I am spending Thanksgiving Day this year here in Charlotte with "Charleston's" family and then heading home to Kernersville probably EARLY Friday morning (
before the traffic gets insane at Concord Mills Outlets) to spend the rest of the weekend with the fam.
Although I am missing Thanksgiving Day with my family, I am SUPER excited for our Thanksgiving plans this year. "Charleston" and I are running together tomorrow morning in the
Charlotte Turkey Trot 8K. Something about the race sets it apart from any other and if I had to put my finger on it, it would be the sense of family at the event. Many people run with their families as an annual tradition before they all sit down and veg out the rest of the day. It's neat.
(It also gives me a good excuse to get an extra serving of all things good that night!)
Thursday afternoon we will head to "Charleston's" parents house to hang out and have a late lunch/early dinner for Thanksgiving. Like I have said 1000 times, I love "Charleston's" family and am very thankful we live so close to them. We have also invited our friends Adam and Alicia to join us. Their families are in Iowa and they can't make it back for every holiday so...the more the merrier!
The rest of the weekend in K-ville I have plans to hang out with Sister and help her decorate her house for Christmas (aka - play with Olivia!) and MAYBE do a little Christmas shopping with my Momma. "Charleston" and Dad have plans to go hunting so I will squeeze in every bit of quality time with them when they are not playing in the woods with their four legged animal friends.
I know the weekend is going to go by so fast becuase it always does, but I simply love the holidays and can't wait to try and make time stand still.
I will leave you with one of the most amazing recipes that you have to have on your table this year. Besdies my family (
obviously), it is other thing I will miss from the Higgins Thanksgiving gathering:
Grandma's Sweet Potato Casserole
by Grandma Elaine Frost
3 cups mashed sweet potatoes
½ cup milk
2 eggs
½ stick butter
1 cup granulated sugar
1 tsp. vanilla flavoring
Cream butter and sugar, add eggs, milk,
potatoes and vanilla flavoring. Pour into
13x9 baking dish.
Topping:
1 cup brown sugar
½ cup flour (can add ½ cup coconut too)
½ cup pecan pieces
Sprinkle topping on casserole.
Dot entire mixture with ½ stick
butter. Bake at 325 for 35-40 minutes.