We made it to Thanksgiving week! I hope the last few weeks of reading my columns have helped you prepare for this glorious Thanksgiving season. As you gather with family and friends from near and far, remember how much we have to be thankful for. Count your many blessings; name them one by one, count your many blessings, and see what God has done!

First and foremost, before anything, I am so thankful for my Lord and Savior. Every morning this year, I have sat down during my five-minute devotions that always end in time with him in prayer. Sometimes I catch myself singing, “God will take care of you.” That song has really comforted me the past few years during these crazy times we live in. Just know that he can give you so much peace. All you have to do is ask! Things might not be on our time or happen when we want to, but that’s the other thing he and I have discussed. Patience. I know things happen for a reason, and I also know God will never leave or forsake me.

I just have to wait and know he is in control, and that gives me so much comfort. I am thankful for my sweet little church in the country and the family I have grown up with in Buchanan Baptist. Thankful for a place we can go freely and worship.

Next up is my family. My husband who is my best friend and my rock. I don’t know what I would ever do without him and his unconditional love for me. I’m so thankful for my kids, who made me a momma. They are the joy in my life, and I couldn’t be more proud of them. I know I am not perfect, but when I look at my babies, I know I got something in my life perfectly right.

I’m so grateful for incredible parents, siblings, beautiful nieces, sweet nephew, and a big family who looks out for everyone, loves unconditionally, and would be there at the drop of a hat. I’m also so grateful for my sweet one-hundred-and-five-pound black baby, Bear, who is always happy to see me no matter what and surely loves his momma. He is seriously the best dog and is loved by everyone.

We are so blessed to have the friends we do too. The ones that we call “framily.” Friends who are always there for you no matter what and keep in contact because they care. The ones who are like brothers and sisters and you can’t live without. Ones that don’t judge you if you have a movie night with takeout at your home and they show up, and you are in your robe and jammies. These are friends you want to hold close, haha.

Something I’ve been extra grateful for lately is my “jobs.” I absolutely love what I do. I never dread going to work. I have made extended families and friendships through what I do. I’ve been able to stay home and raise my babies because of it. Getting them ready for school and on the bus, and being home their first few years of school to get them off the bus and have a snack ready. To be a big part of school activities and holiday parties. To be home when they were little, on sick school days, and there when they needed help with homework. I’m just so blessed to be able to do those things and don’t take a second of it for granted.

I’m thankful for our sweet little home in the country. A roof over our heads and a warm home to come home to. For fresh running water, electricity, and a washer and dryer! (Can I get an amen!?) For the adorable wildlife, we get to watch each day and beautiful woods that we can watch change as the seasons pass. Home is where the heart is, and our little home surely warms my heart. It’s a place where we are raising our family. A place we have worked on to make our own. A place where we have cried, a place where we have laughed, and a place we can’t wait to come home to after a long day’s work. A place where so many memories are being made. Can I mention my double ovens? Sure, I can. It’s my column, right? Darn it; I’m thankful for those babies! And, seventy-five percent of the year, I can store lunch boxes in the extra oven, man! Thank you, Jesus.

Health. I am so thankful I can get out of bed each morning, take care of my family, and then go to work. I’m beyond thankful I can see, smell, and hear the blessings of each day. There is no denying the saying “health is wealth.” If you are healthy, you ought to be praisin’ Jesus right now. He can take this away in a blink of an eye! Be thankful for your health, your family, and the things we take so often for granted. Thanksgiving just isn’t about turkey, stuffing, and all the sides. It’s about so much more. Be thankful each and every day. Thank God for your life and all he has given you. It’s a wonderful life!

As I close this Thanksgiving column, I want to end it by thanking each of you. I am so grateful to Webb Weekly for hiring me to write in the paper so I can reach so many of you wonderful people out there who continue to amaze me each year. You read religiously and tell others about it, and it does get back to me. It never stops putting a smile on my face on how many people a day I can make with just one reading. This is why I am so thankful. If I can make one person’s bad day turn around with one of my columns or lead one person to love the Lord, it has made the past four years worth every word I have typed. I am who I am through my readings, and no different in person. I am thankful for my family at the Webb, who give me the freedom of writing! I am so blessed, and from the bottom of my heart, I thank you all. I pray you all have a wonderful Thanksgiving. Sending you all my love and thanks this Thanksgiving!

Enjoy every minute.

Taste of Home Creamy Turkey Soup

Here’s a great way to use leftover turkey. This recipe is so good and easy! This photo is not my own, but I have made it and my family loves it.

Ingredients:
• 6 tablespoons butter, cubed
• 5 medium carrots, chopped
• 1 large onion, chopped
• 3 celery ribs, sliced
• 1/2 lb. mushrooms sliced (optional; I didn’t use them but did add a few diced potatoes!)
• 1/4 cup all-purpose flour
• 3 teaspoon Italian Seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon pepper
• 10 cups chicken broth
• 3 cups uncooked wagon wheel pasta or other large shaped pasta
• 2 cups cubed cooked turkey
• 1 cup half-and-half or heavy cream

Directions:

In a 6-qt. stockpot, heat butter over medium-high heat. Add all the veggies; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).