Grateful and Grieving

Give thanks to the LORD, for he is good; his love endures forever.

1 Chronicles 16:34

Charlotte is the center of the back row.

We are grateful and grieving this Thanksgiving. Yesterday Charlotte's school had Grandparents' Day. We all watched as they sang, "I Stand in Awe of You." My Mom and I were caught off guard by our tears and the heart-wrenching experience of seeing this little girl so full of life and joy. John would have loved to have been there. Tender moments of life bring this curious combination of sweet joy and stabbing pain.


My neighbor Mary is fighting for her life in the hospital. As I sang over her and prayed for her yesterday I was reminded of the frailty of life. Give thanks to the Lord for He IS good; his love endures forever.

Josiah with our neighbor Mary last Thanksgiving.

I received two phone calls this week about my sweet potato spoon bread recipe. I think I wrote the story about it last Thanksgiving. Since its such a popular dish, thought I would post the recipe again. Its too late to make it for your feast today, but perhaps you can enjoy it at Christmas.


Sweet Potato Spoon Bread
(Margie c/o Martha Stewart)
Serves 8-10

3 large sweet potatoes
¼ c yellow cornmeal
2 c milk
4 T unsalted butter
¼ c light brown sugar
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
1 ½ tsp cinnamon
1 tsp salt
½ tsp all-purpose flour
¼ c honey
4 large eggs
1 c heavy cream

1. Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce the heat to 350. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt and 1 c water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a two-quart baking dish. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

Margie’s editorial notes:
I love this recipe, but it is a little “high maintenance”. Because of this, I make it only once a year, but I double it. I make a double batch for Thanksgiving. I bake one pan of it, the other pan I cover with saran and foil and pop into the freezer unbaked. Put the frozen one into the frig the night before Christmas and bake up a “fresh” one for a holiday meal then. Voila! (Be aware that it will probably need to bake a bit longer.)