I'm thankful that Trump won and freedom was persevered for me and my daughter and hopefully her children. It looks like the people he is choosing to be on his cabinet are fighters and go against the grain. They have fought criticism, stuck to their guns and have been successful on their own merit.
I'm grateful that freedom of speech is coming back into style and people are realizing it was almost lost since 2020. The deep state scared us and tried to silence us into submission. A few spoke out and boy did they get criticized.
I decided to get off the politically correct fence and I was shamed, slammed and ridiculed on all social platforms, but I wasn’t going to be deterred. I just became more vocal. I lost speaking engagements, book sales, podcasts and tv appearances. I also lost some friends, unfortunately. I stayed true to my gut knowing freedom isn’t free.
Men and women died for us to have freedom of speech. I am grateful for the people who sacrificed so much to make America what it is today.
I'm thankful for the change of seasons. When I lived in Nashville I took for granted the beautiful fall leaves and the Tennessee hills full of color in the fall.
It’s mid November in my new home of Florida and Im just wearing a sweater. So grateful for the cool breeze.
I'm forever thankful for my daughter. I pray for her continued health , protection and safety.
Life is so precious. Seeing her thrive and grow is my greatest joy.
In this coming season what are a few things you are grateful for? I'm thankful for you dear reader. Thank you for reading my Monday posts.
Having a heart full of gratitude ushers in grace and favor.
Happy Thanksgiving and many blessings.
Enjoy this holiday favorite...
Southern sweet potatoes with brown sugar and pecans
INGREDIENTS
8 sweet potatoes
2 large eggs lightly beaten
3/4 cup granulated sugar
3/4 cup brown sugar
7 Tbs of butter
2 tsp vanilla extract
1 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
Topping
1 cup chopped pecans
1 cup brown sugar
1/2 cup flour
1/4 tsp sea salt
1/4 cup butter (melted)
DIRECTIONS
1. Prepare the sweet potato filling:
Boil sweet potatoes over high heat until you can poke with a fork and they are tender. Remove from water and let cool slightly then remove skins then put all sweet potatoes in a bowl and mix thoroughly until blended. Then add all of the filling ingredients.
2. Prepare the topping: stir together pecans brown sugar, flour, and salt and a medium bowl. Add melted butter and stairwell until combined. Sprinkle evenly over sweet potato filling in baking dish.
3. Bake at 400* until topping is browned and sweet potato filling is hot and bubbly throughout. About 35 to 40 minutes. Then cover with aluminum foil and bake 10 extra minutes to prevent over browning. Serve hot and enjoy
Editorial comments expressed in this column are the sole opinion of the writer.
recipe courtesy of Gigi Butler Copyright 2024 Heartland Journal, LLC
