One tradition now seems to be jumping the gun. Most theme parks that remain open for the holiday season already have put up their Christmas trees and holiday lights. But no one seems to mind. Crowds pack the parks during the holiday season, encouraging some regional parks to reopen for these weeks, such as Busch Gardens Williamsburg, which will run its Christmastown event this season.
Individuals have their traditions, too. One for me is a particular reader vote that I run every year on the Friday before Thanksgiving. (Long-time readers will recognize it, I am sure.) This tradition is so old that, this year, it has outlived the publication where I began it. Denver's Rocky Mountain News, on whose website I worked in the late 1990s, folded last winter. (If you hail from the Denver area and are missing the more popular Thanksgiving tradition from that newspaper, here's a link to Gene Amole's stuffing recipe.)
So here it is:
From a can, or from the stove top? You tell me, in the comments.
By the way, notice something missing from this picture?
Consider this an escalation of my campaign to persuade Holiday World to add cranberry sauce to the turkey meals at Plymouth Rock Cafe. Whether you prefer cranberries from the can or the bag, I hope you'll agree that cranberry sauce makes a great addition to a Thanksgiving meal.
Have a great weekend, and I'm thankful for you reading Theme Park Insider!
Update: Holiday World tweets: "Sorry, dear, you're in the minority on that one. Haven't offered cranberry sauce since '07. Just didn't move. Happy Thanksgiving!"
Nooooo! I need a black-market source for cranberry sauce next time I'm in Santa Claus, then. Help!
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Thankful for open minds!
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Here's all you do: Bring a cup of water to boil in saucepan on the stove top. Stir in one cup of sugar. Dump in the cranberries from a 12-ounce package. Reduce heat and simmer until the berries burst. Then, stir, cool and serve.
That's it.