Miles Standish was born too soon.

Here is what the Pilgrim women folk didn’t have on their Thanksgiving menu.

A Butterball turkey bronzed, succulent, and deliciously stuffed. With a side of giblet gravy over fluffed mashed potatoes. Fluffed with real creamery grade A butter with sea salt and fresh ground black pepper. Then the forever requested and ubiquitous green bean casserole crunchy and creamy in all the right places. A large platter of candied yams with brown sugar and with melted marshmallows. A serving bowl of sweetened cooked carrots side by side with cooked whole kernel corn. A serving platter of hand prepared deviled eggs. Then another platter of sliced and cut veggie sticks. Carrots, celery, bell pepper. Crunchy and toasted bread stuffing. Another platter with black and green olives, avocado slices, cherry tomatoes, and jalapeno peppers. And to add to the veggie assortment a full green salad. Rings of onions, sliced tomato, three kinds of lettuce and dressings. A iron skillet filled with golden brown cornbread. Sweet brown and serve dinner rolls. Two trays of real butter and/or Smart-balance margarine. Sweetened and unsweetened ice tea. Plus grandma’s best china, Cristal glassware, and silverware. All atop her best linen table cloth and linen napkins.

This is not to mention pies, cookies, sweetbreads, poppy seed cake, and grandma’s favorite banana pudding with vanilla wafers. Oh yes! Fresh ground and brewed coffee. Whew!