It is not surprising that my very favorite day is Thanksgiving.

I love planning and cooking for the day I have made that mushroom and onion from scratch, but I love the Campbell’s cream of mushroom soup and those canned fried onions. I love sweet potatoes, but I only will eat buttery sweet potatoes as a gratin topped with those little marshmallows.

I love football and family and friends. I am crazy about leftovers (all leftovers, but especially Thanksgiving leftovers). My friend Ginger usually has a party the weekend after Thanksgiving when everyone just takes leftovers.

In addition to the food, I love the traditions, but some traditions are a little sad.

My husband died in 2009. My children are scattered around the country (my second oldest granddaughter just spent three weeks working in Indonesia, with a few days of fun in Bali). I have been invited to Lisa and Eric’s family in Chappaqua and will take my friend Elise Maclay with me. I will make pies and two very untraditional side dishes. You might dislike them both or love one and loathe the other. I would have tittered at both of them, but now I make them and adore them.

And if no one in Chappaqua likes them, at least it will be memorable. Memories are what Thanksgiving should be.

If you want my recipe for turkey, gravy and stuffing, e-mail me at leeawhite@aol.com.

Bab’s Jell-O Mold

From Barbara Kil’s kitchen

2 packages of red Jell-O

1 1/2 cups boiling water

13 1/2 oz can crushed pineapple, drained

4 ripe bananas, mashed

12 oz sour cream 10 ounce package frozen strawberries with juice

Dissolve Jello-O in boiling water. Fold defrosted strawberries into Jello-O; add bananas and pineapple.

Oil the gelatin mold. Put half of the mixture into the mold and refrigerate until slightly congealed. Spoon sour cream over mixture; add remaining mixture.

Pour into square pan and chill. To serve: cut into quarters or wedges.

Cinnamon Apples

From the Internet

Yield: 6 servings

2 cups water

3/4 cup red-hot candies

1/3 cup sugar

6 medium tart apples, peeled and quartered

In a large saucepan over medium heat, bring water, candies and sugar to a boil, stirring constantly until candies and sugar are dissolved. Reduce heat; carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish, pour sugar syrup over apples. Cover and refrigerate for at least 2 hours.