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Showing Original Post only (View all)Those who cook will understand. [View all]
Our turkey went into the oven at 6:00 a.m. and will mostly take care of itself for several hours. Now, a large skillet heaped with diced onion and celery is simmering slowly on the stove in preparation for making a HUGE pan of dressing. And, the aroma of onion and celery sauteing in butter swelled my heart and moistened my eyes.
That unmistakable smell is what I woke up to on Thanksgiving morning in every year of my childhood. I think Mom got up at 4:30 or so to get things started for our Thanksgiving meal. She'd have worked the day before and begun her commute at 5:30 that morning. She had every right to ""sleep in" like the rest of us, but there she was---seeing the first rays of sun touch the window above the sink as she began pulling together the meal we would again pronounce the "best ever".
She loved us.
Mom died in '98, but this morning as I stirred, teary-eyed, I swear she was beside me.
Thanks, Mom---love you!