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While thinking about Thanksgiving next week and my nontraditional food columns, I reached out to a couple of friends. I asked them to send me a few recipes from their recipe vaults. Phillip Moellering, General Manager of the Gage Hotel and pitmaster at the Brick Vault BBQ, sent me his Cheesy Jalapeno Cornbread Casserole.

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INGREDIANTS DIRECTIONS 1 bag fresh cranberries- rinsed 1 Jalapeno with seeds Chop in a food processor Add one bunch of green onions, chopped by hand 1 cup of sugar Juice from one lime Handful of Cilantro Mix Well.

INGREDIANTS 1 box cornbread mix ½ cup cornmeal 2 tablespoons of sugar 1 teaspoon salt 3 large eggs 1 cup sour cream ½ cup melted butter 1 can of creamed corn 1 cup corn kernels- drained 1 yellow onion- finely diced 1 bunch green onions- finely chopped 1 jalapeno- finely diced 2 cups shredded sharp cheddar cheese Black pepper DIRECTIONS Preheat oven to 350 In a large bowl, mix cornbread, cornmeal, sugar, salt, and pepper. In a second bowl, whisk eggs, sour cream, and melted butter.

You can learn a lot about someone by what they value. In Luke 14:15-24, Jesus tells the parable, or introspective teaching story about God, of a grand banquet: “A man was giving a large banquet and invited many.