Thanksgiving is the one time of year when we are called to count our blessings and think about what we're thankful for. A lot of women in my shoes might look back on their year and find it hard to use the word "thankful" when describing it, but I look back and think how can I not? This year brought Dustin and me a lot of heartbreak, but we are stronger because of it. I am very thankful for my best friend and husband.
I am thankful that we both have loving families that care about us and even enjoy spending time together.
I am thankful that we get to be the fun aunt and uncle to three beautiful princesses...
And one handsome prince.
I am thankful for sweet friends who have been there for me through ups and downs and sometimes understand me better than I do. (Even though we clearly need to take some updated pictures)
Lastly, I am thankful that we serve a big God. If this year has taught me anything it's that He is in control. He is near even when you don't feel it and He loves you more than you can imagine. He has great things planned. I took this picture in our driveway a few days ago and it serves as a great reminder that our God is the ultimate Creator and makes all things beautiful in His timing.
Finally, I will leave you with a yummy Thanksgiving recipe. My grandmother has been making this cranberry side dish for years and it is one of my Thanksgiving staples. It's a great alternative to the cranberry sauce in the shape of a can.
- 4 cups of fresh cranberries
- 2 3 oz. packages of strawberry jello
- 2 8 oz. cans of crushed pineapple (do not drain)
- 1.5 cups of sugar
- 2 cups of water
- 2 cups of chopped walnuts
1. Place the cranberries, sugar and water in a pot.
2. Bring to a boil and keep boiling until most of the cranberries "pop". It's alright if not all of them do.
3. Remove the pot from the heat and mix in the jello, walnuts and pineapple.
4. Pour into a serving dish and refridgerate for at least 24 hours.