This week’s column is dedicated to all the women and men who will be rising early on Thanksgiving morning to put Tom Turkey into ovens, the country over…Happy Thanksgiving to you all.

A nice way to begin Thanksgiving Day is:

Quick Cinnamon Buns

Buns:

2 cups flour

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1 stick butter

2/3 cup buttermilk

Filling:

3 tablespoons sugar

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cardamon (optional)

2 tablespoons melted butter

Frosting:

1 cup confectioner’s sugar

1 tablespoon milk

1 teaspoon vanilla extract

Preheat oven to 425 degrees. In a large bowl mix flour, baking powder, sugar, salt, and cream of tarter. Cut in butter until the mixture resembles coarse crumbs. Slowly add buttermilk and gently mix with a fork until the dough comes together. On a lightly floured board, knead dough gently to incorporate and make a ball. Do not overwork the dough or it will be tough. In a small bowl, combine filling ingredients, set aside. To assemble the buns: Roll dough out to a 5 by 9 inch rectangle and generously brush the dough with the melted butter. Sprinkle filling over dough, leaving a 1/2 inch border. Drizzle remaining butter over filling. Roll up the dough along the long side to make a log. Press the seam and ends together. Cut the log into 8 one-inch slices and place on a ungreased baking sheet about 1 inch apart. Bake for 12 to 15 minutes or until the buns are golden brown. Mix all frosting ingredients in a small bowl. When the rolls are done, drizzle frosting over the tops of the buns. Save some frosting on the side.

Note: To slice the log, it’s easiest to cut the log in half, then cut each half in half, then cut each quarter in half. This way you are cutting the dough in the middle instead of at the end, which helps keep the shape.

A number of people serve pearl onions at Thanksgiving either creamed or with peas – here is a new idea for them!

Roasted Potatoes and Pearl Onions

3 pounds of red potatoes, well-scrubbed and cut into 1 1/2 inch cubes

1 package (10 ounces) pearl onions, peeled

2 tablespoons olive oil

2 teaspoons dried basil or thyme

1 teaspoon paprika

3/4 teaspoon salt

3/4 teaspoon dried rosemary

3/4 teaspoon black pepper

Preheat oven to 400 degrees. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray. Add potatoes and onions to pan; drizzle with oil. Combine spices in a small bowl; mix well. Sprinkle over potatoes and onions; toss to coat. Bake 20 minutes; toss well. Bake 15 to 20 minutes or until potatoes are browned and tender when pierced with fork.

A Friendship Recipe

2 heaping cups patience

1 heart full of love

A dash of laughter

2 handfuls of generosity

A cup of understanding

2 cups of loyalty

Mix well and sprinkle generously with kindness. Spread this irresistible delicacy over a lifetime and serve to everybody you meet.

Our thought for the week: “Never put off until tomorrow what you can do today. If you wait until tomorrow, they will probably have passed a law prohibiting it.”