My daughter-in-law almost hit a glitch the day before Thanksgiving. Deciding that she would forgo the hours of chopping and basting and pie-making and standing on her feet in the kitchen for days, she ordered a complete deluxe dinner to be picked up the evening before Thanksgiving…ham, turkey, yeast rolls, corn soufflé, sweet potatoes, two pies and several other veggies.
When she got home, after standing in a line of 20 or 30 other people who were also taking advantage of a free day from cooking, she saw that the ham was missing. She called the establishment and told them about it. They asked her to come back and pick up the missing ham.
When she returned to the store, there was still a line of people waiting to pick up their dinner. Seeing her waiting in line, the manager called out her name and presented her with a large spiral-cut honey baked ham.. When she proceeded to pay him for it, he refused her offer and gave her the ham with his compliments and apologies.
The moral of the story is “there are still people with integrity and good intentions in this world.” The proprietor could easily have taken the 40 or 50 dollar cost of the ham and pocketed it. But he chose to take responsibility for the store’s mistake and gave her the ham. It was a heartwarming sign that there is still goodness in the world. Hopefully, we will still see more of this in the weeks to come.
Tomorrow, I will be basking in the comfort of having a fridge full of delicious leftovers from a delicious Thanksgiving meal…pumpkin pie, turkey, ham, cranberry sauce, yams, enough food to last for 3 or 4 days.
Life is good.
Happy Thanksgiving to All!
This recipe is good for breakfast after Thanksgiving or anytime.
BAKED PUMPKIN FRENCH TOAST
1 1/2 cup Milk
2 teaspoon Pumpkin Pie Spice
2 teaspoon Cinnamon, ground
1 cup Pumpkin Puree
1 cup Brown sugar Maple Syrup,
Shaved Coconut for garnish
1 loaf KING’S HAWAIIAN Original – Hawaiian Sweet Round Bread
Cut KING’S HAWAIIAN Sweet Round Bread into 1-inch cubes and set aside in a large bowl.
Preheat oven to 325 Degrees Fahrenheit. Grease a 10-inch cast iron skillet and set inside oven until mixture is ready.
In a blender, add all ingredients except the bread and puree until smooth.
Cover the bread cubes with the blended mixture and mix to coat.
Pour bread mixture into skillet and bake French toast for 45 mins until toothpick comes out clean.
Serve with maple syrup, toasted nuts, coconut and enjoy!