Happy Thanksgiving!

I have some thanks to give...our house in Conway rented!! For more than enough to make the house payment, praise God. And to make it even better--she may want to buy it eventually. That's what we're praying for now.
Last week a friend of mine said she didn't know how we'd done it, making 2 house payments all this time. All I could say was that God provided. And He always does, but not always in the way we expect or even want. In a year in which Mike quit his job without another one, and worked whatever job he could find, we had more money each month in our checking account than usual. Partly because we were scared to spend any, but mostly because God provided--through the sale of our house in Idaho, unexpected insurance and gas lease money, and just bread and fishes kind of stuff. We don't deserve it, but I'm so very thankful.
I'm also thankful for my healthy, wonderful girls, and my loving, Godly husband, and my friends, old and new, close and faraway, "real" and "blogworld." :)
We're heading to Conway either tonight or in the morning--and I'm thankful it's only a 3 hour drive! We're having Thanksgiving dinner at my Mom's, which means I don't have to do all the cooking! And I'm thankful for that, too! But in those years we lived far from home and did the holidays by ourselves, we developed some food traditions of our own, which we just have to eat even if it has to be when we get back home. One of those is "Dill Green Beans," my alternative to that green bean casserole with onion thingies on top. Which I can't stand. Ever since we found this recipe, the smell of dill is as much Thanksgiving to me as onions and celery boiling for the dressing and pies baking in the oven. So here is that recipe, plus the only way Mike will eat sweet potatoes.

Dill Green Beans

3 cans of French sliced green beans
3 Tbsp dill seed
6 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
1 tsp salt
1 Tbsp minced onion
1/2 lb. Velveeta

The day before:
Drain 2 cans. Cook on stovetop with liquid of 1 and 3 Tbsp. dill seed. Cook 45 minutes; refridgerate overnight.
Melt butter in saucepan, stir in flour. Add next 4 ingredients slowly; cook until thick. Add to green beans, bake until warm. (The vagueness allows you to cook it at the same time as whatever else you need for your meal!)

Sweet Potato Casserole

2 cups mashed sweet potatoes
1 1/3 cups sugar
1/2 cup milk
2 eggs
1/4 tsp cinnamon
1 tsp nutmeg
6 Tbsp butter

Mix all, pour into greased casserole, bake at 400 degrees for 20 minutes. Remove and add topping:

3/4 cup crushed corn flakes
1/2 cup brown sugar
1/2 cup chopped nuts
6 Tbsp melted butter

Combine all, sprinkle on top. Bake 10 more minutes.

Happy Thanksgiving!