If someone had told me a month ago that Thanksgiving week would feel like a marathon wrapped in a festival, sprinkled with football, and tied together with twinkle lights, I might not have believed them, but here we are. What a whirlwind eleven days it has been! While I love the idea of savoring life’s moments, sometimes life carries us away. When that happens, that is when I have to take a deep breath, regain my focus and force myself to slow down. There is no need to roll through the holidays at maximum speed, forgetting to slow down and enjoy it all. I do have to say, as much of a whirlwind as Thanksgiving break was, I did enjoy the crazy of it all.

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Six Days in Nashville: Three Beta Conventions Back-to-Back

My “holiday week” officially kicked off the Thursday before Thanksgiving in Nashville, where I packed my bags, Beta polos, and a whole lot of energy for not one, not two, but three Beta Club conventions (senior, elementary, and junior) stretched across six days.

I’m sure we must have walked ninty-seven miles inside the Gaylord, while my students bonded as a club, celebrated victories, discovered confidence, and soaked in every proud moment as I watched some of my Betas grow. It was exhausting in the way only an educator understands, but also rich, rewarding, and full of memories I’ll carry with me long after the last ticket to Nationals is handed out.

When the final convention session wrapped, instead of slowing down… I switched gears entirely.

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Thanksgiving Morning Traditions: Breakfast, Family & the Parade

While most people were basting turkeys and setting out the good dishes, we were climbing into the car for a 4 1/2 hour Thanksgiving Day road trip to Memphis.

But first, Audley, Bradley, Samantha and her hubby, Justin, gathered at the house for Thanksgiving breakfast, and turned on our annual viewing of the Macy’s Thanksgiving Day Parade, something that feels like the true start of the holidays for me.

Audley took charge of breakfast and made his famous ebelskivers; light, airy Danish pancakes filled with some of the homemade jams and jellies I’ve put up over the year. Samantha brought a warm, comforting breakfast casserole, and of course we rounded out the entire spread with bacon. Because truly, you just can’t have breakfast without bacon.

Once breakfast was finished and the last float passed onscreen, Audley, Bradley, Samantha, and I bundled up, loaded the car, and headed out for our nontraditional Thanksgiving adventure.

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A Nontraditional Thanksgiving: Memphis & the Navy–Memphis Game

While most people were eating their turkey, we were cruising west toward Memphis for the Navy–Memphis football game.

Thanksgiving dinner, for us, was stadium fare: corn dogs, nachos, maybe a hot dog or two, but sharing the day with thousands of excited fans, wrapped in team colors and cold November air, made it a holiday to remember. It wasn’t traditional, but it was fun, lively, patriotic, and absolutely perfect in its own way.

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Friday: Grandbabies, Old Friends & McMinnville Memories

Friday afternoon, after arriving home at 2:30 AM, we were back on the road again, this time heading to McMinnville just over an hour away to visit two of my grandbabies, Mariah and Marley. Of course, we went to visit Gracie and Michael as well!

We also had the joy of spending time with Michael’s parents, who were friends of ours long before Gracie and Michael ever became a couple. There’s something special about relationships that weave through the years like that, changing, growing, coming full circle in the sweetest ways.

It was a short visit but such a meaningful one. Those grandbaby hugs and family moments are worth every mile.

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Saturday: A Luncheon in Dayton & Visiting My Parents

Saturday we traveled over to Dayton, Tennessee, to enjoy a luncheon with Audley’s parents. This is where I managed to slip in a bit of cooking, and where one of my favorite winter dishes made an appearance.

After our visit in Dayton, we headed back to Sequatchie to spend time with my parents, rounding out the family-filled weekend with more hugs, more catching up, and a good dose of that comforting familiarity only parents can give.

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A Saturday Luncheon & A Pheasant Dish We Love

It’s pheasant hunting season in Alabama, and between Audley’s time in the field and our own game birds here at Rosebriar, our freezer stays well-stocked. These birds aren’t just for looks, they inspire hearty, flavorful dishes that bring warmth to the table.

For Saturday’s luncheon, I prepared one of our tried-and-true favorites: a rich, decadent Potatoes au Gratin with Pheasant. Creamy, cheesy, savory, and filling, it’s everything you want in a winter dish. It pairs beautifully with roasted Brussels sprouts, sautéed greens, or even summer green beans pulled from the pantry.

In case you’d like to make it for your own family, here’s the recipe.

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Potatoes au Gratin with Pheasant

Ingredients

• 2 cups cooked pheasant meat (two birds), diced
• 2 tbsp. butter, separated
• 3 green onions, chopped
• 6–8 Russet potatoes, sliced
• 1 tsp. kosher salt, plus extra
• Freshly cracked pepper, to taste
• 1 cup grated Fontina cheese
• 1 cup grated Gruyere cheese, plus extra
• 2 cloves garlic, minced
• 1 sprig thyme
• 1 bay leaf
• 1¼ cup heavy cream
• ¼ tsp. ground nutmeg

Special Equipment

• Mandolin

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Preparation

1. Prep the Potatoes:
   Peel potatoes and slice into ⅛-inch rounds using a mandolin or sharp knife.
   Toss slices with 1 teaspoon kosher salt and freshly cracked pepper.
2. Layer the Dish:
   Grease a 2-quart gratin or casserole dish.
   Add one-third of the potatoes in overlapping slices.
   Top with half the diced pheasant, a heavy sprinkle of both cheeses, and some green onion.
   Repeat with another third of the potatoes, the remaining pheasant, cheeses, and onions.
   Finish with the final potato layer and more cheese on top.
   Place the dish on a rimmed cookie sheet and set aside.
3. Make the Cream Mixture:
   Preheat oven to 350°F.
   In a small saucepan, melt 1 tbsp. butter with the garlic, thyme, and bay leaf.
   Cook 30 seconds over medium-low.
   Add heavy cream and nutmeg; simmer for 5 minutes, stirring often.
   Pour evenly over the layered potatoes.
4. Bake:
   Cover with foil and bake 1 hour 15 minutes, or until potatoes are tender.
   Remove foil and bake 20 minutes more until golden and bubbling.
   Let cool 10 minutes before serving.

If you would like a printable version of the recipe, click Potatoes au Gratin with Pheasant … you’ll love it, I promise!

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Switching Seasons: Goodbye Fall, Hello Christmas

By Sunday, after a week of suitcases, highways, stadium seats, and family gatherings, it felt incredibly good to settle into home and start decorating for Christmas between worship services.

Down came the pumpkins, up went the garlands and brass bells. The soft glow of the tree lights flickering on for the first time this season felt like a deep, calming breath after days of joyful chaos.

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Looking Back … and Forward

It was certainly not a traditional Thanksgiving week, but it was full. Full of purpose, full of travel, full of family, and full of memories. And honestly? I wouldn’t trade it.

Here’s to the whirlwind.
Here’s to the moments that matter.
And here’s to a bright, beautiful Christmas season ahead. May I allow myself to slow-down, just a bit.