Happy Thanksgiving

I’m sorry it’s been so long since my last post.  Like it is for most of you, time seems to be moving at breakneck speed, and I can’t believe Thanksgiving is here.  Last weekend, I led a Making All Things New retreat for a wonderful group of people, some traveling from as far away as Indiana.  What a gift it was for me to share some practices drawn from the spirituality of St. Ignatius of Loyola, along with a few diet and exercise tips which have the potential of affecting all areas of their lives.  Ignatius took a whole person (cura personalis) approach when working with people, and so do I.  Today, I’m grateful for these new friends and companions on The Way.  I look forward to the adventure which lies ahead.

I shared with the group that, right after our retreat, I had to race home and prepare for an early Thanksgiving Dinner for some students at McDaniel College.  Each year, I prepare a childhood favorite of mine, made by my mom.  Every good cook as a few signature dishes, and Corn Casserole was one of her best.  I loved it as a kid, and now as an adult, I often take to potluck dinners.  It’s an easy recipe to put together, and the results are always good.  It’s a fine complement to all the foods of Thanksgiving, so I offer it to you today, just in case you needed to go to the store to pick up a few last things.  I hope you enjoy it as much as me and my family do. It’s not the healthiest of dishes, but I look at it as a treat to savor once in a while.  Just so you know, I’ve tried to make a healthier version, and it just doesn’t work, so you have my permission to indulge a bit today.

Have a very blessed and peaceful Thanksgiving Day.  Safe travels to all who are on the road.

Mom’s Corn Casserole

serves six

2 cups corn kernels

1/2 cup (one stick) butter

two eggs

1 cup sour cream

1 cup diced Monterrey Jack cheese with jalapeno

1/2 cup cornmeal

1 4-ounce can diced green chilies

salt to taste

Preheat oven to 350 degrees. Generously spray 2 qt. rectangular casserole with Pam. Puree 1 cup corn with melted butter and egg in blender or food processor.

Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake uncovered for 50-60 minutes. Can be made one day in advance and reheated. Also freezes well.