Thanks, Cathy. So(singsong), I'll decorate the table with autumn leaves, the usual Thanksgiving carp and dreidels. I should have known this--but I did not know. Thanks for the info. Hoping your days keep getting better and good health stays at your place.

We've been very cold, and have had a crew in installing a new bathtub and floor in the master bath. Oh, the innings and outings through the doors kept a chill in the house - I was happy to be sewing a binding on a large quilt, LOL. The bathroom is beautifully done, but I think it might still be too cold out in my studio - it's a garage, and while I have a space heater, once that concrete floor chills, it's COLD out there.

There will be 11 of us, our kids and their spouses and 2 grandsons and my sister and BIL. DS will bring the vegetable and desserts and DIL will bring her wonderful yeast rolls. I will roast a fresh turkey stuffed with sage dressing, candied sweet potatoes, twice baked potatoes, pumpkin bread, gravy, cranberry sauce and Glenda's corn pudding. If it isn't too warm in the afternoon, we will make mulled cider. Then at Christmas there will be only 5 of us with DD and DS celebrating with their in-laws. The day after our DD and her family will arrive for a belated Christmas and grandson's birthday. This year they will take her in-laws to a rented cabin in the mountains for their celebration. Hope it snows for them.

Made this last year and it was a keeper! Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired. ***Served mine at room temperature