Today is Thanksgiving, and probably our last in Yuma. Yesterday we had the mother of all rain storms, totalling over 2.5 inches over an 8 hour period. This is shocking!! Yuma gets very little rain and most days are predictably warm ... and dry! The first storm came through in the morning and Ted and I left for Algodones during the worst of the storm. I had a dental appointment in MX and I had to keep it. I was getting my bridge and I would be done with the dental work. I AM thankful for that. By the time we got across the border the rain had stopped. But we saw evidence of flooded streets and leaking roofs in many of the stores. Clerks were still sweeping water out the doors and one pharmacy still had buckets catching the leaks.
The second storm came through in the evening and I saw horizontal lightning for the first time.
Our friend, Taylor, called this morning from Show Low. It was SNOWING up there and she said it was beautiful! Well, I guess our storms went NE from here and the elevation turned the rain into fluffy snow. Next year, that is how we'll be spending our Thanksgiving Day. I am actually looking forward to it. If I'm inside and warm, the weather can do anything it wants!!! I don't have to shovel, and the view will be beautiful. Beats the desert and all the traffic we have here.
But, back to Thanksgiving. We joined Bev, Don, Joyce, Ted T, Ted M, Rose, June and Clyde for a very relaxed delicious dinner with good friends.
We left this gathering after dessert and traveled a few blocks to another friend's home. We had been invited there for dinner as well, but could only manage dessert. She had at least 20 guests, all people we knew and enjoyed seeing again. We talked a lot about selling our property here. Hopefully, someone will know someone...and the lot will sell. We also spent a lot of time talking about the MX dentists, and I gave a hearty recomendation to the one I trust so much. Then, stuffed to the gills, we returned home to feed the dogs, and loosen the waistlines.
Pineapple Sweet Potato Bake
5-6 pounds cooked sweet potatoes
1 (20 ounce) can pineapple chunks
1 (20 ounce) can pineapple chunks
1 cup sugar
2 TBS cornstarch
1/2 cup butter or margarine
dried fruit (I like Wal Mart's berry mixture)
ground cinnamon
Cut cooked yams into lengthwise wedges and arrange in a 9x13 pan. Drain the pineapple chunks, saving the juice. Spread the pineapple chunks over the yams. Spread dried fruit over the yams and pineapple. Combine sugar and cornstarch. Add pineapple juice until well blended. Add butter. Bring to a boil; cook and stir for 2 min or until thickened. Pour over yams and pineapple. Sprinkle ground cinnamon over all. Bake, uncovered, at 350 degrees for 30-35 min or until heated through. ENJOY!
Peas and Peanuts
(This is a very common item on salad bars throughout the Midwest, but unheard of out west.)
Combine equal parts frozen peas and redskin peanuts. Mix 1/2 cup mayonnaise with 1/4 cup sour cream. Mix all together and serve!!!
This is wonderful to take to pot luck dinners because the frozen peas keep the mayo/sour cream fresh until serving. The peas thaw in the time before eating and the mixture stays cold. Plus, everyone is always surprised at the taste of peas and peanuts in the same dish.
I hope your Thanksgiving was blessed in every way.













