This is our last Thanksgiving in Fargo with visiting family, Aunt Bar from her teaching position in Daytona, Tissie and Buck and Uncle Charlie from Pensacola.  I remember especially the centerpiece made with Cassina berries and leaves, blue candles that matched the blue willow ware places and the huge big blue serving platter from Hobkirk Inn.  Always the roast or turkey were carved at table by Daddy, starting with the ceremonious sharpening of the knife with the broad swish up and down the sharpener, testing with his thumb till it was razor sharp.  As each plate was served with meat and rice and gravy, it was passed to the other end of the table to Mother who served the vegetables.   Aunt Cindy kept the glasses filled and she passed hot biscuits several times during the leisurely meal.  After the table was cleared, she would bring in the dessert and coffee.  Often after a feast such as this, the dessert would be ambrosia with cookie, prune whip, one of Mother's favorites, served with vanilla custard sauce.