Thanksgiving traditions never go out of style

The late Erma Bombeck, popular American humorist, once made the observation that a Thanksgiving dinner takes about 18 hours to prepare and is consumed in 12 minutes. Football half-time takes 12 minutes. This is not a coincidence.

It is an accurate description of what is involved in preparing holiday meals, especially if we are going with old family recipes which are time consuming even with our modern-day conveniences. My grandma's kitchen workspace was a modest countertop where she was able to turn out the most incredible feasts imaginable. I learned early on that fancy pots and granite countertops don't make a cook. It is the love poured into a meal that makes it special. And that love is what gets that meal on the table at halftime!

Turkey Day at our home begins early, with family members gathering for quiche and cheese grits as we watch Macy's Thanksgiving Day Parade (85th annual this year), along with the other 50 million viewers. Before long, gridiron action begins, and later a game of touch football is a great way to work off dinner. These traditions never go out of style.

Speaking of tradition, there's no aroma more satisfying on Thanksgiving Day than that of roast turkey. Through the years, I have tried just about every baked turkey recipe — foil wrapped, baked-in-bag, uncovered, covered, a combination of both "» Our featured roast turkey is a pure and simple one, uncluttered by an over abundance of herbs and spices.

We Southerners love our dressing, and I have a classic for you today, from the master of fine dining, the unforgettable late Times food writer Carolyn Flournoy. During her 30 years of writing, this gracious lady covered with zest every delicious subject under the sun, from weddings and holidays to her beloved farmers market. To quote Times columnist Teddy Allen: "Though Carolyn Flournoy couldn't meet all of the thousands of fans she acquired through the years, they felt they'd met her." This succulent dressing will become a staple at your holiday table.

We've got the bird and the dressing so let's get busy with the rest of our menu. A holiday meal needs yams and my husband Ed's grandmother Nonnon Yeagley made the best! My daughter-in-law, Carol, made these yams as a young bride, fell in love with them, and now makes them every year on Thanksgiving in Nonnon's memory.

When I was a child, Mom served two congealed salads at the table — my Aunt Mittie Bee's, which was awful, and her very own coke-cherry mold. Mom's recipe seems to have no origin. When questioned, she jokingly said it came from Plymouth Rock.

Although I make a pumpkin pie, my family's favorite Thanksgiving dessert is the Death by Chocolate Trifle. Who wouldn't love this luscious dish! Brownies can be used in place of the cake, but I find the rich, dense chocolate bundt cake at Sam's is hard to beat.

Pull up a chair and join us at the Thanksgiving table. It will be the way it's always been — same old turkey roaster, same menu — same blessing. I miss Mama and Papa and even dear old Aunt Mittie Bee with her dreaded congealed salad.

Happy Thanksgiving!