Tag: Thanksgiving

Yesterday the United States celebrated yet another Thanksgiving Day.  I think that Thanksgiving is a marvelous holiday, but it is hardly uniquely American.  As a matter of fact, it is hardly recent, if you can call something that supposedly began in 1621 as recent.

As a matter of fact, celebrations of the harvest at about this time of year go back millennia.  It is known that the Egyptians has such a celebration, and it seems that such festivals have occurred off and on in all agrarian civilizations since prehistory.

However, we shall confine our discussion to the US holiday (Canada has a similar one, celebrated in October due to the earlier onset of cold weather).  Almost all of our “knowledge” about this festival is imparted in children in the early years of grade school, and almost all of it is either very speculative or is created from whole cloth.

Those of you that read this regular series know that I am from Hackett, Arkansas, just a mile or so from the Oklahoma border, and just about 10 miles south of the Arkansas River.  It was a rural sort of place that did not particularly appreciate education, and just zoom onto my previous posts to understand a bit about it.

Several folks who follow this regular series, my Pique the Geek one, and my Popular Culture one know that I often use obsolete or archaic spellings for certain, common words.  This is intentional.

Perhaps it is no longer standard English to use these old words, but neither is it incorrect to do so.  I do so partly out of respect whence came I (“whence” is “from where” in a single word, so if you say “from whence” it is sort of like saying “from from where”, sort like folks calling MSDSs “Material Data Safety Sheet Sheets” when they say “MSDS sheets”), but I am not being completely honest.

Another reason that I use them is to try to grab the attention of my readers.  I find it interesting to read pieces from contributors who are sort of off the beaten track.  I do not know if it works well for me or not.  I do believe that my readers realize that I do this not out of ignorance for standard English, but sort of in protest of the conformity to it.

Am I an nonconformist?  As Gibbs would say, “Ya think!?”

Following is a list of words that I often use that are not standard, but not incorrect, and then some recollections that I have for some of the old talk that NEVER was really correct.  This is quite subjective, but here we go.

Over the last couple of years I’ve shared some of the recipes that I served at the annual Turkey Feast. There have also been diaries about cooking the bird, whether or not to stuff it and suggestions about what to drink that will not conflict with such an eclectic meal of many flavors. It’s not easy to please everyone and, like in my family, there are those who insist on “traditions” like Pumpkin Pie made only from the recipe on the Libby’s Pumpkin Puree can slathered with Ready Whip Whipped Cream. For my son-in-law it isn’t Thanksgiving without the green bean casserole made with Campbell’s Cream of Mushroom Soup. Thank the cats we have a crowd that will eat just about anything on the table that looks pretty. Rather than reprise each recipe, I’ve compiled an anthology of past diaries to help you survive the trauma of Thanksgiving Day and enjoy not just the meal but family and friends.

Health reasons why not to stuff that bird and a recipe with a cleaver decorative way to serve the dressing.

Suggestions on wine and beer pairings that go with everything including brussel sprouts.

A great substitute for those sticky, over sweet, marshmallow topped tubers that goes well with pork or ham and breakfast.

Hate those gritty, tasteless lima beans in succoatash? I do but this recipe using edamame change my mind

Includes a great recipe for Pumpkin Cheesecake that will please even those diehard traditional pumpkin pie lovers.

Any squash can be substituted for pumpkin in this recipe. My daughter is using butternut served with a dollop of cumin flavored sour cream.

Besides making turkey soup or hash with those leftovers and the carcass, there is also some great recipes like the mushroom risotto in this essay.

May everyone have a safe and healthy Thanksgiving. Please remember those who have lost so much during Hurricane Sandy with a donation to a food bank or charity that is assisting. May they all be warm and safe. Blessed Be.

For the more daring and adventurous cooks

Republished from November 23, 2010 for obvious timely reasons.

By now you should have defrosted that frozen turkey and it should be resting comfortably in the back of you refrigerator. If you haven’t, getteth your butt to the grocery store and buy a fresh one because even if you start defrosting today, your bird might not be defrosted in time. I discussed the how to cook your bird to perfection in a conventional oven, now for a method that’s a little daring, deep frying.

Alton Brown, is one of my favorite TV cooks. Good Eats funny and informative, plus, his recipes are easy and edible. I’ve done fried turkey and while I don’t recommend it for health reasons, once a year probably wont hurt. Alton’s “how to” videos are a must watch on safety tips, how to choose a turkey fryer, equipment and, finally, cooking directions. If you decide to try this, please follow all directions carefully and take all the safety precautions.

Below the fold are recipes and more safety tips.

I can’t believe it’s that time already.

Republished from November 20, 2010 for obvious timely reasons.

I never went to cooking school or took home economics in high school, I was too busy blowing up the attic with my chemistry set. I did like to eat and eat stuff that tasted good and looked pretty, plus my mother couldn’t cook to save her life let alone mine and Pop’s, that was her mother’s venue. So I watched learned and innovated. I also read cook books and found that cooking and baking where like chemistry and physics. I know, this is Translator’s territory, but I do have a degree in biochemistry.

Cooking a turkey is not as easy as the directions on the Butterball wrapping looks. My daughter, who is the other cook in the house (makes the greatest breads, soups and stews) is in charge of the Turkey for the big day. Since we have a house full of family and friends, there are four, yeah that many, 13 to 15 pound gobblers that get cooked in the one of the two ovens of the Viking in the kitchen and outside on the covered grill that doubles as an oven on these occasions. Her guru is Alton Brown, he of Good Eats on the Food Network. This is the method she has used with rave reviews. Alton’s Roast Turkey recipe follows below the fold. You don’t have to brine, the daughter doesn’t and you can vary the herbs, the results are the same, perfection. My daughter rubs very soft butter under the skin and places whole sage leaves under the skin in a decorative pattern, wraps the other herbs in cheese cloth and tucks it in the cavity. If you prefer, or are kosher, canola oil works, too.

Bon Appetite and Happy Thanksgiving

Cross posted from The Stars Hollow Gazette

Rather than try to explain how to carve a pumpkin here is a video that is a handy 5 minute guide.

And for the more ambitious and artistic pumpkin carvers among us, here is some inspiration with seasonal music.

Re-posted from The Stars Hollow Gazette

When most of us think of pumpkins, we think of the orange orbs that get carved up for Halloween and pumpkin pie with gobs of whipped cream for dessert at Thanksgiving but pumpkins come in all shapes, colors, sizes and varieties. Some are good only for decoration, while others are not only decorative but very tasty in pies, soups and stews.

According to Wikipedia pumpkin “is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America.” Some of the fun activities besides decorative carving for Halloween are Festivals and competitions with pumpkin chucking being among the most popular. Chucking has become so popular that some competitors grow their own special varieties that will survive being shot from catapults and cannons. The festivals are most dedicated to the competition for recipes and the competition for the largest pumpkin. This year that honor went to a 1818 pound beauty from Canada that was on display at the New York Botanical Garden in the Bronx.

The pumpkin is one of the main symbols of Halloween and the Wiccan holiday of Samhain, which is a celebration of the end of the year, the final harvest and the coming of winter. The earliest that a craved pumpkin was associated with Halloween is 1866. Throughout Britain and Ireland the turnip has traditionally been used at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger, making them easier to carve than turnips.

In cooking, the the fleshy shell, seeds, leaves and flowers are all edible. Canned pureed pumpkin is readily available in stores, as are the small, sweet variety of fresh pumpkin for the ambitious cook to make their own puree or for stews. When it comes to pies, the easiest is the canned, my favorite being Libby’s with the recipe on the label, label, label. It’s the only recipe I have ever used for pumpkin pie and I’ve never has a complaint.

Pumpkin and all it parts are also very nutritious, containing many vitamins, minerals and anti-oxidents. There is also an interesting medical study of pumpkin extract on type-1 diabetic rats:

(P)ublished in July 2007, suggests that chemical compounds found in pumpkin promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. According to the research team leader, pumpkin extract may be “a very good product for pre-diabetic people, as well as those who already have diabetes,” possibly reducing or eliminating the need for insulin injections for some type-1 diabetics. It is unknown whether pumpkin extract has any effect on diabetes mellitus type 2, as it was not the subject of the study.

One of my favorite recipes is Pumpkin Cheesecake with Bourbon Sour Cream Topping that is more popular than pie with my family.

Recipe and baking tips are below the fold

Cross posted from The Stars Hollow Gazette

Occupy Wall Street Thanksgiving

This Thanksgiving, Occupy Wall Street is celebrating unity and community with an open feast at Liberty Square. From 2 to 6 p.m. at Liberty Square (Zuccotti Park) we will meet to share food, stories and inspiration. All members of our global community are invited to break bread with us.

“This is all about supporting the 99%,” said Megan Hayes, an organizer with the #OWS Kitchen working group, and a former high end chef. “So many people have given up so much to come and be a part of the movement because there is really that much dire need for community. We decided to take this holiday opportunity to provide just that – community.”

More than three thousand individually wrapped plates will be distributed on Thursday in accordance with New York State Health Code. People in the community have opened their homes to cook meals. Roger Fox in New Jersey will be making 250 meals, Mia Valh and Alia Gee are also making large numbers of meals. A lot of community organizations are involved and Liberty Cafe in East NY donates space for the #OWS Kitchen working group.

Locally owned family business, Texas BBQ will be providing 2,000 of the meals. They are being purchased with donated funds and will be served along with the home-cooked meals from supporters and food from the People’s Kitchen at Occupy Wall Street. The Owners of Texas BBQ are Egyptian and are supporters of the Occupy Movement.

Indigenous voices, religious leaders, food justice activists and leaders from peoples’ movements around the world are speaking on Thursday at Liberty Square. Occupy Thanksgiving is a celebration for the entire New York community. All are invited.

There will also be a can food drive. Donations of cans will go to local food banks and pantries throughout NYC.

   You’ve been sleeping on the streets for two months pleading peacefully for a new spirit in economics. And just as your camps are raided, your eyes pepper sprayed and your head’s knocked in, another group of people are preparing to camp-out. Only these people aren’t here to support occupy Wall Street, they’re here to secure their spot in line for a Black Friday bargain at Super Target and Macy’s.

   Occupy gave the world a new way of thinking about the fat cats and financial pirates on Wall Street. Now lets give them a new way of thinking about the holidays, about our own consumption habits. Lets’ use the coming 20th annual Buy Nothing Day to launch an all-out offensive to unseat the corporate kings on the holiday throne.

   This year’s Black Friday will be the first campaign of the holiday season where we set the tone for a new type of holiday culminating with #OCCUPYXMAS. As the global protests of the 99% against corporate greed and casino capitalism continues, lets take the opportunity to hit the empire where it really hurts…the wallet.

   On Nov 25/26th we escape the mayhem and unease of the biggest shopping day in North America and put the breaks on rabid consumerism for 24 hours. Flash mobs, consumer fasts, mall sit-ins, community events, credit card-ups, whirly-marts and jams, jams, jams! We don’t camp on the sidewalk for a reduced price tag on a flat screen TV or psycho-killer video game. Instead, we occupy the very paradigm that is fueling our eco, social and political decline.

   Historically, Buy Nothing Day has been about fasting from hyper consumerism – a break from the cash register and reflecting on how dependent we really are on conspicuous consumption. On this 20th anniversary of Buy Nothing Day, we take it to the next level, marrying it with the message of #occupy…

   We #OCCUPYXMAS.

   Shenanigans begin November 25!

But of you must shop

PORTLAND, Ore. — Occupy protesters want shoppers to occupy something besides door-buster sales and crowded mall parking lots on Black Friday.

Some don’t want people to shop at all. Others just want to divert shoppers from big chains and giant shopping malls to local mom-and-pops. And while the actions don’t appear coordinated, they have similar themes: supporting small businesses while criticizing the day’s dedication to conspicuous consumption and the shopping frenzy that fuels big corporations.

Nearly each one promises some kind of surprise action on the day after Thanksgiving, the traditional start of the holiday shopping season.