Last year for Thanksgiving, my kids went to Texas to see their dad.  Normally, my husband and I would head north to Tennessee to spend the holiday with his parents but, short on time, we stayed home.  Being that it was just the two of us, I could have taken the easy way out and ordered pizza, but I was determined to have a full Thanksgiving feast!

I was a bit nervous, to be quite honest.  My normal contribution to the Thanksgiving meal is to cut fruit for the fruit salad...not that I'm a bad cook, but being in the kitchen with women who could cook Thanksgiving dinner in their sleep is a bit intimidating.

I began the process with plenty of preparation.  I researched recipes, asked family for tips and prepared my menu.  The menu included three pies, lemon, pecan and pumpkin (also mini pies of each for my kids when they came home), dressing, turkey, green bean casserole, broccoli salad and carrot soufflé.  When my husband heard the menu, his reply was, "are you going to feed an army?"  To which I reminded him, "Bill, this is my FIRST Thanksgiving away from family.  So, I am going to cook all the things I am used to having; even if it is just the two of us."  Being the great husband he is, he agreed.

I started the day before and was pretty impressed with how smoothly things were going.   By the time I was finished, I was amazed at how everything had come together smoothly.  (And yes, I did have enough food to feed an army, but I didn't care.)  As I stood in the kitchen and marveling at my accomplishment, Bill asked, "Where is the giblet gravy?"  Ugh, that was the one thing I had not prepared for, so Bill took over and began to make the gravy.

The more I looked at the food in front of me, the hungrier I was getting, but that gravy was taking a very long time to cook.  Bill diligently stood over the pot, stirring and stressing because it would not thicken up.  Then I began to smell something burning.  "Bill, are you burning the gravy?"  He quickly replied, "No."

As smoke began to consume the kitchen, I ask again, "Are you sure you're not burning the gravy?"  Then he notices what had happened.  He had turned on the wrong burner on the stove (What a Turkey!).  He was cooking alright, but not the gravy.  He had sat my beautiful carrot soufflé on the stove and had accidentally turned on that burner.  Smoke was billowing out of the corner of the pan.

Although I wanted to cry, I didn't.  Bill checked the bottom of the pan and realized that only half the soufflé had burnt and since I had made enough for ten people...all was good!  We laughed and as we sat down for dinner, with windows and doors open to air out the house, we agreed that overall, everything turned out perfect!

Carrot Soufflé

• 3 lbs peeled carrots
• 2 1/2 c sugar
• 2 1/2 tsp baking powder
• 2 1/2 tsp vanilla
• 3 1/3 tbls flour
• 5 eggs
• 1/2 lb margarine, softened
• powdered sugar

1. Steam or boil carrots until extra soft; drain well.
2. While carrots are warm, add sugar, baking powder and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs separately and add to mixture, blending well.
6. Add margarine and blend well.
7. Pour mixture into a baking dish (half full).
8. Bake @ 350 for about one hour or until light brown.
9. Sprinkle with powdered sugar before serving.