THANKSGIVING

Mother taught us how to make homemade bread stuffing for the turkey. We all gathered around the dinning room table and began cubing the stale bread and chopping the celery; the preparing of the onion was given to mother. To this day, I do not chop onions.

Mother would be cooking the heart, gizzard and neck of the turkey in the kitchen that would later be picked and used in the homemade gravy that she would be serving. The left over turkey would be made into turkey soup. No matter how well you picked the meat from the bone on that turkey; there always seemed to be a bone in the soup that always ended up in my bowl.

When I was a teenager, the heart of the turkey became the focus of interest to me. Before it was given to mother to cook; I decide to dissect it like we had learned to do in Biology class; I wanted to show my mother what I had learned.