"Another Pleasant Valley Sunday"

It's, "Another Pleasant Valley Sunday...My thoughts seem to stray to places far away, I need a change of scenery." (With apologies to the Monkees.)

It really isn't that bad. What I need more than a change of scenery is the impetus to get up and get out and then I would have a change of scenery. We didn't have class today so I didn't go to Sunday School. Unlike the past two days, I did get out of my PJs before time to take a bath and put on clean ones though. I even walked around outside for a few minutes.

I confess to a little cabin fever but just cannot bring myself to fight those after Thanksgiving shopping fanatics. I avoid stores and shopping centers like the plague this time of year. Even ate dry cereal for breakfast Friday because my milk was out of date and I refused to go to the store until after well after most of the crowds had gone home. Thank goodness for a 24-hour Kroger!

In the little bit of walking about I've done since moving to this area, I've discovered this place is quite hilly so I suppose I shouldn't call it a valley. The grounds are very pretty and I've truly enjoyed the short time I've been here. Only one complaint so far (other than the endless remodeling noise upstairs) ~ the bartender at the restaurant cannot make a decent mixed drink.

I only thought the Margarita I ordered a few days ago was awful until I tried a Cosmo next time I was there, only to discover it was even worse! I did manage to keep sipping the Margarita until the taste sort of grew on me but I had to leave the Cosmo. Too expensive to keep experimenting to see if she gets anything right so I think I may just stick with a soft drink from from there from now on.

I won't have a choice about getting out and around this coming week though. I promised to stay with Little Bit all three mornings while her other grandmother is in Louisiana with her very ill father. The drive is a bit tiring but I enjoy my time with her. Well, most of it anyway. There's one thing for sure though. If she holds true to form, I'll have more interesting material than this to post after spending that much time with her! Watch for updates, lol.

English Journal Installment 15

Despite the chilly spring weather, spring flowers were beginning to bloom in this memorial garden on the grounds of All Saints Church in Chelmsford last March.

Sweet-smelling Eccles Cakes fresh from the oven provide great accompaniments to a fresh pot of tea or coffee.

Excerpts from an English Journal, Part 15

March 25: My last day here! These past three weeks have slipped by so quickly it’s as though the days were on wings. I’ve been sleeping well while I’ve been here but was restless last night. I think it’s because I’m feeling really sad about leaving. I had no idea I would feel this way but it’s such a lovely place and I’ve felt so welcome that I’m missing it already. There’s also lots more places I’d like to see but my time here has almost run out.

The day has started off bright and sunny, as have most days I’ve been here but rain is predicted for later. I got a kick out of the way BBC2 predicted “scattered lusty showers” this morning. Typically British and very funny.

For a change, I didn’t feel hungry but did manage a Diet Coke and part of a protein bar. Not a bad thing considering the way I’ve been eating since I’ve been here. In fact, I’m pretty sure my tummy appreciates a reprieve, however short that may be.

Richard ate a hearty breakfast though and is out delivering Easter cards for the church. I’m about to sort things out for packing and double-checking to be sure my suitcases aren’t overweight. His friend Derek is coming over for tea later and we’ve promised to drop by to see Julie, Ian and the children after we’ve had dinner this evening. That’s probably all the excitement I can stand for today.

Later: The card “deliveryman” is back. It took a full hour for him to deliver about half of the 117 cards he volunteered for so he will finish the rest tomorrow after he takes me to the airport. He says he takes on extra cards because he needs the exercise. I should have gone with him but the wind is strong and quite nippy at times. Besides, I think if I wanted to walk around and deliver cards from house to house that I’d apply for a job with the Royal Mail Service and get paid for it.

On a related note, there are no mailboxes at the kerb (curb) here. Most homes have mail slots in the door and the carrier simply rings the doorbell if he has a package that won’t fit through. Having access to these (as well as not having to talk to each recipient individually) also speeds up the church’s Easter and other holiday card delivery process.

He’s also cleaned the treads of my shoes from yesterday’s “cow patty” incident and is outside now picking up trash that has blown into the driveway and front garden (yard). All this before 10a.m.! I find such a display of energy amazing. I can sit and watch it all day without being tempted to join in.

10:45 a.m.: Derek arrived for tea and a visit as promised. Richard wasn’t very pleased because he brought a tape measure and brackets to put up a shelf for the birthday microwave gift that wasn’t wanted in the beginning. I “tactfully” excused myself and went to my bedroom to pack my books and shoes.

I don’t know how they sorted things out but there was no extra shelf in the kitchen when I went down for lunch and Derek took the brackets home with him when he left at 12:15. (Sometimes it’s better not to ask.) I’m not sure how they stay friends. Derek is nice enough but he would drive me nuts if I had to be around him all the time. He gets way too fixated on things!

3:00 p.m.: It’s only about half a mile but with the sky looking ominous, we decided to forgo the walk and drive to All Saints Church for me to take pictures. Regretfully, it was locked so I didn’t get any shots of the interior. I’m sorry I didn’t do this earlier. It’s a beautiful old church, about 3-400 years old, and is absolutely gorgeous inside and out.

The sun was shining when we left the house but the dark clouds soon rolled in and by the time we got back 15-20 minutes later, a hard rain and wind had begun. The sun came back out just a few minutes later. It’s been like that all day, raining one minute, sunny the next. Hopefully, it will subside for good before we go out to eat tonight and visit Julie and family afterwards.

I’m also hoping it won’t be a rainy drive to the airport tomorrow. These motorways are narrow and there are a lot of accidents because people drive so fast on them. (Sounds familiar except Interstate roads in the U.S are wider.)

Evening: We had dinner at Prezzo, an Italian restaurant located near Town Centre and right on the edge of River Chelmer. The atmosphere was quite relaxing and the inside was sparkling clean. There are tables outside as well but with the weather being so mercurial, we elected to sit inside. Richard had a chicken pasta dish he said was very good and I had Bruschetta and Risotto Mediterraneo.

The Bruschetta was made with sliced cherry tomatoes marinated with fresh basil, red onion and garlic served on baked focaccia bread and the Risotto Mediterraneo was risotto with tiger prawns and petit pois (peas) in creamy saffron sauce. Fantastic! I’ve noticed saffron is used in a lot of dishes here and I’ve enjoyed it. I’m going to miss this great food. The weather cooperated too and we visited with Julie, Ian, Joseph and Amelia for about an hour before heading home.

Late evening: We passed on dessert at Prezzo’s but I think I hear an Eccles Cake calling my name. I’m trying to resist but afraid I will lose this battle if I don’t go to bed soon. This is yet another new dish for me and, unfortunately, I like it as much as many of the other new things I’ve tried.

I’m not ready to leave but don’t want to overstay my welcome either so my travel clothes are laid out and I’ve gotten all my things together except for the stuff I will need to use in the morning. So far I’ve resisted the urge for the Eccles Cake so I’d better turn in before it calls so loudly that I can’t ignore it.

*********

Salford City Council’s recipe for Eccles Cakes

Ingredients:

500g flaky pastry

25g melted butter

Nutmeg

50g candied peel

100g sugar

200g currants

Method: Pre-heat your oven to 425°F/220°C. In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted. Off the heat, add currants, candied peel, nutmeg and allspice.

On a lightly floured surface, roll the pastry thinly and cut into rounds of about half a centimetre thickness and 10cm diameter. Place a small spoonful of filling onto centre of each pastry circle. Dampen the edges of the pastry and draw the edges together over the fruit and pinch to seal.

Turn over and press gently with a rolling pin to flatten the cakes. Flatten and snip a V in the top with scissors. Place on a baking tray, brush with water and sprinkle with a little extra sugar. Bake in a hot oven for 15—20 minutes (425°f/220°c), or until lightly browned round the edges. Place on a wire rack and allow to cool. Preparation time: 20 minutes.

NOTE: Some recipes call for using Puff Pastry sheets and some add cinnamon as well as nutmeg but I think this is probably closer to the original cakes baked more than 200 years ago. The Eccles cake I had in the UK was purchased at Marks & Spencer but they are simple to make at home. You can follow this simple recipe and/or add seasonings according to your taste.

Saffron and Shrimp Risotto

1/2 t. saffron threads

1/4 c. dry white wine

1 lb. medium shrimp, shelled and deveined, shells reserved

2 T. unsalted butter

1 small onion, finely chopped

1-1/2 c. Arborio rice

2 ripe plum tomatoes, diced into 1/2-inch cubes

Salt and freshly ground pepper

In a small non-reactive saucepan, warm the saffron and wine over moderate heat for one minute. Place shrimp shells in a pan with 6-1/2 cups of water and boil over high heat for 5 minutes. Strain stock into a medium saucepan and keep hot over moderately low heat.

In a large non-reactive saucepan, melt 1-1/2 T. of the butter over high heat. Add the shrimp and cook, stirring, until just opaque, about 3 minutes; transfer to a plate. Add onion and the remaining 1/2 T. butter to the pan and cook over moderately high heat until onion is translucent, about 2 minutes. Stir in the rice, add saffron liquid and boil until liquid is almost completely evaporated.

Add one cup of hot shrimp stock or just enough to form a thin veil over the rice. Gently boil rice, stirring, until liquid is absorbed. Repeat this procedure, adding the hot stock one cup at a time, until it is all used and the rice is tender but firm. Add shrimp and cook just to warm through. Fold in tomatoes and season with salt and pepper. Serve at once. Serves 4.

I could not find a recipe for the Risotto Mediterraneo like I had but this sounds very similar. If you wish, fold in 3/4—1 c. steamed green peas to make it even more authentic. The following recipe for Bruschetta is also very similar to the one served at Prezzo’s.

Cherry Tomato Bruschetta

16-18 oz. cherry tomatoes

1/2 red onion, sliced

2 t. fresh basil, sliced

2 T. red wine vinegar

8 slices Focacia bread

1 clove fresh garlic, halved

Extra virgin olive oil

1 T. sea salt

Cracked pepper to taste

Cut the cherry tomatoes in half and set aside. Combine onion, shredded basil and red wine vinegar in a bowl and add tomatoes. Allow to marinate at least half an hour or longer.

Toast bread slices. After toasting, rub each slice with the open side of the cut garlic halves and arrange each slice on a small white serving plate.

Using a tablespoon, place equal amounts of tomato mixture onto each slice and drizzle a little olive oil over each heaped tomato mixture. Sprinkle with salt and add pepper to taste.

No Black Friday for Me!

Somehow, I don't think I would have chosen the name "Black Friday" for a day that is supposed to be a bargain-filled fun shopping day. The name itself connates something ominous. And no, I'm not old enough to remember the Black Friday market crash in 1929 but I do know enough about it to know it definitely was not fun.

Come to think of it though, camping out all night outside a store entrance to try to be first in line, fighting crowds, fighting traffic, spending lots of money, maybe it is aptly named after all. It would be a "black" day for me if I had to do it!

To each his own. I'm having my own version of Black friday fun. Lounging around, still in my PJs at 2:00 p.m. ~ my personal idea of fun and I'm doing just that.

Thankful

Today is the perfect time to reflect on all the things we have to be thankful for. I've had some medical glitches that have stressed me out but when I look around I realize I have so much more to be grateful for than many others do.

I have a warm home, a good car, clothes, food, and all the essentials that many are lacking. My children and grandchildren are healthy and happy despite the setbacks in their lives from the economic downturn. They are happy to have jobs no matter what they are instead of trying to subsist on unemployment, etc.

A young man I kept at my day care center when he was just a young child himself lost his wife from an auto accident day before yesterday. It's difficult to find something to be grateful for in that but their baby she was carrying survived and is doing well so there’s a bright note even in this much pain. When I think of this and similar situations, it gives me even greater pleasure to see my grandchildren laughing and playing and thriving in general.

The years left in my life seem to be speeding by at warp speed but even now I am in awe of my real blessings. I hope everyone else is also.

Happy Thanksgiving to one and all.

Thanksgiving Leftovers

This is the column that followed one for Thanksgiving. I had to rush this one for early deadline so please overlook any glaring errors (little ones too!).

Too many Thanksgiving leftovers? Not a bad dilemma at all!

Mince it, curry it, make a stew

With lots of veggies. Plenty to do.

Sandwiches, omelets, make a pie.

Fry it, freeze it, this is why:

An unlucky turkey had to die.

~ Author Unknown

Among Thanksgiving blessings I can count this year, a major one is not worrying about what to do with a ton of leftovers, especially turkey. Not that this is really a bad thing. Quite the opposite. We should be especially thankful if we are among those fortunate enough to afford a turkey in today’s economy. It’s just tiresome to try to decide how to use/dispose of its remains.

You can add leftover cranberry sauce to different dishes or serve it with other pork or chicken recipes, even freeze it, but turkey is another story. For one thing, you usually have lots more of it than you do of side dishes and it’s often difficult to present it in an appealing way, i.e., disguised so it doesn’t look like turkey.

With Christmas coming up and yet another turkey looming on the horizon, you probably don’t want to freeze that leftover carcass so you want to find a way to dispose of it without feeling guilty. Personally, I hate all that work so much that I’d be tempted to freeze it and recycle it for Yuletide but that idea might be a hard sale and could even result in a small mutiny if your family is heavily tradition-bound. If you do plan to start over with another bird so soon, some of the ideas offered here may come in handy.

If you are fortunate enough not to have Thanksgiving leftovers, or have managed to get rid of what you did have, you may want to save these ideas to use with your Christmas fowl’s remains. Perhaps these suggestions on how to get rid of it that does not involve giving the remains a decent burial, the garbage can or family pets will be helpful to you then if you can’t use them now.

Turkey Gobblers

1 large ripe avocado, peeled, pitted

1 T. lemon juice

2 T. mayonnaise

2 T. sour cream

1/4 t. hot pepper sauce

12 slices cooked turkey breast meat

12 slices tomato

12 slices American or cheddar cheese

12 strips bacon, halved, cooked, crumbled

6 English muffins, split and toasted

In a small bowl, mash the avocado; add lemon juice, mayonnaise, sour cream and hot pepper sauce.Spread over muffin halves; top with turkey, tomato, cheese and bacon and broil 6 inches from the heat for 3-4 minutes or until cheese begins to melt. Yields 6 servings.

Easy Turkey Salad

6 eggs, boiled and chopped

6 c. chopped cooked turkey meat

1 16-oz. jar sweet pickle relish or chopped sweet pickles

15 oz. mustard-mayonnaise blend

3/4 c. mayonnaise

Sea salt & coarse black pepper to taste (opt.)

Combine all ingredients together in a large bowl and stir until thoroughly mixed. Chill approximately 3 hours before serving. Seasoning may be adjusted to personal preference.

Different Turkey Salad

3 T. cider vinegar

2 t. Dijon mustard

1/2 t. salt

1/8 t. ground black pepper

1/2 t. granulated garlic

3 T. olive oil

4 c. cooked, diced turkey

2 stalks of celery, finely chopped

In a medium bowl, whisk vinegar, mustard, salt, pepper and garlic together. Slowly whisk in olive oil. Add diced turkey and celery; toss to mix well. Serve turkey salad on your favorite bread for sandwiches, serve over salad greens, or fill scooped out avocado or tomato halves with it.

Variations: (a) Prepare turkey salad as above. Stir in 1 large navel orange, peeled and coarsely chopped, 2 chopped green onions and 2 t. grated orange peel. Serve salad over greens. (b) Prepare turkey salad as above. Stir in a cup of leftover cranberry sauce or cranberry relish, one cup of toasted and chopped walnuts and one cup of golden raisins. Raisins are optional but add a nice touch to this version.

Turkey & Cranberry Wreath

2 8-oz. pkgs. refrigerated crescent rolls

1/2 c. mayonnaise

2 T. honey Dijon mustard

1/2 t. coarsely ground black pepper

2 c. cooked turkey, chopped

1/2 c. celery, sliced

3 T. fresh parsley, snipped

1/2 c. dried cranberries

1 c. (4 oz.) Swiss cheese, shredded

1/4 c. chopped walnuts

1 egg white, lightly beaten

Preheat oven to 375º F. Unroll crescent dough and separate into 16 triangles. Place wide ends of 8 triangles toward the center, arranging them in a circle on a large baking stone or large baking sheet. The corners of wide ends will touch and points will extend one (1) inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle and seal seams. Points should overlap in the center but do not seal them together.

Combine mayonnaise, mustard and black pepper in a large bowl. Stir in turkey, celery, parsley and cranberries. Add cheese and mix well. Scoop filling over seams of dough, forming a circle; then sprinkle chopped walnuts over the filling.

Beginning in the center, lift one dough triangle across mixture. Continue alternating outer strips, allowing them to slightly overlap to form wreath shape. Tuck last end under first. Brush beaten egg white over dough. Place in preheated oven and bake 25-30 minutes or until golden brown. Let stand 2-3 minutes before slicing. Yield: 10 servings.

Turkey Hot Browns

8 thick white bread slices

1 lb. roasted turkey slices

1 c. shredded Parmesan cheese

8 bacon slices, cooked and drained

2 large tomatoes, sliced and halved

Cheese Sauce (recipe follows)

Trim crusts from bread slices, place bread on a baking sheet and broil 3 inches from heat. After one side is browned, turn and toast on other side. Arrange 2 bread slices in each of four lightly greased individual baking dishes or place all 8 slices in a lightly greased 15x10 jellyroll pan.

Top bread with turkey slices and pour hot Cheese Sauce evenly over turkey. Sprinkle with Parmesan and broil 6 inches from heat for four minutes or until bubbly and lightly browned. Remove from oven, top evenly with bacon and tomato and serve immediately.

Cheese Sauce for Hot Browns

1/2 c. butter

1/3 c. all-purpose flour

3-1/2 c. whole milk

1/2 c. shredded Parmesan cheese

1/4 t. salt

1/4 t. pepper

Few drops hot sauce to taste (opt.)

Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly for one minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly for 1-2 minutes or until thickened. Whisk in cheese, salt, pepper and hot sauce, remove from heat and use in Turkey Hot Browns recipe.

Gobbler Cobbler with Cornbread Crust

1 10-1/2 can cream of mushroom soup, undiluted

1 c. milk

1 c. frozen peas, cooked

1 T. chopped pimiento

2 c. cubed, cooked turkey

3/4 c. sifted all-purpose flour

3/4 c. cornmeal

2 t. baking powder

3/4 t. salt

1/4 c. shortening

1 egg, lightly beaten

3/4 c. milk

Combine soup, milk, peas, pimiento, and turkey in a saucepan and heat over medium-low heat. Transfer to a shallow 2-quart baking dish and set aside. Mix flour, cornmeal, baking powder and salt together. Cut in shortening. Combine egg with milk, mixing thoroughly. Add to dry ingredients and stir together with a fork. Pour over turkey mixture and bake at 425° for 20 to 25 minutes. Serves 4.

Turkey Tidbits

6 c. cooked turkey, cubed

2 c. jellied cranberry sauce

1 c. favorite barbecue sauce

1/4-1/2 t. ground allspice

1 t. grated orange rind

Combine cranberry sauce, barbecue sauce, allspice and orange rind in a large saucepan, over medium heat, and whisk to blend. Stir in cubed turkey and heat through. Place in a chafing dish and serve with toothpicks for easy pickup.
This party food recipe dish is a great way to get rid of leftover turkey and leftover cranberry sauce at the same time.

Turkey Stroganoff

2 c. broccoli (frozen, chopped style)

1 T. butter

1/4 c. onion, chopped finely

3 T. all-purpose flour

1 14-1/2 oz. can chicken broth

2 c. cooked turkey, cubed

1 c. sour cream

1 small can sliced mushrooms, drained

1/2 t. dried rosemary

1/4 t. salt

/4 t. pepper

Hot cooked noodles for 4 servings

Cook broccoli according to package instructions, drain and set aside. Use leftover steamed broccoli if you have it, making sure it is well drained. Melt butter in a 2-qt. microwave safe casserole. Add onion, cover and cook on high until tender.

Add flour and blend well. Whisk in broth and cook on high for 4-6 minutes or until thickened and bubbly, stirring every 2 minutes. Add remaining ingredients except noodles. Cook on high for 2-3 minutes or until heated through, stirring once. Serve over noodles.

English Journal Installment 14

Kayakers take advantage of nice weather to navigate River Stour near Flatford Mill, an area where artist John Constable found many of the subjects used in his paintings.

A tree leans over the River Stour in Suffolk.

Excerpts from an English Journal, Part 14

March 24: Only one full day left here after today and it’s supposed to rain! I have no complaints though. As I’ve said before, the weather here has been gorgeous with only one day of heavy rain since I’ve been here. (I knew Richard shouldn’t have washed the car yesterday!) It won’t affect us much though as we’d planned to stay in most of it so I can pack my things and wind down a little before flying out at noon on Thursday.

Afternoon: The weather turned out nicely after all so we took a short trip to Constable Country after lunch. This is an area of Suffolk, just across the Essex border, that was home to British romantic artist John Constable. Constable, who came late to painting, was never financially successful during his lifetime and although he sold more paintings in France than England, his paintings are now among the most popular and valuable in British art. The village of East Bergholt has thousands of visitors annually who want to see where he lived and the objects and scenery he painted

Constable’s contribution to the economy even in death has inspired EDF Energy Networks to spend £450,000 to move four miles of power lines to underground tunnels in order to clear the landscape of Dedham Vale and re-create the "wire free" landscape captured in his art. The project is more than half complete and EDF is currently working with Dedham Vale AONB and Stour Valley Project on the power lines between Stratford St. Mary and Boxted Mill.

We parked at East Bergholt and took a public footpath to Dedham, about two and a half miles away. The path winds beside narrow country roads and through meadows. Part of the meadows we crossed had herds of cattle who were quite friendly and walked up to us for a scratch on the head. I’m sure there have been others before me, but as of now I’m the only person I know who traveled 5,000 miles just to step on a dried cow patty. And yes, they smell just like the ones in America and the residue is equally difficult to remove from the treads in athletic shoes!

At Dedham, we visited the Essex Rose Tearoom before heading back to East Bergholt. They carry a large variety of chocolates and pastries as well as local jams and sauces available for purchase. I hadn’t realized until today that Tiptree Wilkins & Son is headquartered in Essex. I’ve enjoyed their jams for several years but never really paid attention to their place of origin until today. I also learned they started producing conserves in 1885 and still specialize in fruit grown on their estate. They do make some of the best jam I’ve ever eaten. I haven’t tried every flavor as yet but am working towards that goal.

The Rose also had a lunch and tea menu that turned out to be delicious. Richard had a chunky homemade soup with loads of vegetable and topped with croutons. The roll served with it was not as good as the one accompanying my Roasted Vegetable Lasagna so I gave it to him. (The salad and lasagna were more than enough for me.)

Both of us had a very tiny champagne truffle to top the meal and Richard had a pot of rich hot chocolate with loads of cream but I managed to resist that. It was tempting but I was too stuffed to do more than taste it.

The wind was relentless most of the afternoon but the sun made it bearable. I think the walk back wasn’t quite as chilly but maybe it was all that food that warmed us up. It didn’t hurt either that I was wearing a shirt, sweater and coat. Despite the weather, it was easy to see why Constable chose this area to paint. The vista is breathtaking and should be inspirational to anyone whether s/he is an artist or just a connoisseur of nature and its beauty.

Evening: The ride home was pleasant and we started getting dinner ready as soon as we got back. (Glad I did most of the prep work last night!). In addition to the meatlof and broccoli casserole, Richard prepared roasted parsnips. That tiny oven was way overloaded but we managed to get all of it ready just a little past the time we had promised.

Joanne joined Kevan and us and everyone seemed to enjoy the meal. Jo stayed and visited a while but Kevan had to leave as soon as he ate because of a problem at work that needed his attention. I’m glad I had a chance to say goodbye to both of them even though it was a little bittersweet. I gave Jo a new dictionary as a parting gift and promised to send some Skippy Chunky Peanut Butter to Kev. (That’s his favorite and apparently not available here.) A dictionary as a gift may sound a little odd but when Jo was admiring the one I bought for myself, she remarked that the one she had was really old and she needed a new one. In any event, she seemed absolutely delighted so it turned out to be a good choice. All-in-all, it was a lovely end to a lovely day.

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Easy Champagne Truffles

1 c. heavy cream

 lb. high quality bittersweet chocolate, divided

2 T. butter, softened

1 oz. Champagne

1 lb. cocoa powder

Divide chocolate in half and chop coarsely. Place half of the chocolate in a mixing bowl and set aside. Bring cream to a boil and pour it over the chocolate. Let mixture stand 1—2 minutes and stir until smooth. Beat in softened butter and allow this to cool. Beat with an electric mixer on medium speed until light in color. Beat in cognac and use a pastry bag fitted with a 1/2-inch plain tube to pipe out small truffles on parchment or waxed paper. Refrigerate to set.

Sift the cocoa into a deep pan and set aside. Melt remaining half of the chocolate in the top of a double boiler over hot water. Dip the truffles in melted chocolate and then deposit them in sifted cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa. Keep cool until ready to serve. Yields about two dozen candies.

Broccoli Casserole

20 oz. frozen, chopped broccoli

8 oz. Velveeta

1 stick (1/2 c.) butter cut into slices

6 oz. can sliced mushrooms or 1/2 c. fresh, opt.

2 c. buttery cracker crumbs

Cook and drain broccoli. You may use shredded Velveeta or cut it into thin slices, add it and butter slices to hot broccoli. Mix until cheese and butter is melted; then stir in mushrooms. Pour into greased casserole and top with cracker crumbs. Bake @ 325º for 30 minutes or until casserole is bubbly.

This simple but delicious casserole can be made ahead but wait until ready to bake before sprinkling with cracker crumbs. You may also use an equivalent amount of cooked fresh broccoli if desired. For extra flavor, mix a little softened butter with cracker crumbs before topping casserole with them.

Easy Meat Loaf

2 lb. ground beef

2 eggs, well beaten

1 t. salt

1/2 t. coarse black pepper

1/2 c. catsup

1/2 c. diced onion

1 t. granulated garlic, opt.

1/4 c. wheat bran

Extra catsup for topping

Put ground beef in large bowl and add other ingredients in order given. After mixing thoroughly, shape into a loaf and put in baking pan that has been lined with foil and sprayed with cooking spray or on a rack that has been sprayed. Pour extra catsup over top and spread with a fork. Bake @ 325º for approximately 1 hour or until done.

This recipe has been a favorite of my family for years. If you use less expensive ground beef and cook on a rack to drain, the finished product will be much moister and flavorful.

Thanksgiving Food Article /w/ Recipes

This is the article I wrote for this week's paper, sans the photos that accompanied it. On a side note, when I made the Pumpkin Bourbon pie this week, I tossed in a 1/2 t. or so of ground cloves and sprinkled the crust lightly with cinnamon sugar before pouring the filling in it.)

Let us Give Thanks Every Day

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” ~ JFK

Contrary to what many seem to think, Thanksgiving Day was not invented solely for the purpose of pigging out and watching football all day. Neither was it a tradition repeated every year by early American columnists as is frequently claimed.

After Plymouth colonists gathered the first harvest, Governor William Bradford proclaimed a day of thanksgiving and prayer to be shared by all the colonists and neighboring Indians. They did celebrate a successful harvest in1621 but it is highly unlikely that they called it Thanksgiving.

To them, a thanksgiving was a religious holiday they observed by going to church to give thanks for specific things like winning a battle. Also, the types of activities they and the Wampanoag Indians participated in during the harvest feast would not have had a place in a religious holiday. The dancing, singing secular songs and playing games made it a temporal celebration in their eyes and would have never been considered what they observed as a thanksgiving.

Another myth is that the original Thanksgiving feast took place on the fourth Thursday of November as it does today. It was based on English harvest festivals that occurred around September 29 and actually occurred between September 21 and November 11, lasting three days as did those in England.

Another day of thanksgiving and prayer was changed to one of thanksgiving in 1623 when drought-breaking rain came during the prayers. The custom of celebrating thanksgiving after the harvest gradually prevailed in New England and the Continental Congress suggested an annual day of thanksgiving during the American Revolution.

In 1817, New York adopted Thanksgiving Day a yearly custom and by mid-nineteenth century, several other states had followed suit. President Abraham Lincoln appointed a day of thanksgiving as the last Thursday in November, perhaps correlating it with the anchoring of the Mayflower at Cape Cod on November 21, 1621.

Subsequent presidents continued the custom, each issuing a Thanksgiving Day proclamation, until President Franklin D. Roosevelt officially set the date as the fourth Thursday in November 1939. Congress officially approved it in 1941.

Another myth is the type food served at the first harvest. They didn’t have ham or sweet potatoes or fresh corn. Waterfowl was plentiful as were mussels and other seafood and the Indians hunted squirrel, turkey and deer. Likely, the main entrée was a combination of these choices. There is a record of Chief Massasoit bringing five deer to Governor Bradford so it’s probably safe to assume there was venison on the menu.

They may have served nuts, grapes, peas, beans, onions, and/or radishes but if if pumpkin was present, it would have been stewed as sugar was too scarce to use in pies. If they had cheese, it would have been goat cheese because they brought neither cows nor pigs with them on their journey over.

The roast turkey we have come to expect has given way in recent years to smoked turkey, grilled turkey or deep-fried turkey. Another non-traditional Thanksgiving entrée that has come into favor in recent years is Turducken. It takes a lot of time to prepare but if you like turkey, duck and chicken, it may be worth your time. It’s sure to be interesting at the very least.

Turducken

Ingredients:

2-3/4 c. prepared savory bread stuffing, divided

2 c. prepared cornbread stuffing, divided

1/4 c. chopped pecans

1/2 c. whole berry cranberry sauce

1 (10 to 12-pound) turkey, deboned

1 (4 to 5-pound) duck, deboned

1 (3 to 4 pound) chicken, deboned

4 T. butter

3 cloves garlic, quartered

6 fresh sage leaves

2 T. fresh thyme leaves

1 T. browning sauce like Kitchen Bouquet®

1 T. olive oil

Kosher salt and freshly ground black pepper

Preparation:

Have the turkey, duck and chicken deboned before you begin to assemble the turducken. Keep poultry refrigerated until you are ready to use it. Do not assemble turducken ahead of time in order to avoid food borne illnesses.

Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing, cranberry sauce and pecans. Toss gently to combine. Set remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.

Using the metal blade of your food processor, to finely chop butter, garlic, sage and thyme together. Run your hand under turkey skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.

Rub turkey skin first with the browning sauce, then with the olive oil. Sprinkle generously with kosher salt and freshly ground pepper. Flip turkey over so it is open with skin side down. Sprinkle with salt and pepper. At this point, turn the oven to 300° to preheat.

Spread bread stuffing evenly over turkey cavity and place duce on top of bread stuffing, skin-side down. Spread cranberry nut stuffing on top of open duck cavity and top with chicken, skin-side down.

Spread cornbread stuffing on top of open chicken cavity and skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken and skewer the back of the duck closed. Repeat process with the turkey. Carefully turn turducken over, leaving seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.

Place turducken in a heavy roaster and roast 3-4 hours or until meat thermometer inserted in the center of chicken stuffing reaches 165° F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving. When ready to serve, slice turducken across the breast to show off each layer. Yield: 12 to 14 servings

Pumpkin Bourbon Pie

1 stick of butter

1-1/2 c. sugar

1-1/2 c. prepared pumpkin

1 T. flour

2 eggs, slightly beaten

1/4 t. salt

3 T. bourbon

1 t. allspice

1 unbaked 9" pie shell

Mix butter and sugar. Stir in flour, then add remaining ingredients. Mix well and pour into pie shell. Bake @ 450 for 10 minutes. Reduce heat to 350 and bake for 50 additional minutes. Cool on rack.

I enjoy this slightly different take on pumpkin pie more than the original type. It’s better made in advance to allow flavors to meld.

Pumpkin Squares

Bottom layer:

1 18.25 oz-box yellow cake mix

1 large egg, lightly beaten

1/2 c. butter, melted

Top layer:

1 8-oz.package cream cheese, softened

1 15-oz. can pumpkin

3 large eggs

2 t. vanilla extract

1/2 c. butter, melted

1 t. ground cinnamon

1 t. ground nutmeg

Pinch of salt

1-lb. box powdered sugar

Preheat oven to 350°. Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray and set aside.

In the mixing bowl of a heavy-duty stand mixer, combine cake mix, egg and melted butter, and beat with the flat beater until the mixture forms a ball. Press mixture evenly into the bottom of prepared baking dish and set aside.

In the mixing bowl of the heavy-duty stand mixer, combine the cream cheese and pumpkin and beat with the flat beater until smooth. Add the eggs, vanilla extract, butter, cinnamon, nutmeg and salt, beating well to incorporate. Slowly add the powdered sugar and beat until combined.

Spoon the batter over the cake mix crust and bake for 35-45 minutes.

This is very much like a cheesecake, which will not look completely set in the center when the mixture is done. The center will still be a little soft and wiggly, but will firm up as it cools. Remove to a wire rack to cool and refrigerate until completely chilled. Serve with whipped cream and a sprinkle of ground cinnamon.

This is a good alternative for those who do not care for pumpkin pie or just for something a little different for the holidays.

My Favorite Cranberry Sauce

1-1/2 c. sugar

3/4 c. water

3 c. (appr. 12 oz.) fresh cranberries

1/4 c. Grand Marnier

Rinse and clean berries and drain in colander. Combine water and sugar in saucepan. Add berries and bring to a boil. Reduce heat and simmer gently until berries pop and sauce thickens, about 10 minutes. Remove from heat and stir in Grand Marnier.

Cool at room temperature and store in refrigerator. I think this is the absolute best cranberry sauce you can make. I’ve had people who swore they didn't like cranberry sauce eat this and rave over it.

*****

A little Thanksgiving humor (with apologies to Clement Moore):

'Twas the night of Thanksgiving,
but I just couldn't sleep.
I tried counting backwards,
I tried counting sheep.

The leftovers beckoned -
the dark meat and white
but I fought the temptation
with all of my might.

Tossing and turning
with anticipation,
the thought of a snack
became infatuation.

So, I raced to the kitchen,
flung open the door
and gazed at the fridge
full of goodies galore.

I gobbled up turkey
and buttered potatoes,
pickles and beets,
beans and tomatoes.

I felt myself swelling
so plump and so round,
'til all of a sudden
I rose off the ground.

I crashed through the ceiling,
floating into the sky
with a mouthful of pudding
and a handful of pie.

But, I managed to yell
as I soared past the trees...
happy eating to all -
pass the cranberries, please.

May your stuffing be tasty.
May your turkey be plump.
May your potatoes 'n gravy
have nary a lump.

May your yams be delicious.
May your pies take the prize.
May your Thanksgiving dinner
stay off your thighs!

~ Author unknown

From a 3-year-old's perspective

I traded my Monday morning stint with Little Bit for Friday morning this week so her other grandmother could leave early for a trip. It's amazing to see how much she has changed in just a few months. She's gone from a mostly quiet child into a full time chatterbox. She's also speaking much more clearly so her parents had better be careful what they say. (They only think they have secrets from me!)

The following excerpt is just a small part of what transpired today.

Her: I'm going to live forever and ever!!

Me: You are? That's really a long time.

Her: Yes. (pause) It takes a long time to get dead.  It not fun to get dead. It makes people sad and they cry.

Me: Cracking up, laughing.

Her: (Laughing): That was a joke, Judy! (She sounded delighted that I "got" her joke. Actually, I didn't. It was all just  funny.)

Almost

The week is almost over, it's almost Thanksgiving, the year is almost over, and I have no idea where all the time has gone. Maybe by the time Thanksgiving/Christmas 2010 season rolls around, I will have my condo like I want it. Of course, my lease will be up then and they will probably kick me out, forcing me to have to start all over again! I really hope not though. I'd forgotten how much "fun" moving can be and I think I've enjoyed as much of it as I can for a while.

For some reason, I've managed to get really busy since I moved here. Nothing special, just a little of this and that, but enough to keep me from getting much done in the apartment. I had started some minor stuff this evening but a last minute bridge invitation tempted me and I just had to go. Maybe tomorrow...

Don't laugh

Those of you who know me will laugh when I say I need to be more assertive but I really do.

I played trivia tonight with a group that calls themselves the Delta Force and we tied for third. There was a big crowd there but we could have done a little better if I had spoken up on a couple of answers. Darn it, I knew them but just didn't have enough confidence to speak out. Have to work on that, lol.

They really are a nice bunch of folks though and I had a great time. I had walked down to the restaurant earlier and they readily invited me to join them before the game started. It's only about a block from my condo but one insisted on giving me a ride back. It's well lighted and I didn't mind walking back but I accepted and enjoyed the company. I've been invited to join them again next week and I think I shall.

Also met one of my near neighbors, a nice lady named Annie. She lives just across the way with her mother. She says she writes music, mostly blues, and I'm looking forward to hearing some of her compositions.

Definitely looking as though this community will be a good fit for me.

It's Monday!

It's Monday and we all survived the bowling birthday party. Barely. You only think those indoor jumping playgrounds are loud! This type party is off the chart for noise, especially when others are taking place simultaneously.

I will say though the people who were in charge were quite efficient and very pleasant. It was nice to have everything taken care of and cleaned up afterwards too. The kids enjoyed the pizza and punch and birthday cake immensely and all seemed to have a very good time. I personally enjoyed having the private room to retreat to while the others were supervising the bowling.

I am pretty much out of excuses to get busy organizing my apartment even though I'm pretty sure I could come up with some if I were given enough time.

The fix-it guy got here just before 1:00p.m. and has taken care of several little things that needed to be repaired. He's at Home Depot now getting a new hood for my stove, thank goodness. The light on the old one won't work and it's so dirty I haven't been able to scrub all the grease from it. It took a hot soak and two rounds in the dishwasher just to clean the filter!

Oh, there's a great excuse. I have to wait until he finishes to do anything else. I knew I would think of something!

Six Days on the Road...

Six days down, one to go this week, two if you count Sunday as the end of the week instead of the first day. One other event, Roo's birthday party tomorrow afternoon, and I should be able to relax a little after that. Her uncle is treating her to a bowling birthday party, a first for all of us. Should be interesting but I wouldn't want to be too close to the lanes with those 6-year-olds tossing heavy equipment around!

It's been a hectic week to say the least but at least I've got new color and a new haircut to show for it anyway. Lots of stuff unpacked and lots to go yet. I'm pretty sure I will be rearranging for a long time to come though. I'm too OCD or ADD or too something not to! The people I've met here have been very friendly and I think I will enjoy living here.

Hopefully, things will slow down a bit and I'll get inspired to write something interesting. Until then, who knows?!?

Catching Up

Contrary to what some may think, I haven't abandoned the blog. It's just been a week from h*** in some ways. I've gone from doing what I want when I want to having so much to do it will take a while to catch up. Some outside appointments coupled with trying to find what I need in all these boxes has been a little frustrating to say the least.

Yes, I know I need to get them unpacked but it's not that simple. Being in a new place requires deciding where to put them to begin with (I'm trying to avoid doing it twice!), and how to arrange things to work here. Also need to find time to go to Lowe's or Home Depot or a similar store to get some new storage shelves and similar things.

Taking my keys back to the old place, all the stuff to do here, a birthday party for Roo this weekend, etc., etc. are piling up but next week is free so far and I should get caught up then. Maybe.

Finally here!

Finally have all "junque" in my new place and am dead tired! As I'm sure Son #2 and his friend who worked all day yesterday doing this for me are also. They were so sweet, even bringing my clothes in and hanging them in the closet when my back finally gave out for good. I've always known what a great guy my son-in-law is but didn't realize what a good person his friend is until yesterday.

The bed is ready for sleeping and I can get to the frig so all is well at least for now. I have a path cleared through all the boxes and will be looking at them for a while even if they do keep insisting, "Unpack me! Unpack me!" Their pleas will fall on deaf ears for a while.

A loaf of bread...

A loaf of bread, a jug of wine, but no thou! Probably a good thing with me in the middle of packing to move tomorrow. Heaven knows I can find enough distraction without anything extra thrown in. Not now anyway, but I am enjoying just a little bit of the grape while taking a short break.

This week has been interesting to say the least. So much to do and two doctors appointments that took way longer than usual. I also managed to leave my computer and a book I'd just started reading at TS's home when I stayed with Little Bit Wednesday morning. I packed them up and TS asked me something on my way out. I set the case they were in down to talk to her a few minutes and then drove off without it. Son #2 is moving my stuff tomorrow and he will bring it back then, thank goodness! An excellent example of my distractability, or ADD, or ADHD, or whatever it is.

In the meantime, I'm using my old one. It's really slow but much better than nothing at all or driving 80 miles round trip to retrieve mine! I knew I kept it for a good reason, just didn't know what until this week.

There was much more going on but I have to get back to work now. Will share some of it later.

Over the hump...I hope

Well, the sickie is hopefully (cross fingers, throw salt, knock on wood) at the end of the croup/bronchitis/virus she had last week. What should have been just a little virus ended up going into her chest and turning into croup/asthma and a big nasty mess. Five prescriptions and 240 dollars later, I'm hopeful that Little Bit is finally on the mend. The doctor said since we're having to do the breathing treatments so frequently (approx. every 6 weeks to two months) they're going to unofficially call it asthma. To definitely diagnose it, she has to do tests and stuff, but they're now going to try a preventative to help keep it from going into such a nasty mess every time the poor child catches a cold and we'll get into it more at her three year checkup a month from now. She's going to take Singulair for a month and if that doesn't help, go with an inhaled corticosteroid (sp?) like Advair or Pulmocort. I'm just hoping so much that this will help...it's like I get all tensed up inside whenever she gets sick, knowing what's going to happen. I'm so scared with this nasty flu season upon us, too, not knowing what to expect as far as if she contracts it.

Getting old is not for sissies...neither is motherhood!!

Wednesday

Back in the country this morning. The other grandmother filled in for me Monday morning so I'm repaying the favor.

Today was earliest I've left home since DST reverted to EST and the view was a bit unusual. Even though the sky already turned a light shade of blue, I could still see a full moon lingering low in the western sky as I drove towards the Interstate. The sun still hadn't cleared the horizon but glints from a few visible rays cast light onto glass-sided buildings, causing them to appear as though they were twinkling. An interesting contrast and a warm, welcoming sight to see.

It was a different story when I turned and headed east to get here though. The sun seemed to flounce into the sky all at once, blinding anyone trying to drive towards it. I'll take that over morning traffic on westbound traffic on I-20 anytime though. While eastbound moves along, you can see every lane on the other side of the freeway packed as solidly as sardines in a can and completely stopped for long stretches.

The view here is gorgeous now and the drive back should be pretty. For now, the sun is shining and the leaves are still lovely, all in all, a wonderful day to be alive!

Midtown

Yep, definitely going to miss Midtown.

Busy

It's been a busy weekend as this whole week will be as I prepare to move on Saturday. I've been moving a few light boxes and just setting them down just anywhere in the new place but things will get even busier when I have to decide where to put everything! Plus, all that unpacking, etc.

I will miss lots of things about Midtown but I think I will like it over there as well. Just have to wait and see.

And if all this isn't enough, my heart had to kick up a few days ago. Family doctor said all the pain is most likely caused by pulling a muscle in my chest wall from moving boxes. Don't see how but hope is is right. Cardio guy also didn't seem overly concerned but is sending me for a nuclear stress test next week to be sure.

Getting old is not fun and definitely not for sissies!