Thanksgiving brings the tantalizing aroma of down-home cooking: the woodsy blend of sage and thyme in the bread stuffing, the sweet scent of cinnamon and nutmeg in the pumpkin pie and the I-can’t-wait mouth watering smell of a roasting turkey.

The no fuss, tried-and-true menu creates a traditional hit and this year was no exception. My sister-in-law brought sinful sweet potato casserole and pecan pie, along with fabulous yeast rolls made by her neighbor in Huntsville, Alabama. My ninety-year-old Mom made the cranberry chutney and green bean casserole. Since I purchased herbes de Provence in France, I used them to flavor the stuffing and sprinkle on the outside of the bird.

One of my family’s favorites is found in the relish tray– pickled watermelon rind. Yes, everyone agrees it is a perfect addition to turkey dinner.  I’ve never attempted to make it, why would you when the store-bought bottle is so terrific? Take my word on this one — just try it and savor the yummy flavor.

My three-tiered server was stacked  with pecan, pumpkin and apple pies.  I hadn’t made apple pie in quite a while and will claim a blue ribbon.  I think the mix of granny smith and gala apples did the trick.

Earlier in the week I made another annual dish, my grandmother’s mushroom soup, featured in an earlier blog here. We lunched on it for a few days and now I am working on the turkey noodle soup.  Once again my house smells like Thanksgiving Day.  And that is a welcome thing.