Libby Hires

Local Columnist

Happy Thanksgiving! Many people use November as the month that they count their blessings with the grand finale being on Thanksgiving Day.

I think the season of giving thanks should begin on January 1st and all that we are thankful for should be reflected on during New Year’s Eve celebrations. That’s right: be thankful all year through.

One of the important facets of my grandmother’s lifelong philosophy was, “It could be worse!” Whenever something happened that seemed to be devastating at the moment, my grandmother would tilt her head, give a smile, and remind us that even the most gut-punching moments could be graver than the present situation.

My family and I remind each other of that mantra often. Yes, the clouds have silver linings.

I’m always excited for the holiday season. To me, it begins the same as the thankful season, but it never ends.

I have learned that sharing a bit of sunshine with someone having a less fortunate time causes a lighter heart for ourselves. There are so many people around us that could use a bit of gift of sunlight in their lives. “BE THE SUNSHINE!”

I’m proud to be from the south because we get it about spreading joy.

It comes in the form of a cake, cookies, a casserole, and once upon a time, a Jell-o mold (hey, I’ve heard they are coming back!) or two. We attach a note or even give the receiver a warm thought or two in person.

So, if you aren’t originally from the south, but have become a transplant here, you are now an honorary member. Don’t try to make it anything different~ just enjoy it. We’ve tried all our lives to be at a slower pace than those in other sections of the USA. We probably even invented the phrase, “stop and smell the roses.” If you ARE a true blooded southerner, you know exactly what I’m talking about with the gifting of food. It’s time y’all! It’s time to get crack-a-lacking in the kitchen to share the joy of the season that should continue for a lifetime.

Let’s spread some cheer like nobody’s business!

Russian Tea

(This instant tea mix has been spreading around the south for as long as I can remember…and that’s a long time! It’s a great mix to create during the holidays and share in giftable containers including mason jars or even Tupperware-like containers. Even though it has mostly been enjoyed as a hot drink, feel free to drink it iced. I love to make a large batch and have it all year long.)

Ingredients • 2 cups instant orange drink mix (like Tang) • 1 cup instant unflavored tea • 1 cup sugar • 6 tablespoons sugar-sweetened lemonade mix (I use Country Time) • 1 teaspoon ground cinnamon • 1/2 teaspoon ground cloves • Directions: Combine all ingredients in a large bowl. Stir with a whisk until well mixed. Pour into an airtight glass or plastic container for storing or gifting. To make a cup of hot tea: Add two tablespoons of mix to a cup. Add ¾ cup boiling water. Stir well until mixture is dissolved. To enjoy cold: Mix as for hot tea. Allow to cool. Fill a glass with ice and slowly pour the mixture into the glass. Note: You can garnish with lemon or orange slices as desired. To mix easily, pour ingredients into a gallon size Ziploc bag and shake until thoroughly mixed. You can keep it stored in the bag, if desired, and write the directions on the bag.

Ranger Cookies

(This variation uses Corn Flakes. Other recipes I have used called for Rice Krispies.)

Ingredients • 1/2 cup butter, softened • ½ cup shortening • 1 cup brown sugar • 1 cup white sugar • 2 large eggs • 1 ¾ teaspoons vanilla extract • 2 cups all-purpose flour* • ¼ teaspoon salt • 1 ½ teaspoons baking soda • ¼ teaspoon baking powder • 1 ¾ cups rolled oats • 1 ¾ cups corn flake cereal, crushed

• ½ cup flaked coconut • ½ cup chopped pecans, optional Directions: Preheat oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.

Beat butter, shortening, brown sugar, and white sugar together in a bowl until creamy, about 5 minutes. Beat in eggs and vanilla extract until smooth.

In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Mix flour mixture in batches into the liquid ingredients. Gently mix rolled oats, corn flakes, coconut, and chopped nuts into the dough until thoroughly combined. Drop the dough by tablespoons onto baking sheets.

Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. *If using self-rising flour, omit the salt, baking soda, and baking powder. Note: craisins, raisins, or chocolate chips also make great additions!

Libby Hires is a columnist with the Bryan County News.