November is the time to fill our hearts with gratitude for the beautiful earth that we live in. It’s a time to be thankful for the countless blessings that bring such happiness into our lives. I must admit that as a child I loved Thanksgiving because of the food. My mother knew how to make the best turkey, stuffing and dinner rolls. I loved Grandma Finlinson’s fabulous salad made with apples, pineapple, bananas and whipping cream. My favorite part of the meal was dessert: pumpkin and apple pies.After getting married and having a large family, I became the hostess for the traditional dinner. My focus changed from eating the dinner to fixing the feast. Thanksgiving morning, after getting the turkey in the oven, I would spend the rest of the morning baking homemade rolls and pies. The Atwood tradition was not just apple and pumpkin pies but other favorites like banana and coconut cream. One year we had eight different kinds of pies and I sampled them all. I spent the rest of the day regretting my decision to overindulge.
This year my focus is not the food or the feast, but on my family. Memories of my parents come to my mind. I think of my lovely sister, Patricia, who lost her husband to cancer and raised her seven children alone for 11 years. Then she was diagnosed with cancer and after a year of struggling, she passed on to the next world. Ten months later, I lost my sweet sister-in-law, Jackie, who also died of cancer. The hymn “For the Beauty of the Earth” expresses my love for them: “For the joy of human love, Brother, sister, parent, child, Friends on earth, and friends above, For all gentle thoughts and mild.” Sometimes I think they are the angels that are helping me and my family get through the difficult times in our lives.
There is another reason I’m thankful this year: Grandpa and Grandma Atwood are here to be the guests of honor at our dinner. Grandpa is a cancer survivor. He was diagnosed with throat cancer about 18 years ago and has suffered so much through radiation treatments and surgeries. After one surgery, he had a ruptured jugular vein and nearly bled to death. It was a miracle that a doctor was in the right place at the right time and acted quickly to save his life. Another emergency surgery and 7 pints of blood kept him alive. Even though he can’t talk, has difficulty eating and breathes through a tracheotomy he doesn’t give up. He is still here for his family who loves him and admires his courage to carry on in spite of his trials. This year I’ll serve him his favorite banana cream pie and he will smile and in sign language say “thanks” and “I love you”. Thanksgiving is a time to give thanks for friends on earth and friends above.
Marilyn’s Banana Cream Pie
2 1/2 cups milk
3/4 cup sugar
5 Tbsp. cornstarch
1/4 tsp. salt
3 egg yolks, beaten
2 Tbsp. butter
1 1/2 tsp. vanilla
2 bananas
1 cup whipping cream
Put milk in a large microwave-safe bowl and heat for about 3 minutes on high until milk is hot and steamy. Mix sugar, cornstarch and salt in a small bowl. Whisk into the hot milk and microwave, uncovered, on high stirring every two or three minutes until the mixture thickens. Whisk a small amount of hot liquid into egg yolks then gradually return to the bowl, stirring constantly. Cook 2 or 3 minutes longer or until bubbly, stirring as needed. Stir in butter and vanilla and cool to room temperature, stirring several times. Whip 1/2 cup cream until thick and mix into the pudding using a hand mixer. Beat until smooth. Arrange bananas in a baked 9” pie crust. Top with filling, cover with plastic wrap and chill several hours. Whip the rest of the cream, sweeten with sugar and vanilla to taste. Add additional bananas if desired. To make coconut cream, omit the bananas and fold in 3/4 cup coconut into the filling.
