Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts

Wednesday, November 22, 2023

Thanksgiving Eve

It's Thanksgiving Eve and I've been working in the kitchen since getting out of bed this morning and, I must say, I've enjoyed every single moment of it!

Since I'm notorious for losing stray hairs here, there, and yonder, first thing I did (and in true lunch-lady fashion!) I pinned my hair up and put on a hair net. That is something I've never done before when working in my own kitchen, but I'm glad I did! I didn't have to worry about it after that. The whole time, though, I kept thinking, "What if someone shows up unexpectedly?" I looked liked a peeled and netted onion!!! Ha-ha! BUT...no one did, and now it's off, so all is well! ðŸ˜† 



At this point, I've baked two loaves of French bread, made two pumpkin rolls, have two pies baked, two pies in the oven, and three pies waiting to be baked. The 'Heavenly Corn' is put together in the crockpot and is waiting in the fridge to be set out and turned on low first thing in the morning. The turkey is out of the fridge and sitting in a sink of cold water to finish thawing before being popped in the oven just before going to bed tonight. 

Now it's time to grab a bite of lunch, then sit back and rest while waiting for company to arrive from Kansas City. 

What about you? How are you spending your Thanksgiving? Are you cooking? Or are traveling? What are most thankful for today?



Until next time...
~Rebecca

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Thursday, November 2, 2023

Thanksgiving Planner

It's hard to believe that the holidays are upon us already and that Thanksgiving is just around the corner.



Are you thinking about Thanksgiving yet? Do you know where you'll be spending the holiday and what you'll be making?




I've shared this Thanksgiving planner based on my own past experiences before and, although it isn't all encompassing, it is a good guide to help you think things out as you make your way through the days and weeks ahead leading up to the big day! 


This photo was taken at our youngest daughter's Thanksgiving
2020. If you look closely, you can see my husband lurking in
the background. I sure miss him...especially with the holidays approaching.

WEEK ONE OF NOVEMBER:


- Begin holiday organization.
- Invite your guests for Thanksgiving dinner. A cheery phone invitation or a written invitation is always welcome.
- If you’re ordering a fresh turkey, do it now; if you’re buying a frozen turkey you have time, but don’t wait until the last minute. Start watching those sale ads now.

WEEK TWO OF NOVEMBER:

- Make up Thanksgiving dinner menu; at the same time compile your grocery list. You can pick up the dry goods and staples for your meal now. It’s easier on the budget and makes shopping faster later. Check off items on the marketing list as you purchase them.
- Plan your Thanksgiving table setting and centerpiece early. Check your silverware, plates, and serving dishes to be sure you have enough for the number of guests you are inviting.
- Name cards can also be completed ahead of time. As a family sit down and find verses with a thanksgiving theme. Take a blank 3” x 5” index card, fold it in half, and stand it on the table. On the front write the name of the person who will sit at that place and inside write a Thanksgiving scripture. When everyone is seated, each person then reads his or her verse.

WEEK THREE OF NOVEMBER:

- Make any last-minute arrangements for Thanksgiving. If you’ll be going out of town, ask a neighbor to collect your mail and newspapers. If you are cooking, finalize your menu and entertainment plans.

WEEK FOUR OF NOVEMBER:

- Special holiday events will be happening Thanksgiving week. Decide which event you want to attend as a family, then schedule one special event for each child individually.

FOUR DAYS BEFORE THANKSGIVING:

- Start defrosting a large (15 to 20 lbs.) frozen turkey in the coldest part of your refrigerator.

TWO DAYS BEFORE THANKSGIVING:

- Prepare the serving pieces, plates, flatware, glasses, etc.
- If using cloth napkins or tablecloths, iron them now.
- Make the cranberry sauce; a couple of days in the refrigerator will give the flavors time to develop.
- Cut and cube bread for the stuffing now, and set the cubes out in a single layer on a baking sheet to dry.

ONE DAY BEFORE THANKSGIVING:

- Pick up the fresh turkey and purchase perishables.
- Prepare the stuffing. Refrigerate overnight.
- Make the giblet stock for gravy.
- Assemble and bake pies.
- Peel the potatoes; refrigerate in a pot of cold water.
- Make side dishes that require baking and reheat them tomorrow; or assemble them today and cook them right before dinner tomorrow.
- Set the table tonight or first thing in the morning.

THANKSGIVING DAY:

- Remove the turkey from the refrigerator and cook as desired. (Some people...like me...even prefer to slow cook the turkey overnight.)


- Make mashed potatoes and bake or reheat side dishes.
- Prepare coffee, but do not brew until about twenty minutes before it is to be served.
- Prepare iced tea and other beverages early and refrigerate.

Until next time...
~Rebecca

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Wednesday, November 23, 2022

Thanksgiving Eve 2022

It's the day before Thanksgiving and I've been enjoying the hussle and bussle of working in the kitchen today since early morning.



Thus far I've made two pumpkin rolls, a pumpkin pie, and have prepared the turkey that will go into the oven late tonight. The only thing left to do for my part in tomorrow's feast is to prepare the Heavenly Corn. I will assemble that in the crockpot tonight and refrigerate until morning. I will plug it in and heat it up when I get up. 



In addition to cooking and baking, I've watched a couple of old Thanksgiving shows online, have done a couple loads of laundry, and talked to several of my children on the phone. Other than that there's really not a whole lot going on on this end. 



How about you? How are you spending this Thanksgiving Eve and how are your Thanksgiving preparations coming along? 

Until next time...
~Rebecca

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Tuesday, November 23, 2021

Two Day-After-Thanksgiving Soup Recipes



 DAY AFTER THANKSGIVING SOUP #1

1 turkey carcass
4 chicken bouillon cubes
2 ribs celery, chopped
3 carrots, sliced
1 medium onion, chopped
2 potatoes, chopped
1 tsp parsley flakes
1 tsp black pepper
salt to taste
1 can peas (optional)
1 cup uncooked noodles

Simmer turkey carcass in large pot with enough water to cover. Add bouillon cubes and spices. Cook 45 minutes. Strain broth and pick meat from the bones. Return meat to the broth. Add remaining ingredients except peas and noodles. Cook until tender. Add peas and noodles. Simmer until noodles are tender. 

(Tip - Add vinegar to the water when you cook the bones for soup. It will draw out calcium from the bones into your soup broth. Add 1 oz. of vinegar to 1 quart of water up to 4 oz. of vinegar no matter how much water you use. You won't taste the vinegar in the final soup.)

DAY AFTER THANKSGIVING SOUP #2

1 tablespoon olive oil
2 carrots, peeled and finely diced
2 celery ribs, finely diced
1 medium onion peeled and finely diced
3 (14.5-ounce) cans chicken broth
1 cup corn kernels
2 cups diced roasted turkey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lemon, juiced

In a heavy saucepan heat olive oil over medium-high heat. Reduce heat and add carrots, celery and onion; cook until soft and golden brown, 5 to 6 minutes. Add chicken broth, corn, turkey, salt, and pepper; bring to a boil. Simmer soup uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of a lemon.

Makes 4 servings.

Note: Leftover rice may be substituted for the corn.

Until next time...
~Rebecca

P. S. - Don't forget to enter the drawing for your chance to win a free copy of Mrs. White's book! To enter click HERE.



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Thursday, November 4, 2021

Higher Holiday Food Prices, Food Shortages, and A Thanksgiving Planner

Thanksgiving 2020

Thanksgiving is three weeks from today. I think we're all aware of the overall rising costs of food (and everything else), but I've heard from several sources just in the last few days that there could very well be a shortage of some holiday foods this year, including turkeys. 

How are things looking in your part of the country? Have you started purchasing food for the Thanksgiving holiday yet? If so, have you noticed a shortage of anything? What is the average cost of a frozen turkey in your area and how are supplies looking? 

I'm not sure that it will be business as usual this year, but, until we find out, I'm going ahead and sharing this planner based on years past. I hope that you will find it useful. 

THANKSGIVING PLANNER

WEEK ONE OF NOVEMBER -

* Begin holiday organization.
* Invite your guests for Thanksgiving dinner. A cheery phone invitation or a written invitation is always welcome.
* If you’re ordering a fresh turkey, do it now; if you’re buying a frozen turkey you have time, but don’t wait until the last minute. Start watching those sale ads now.

WEEK TWO OF NOVEMBER -

* Make your Thanksgiving dinner menu. At the same time compile your grocery list. You can pick up the dry goods and staples for your meal now. It’s easier on the budget and makes shopping faster later. Check off items on the marketing list as you purchase them.
* Plan your Thanksgiving table setting and centerpiece early. Check your silverware, plates, and serving dishes to be sure you have enough for the number of guests you are inviting.
* Name cards can also be completed ahead of time. As a family sit down and find verses with a thanksgiving theme. Take a blank 3” x 5” index card, fold it in half, and stand it on the table. On the front write the name of the person who will sit at that place and inside write a Thanksgiving scripture. When everyone is seated, each person then reads his verse.

WEEK THREE OF NOVEMBER -

* Make any last-minute arrangements for Thanksgiving. If you’ll be going out of town, ask a neighbor to collect your mail and newspapers. If you are cooking, finalize your menu and entertainment plans.

WEEK FOUR OF NOVEMBER -

* Special holiday events will be happening Thanksgiving week. Decide which event you want to attend as a family, then schedule one special event for each child individually.

FOUR DAYS BEFORE THANKSGIVING -

* Start defrosting a large (15 to 20 lbs.) frozen turkey in the coldest part of your refrigerator.

TWO DAYS BEFORE THANKSGIVING -

* Prepare the serving pieces, plates, flatware, glasses, etc.
* If using cloth napkins or tablecloths, iron them now.
* Make the cranberry sauce; a couple of days in the refrigerator will give the flavors time to develop.
* Cut and cube bread for the stuffing now, and set the cubes out in a single layer on a baking sheet to dry.

ONE DAY BEFORE THANKSGIVING -

* Pick up the fresh turkey and purchase perishables.
* Prepare the stuffing. Refrigerate overnight.
* Make the giblet stock for gravy.
* Assemble and bake pies.
* Peel the potatoes; refrigerate in a pot of cold water.
* Make side dishes that require baking and reheat them tomorrow; or assemble them today and cook them right before dinner tomorrow.
* Set the table tonight or first thing in the morning.

THANKSGIVING DAY -

* Remove the turkey from the refrigerator and cook as desired. (Some people...like me...even prefer to slow cook the turkey overnight.)
* Make mashed potatoes and bake or reheat side dishes.
* Prepare coffee, but do not brew until about twenty minutes before it is to be served.
* Prepare iced tea and other beverages early and refrigerate.

Until next time...
~Rebecca

Note: The above photo was taken at our youngest daughter's last year at Thanksgiving. If you look carefully, you can see my husband lurking in the background. I'm sure not looking forward to the holidays this year without him. 😢

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Tuesday, November 17, 2020

Turkey Talk


Thanksgiving is a little over a week away and, while not every family in America serves turkey on Thanksgiving Day, most families do. Have you purchased a turkey for your Thanksgiving?  ðŸ¦ƒ

Let's get right on into this and talk a little turkey...shall we?












HOW MUCH TURKEY TO BUY


For turkeys 12 pounds or smaller, allow about one pound per person. Larger birds have a higher proportion of meat to bone weight. For a 12- to 24-pound turkey, allow about 3/4 pound per person. If you want leftovers, allow 2 pounds per person when buying a turkey 12 pounds or smaller. Allow 1 1/2 pounds per person for 12- to 24-pound birds.

TURKEY CARVING TIPS

1. Remove Drumstick, Thigh

Remove the drumstick and thigh by pressing the leg away from the body. The joint connecting the leg to the backbone will often snap free or can be cut easily with a knife.

2. Dark Meat (Drumstick)

First, separate the drumstick from the thigh. Remove the meat from the drumstick by slicing away from you and toward the cutting surface.

3. Dark Meat (Thigh)

Thigh meat can be cut by holding it firmly with a fork and cutting slices evenly and parallel to the bone.

4. Carve the Breast (Base Cut)

To make a base cut, first cut parallel to, and as close to the wing as possible. All breast meat cuts will stop at this horizontal cut.

5. Cut Thin Slices

Carve downward, ending at the base cut slightly higher up on the breast. Remember to try to keep slices as thin and even as possible.

6. Kitchen Carving Method

OR… if you're cramped for table space, try this method. Remove the whole breast from one side of the turkey. Place it on a cutting board and slice evenly across the grain. Repeat with the second half of the turkey.

GOT A QUESTION ABOUT COOKING TURKEY?

Check out the Butterball Turkey Talk-Line where professionally trained home economists and dieticians are available to answer questions about cooking turkeys by phone e-mail.

The Talk-Line number is 1-800-BUTTERBALL (1-800-288-8372) or you can text them at 844-877-3456. The website address is: www.butterball.com. You can also connect to the Talk-Line through social media, live chat, or even Alexa!!! 😲

ROASTING TIME FOR TURKEYS

Oven Temperature 325 degrees F (165 degrees C)

Size Stuffed Unstuffed

8-12 pounds 4-5 hours 3-4 hours
12-16 pounds 4 1/2-6 hours 3 1/2-5 hours
16-20 pounds 5 1/2-7 hours 4 1/2-6 hours
20-24 pounds 6 1/2-71/2 hours 5 1/2-6 1/2 hours

These times are guidelines only. The meat thermometer should register 185 degrees F (85 degrees C) in the thickest part of the thigh when done. Juices should run clear when the bird is pierced with a fork between the leg and thigh.

HOW TO GRILL A TURKEY

Grilling a turkey makes good sense for busy cooks, especially if you're dealing with a small space kitchen. With the turkey cooking merrily away on the grill, the oven is free for other chores such as cooking large pans of dressing, side dishes or even home baked pies. And, as always, grilling cuts down on clean-up time so you'll have more time to relax and enjoy the day.

Whether you have a gas or a charcoal grill, you can use it to prepare a moist, delicious turkey, if you keep a few tips in mind.

· After removing the plastic wrapping, prepare the turkey by freeing the legs from tucked position and removing the neck and giblets from neck and body cavities. Rinse the turkey and drain well. Turn wings back to hold neck skin in place. Return legs to tucked position. It's not necessary to truss a turkey for the grill.

· You can marinate the turkey by using a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or clean plastic trash bag and pour in the marinade. Close the bag securely and let it marinate overnight in the refrigerator. Before cooking, scrape off excess marinade and discard.

· Do not re-use marinade to baste the turkey.

· Do not stuff a turkey that's to be grilled as it can take too long for the temperature of the stuffing to reach the required temperature of 165 F degrees.

· Keep the lid on the grill closed as much as possible to prevent heat loss.

Grilling

Use indirect heat to grill the turkey. Prepare the grill by removing top grill rack and opening all vents. Mound 50 to 60 briquettes in center of the lower grill rack or the bottom of grill and ignite briquettes. When coals become ash-gray -- about 20 to 40 minutes -- divide them into two equal parts, positioned on the outside edges of lower grill rack or bottom of grill.

Place a foil drip pan or a double thickness of heavy-duty aluminum foil between the two piles of coals.

Lightly grease the top grill rack before repositioning it on the hot coals. Place the prepared turkey in the middle of the grill rack, directly over drip pan, and replace the lid on the grill.

You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey's doneness by using a meat thermometer. Breast meat is ready at 170 °F degrees, thigh meat at 180° F degrees.

Maintain grill heat during cooking by adding 5 to 8 briquettes to both sides of hot coals every hour or as needed.

HOW TO DEEP-FRY A TURKEY

Deep frying a turkey may sound like a strange concept, but trust me, it doesn't come out like you'd think. Deep fried turkey is moist and delicious and not at all greasy.
Of course, an idea like fried turkey originated in the south, the frying capital of the United States, but it is gaining popularity nationwide. In fact, a recent block party I attended in South Central Los Angeles had three fried tukeys going. Several groups of neighbors had gotten together and split the cost of the oil and special equipment needed to make this dish. Needless to say, their tables were some of the most popular.

You Will Need

In addition to a turkey, you'll need a 40 or 60 quart pot with basket, plus a propane gas tank and burner, a candy thermometer, a meat thermometer and lots of oil. You should also keep a fire extinguisher and plenty of pot holders nearby. An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it.

As far as the turkey itself goes, smaller birds work better for frying. Try not to go over ten pounds. Before cooking, you can inject the turkey with your favorite marinade, rub it with a dry spice rub, or even coat it in seasoned breadcrumbs. You will need about five gallons of oil in which to fry the turkey.

Where to Fry

Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains.

How to Fry

Before beginning, determine the amount of oil you'll need by placing the turkey in the basket and putting this in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.

Using the candy thermometer to determine temperature, heat the oil to 350°F. This usually takes between 45 minutes to an hour. Once the oil is hot enough, place the turkey in the basket and slowly lower it into the pot. With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.

HINTS AND TIPS

· Do not stuff turkeys you plan on frying, it just doesn't work.

· Be sure to measure for the amount of oil you'll need BEFORE you marinate or bread the turkey. A good time to do these tasks is while the oil is heating.

· Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination.

· Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking.

· Never leave the hot oil unattended.

· Don't allow children or pets near the cooking area.

· Allow oil to cool completely before disposing or storing it.

How do you prepare your turkey? Leave your comments, along with any hints or tips you might have to share, in the comments section below.

Until next time...
~Rebecca

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Thursday, November 23, 2017

Happy Thanksgiving


For almost a decade now we've been celebrating Thanksgiving and kicking off the Christmas season in Kansas City. The tradition started when our youngest daughter and her husband got married in 2008. 

 The first few years we celebrated at their apartment in Claycomo; the past few years at their new apartment in Gladstone. Over the years different friends and family members have joined us for the celebration and a lot of good memories have been made. 

 This year, it's a little different. This year we're congregating at the church our son-in-law pastors and doing what our daughter calls "an extreme church takeover." It's not quite as bad as it sounds, but, thus far, it's been a lot of fun!

 For the first year ever since Amanda and Phillip have been married, our oldest daughter and her husband and children have been able to join us for Thanksgiving. We all arrived at the church on Wednesday and took up residency in the classrooms of our choosing. While our husbands visited, Amanda and I spent yesterday afternoon visiting and enjoying each other's company as we baked pies and did whatever other preparations that we could ahead of time for today's feast; Patrick and Amber and the children arrived last night and the visiting and prep work continued until late into the night. 

 This morning, as I sit here working on this post, I hear the happy sound of voices down the hallway. I can hear my two daughters talking in the kitchen as they prepare for the day...early morning sister-talk that I don't think I've had the pleasure of hearing since they were both girls still living at home. That's been a while. 

 I can hear the grandlittles chattering away...full of fresh energy and ready to revel in the excitement of the day. One of the fun-in-laws says something. There's a pause. Then the sudden roar of laughter fills the kitchen and wafts down the hallway to my awaiting ears. Its holiday time.

I smile to myself as I listen to all of this. Then my mind begins to wander back over the years...especially to the years when my own children were small and my parents and my husband's mother were regular guests at our Thanksgiving table. As much as I love my family now, I still miss those days when my own children were small and we were altogether under one roof.

 Even further back than that...sometimes it seems like it was just yesterday that my cousins and I were the littles and that we were the ones gathering at Grandpa and Grandma's with our parents...collapsing into fits of giggles at the antics of one of our crazy aunts or uncles. It's amazing how fast time really flies. 

Soon it will be time to prepare the dressing. My whole life...no matter where the Thanksgiving feast was to be held...it was my mother that was asked to bring the dressing. Of all the dressing recipes in all the world, hers had to be the best! 

 Mom's been gone now these past twelve Thanksgivings. I remember well the first Thanksgiving that I was to be in charge of making the dressing. I just knew that I couldn't do it...not as well as Mom could anyway. I remember calling her and her walking me through the steps on the phone. I realized a couple of years ago that, even as I was making the dressing, I was replaying that phone call over again in my head and that I still follow Mom's directions to a tee. In doing so, the dressing turns out every bit as good as hers ever was. Well...almost! 

As my heart and mind wanders over the years, people and places flash through my memory...my grandparents, aunts, uncles, cousins, old friends, church friends, people that we have shared meals with over the past 21 years in ministry, and new friends that we've made and shared the holiday with since coming to Amanda and Phillip's the past several years since they've been married.

I remember last year and how special it was having more-like-family-than-friends friends join us for the celebration. A sudden wave of sadness washes over me at the thought that they're unable to join us today, but hey! It is what it is! Maybe they'll be able to come again next year.

As time moves on and seasons change, people come and go in our lives and sweet memories are made along the way. All is woven into a beautiful tapestry called life and, as the early hours of Thanksgiving Day 2017 dawns I am truly thankful for all of the blessings that the Lord has brought into mine.

I'd like to take the opportunity now to wish each and every one here a Happy Thanksgiving! No matter what your situation or season in life, look for God's blessings, because they're there. The little moments in life today will be the sweet memories and threads in your own tapestry tomorrow. Embrace them!

May God's richest blessings be yours today and always!

All My Love,
~Rebecca
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Thursday, November 26, 2015

Five Minute Friday - Table - 11/26/15


As my daughter, Amanda, daughter-in-law, Angie, and I gathered in the kitchen and around Amanda's diningroom table this morning, preparing this year'sThanksgiving feast...making all the traditional family favorites...my mind wandered back over the years...especially to the years when my own children were small and my parents and husband's mother were regular guests at our Thanksgiving table. As much as I love my family now, my mama's heart can't help but to miss those days sometimes. 

As I was preparing the dressing this morning, I was thinking about my own mother, now gone these past ten Thanksgivings. I remembered the first Thanksgiving that I was to be in charge of making the dressing and just knew that I couldn't do it...not as well as she could anyway! I remember calling her and her walking me through the steps via the telephone. I realized as I was making the dressing, that, to this day I replay that phone call over and over in my head each time I make it and still follow Mom's directions to a tee. In doing so, the dressing turn out every bit as good as hers ever was. Well...almost! 

As my heart and mind wandered over the years, people and places flashed through my memory...my grandparents, aunts, uncles, cousins, old friends, church friends, people that we have shared meals with over the past 19 years in ministry, and new friends that we've made and shared the holiday with since coming to Amanda and Phillip's the past few years since they've been married.

I remember last year and how special it was spending it with more-like-family-than-friends friends and what a bittersweet season it was in all of our lives...and oh, how I missed those friends this year.

Time moves on and seasons change. There's never does seem to be enough time or money to do the things we'd like to do, yet, despite all, people come and go in our lives and sweet memories are made. All is woven into a beautiful tapestry called life and I am truly thankful for all that the Lord has brought into mine.

I'd like to take the opportunity now to wish each and every one here a belated Happy Thanksgiving. No matter your situation or season in life, look for God's blessings, because they're there. The little moments in life today will be the sweet memories in your own tapestry tomorrow. Embrace them!

May God's richest blessings be yours today and always!

All My Love,
~Rebecca

Five Minute Friday - a free write, which means, as our hostess, Kate Motaung, says, "...no editing, no over-thinking, no worrying about perfect grammar or punctuation. Just write."



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