fall is fun.

Fall is here. Vibrant oranges, reds, and yellows adorn the trees. Fallen leaves dance on the ground, stirred up by the chilly breeze. The sky begins to a look a little more grey, and decorating store fronts and front steps are pumpkins of varying sizes.

I can't believe Thanksgiving is in only one week. That festive fall holiday where family and friends gather in the cozy shelter of a home and share laughter, stories, and delicious food. One carries along the traditions of one's own family into the next when one gets married, and just as I will always remember the wonderful, magical Thanksgivings hosted by my mother--a fabulous cook and Proverbs 31 woman--I also cherish the newness and warmth of Thanksgivings with my husband's family (which still includes my own mother, when she isn't visiting my brother and his wife in Texas).

The Byrds have a longstanding Christian heritage that builds with each successive generation. At Thanksgiving (and Christmas), all the commercialism and watered-down emptiness of "Turkey Day" melts away like the pats of butter thrown into a pot of steaming mashed potatoes. Thanksgiving becomes a holiday where everyone celebrates how truly thankful they are for freedom, for each other, for their Savior. It is good to remember the heritage of one's country, as well as that of family. After all, the landing of our forefathers at Plymouth is why we even celebrate Thanksgiving today. Ultimately, we have them to thank for this fun-filled feast day.

I so look forward to our daughter experiencing true Thanksgiving through her godly great-grandmothers, great-grandfathers, grandmothers, grandfathers, aunts, uncles, and cousins.


Here's a recipe for Cranberry Nut Bread my mother always made during Thanksgiving and Christmas. The taste of it instantly brings back memories of waking up to the smell of it during my childhood in our warm apartment in Brooklyn. Mom would always make several loaves, and give some away as Christmas presents, or freeze some for future breakfasts. I don't know what mystical land I thought the recipe had floated down from, but you can actually find it on the back of a bag of Ocean Spray cranberries!


Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons vegetable oil (I use safflower oil)
1 tablespoon grated orange peel
1 egg, well beaten
1 1/2 cups cranberries, coarsely chopped (I use a mini food processor)
1/2 cup chopped nuts (My mother always used walnuts, but I suspect almonds would do well, too)

Preheat oven to 350F. Grease a 9 x 5-in. loaf pan. Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl. Stir in orange juice, oil, orange peel, and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on rack for 15 minutes. Remove from pan, cool completely. Makes 1 loaf.

Note: You can also used two smaller loaf pans and get two loaves out of one recipe. I think this bread tastes its best after sitting about a day or so. I feel like the flavors have had time to blend more by then. Also, the image of the bread at the top isn't mine, although it looks exactly the same when sliced.

Enjoy!