But as this season of reflection and thanksgiving begins, I beg to disagree. Oh, I have plenty to be thankful for. It’s just not what most people think!
I am thankful that when I needed it most–when I needed a break from the rat race of celebrity and a time out from the whirl that was sucking the energy out of me–I found South Bass Island in Lake Erie, three miles from the Ohio shore.
I’m thankful that once I arrived here, I found the perfect antidote to my crazy celebrity life–Bea & Bea’s, my bed and breakfast in a wonderful, restored Victorian mansion.
I’m grateful, too, that in those early days, I didn’t get along with any of my neighbors. Seem funny? Really, it makes a whole lot of sense. You see, if we–Kate and Luella and Chandra and I–hadn’t been constantly at each others’ throats, constantly taking each other to court over things like bonfires and loud opera music and the fact that I had construction vehicles at the B&B all hours of the day, we never would have been lectured by the magistrate.
He never would have told us to grow up, to get over it, to learn to talk to each other instead of always backbiting.
He never would have sentenced us to be a book discussion group.
And yes, I am forever and eternally grateful for that! Thanks to the League of Literary Ladies, I’ve forged friendships and made memories and by the way, I met Levi, too, the love of my life. He may not be an official member of the League, but he’s always there when I need him.
We’ll be celebrating Thanksgiving here on South Bass with a dinner that will include all my friends and I’ll be making my (almost) famous cranberry sauce. If you’ve missed the recipe when I’ve posted it other years, here it is again. Quick, easy, and you can make it ahead of time and store it in the fridge.
Here’s wishing you a season of gratitude and blessings!
1 bag of fresh cranberries
1Cup of port wine
1 Cup of sugar
Put it all in a sauce pot and heat until the cranberries pop. Cool and store. Delicious stuff!