“Gratitude turns what we have into enough.” I have a sign with this saying, credited to Aesop, displayed on my windowsill. The words are still as pertinent today as when written, and they remind me daily of my many blessings.
During COVID, our Extension and Community Association (ECA) held a virtual spring district day since we were not able to meet in person. The theme of the meeting was gratitude. Even with the challenges of COVID, we had many positives in our lives. Marilyn Geiger, president of the Pilot Mountain Achievers ECA club taught everyone how to make a gratitude journal, a place where things for which we are grateful can be recorded. If journalling isn’t your thing, use a system that works for you. Jot notes of gratitude on a calendar, on index cards or sticky notes, or on slips of paper to put in a gratitude jar. Whatever method you choose, the Thanksgiving season is the perfect time of year to talk to our family and friends about blessings.
One of my life blessings was studying at Berea College in Berea, Kentucky. My Home Economics degree from there provided the education I need to work with North Carolina Cooperative Extension as an area agent for Family and Consumer Sciences. I have enjoyed my career as an extension agent for many years—another thing I am grateful for.
At Berea, everyone works instead of paying tuition. One of the college labor opportunities is the historic Boone Tavern Hotel and Restaurant that is famous for its Spoon Bread. The hotel, completed in 1909, was named after Daniel Boone. The “Tavern” portion of the name came from the historic definition of tavern that referred to a public inn for travelers. Spoon Bread, a light and fluffy cornbread like soufflé, is served prior to every meal in the hotel dining room.
I have many fond memories of my experiences and opportunities at Berea College, which also include meeting my husband. Next month Brent and I will celebrate our thirty-sixth wedding anniversary. One more thing to add to my gratitude journal.
Prep time 15 minutes
About 8 servings;
- 2 cups milk
- 3/4 cup cornmeal
- 3 tablespoons butter
- 1 teaspoon salt
- 3 eggs, separated
- Preheat oven to 350 degrees.
- Heat milk: add cornmeal and cook stirring constantly until thick and smooth.
Note: I do this step in the microwave to avoid constantly stirring. Pour milk into a microwave safe container and heat. Add cornmeal and cook for 2 minutes. Stir. Continue to heat and stir every 1-2 minutes until thick and smooth.
- Remove from heat; add butter and salt.
- Allow to cool slightly.
- Blend in egg yolks.
- Beat egg whites until stiff and gently fold into the mixture.
- Pour into a greased 9-inch baking or casserole dish.
- Bake at 350 degrees for 35 minutes or until firm and lightly brown.