It was one of the best Thanksgivings, food-wise that we’ve had in years.  Though Mr. Mike and I are between gainfulness, we’re counting our blessings.  The blessings have included donated food from our neighbor, bless her heart.  It is a Thanksgiving reprise.  No problem for us, we can eat turkey day menu more than once a year.  This year the recipes in the November Women’s Day were different, but not unreasonable.  I used the Green Beans with Toasted Garlic and Almonds, Honey and Lemon Glazed Carrots, Sweet and Spicy Roasted Sweet Potatoes (I subbed butternut squash), and herb roasted turkey (added spices).  Made my own cornbread apple-cranberry dressing, mashed potatoes, gravy, rolls and pumpkin pie.  Pre-Thanksgiving we enjoyed sausage gumbo and tossed salad.  Now that “chicken gumbo” canned soup is NOWHERE near gumbo.  It has okra and rice but the resemblance stops there.  Homemade roux for gumbo base is best but tricky.  A really good alternative is Tony C’s gumbo base.  Try www.tonychachere.com for gumbo products and more.  Around here it’s known as “Tony’s”.  I’ll have more recipes and graphic photos as soon as I get a digital camera.  In too much of a food and football stupor for detailed writing at the moment.  The red N is 9-3.  I’m grateful!  Turkey carcass is giving its all in the stockpot for soup tonight.