Tart on Thanksgiving

That’s two Key Lime Pies.

A bowl of fresh cranberry sauce.

And a big smile just thinking about eating it all.

Thanksgiving for decades has been a blend of the traditional and the tropical. From celebrating at the U.S. Ambassador’s residence in Malawi (’96) to floating in the pool with a turkey on the raft in Paraguay (’00) to returning to the Manchester Road Race in sub-zero temps and eating the traditional feast with family in Connecticut throughout the new century to eating all-veg versions in North Carolina, I find myself forging new memories that blend memory and home with new people and places.

I miss Connecticut. I miss family. But the memories of home are there, and not at all sour, because they still make me smile.

 

 

 

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