When you see whitecaps on the water of the lake, would you say it's too windy to be comfortable? I would. The wind was so strong for a couple of days, I had a hard time walking from my steps to the car. Does that mean it will calm down after an early winter and then be warmer than usual? I hope so.

Last Saturday we served a turkey dinner at the soup kitchen. There were so many happy people. It was a wonderful meal and much appreciated. A lot of our restaurants donated turkey and a lot of produce from farmers also. That was wonderful of them. It makes us so happy to get donations to help feed the people. Thank you; thank you.

I spoke with two of my friends who have already gone to Florida for the winter. They are in two different places and both complain that it is so hot and muggy. They can't stand to go outside, so they are staying home with their air conditioners. Poor things.

I have been sorting out my aunt's place, and it is amazing the things I've found stashed away in boxes in good condition and usable. Three complete sets of china for one thing. Clothes in excellent condition that I can donate. Of course pictures; it seems like thousands. I know it's not, but there's a lot.

I spoke with four of my relatives from the Albany area this week - my cousins who I grew up with when I lived in Albany. We had so much to talk about and of course I got four invitations to go visit. Those plus the two in Florida and one in California, what more could I ask for? I could spend the next few months just being on vacation. Sounds so good; hope I can fit it into my schedule.

It is now snowing and quite a big bunch of snowflakes are coming down. The one thing I do not like about winter is the effect it has on the homeless - people and animals. I'm sure I'm not the only one who is affected by it. Maybe it bothers me more because from the time I was a little child in Albany, we were always getting the homeless at our restaurant and of course my dad always fed them. I guess being trained by my family to be concerned for people and animals who have no way of getting found makes it a very important issue for me. He also continued doing that when we moved to Auburn. It's such a wonderful thing that someone started the soup kitchen, which I know is much appreciated. People who came on Saturday to SS. Peter and John always help us. Some set, some helped clean up and many, many told us how delicious everything is. It makes us feel so good and proud we can do it.

I've found several of my mother's books, novels, biographies and more. They are all dated way back. Some were copyrighted in the '20s, '30s and '40s and are in great condition. that's another project I have to get going on.

Thanksgiving day is here tomorrow. I hope it will be as pleasant as possible for everybody.

My ethnic recipe this week is Russian, and my other recipe is for sweet potatoes with apples.

Today's blooper:

My blooper for this week is about this lady who was known for the wonderful food she cooked. She called some friends to come over for dinner. She had a new recipe she wanted to try. They all sat down and took a mouthful and looked at each other. She hadn't tasted it yet and wanted to know what they thought. “Oh, it's certainly different,” said one. “Unusual,” said another. She put a spoonful of it in her mount and was stunned. She had seasoned it with sugar and pepper - not salt. They have never let her forget it. They'll say “Invite us over for that different meal you make.” I guess when you use identical canisters and are in a hurry, anything can happen.

Incidentally, if anyone has a blooper, please send it to me. People love bloopers.

Diana Sobus, of Auburn, specializes in making ethnic foods

Russian Vegetable Salad

Makes 6 servings

1/3 cup olive oil

3 tablespoons vinegar

1 cup diced cooked carrots

1 cup diced cooked beets

2 potatoes, cooked and diced

1 cup French-cut green beans, cooked and diced

1 cup cooked peas

1/4 cup minced parsley

Salt and pepper to taste

Mayonnaise

2 teaspoon capers

Mix olive oil and vinegar; pour over vegetables and marinate for two hours. Drain; discard dressing.

Mix vegetables and parsley with enough mayonnaise to bond together (approximately 1 cup).

Season with salt and pepper. Garnish with capers and serve.