes in a 350 oven until they are soft. Peel them and mash with a fork or masher in your 9×13 casserole dish.
Add butter, cinnamon, brown sugar, and syrup. Mash, mix and stir until the potatoes are smooth. You can also add some milk at this point if you desire.
Crush crackers and sprinkle generously on top of the smoothed potatoes.
Can be chilled overnight and then baked or baked and served immediately – 350 oven for 25-35 minutes.