When the first pilgrims landed at Plymouth Rock, they went about sowing their crops. They celebrated their first harvest in 1621. This was declared the “First Thanksgiving.” That will be 398 years ago this November 28th, when we will come together with our loved ones once again to celebrate Thanksgiving Day.


Since Thanksgiving is labeled a public holiday – one where the general population is off from work and school – people choose to take this time to share it with loved ones. Many will travel long distances in order to be together with their family and friends. Some will take the time to donate their day to serving those less fortunate in a soup kitchen or an “open to the public” dining area. However and whatever is your tradition for Thanksgiving, may you be blessed by the spirit of the holiday.


Once all have gathered at the table, it is customary to give thanks. However you choose to give thanks, the important thing here is that you take the time to be thankful for all the bounty you have been given. Of course, don’t limit your heart’s expression of thanks to just this one day. Rather make it a spring board into being thankful on a daily basis.

Remember: There is always something to be thankful for!


My mom always makes a “five cup salad” for Thanksgiving. It has been a favorite with all the family and practically all who have ever tasted it. It is a very simple recipe:


Mandarin orange (1- 15 oz. can - drained)

Crushed pineapple (1 – 20 oz. can – well drained)

Cream cheese (1 – 8oz block - softened)

Sour cream1 (16 oz tub)

Miniature marshmallows – 4 cups

Prepare drained cans of fruit.

Incorporate cream cheese and sour cream until well blended.

Fold in pineapple.

Then carefully fold in mandarin oranges.

Last, carefully fold in marshmallows.

Refrigerate covered up to four days.


Here are just a few tips for safely eating leftover Thanksgiving food.

Turkey: debone and store in the refrigerator within 2 hours of cooking. Stores from 2 to 4 days after cooking.

Mashed potatoes: refrigerate within 2 hours after cooking. Stores 3 to 5 days in refrigerator.

Stuffing: refrigerate within 2 hours after cooking. Stores 2 days. Freeze for later use up to 4 months.

Gravy - refrigerate within 2 hours after cooking. Stores 2 days. Freeze for later use up to 4 to 6 months.

Cranberry Sauce – Store cranberry sauce in the refrigerator up to 10-14 days,

Apple Pie – Store in refrigerator 1 to 2 days

Pumpkin Pie – Refrigerate within an hour of cooking. Do not store on counter. Stores from 2 to 4 days in refrigerator.

Here’s hoping you have a great Thanksgiving Day from Interiors for Seniors.

Call Missy Donaghy with Interiors for Seniors for a FREE consultation 321-279-3301.


Recent Posts

See All