we are again too busy with our to do list today.
today’s tasks:
- go to two banks
- michael to finish all of his class work
- marissa to do stuff for whitney to help with her wedding
- make copies of our credit cards, passports, and health documents
- pull apart and rebind out guidebooks (to only include the countries we’re visiting)
- go to AAA to get an international drivers license
- go to the county tax collectors office to renew my car registration
- return a pair of shoes to zappos
- mail out a few things we’ve sold on ebay
- write and mail a letter of termination of coverage to nationwide in california
- follow up with our health insurance transfer
so, before i go and get to the list, here’s a quick thanksgiving recap:
in short: we ate a lot.
in more elaboration: we had three different dinners (and all included desserts).
the first, and largest, was my mom’s side of the family’s big, pot luck meal, which we have every year at 1pm. then, we went to my dad’s and his girlfriend, linda’s, dinner which was at 5ish. and lastly, we hit michael’s family dinner which was around 8pm.
it was a big food day.
also, these were really my 2nd, 3rd, and 4th thanksgivings of the year, since i had my first one last month in los angeles!
my friend paige and her roommates put on a nice thanksgiving pot luck meal for a group of “kids” our age that live in a la without parents to prepare our holiday meals. although, i guess i kind of cheated since i had parent-prepared meals after all.
here i am with blair and paige at that get-together:
(i snatched this picture off of paige’s photo site which has many, many more from the evening)
my contribution to the pot luck that day was my friend netta’s cornbread casserole.
the easiest dish ever and so, so, do good.
AUNT NETTA’S CHEESE CORNBREAD DELIGHT (as named by blair)
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
