Today is a beautiful autumn day here at The Oasis of Four Queen Palms.  Early this morning, I walked out to the terrace to take in the crisp air as the dawn splashed pinks and yellows across the eastern sky.  My peach-colored hibiscus still has a good crop of blooms, but most of my other flowering plants are spent for the season.

The approaching Holidays means that life gets a little busier for me, and there is so much to do.  Most important in my routine is the deep cleaning of the house.  It’s also time to pack away the warm weather things and bring out those for fall and winter.  The seasonal decorations will need to come out of storage, sorted through, and put up around the house.  The writing of Christmas letters and addressing greeting cards is nigh.  And then there is the preparation of menus ranging from Thanksgiving to New Year’s Day.

Best Friend and I decided that this year, we will observe the annual Thanksgiving celebration on a date not in concert with the Federal holiday.  We picked out a day, and it will be ours to savor.

I already chose the colors of our Fiestaware china for that day:  Butterscotch, Paprika, Meadow, and Scarlet.  These three warm colors and one cool, evoke the beauty of the changing of the leaves that is fabulous this time of year.  I plan to arrange a table centerpiece that will include a Fiestaware large disk pitcher in Scarlet, that will hold a bouquet of silk autumn leaves.  Of course, lit wax candles in crystal candleholders will also make an appearance.

I believe that eating at home should be a lovely experience, and not only for the Holidays and entertaining otherwise.  In fact, all year ‘round, I consistently set a pretty table with delightfully presented meals that one might only enjoy in a good restaurant.  My family is important to me, and I show it as best as possible.

And that brings me back to our first celebration of the season.

Best Friend and I picked out the date for our Thanksgiving.  With that set, I now have the menu decided upon.  Here it is, for your wonderment:

First Course

Japanese Onion Soup

 Second Course

Apple Salad with Pumpkin Bread Croutons

Third Course

Roasted Whole Tom Turkey

Apple-Raisin-Walnut Stuffing, Cranberry Sauce with Red Wine, Green Bean Gremolata, Cousin Stanley’s Roasted Squash, Boiled Sweet Potato, Twice Baked Potato, Homemade Fresh Mushroom Gravy

Fourth Course

Homemade Carrot Cake

Beverage

Mogen David wine

As elegant as this feast might be, the most important factor of the upcoming day for us will be the sincere gratitude we have in so many ways.

As ever,

Lady Susan Marie Molloy

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