Happy Thanksgiving!

I have come here many times in the past few weeks wanting to write, but I have found that everything that comes out on the page sounds whiny.  I am facing challenges right now and struggling to keep a positive outlook.  As tempting as it is to dump everything out here, I think it would be counterproductive … hence my long hiatus.  When I figure out how to share what’s been going on in my life without the whining, I’ll definitely post.    But, in the meantime, I am here reading and commenting when I can.

As for what I am thankful for this year, that would have to be my students.  Remarkably, they are what’s keeping me sane right now, and I am so blessed to be able to spend my days with them … and get paid for it, no less. I am grateful for their laughter, their enthusiasm for life and learning, and their love. 

My mom is making Rachel Ray’s Thanksgiving recipes this year instead of our own traditional dishes.  We’re all a little bummed about that, but if she’s doing the cooking, we have no right to complain, eh?    I’ll let you know how it goes.  I’m contributing my famous salad, so I got off easy this year. 

I hope all of you, my dear Xanga friends, have a scrumptious Thanksgiving holiday! 

Quotes of the Day:

We can only be said to be alive in those moments when our hearts are conscious of our treasures.  ~Thornton Wilder


Thanksgiving dinners take eighteen hours to prepare.  They are consumed
in twelve minutes.  Half-times take twelve minutes.  This is not
coincidence.  ~Erma Bombeck