Getting ready for Thanksgiving

Linda Conway Eriksson - Contributing Columnist

Is there anyone out there who won’t be glad when the current presidential election is over? It seems like it’s lasted for at least 10 years already. I hope I never see another like it.

When I was much younger, I remember listening to the adults around me discussing the presidential candidates. Opinions were offered as facts, with the same passion as those I hear today.

“If he wins, the country’s done for!”

“That guy could never stand up to the Russians!” (The Russians have been around a long time. So have we. It’s likely to be that way for some time to come, present-day candidates notwithstanding.)

“The country will be bankrupt!”

And, of course, the well-known threat, “If he wins, I’m going to leave the U.S. and move to Canada!” I don’t personally know of a single soul whose candidate’s loss precipitated a move to another country, but I guess that doesn’t mean they’re not out there.

Somebody once said, “The more things change, the more they stay the same.” To quote the Cowardly Lion from The Wizard of Oz, “Ain’t it the truth!”

All I know is that in another three or four days, we will have a new President-elect. He or she will be gearing up for the big move to the White House. The rest of us, if we’re smart, will be doing our best to accept the will of the majority and get on with Life After Election.

Whether our candidate wins or loses the presidency, the next thing a lot of us are looking forward to is Thanksgiving. I couldn’t agree more. Let’s get back to concentrating on family gatherings. I look forward to being with as many of us as can get together under one roof, with a turkey big enough to feed everyone and all the favorite side dishes and desserts alongside. Television will be turned on for the Macy’s Thanksgiving Parade and ballgames only.

It’s not too early to write a menu and for everybody to speak up to bring something yummy. Why not make a contribution to the feast now and save the last-minute scramble? Make it, freeze it, and forget it until the day before Thanksgiving.


For the brownies

2/3 cup butter

4 ounces bitter chocolate

1/2 teaspoon salt

2 cups sugar

4 eggs

2 teaspoons vanilla

1 cup flour

For the filling

4 tablespoons green creme de menthe

2 cups powdered sugar, sifted

1/2 cup butter

2 drops green food coloring if desired

For the icing

1 cup semi-sweet chocolate chips

6 tablespoons butter

Brownies: Preheat oven to 350 degrees. Grease a 9 by 13 inch pan. Melt butter and chocolate together in large saucepan. Remove from heat. Stir in remaining ingredients, adding eggs one at a time. Bake for 35-45 minutes. Remove and cool.

Filling: In a medium bowl, combine ingredients for filling. Spread on cooled brownies.

Icing: Using a double boiler, melt chocolate chips and butter over low heat. Stir until smooth. Cool and spread over filling.

After icing has hardened, cut into 1-2 inch squares.

Wrap tightly and freeze for Thanksgiving. Thaw in refrigerator two days in advance of serving.

Makes 50-80 small brownies (minus the ones you eat to test for quality).

Linda Conway Eriksson

Contributing Columnist

Linda Conway Eriksson can be reached at

Linda Conway Eriksson can be reached at