By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
What’s cooking in Bryan County: Happy Thanksgiving to you and yours from the Hires family
Libby Hires
Libby Hires

Libby Hires

Food Columnist

While heading for work one very dark, cloudy morning, I noted just how bleak the day was beginning. Rain was forecast for later in the day, but the skies had already decided to go ahead and get gloomy. As I turned back east toward the office, I looked up again into the sky. There it was: a huge boulder-shaped cloud blocking the sun as best as it could, but several sunbeams still broke free from behind. I smiled.

I smiled big, because it was like that moment when the Grinch had his eureka moment and his heart grew too big.

I was getting a true Godwink. I realized that the scene in the sky must have been similar to how it looked on Easter morning at the tomb. There it was dark before dawn. This massive boulder covering the tomb being guarded by soldiers. In the darkness, the brightest light comes glowing from behind the boulder and it begins to roll away.

You are thinking I have the wrong holiday. “Libby”, you are saying, “It’s Thanksgiving, ol’ gal, not Easter.

Time for turkeys and pumpkins.” Oh, dear reader, you are quite right. There is nothing I am more thankful for than my faith. So now at Thanksgiving, Easter, Christmas, and every single day, I will be thankful. It is what gets me through those cloudy mornings, the sunny days, and the darkest of nights. Some think it is a crutch. Hmmm perhaps they are right. There is nothing I’d rather I’d lean on than Jesus. Am I perfect? Far from it. I’m just striving for it.

Again, this Thanksgiving, let’s count our blessings. There are so many people that are less fortunate. My dear late grandmother would always say, “It could be worse!” when something bad happened.

Today, my family laughs and quotes her often. She always thought there could be something good to be found in every situation. I have learned that to be true. You just have to wait for the sun to shine through the clouds to see it. Wait for the Godwink moment.

So, what are we going to cook this week? Leftovers!

That’s right. Be happy for them. As my grandmother would say, there is some poor family out there that didn’t have the first meal, so they don’t have the leftovers. Be thankful for the leftovers. We’re just going to re-invent them a little bit.

From my family to yours, Happy Thanksgiving!

Turkey Salad (Serve as a sandwich on your choice of bread or on a bed of lettuce) 3 cups chopped cooked turkey ½ cup Craisins ½ cup sliced almonds or pecans 2 ribs 3 TBSP lite mayonnaise or to taste Salt and pepper to taste 1 TBSP Chopped sweet onion (optional) (Recipe may be doubled) Directions: Mix all ingredients in a bowl until well blended. Chill. Serve on your favorite bread as a sandwich or with crackers on a bed of lettuce.

Old Fashioned Turkey Noodle Soup (Great on a cold day! I love the wide egg noodles, but yes, you can use your favorite pasta including spaghetti noodles.)

2 tbsp. canola or olive oil 2 medium carrots, peeled and chopped 2 ribs celery, chopped 1 medium Vidalia onion, chopped Salt and pepper to taste 3 cloves garlic, minced 4 c. chicken or turkey

broth 3 c. water 1 TBSP Italian seasoning Pinch crushed red pepper flakes 1 (12-oz.) package egg noodles 3 c. cooked chopped turkey; white meat preferred Directions: In a large pot over medium heat, heat oil.

Add carrots, celery, onion, and a couple dashes of salt and pepper to pot, sauteing till tender. Add garlic cook for 1 minute. Add remaining ingredients. Cook for 7-8 minutes or until noodles are done al dente (according to your choice of pasta). Add additional salt and pepper to taste.

Sign up for our E-Newsletters