The bright red maple leaves land softly upon the ground and the great fields of grass turn yellow. The air grows cold enough to lightly sting as the breeze brushes against your face, and the days grow darker and shorter. The turn of the holiday season and its jolly atmosphere and multicolored lights burst across the planet. But! We mustn’t rush too quickly… There’s still Thanksgiving to celebrate. So, in light of the upcoming holiday, here are some IRHS staff tips on making Thanksgiving dinner.

Mark Pincus, Bioscience and Chemistry, said: “Gravy… on everything!”

Katie Anderson, English and Writing, said: “Bread and applesauce. I can take the rest of the meal or leave it, but those two items make it feel like Thanksgiving to me.”

Cheryl Hawley Winkel, behavior intervention monitor, said: “Turkey, Green bean casserole, mashed potatoes, sweet potatoes… reminds me of Thanksgiving at my grandparents. However green bean casserole is a fav of my kids.”

Trish Michaels Ambrosio, math, said: “Cranberry Jello mold.”

Valerie Whitesides, Nurse, said: “Belgium salad… it’s a tasty cold side dish that my Gram always has… along with all the “usual stuff.”

Amy Davidson, Counselor, said: “Sweet potatoes and homemade sauce. Both are long standing traditions and the cranberry sauce even has its own bowl.”

Erik Wolf, World history and Geography, said: “I’ll be the pariah: ham. Also, green bean casserole, mashed potatoes, sweet potatoes.”

Kimberlee Calvelli, computer systems operator, said: “Italian sausage dressing and Curried Butternut Squash soup.”

Jean Gowen, Culinary Arts, said: “Ambrosia.”

Lorraine Yezzi Kroell, Bookstore clerk, said: “Lasagna.”

Have a wonderful Thanksgiving!