But Brentwood Home Page readers will. The high-dollar photo shoot was held in the new Marcella Vivrette Smith Park several weeks ago. At the time, it was the best-kept secret in Brentwood, with only a handful of top city staff privy to the whole thing. Then Linda Lynch, community relations director, spilled the beans and the waiting began.

Now we all can see the result – a five-page spread in which Faith makes the park look even better than it already does. She’s one of 26 country stars who “reveal what they’re most thankful for.” I looked carefully at all the other pictures but don’t think any other Williamson County locales were featured.

What am I thankful for? That the city, and more specifically the fund to restore the historic Ravenswood home, received a $1500 donation for the day’s work.

 I must say, Marcella V. Smith makes a beautiful model!

Speaking of publications, BHP’s own fashion diva, Mila Grigg, was quoted in USA Today last week.  “Whether shopping online or in brick-and-mortar stores, we asked some experts — including Ira Melnitsky of flash sale site Rue La and Consumer Reports' "Tightwad Tod" Marks — for advice on buying clothing and accessories as gifts for the holidays,” the USA Today piece by Hadley Malcolm and Jayne O'Donnell begins.

“The key, says fashion and image consultant Mila Grigg, is ‘buying things that will last.’"

 Mila goes on to suggest opting for department store brands and recommends Antonio Melani for Dillard’s and Halogen for Nordstrom. She also says iPhone covers make great, affordable gifts, and suggests everyone try crystal jewelry.

You can check out the whole article by clicking here.

And finally, it’s turkey time. Over the weekend, while looking for a pumpkin cake recipe, I happened upon a Country Living interview with Tricia Yearwood in which she shared her recipe for No-Baste, No- Bother Roasted Turkey. It comes from her Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours cookbook.

It sounds kind of wacky. Basically you cook the bird for an hour at 500 degrees, then turn the oven off and don’t dare open the oven door for another four to six hours. There’s more to it than this, but you get the idea.

I think I’m going to try it. I figure if I do “cook” it overnight and it’s a disaster, we can always head to Shoney’s. Or just be satisfied with Smithfield ham biscuits, dressing and gravy, corn pudding, broccoli casserole, baked sweet potatoes, mashed potatoes, asparagus casserole, green beans and desserts that our adopted family will help fill our table with this year.

So, what will be on YOUR table, and how will you prepare your turkey? I’d love to know. Email me at susan@brentwoodhomepage or simply add a comment here. I’d love to share your tips and favorites with other readers.

Susan Leathers is editor of Brentwood Home Page. Click here to read previous columns. Email her at susan@brentwoodhomepage.com