The large figure of Orion in November rises in the eastern sky. Orion encompasses some great features within its visible spectrum. It dominates climbing high our winter sky. Some of the stars are in the top ten brightest in the sky.

Notably Orion's four points of light outlining his shoulders and feet, the arc of his bow, belt and sword are easy to see. His head is not quite as bright, it is a triangle of stars.

If you have a telescope, the Horsehead Nebula, from a star that exploded long ago, can be located in his belt. The source of Orionids meteor shower that peaks at the end of October is Haley's comet debris.

The Milky Way streams through his shoulders, red and blue giant stars twinkle boldly. My personal favorite is Betelgeuse, with bright red light created 650 years ago. That is to say the light we see now occurred in that star in the 14th century during the Little Ice Age and the Renaissance was beginning in Italy. This star is so large that if the sun were at its center, it would encompass the space as far out as the orbit of Jupiter.  Red giants eventually explode, considering the time it takes for light to travel, it may have already done so.

I have three more things to be grateful for in this month as I reflect on Giving Thanks:

One the magnificent feature of Sanibel and Captiva with minimal intrusion of light pollution that blocks the view some of the estimated 20,000 visible stars.

Two, there is a constellation other than the Big Dipper that actually looks like its name, the Archer!   His bow points to a V of stars that represents the head of Taurus the Bull.

Three, I can look up in awe, reminding me to be humble in the presence of the magnificent starry firmament.

2 Cups Cooked Long Grain & Wild Rice (Near East)

1 lb. Cremini Mushrooms Thickly Sliced & Cut in  Half

2-3 tsp. Olive Oil

1 Medium Onion Small Diced

2 tsp. Ground Thyme

½ tsp. Ground Poultry Seasoning

Salt & Pepper  To Taste

2 ½ Cups Diced left-over Turkey (White & Dark Meat)

½  Cup left-over Turkey Gravy or Stock if Gravy is unavailable

½ Cup Sour Cream

2 Tbl  Mayonnaise

½ Cup Grated Parmesan Cheese

1 Cup Shredded Cheese or Choice (IE: 4 Cheese Mexican Blend)

1 Cup Same Cheese for Topping Casserole

1)  Add 2 tsp. oil & sliced mushroom to a fry pan & cook until they brown slightly & all liquid has evaporated. Remove mushrooms to bowl to rest.

2)  In the same fry pan add the final tsp. of oil & the onions & cook 3-4 mins (until they soften) then add in the herb mixture & salt & pepper and sauté for an additional 2 mins.

3) Add the mushrooms & diced turkey to the onion herb mixture and stir in rice (mixing well)

4)  In the small bowl used whisk together the gravy, sour cream, mayonnaise, grated parmesan cheese & 1 cup of the low fat shredded cheese. Gently fold into the rice mixture.

5) In a 2qt. greased Baking dish add the rice mixture pressing down to evenly to distribute. Bake in a pre-heated 375 degree oven for 20-25 minutes, or until to top bubbles slightly. Top with remaining cheese & continue baking for 15 mins, or until cheese is melted & bubbling.

6) Serve hot