Turkey Wild Rice-Vegetable Soup with Sherry and Walnut Garnish OR One More Snow Day in Saint Paul

It's spring in name only in Saint Paul.  Whereas many food writers and bloggers are already complaining about too many fresh pea or asparagus recipes, people here are still sniffling and shuffling around town in their by now worn-out snow boots. (Uh, there are not even pea tendrils in St. Paul because snow covers the vegetable gardens; see below.)  In fact, if you move here, you'll save a lot of money on shoes;  you only need them May - September.  Not only that,  you can write about fresh peas, rhubarb, and asparagus when folks further south are eating their first tiny tomatoes and are getting tired of grilling already.

This picture is out my front door this morning.

Turkey Noodle Soup--Carcass and All

Make this soup on Friday and curl up on the couch to watch the first Christmas Movies!

If you kept or froze your turkey carcass from Thanksgiving and aren't quite sure what to do with it, this is your method for soup. While it looks like a recipe, it's merely a method and you must yourself judge which ingredients you have or want to add; it's all about flexible. Note the options of using your leftover vegetables, gravy, stock, or just adding all purchased low-sodium chicken stock and so on. In about an hour an a half, you'll have just about the best turkey noodle soup you ever ate. If you are skipping noodles this week, leave them out and, instead, add extra fresh or frozen vegetables. (Brown rice, wild rice, or barley are other possibilities.)

Turkey Noodle Soup from Thanksgiving Leftovers...Including that gravy if you like.

This soup is made in two stages: one to create a quick stock and the other to make the soup.
Please read all the way through before beginning.  

Cook's Note:  The Turkey Soup police are not out today.  You can make this with lots of changes and substitutions, but you have my idea to start.  Blessings on your soup pot!  Be brave!

Thanksgiving, 2012

                     "It's not what's on the table that's important.  It's who's in the chairs."

                       
This post includes:

• Guide to cooking and baking hotlines
• Links to great Thanksgiving sites for tips, food, decoration, kids' activities
• My own favorite Thanksgiving photos, recipes, music, wine, and even a blessing or two  ... 

Enjoy!

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

  I can't preach about giving thanks.  I'll just say I think it's healthy.  It's lovely in that it's a discipline folks of any religion or country can take part.  But of course, our fair "Rabbie" had it best:

Some Hae Meat

 Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.

~Robert Burns

 Thanksgiving is my favorite holiday.  You could have guessed.
My worlds all come together on that day.
Giving thanks-- being grateful--is a practice or discipline of many religions and cultures, including mine.
I need it.  I need that discipline. And:
Creating a meal to honor that...is my idea of a great day!
I wish you a day of totally beautiful, grateful life.


A grace could be very simply giving thanks for the hands that made the meal, for the workers in the stores, on the trucks, in the gardens and  the vineyards.  Even a toast to all who made it possible would work.  Mark the moment.

Thanksgiving, after all, is a word of action.  
                                                    ~W.J. Cameron
.                          
Awareness.   Awakeness. Appreciation.  Peaceful breath.
A table that includes something you love.
Someone you love.

Some of the best new scripture these days is found on paper napkins.
I have some that say, "It's not what's on the table that's important.  It's who's in the chairs."
Ah, that we have to print that somewhere.

Deep breaths and a sense of warm wonder to you as you prepare to give thanks this year.


          If the only prayer you said in your whole life was, "thank you," that would suffice. 

                                                                                                              ~Meister Eckhart
^^^^^^^^^^^^^^^^^^
Before the fun begins,  thanks for reading and responding:

           Bloggers Without Borders Post on Helping Victims of Sandy 

 

Turkey Pot Pie or Last Ditch and Best Effort for Thanksgiving Leftovers

Turkey Pot Pie

You might have lived when pot pies were a regular feature of your mom's menus.  Maybe you had them instead of TV Dinners.  I have a sketchy memory of frozen pies from the grocery @10 for $1. This undoubtedly dates me in an unkind way.  I did not have a mother who refused to cook; she cooked a lot.   That didn't mean we never had a frozen pot pie.  I remember liking them, though I maybe haven't tasted one in fifty years.

If you go out to eat at any number of restaurants these days, you'll find homemade pot pies are on lots of menus and people order them over and over.  Definitely comfort food.  Certainly fattening.  But oh so filling and often luscious.  They're full of all kinds of things--poultry, vegetables, roast beef, sea food, etc.

Southwestern Turkey Meatloaf or Here You Go, Lori!

It was ready for its close-up, but does meatloaf ever photograph well?

 I have a friend named Lori.  She's smart and tall, is mom to a big hulking chocolate lab, is beautiful and talented, and does things like run a salon and also fly airplanes.  Sometimes in the same day.  Did I mention she's a runner and that she's from Boston?  She also "did" my nails for several years in Colorado Springs.  When you spend an hour and a half every three weeks literally face to face with someone for years on end, you either become friends or sleep.  Lori and I chose to become friends. (I miss her.)

So, being women and being friends, and being a foot apart so often, Lori and I talked food. (Also family, men, sports--her, not me, work, whatever)  Lori's mostly vegetarian, though she eats some chicken, etc.  And Lori makes meatloaf.  Turkey meatloaf.  It's good, says she, but she's a bit bored with it.  More than once, she asked if I had another recipe.  Recipes, now that we have the internet, are a dime a dozen, but I hadn't made turkey meatloaf in years.  I was intrigued and remembered someone saying, "You cannot season turkey meatloaf like beef meatloaf; it's awful.  You must season it like turkey."  While that brings sage, onions and celery to mind, for me it also brings hot peppers, feisty cheese, and salsa.  Living in San Antonio for four years and Colorado for 15 would do that.  Taking cooking classes in Santa Fe would definitely do that.

One day, after months of turkey meatloaf ideas perking around in my head from time to time, I decided to try it.  Wow!  Both Dave and I loved it.  This loaf is full of chiles, onions, garlic, and salsa, and I stuffed it with overlapping slices of pepperjack cheese so that when you cut it (make sure and let it sit a while or you'll have a gooey mess), there are lovely melting bites of sharp cheese right at the center.

I mean, if meatloaf is good, people adore it--right? It's filling, homey, stretches to feed a bunch, and makes great sandwiches.  Though, really, loving meatloaf isn't something everyone wants to admit.  It's not on top of the trendy list, though come to think of it COOKING LIGHT has a meatloaf article in the October Issue.  But trendy or not, if you make it, they will come.  And they'll want the recipe.  It's one of those emotional food-pingers like, "My grandma made the best meatloaf!"  Make this even if you have to invite people over to eat it.  ESPECIALLY if you have to invite people over to eat it.

Side: Mashed potatoes is the usual suspect, but I did an all-in-one sauté of sliced new potatoes, onions, garlic, and late summer squashes that comes together just before the meatloaf comes out of the oven and while it rests before serving.  Top it with finely diced fresh tomatoes and sweet green peppers for color and crunch.   That's not much for directions; let me look in the cooking journal and see if I kept amounts listed when I cooked it.  If I did, I'll include a recipe.  How's that for informality in the cooking blog?   Here's the meatloaf recipe, for which I definitely kept the list of ingredients and, uh--techniques and methods!

Here you are, Lori.  Sorry it took so long.

Here it is all dressed up with someplace to go.  Your mouth!

 Southwestern Turkey Meatloaf Stuffed With Pepperjack Cheese  serves 8  (or 2 with lots of leftovers for sandwiches)

1# each ground turkey breast and ground turkey
1 1/2 cups salsa, divided (I like Frontera Roasted Tomato, mild)
2 cups whole wheat bread, cubed
1/4 tsp each:  kosher salt freshly ground black pepper
1/3 cup minced onion
2 cloves minced garlic
2 eggs, beaten
8 oz (about 1 1/2 c) sliced or chopped button mushrooms
1 4 oz can chopped green chiles, drained

1/3# Pepperjack cheese, sliced

2T olive oil, divided

Note about salt:  I do not include much salt as the salsa contains quite a bit.  If you'd like to check and see whether or not you'd like to add salt, make a small meatball of the mixture and fry it in a bit of oil.  Taste and see (great song, too!) if you'd like any salt.

Garnish optional:  Diced fresh tomatoes and green peppers

1. Oil your biggest loaf (I used 9x5) pan using 1T of the olive oil.  Preheat oven to 350 degrees F.
2. Wash your hands well and take off your rings and watch.  Get a big bowl out of the cupboard and throw in everything (using only 1 cup of salsa; the rest is for later)--turkey through chiles-- but the Pepperjack cheese, olive oil, and garnish.  Put your hands down into the meat mixture and combine thoroughly.
3. Pat about half of the meat mixture into the oiled loaf pan and place the slices of pepperjack cheese right down the middle of the loaf, overlapping, and stopping before the very end. (So that the cheese doesn't ooze out while the meatloaf bakes.)  Place the other half of the meatloaf mixture on top of the cheese and pat down to create the loaf.  Brush with the other tablespoon of olive oil.
4. Place loaf pan on a foil-lined sheet pan and bake for about 1 1/4 hours or until thermometer registers 160.  Remove from oven and let  rest 10 -15 minutes.  Invert onto serving platter (or carve in the pan if that's easier) and top with the other half-cup of salsa.  Garnish with diced tomatoes and green peppers if desired.  Surround the loaf with  the Potato-Zucchini Sauté and serve hot.  Store leftovers tightly wrapped in refrigerator for up to two days.

Yes, it was in the cooking journal and here it is...
 
Potato Zucchini Sauté

• 6-8 small (1-2") new red potatoes, sliced thinly
• 1 T olive oil
• 1T butter
• 1 medium onion, diced
• 1/2 t chili powder (I like Penzey's; choose your style.)
• 1/2 t kosher salt
  
• 1/2 t freshly ground black pepper
• 1/2 t dried oregano
• 1 ea:  small zucchini and yellow squash, sliced thinly
• 2 garlic cloves, minced
•  
• Garnish, optional:  1/4 cup each:  diced fresh tomato and green pepper

1. In a large skillet or sauté pan, heat oil and butter.  Add potatoes. 
2. Cook until potatoes brown on one side.  Stir and turn potatoes.  Add onions and dust with chili powder, salt, pepper, and oregano.  Cook one minute and add squash and garlic. 
3. Cover and cook until potatoes are tender and squash is al dente or grandma done (your choice)--another 2-3 minutes. 
4. Serve garnished with tomatoes and peppers if desired.

Two-Dog Kitchen and Around the 'Hood
It's that time of year.  Keeping the cantata on the piano at all times (skipping my own piano lessons), planning holiday travel, getting the last of the outdoor chores accomplished before it snows, changing out the clothes, ordering wool socks, taking as many walks as we can with the doggies, and grabbing yet another bouquet out of the flower garden. This may have been the last rose of summer:

 Or maybe this one!

While very dry, the grass is still mostly green.

 Here are the pies I baked for Pops and Pies, one of the monthly concerts at Prospect Park United Methodist:  

Must be October if it's pumpkin!

This is a sour-cream apple topped with a decadent crumble.

I did make that beef-vegetable soup I mentioned (with three variations plus some ideas on how to make it a bit cheaper) and if you'd like to see how I did it, you'll need to visit examiner.com where I write cooking and food articles for St. Paul.

Basic Beef-Vegetable Soup

Pumpkin Custard just for YOU

 Also, on my blog for The Solo Cook (Dinner Place), there's a great pumpkin custard topped with cinnamon-kissed creme fraiche. It's made for those who cook for one and is done in one minute in the microwave.  Your very own (crustless) pumpkin "pie."

Warm enough for flip flops yesterday.

Stubborn Tucker:  wouldn't turn around for his picture.

Happy October, my friends.
Sing a new song,
Alyce

Turkey Taco Soup or Sneak Peak at Blue Cheese Biscuits with Steak

Easy, healthy and truly yummy, as a good friend would say

I'm sure this could have a better name. 

Sometimes people ask how I name recipes and my answer is always the same, "It must say what it is." 

Do I want catchy names?  Yes.
I just seldom use them.  How about Taco Trouble Soup?  Tonza Turkey Soup? 

Of course, as a working cook  of sorts, the recipe must also be FINDABLE IN WORD DOCUMENTS.  You could think about that and come up with wonderful storage ideas for people who cook on multiple levels and must maintain articles, recipes, photographs and so on.
.

This could be Turkey Chili Soup  or Taco Soup (of which there are many) or Turkey Vegetable Chili--etc., but it's very soupy and it tastes like tacos.  Without the gazillion calories of the tortillas.  Without the cheese (though you could add that at the end, if you'd like.)  And it's quick.
.
This hot bowl of fuel fulfills the black bean, onion and tomato portion of my series on meals or dishes including the "12 best foods,"

1. Broccoli
2. Black beans
3. Tomatoes
4. Salmon
5. Soy
6. Sweet potatoes
7. Oats
8. Onions
9. Blueberries
10. Walnuts
11. Spinach
12. Chocolate

  Nearly everyone I talk to about food just wants things fast.  I like everything at Alyce-speed.  I don't like to rush; I don't think it's worth while.  If I don't have time to cook, I always can have an omelet or grab a piece of cheese and an apple.  But, hey, I hear you.  I hear everyone who works,  everyone who has kids, everyone who just wants time to veg and I don't mean eating them in the kitchen.  So, for all my students, friends and family hard-pressed for time, here's something scrumptious that makes a ton (save some little containers for lunch) and can be frozen in batches.  So you can skip cooking next Saturday, too.  See below....  (For more really quick recipes, check out my examiner.com recipe page --link at right and below--some are labled "Dinner Now!")
.
Frozen Soup in the Crock-pot:  Place your container of frozen soup (or stew or casserole) upside down in the sink and turn on the hot water over it for a minute or two.  Dump that container into the crock-pot; add a 1/4 c water to the bottom, cover and turn on low.  Dinner that night is on the way.   You will have a hot and ready meal by late afternoon.  (Make sure you freeze your meals in containers that will easily turn out into your crock-pot.  This is worth buying a couple of extra containers just for this very purpose.)

Turkey Taco Soup  serves 6-8 generously

Note:  These ingredients can be changed to suit your tastes or what's in your cupboard.  The ingredient police will not arrive if you change what goes into this soup.  Add corn if you like.  Use no rice at all.  Cut down on seasonings.  Add canned chile peppers or roasted red peppers.   Leave out the zucchini.  Add a bag of mixed frozen veg.   Drop in a little Tabasco sauce or let a big jalapeno cook whole in the pot. Get in there and cook, honey.

1T olive oil
3 slices bacon chopped into 1" pieces (optional)
1 large onion chopped
1/2 green pepper, chopped
3 garlic cloves, minced
1# ground turkey breast
1t freshly ground black pepper
2 t kosher salt
1T ea dried basil and oregano (or 1T Herbes de Provence)
2-4T chili power  to taste (You can make your own or I like Chili 3000 from Penzey's--Spice Islands is next)
1/4 t ground cayenne pepper, opt.
1 28 oz can chopped tomatoes (no salt)
1 6oz can tomato paste
2 c salsa
1 zucchini, chopped into 1/2" pieces
1 yellow squash, chopped into 1/2" pieces
1 c red wine or water
2 c low-sodium chicken broth or water
1/4 c raw rice or use 1 c cooked rice or cooked small pasta (if cooked, add later)
1 can no-salt black -or pinto- beans (if you use regular ones, rinse and drain)
2T Dijon-style mustard (like Grey Poupon)

Toppings: 2 ripe avocados, chopped; 2 Roma tomatoes, chopped; 2 c shredded lettuce; 1 c grated Cheddar, 1 c crushed tortilla chips-can use any, all or none

Directions: 

1. Heat the olive oil over medium heat and brown the chopped bacon in it.  Remove bacon and reserve to add in a little while.  Add onions, green peppers, garlic and turkey breast.  Cook, stirring often, until turkey breast is done and no pink remains. 
2. Add seasonings:  salt, pepper, basil, oregano, chili powder, cayenne.  Cook 1-2 minutes, stirring.
3.  Taste and adjust seasonings; they should be very strong and bright!  Add tomatoes, tomato paste, salsa, water/broth/wine and uncooked rice if you're using.  Bring to a boil and reduce heat to a simmer.
4. Let cook about ten minutes, stirring occasionally.  Add zucchini, yellow squash, canned beans, Dijon-style mustard and cooked rice or pasta if you're using that.

5. Let simmer until all vegetables (and rice if you're cooking it) are tender, about another 10 minutes.  Add reserved bacon and stir.  Taste; adjust seasonings and serve hot with toppings if you choose.

Around the 'Hood +Two-Dog Kitchen

Why didn't anyone tell me to read THE TIME TRAVELER'S WIFE?  I couldn't put it down.  I ran into June at Costco and she, omnivorous she, had read it and seen the movie--which she didn't think anyone would understand if they hadn't read the book.  Often the case, I think.

We watched "The American" with George Clooney.  Well done, slow-moving, sadly violent and just sad.  How many people are that lonely in our world...and why?

Maybe you noticed I updated colors and pics on the blog.   Tell me if you liked it the other way better.  Or if you like this. 

Prayers for my friend L's dad in the final stages of cancer.  Prayers for healing for C.

Snow:  On the west side of Mesa, you can't walk ecause of the snow.  On the east (and by our house), it's all melted except in odd, shaded spots.  It's 40's and 50's every day.  Spring in the winter is what I call January and February in the Springs.

Planning a trip ...we are, if I didn't tell you, in the midst of serious move plans.  To somewhere around the Twin Cities.  A several year topic around the house.   It is a huge thing in some ways; we've been in Colorado 15 years nearly.   How I walk away from my loved ones here is more than I can figure out.  To not worship at First Congregational ...ach.   On the other hand, this is our 23rd house and...why not have 24?  To live and cook at sea level has long been a goal for us...to be able to plant a big garden and eat a little off our own land is another...for me to find a job is a biggie.   That just hasn't happened here.
So, it's time.  There are a few people I'd like to put in my suitcase and you know who you are.

Drank some Chappellete cab Friday night--a soooo sweet Christmas gift from someone we love.  Ye gods and little fishes, that was a tasty wine.  2006.  Mymymy.   And did it have a steak?  Yes.  Thank you!!

Going to the Mondavi wine dinner at The Blue Star Tuesday...a great night and someone's birthday, too.  Happy Day.

I am working on BLUE CHEESE Biscuits w/ Steak.  Sneak Peak: 

Happy Birthday on Monday to our much loved son, Sean

Be well in 2011 as you sing a new song,
Alyce

Thanksgiving-An Intimate View

Thanksgiving by Walt Waldo Emerson

For each morning with its light,

For rest and shelter of the night,

For health and food,

For love and friends,

For everything thy goodness sends.

Visiting my friend Sue last month, we talked a little about Thanksgiving.

"What are you doing?" I asked.

"I don't know; I haven't decided. I would so like something really simple," said she.

"I know exactly what you should make," said I.

-

Well, of course, I had the idea and, truthfully, had done something like it before, but I had to flesh out the menu and, naturally, try it all out. And, while I adore Thanksgiving, I know it can get out of hand. You don't know it's gotten out of hand until you start the dishes and are still washing glasses the next day. Mostly, it's worth it. Occasionally, though, you want a holiday to BE a holiday for everyone, including you. Well, you and one other person, a special one.

This menu is for that Thanksgiving. I include directions for a Thanksgiving for two, which is delectable. To be two, I mean--and, yes, the food, is, too. I'd say it's more for two with plenty of leftovers, so perhaps I'd say there's enough for four people. The whole thing easily doubles to serve eight and so on. I began cooking this meal at 6pm and we sat down (after taking boocoo pics) at 8:15. I had time in there to have a glass of wine and a couple of teensy starters, though I did have to set the table earlier in the day. I think it could have been done more quickly if I had had the recipes worked out ahead; I was improvising and writing as I went. If you try it, let me know the time!

I had so much fun doing this meal. Isn't that what it's about? Hope you do, too.

MENU

• Starters:Olives and Pistachios--set out in small bowls with wine
• First course: Pumpkin or Butternut Squash Soup (bought from deli)
• Main course: Turkey Roulade, stuffed W/ Proscuitto/Sage/Onions/Garlic
• Sides: Oven-Roasted Root Vegetables with Fresh Rosemary
• Brussel Sprouts (pan-roasted) w/ Parmesan & Pumpkin Seeds
• Home-made Spicy Cranberry Sauce w/ Apples and Lemon
• Bread: Corn Muffins from the bakery
• Dessert: Pumpkin Ice Cream, purchased from grocery OR Pumpkin Custards baked the day before and refrigerated (Use any pumpkin pie filling recipe and bake custards in pammed ramekins about 30 min. at 350---No crust)
• Drinks: Wine: A to Z Riesling and Sineann Pinot Noir- Have both! Coffee: French Roast, laced with Cognac and Whipped Cream

Cook's Hint: Get the turkey and root vegetables in the oven and then make the brussel sprouts and cranberry sauce. Set the coffee up to be ready to push the button as soon as the meal is done. If you had no time to set the table, get your friend to do it while you cook! He or she is in charge of the wine, too. Why not?

RECIPES------

OVEN-ROASTED ROOT VEGETABLES W/ ROSEMARY

2 parsnips, peeled and cut into 1/2" pieces

1 sweet potato, peeled and cut into 1" pieces

1 medium onion, cut into eighths

2 large carrots, peeled and cut into 1" pieces

1 turnip, peeled and cut into 1" pieces

5 new potatoes, cut into fourths (don't peel)

2T olive oil

1t Kosher salt

1/2 t freshly-ground pepper

3T fresh rosemary, minced

Place all vegetables on a large, rimmed baking sheet, mixing them well. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Using your hands, toss. Bake about 40 minutes until tender. You can cook these at the same time you roast the turkey; times are similar. Put these in the top oven rack and put the turkey in the bottom of the oven.

-

TURKEY ROULADE, STUFFED WITH PROSCUITTO/SAGE/ONIONS

1 boneless turkey breast 3-4 pounds

6 slices proscuitto

3T olive oil, divided

1 onion, chopped

2 cloves garlic, chopped

1 T fresh sage leaves, sliced very finely

Kosher Salt

Freshly-ground Pepper

Preheat oven to 400 F.

In a small skillet, cook onion for five minutes in 1T olive oil. Add garlic and sage and saute until onion is limp. Set aside.

Lay turkey breast out flat and roll with a rolling pin until breast flattens out a little. You might need to pound it lightly. Salt and pepper the turkey well. Lay the proscuitto on breast, one piece at a time to cover, and top with the onion-sage-garlic mix. Using both hands, roll breast up gently to form a roll @5 " thick, placing seam at bottom. Cut four 15" pieces of kitchen twine. Slip each piece of twine under the turkey roll and tie roll together gently in four places, spacing the ties out evenly. Salt and pepper well.

Place other 2T olive oil in roasting pan and warm over medium heat on stovetop. Gently remove turkey roll to the pan and brown for 4-5 minutes, searing meat. Turn over and salt and pepper that side as well. Brown again for 4-5 minutes.

Place in bottom third of 400F oven and bake another 35-40 minutes until thermometer registers 160. (Your root vegetables are in the top of this oven) Remove from oven and let rest five minutes or so. Slice into about eight slices or as you desire.

If vegetables are done, you can still leave them in to keep very warm while the turkey rests.

PAN-ROASTED BRUSSEL SPROUTS WITH PARMESAN AND PUMPKIN SEEDS

12 fresh brussel sprouts, cleaned and trimmed (Take l layer of leaves off and

cut off bottom tiny core) and cut in half

2T olive oil

1/4 c Parmesan cheese, "grated" in long pieces with a potato peeler

1/4 c pumpkin seeds

Kosher Salt and freshly-ground pepper

In a medium skillet, heat oil over medium-high heat and add brussel sprouts. Stirring frequently to avoid burning, but still to brown nicely, cook brussel sprouts for about 10 minutes. Add parmesan and pumpkin seeds. Turn down heat to medium-low and cook until sprouts are fairly well-done, but still somewhat crispy. Take care to not burn the parmesan; it should be quite brown. Salt and pepper well.

Homemade Spicy Cranberry Sauce with Lemon and Apple

1 package fresh cranberries

Water

1/2 c brown sugar

1 cinnamon stick

1/2 lemon, cut into fourths

1/2 large apple, diced, leaving peel on

1/8-1/4 t red pepper flakes to taste

In large, deep skillet, place cranberries. Add water to cover well only. Add remaining ingredients and bring to a boil. Let boil 2-3 minutes and lower heat to simmer. Cover and simmer until fruit is tender and liquid is syrupy, about 15 minutes. Serve warm or at room-temperature. Also good cold.

--Cook's Note:

Easy to serve the meat and all the vegetables on one big platter:

Very easy!!! Here are my pumpkin custards.... Pie without crust.

"There's a happy feeling nothing in the world can buy:

When they pass around the coffee and the pumpkin pie."

(well, almost!)

Some Thanksgiving Books You Might Enjoy (in no order):

CRANBERRY THANKSGIVING, by Wende and Harry Devlin. (New York:

Simon and Schuster, 1971; also Aladdin Paperbacks, 1990)

This book contains a great cranberry bread recipe....

GIVING THANKS: THANKSGIVING RECIPES AND HISTORY, FROM PILGRIMS TO PUMPKIN PIE, by Kathleen Curtin, Sandra L. Oliver and Plimoth Plantation. (New York: Clarkson Potter, 2005)

THANKSGIVING 101, by Rick Rodgers. (New York: William Morrow, 2007; also in 1998 by Broadway Books)

HAPPILY GRATEFUL, compiled by Dan Zedra and Kristel Wills (Seattle: Compendium, 2009)

THE FIRST THANKSGIVING by Jean Craighead George; illus. by Thomas Locker. (New York, Putnam, 1993)

--

Some random thoughts about Thanksgiving------

Thanksgiving as a spiritual discipline or as a way of life is something quite interesting and lovely on which to meditate. Try it; I'd love to know what comes up.

Here are a couple of my thoughts:

I think thanksgiving is a way of living responsibly...

As a faithful person, I know I am healthier when I have a grateful heart. To not be grateful in all circumstances introduces the possibility of becoming a victim-- to which there is no solution or cure.

When I live thankfully, I then live in a better place in all ways.

We all just keep working on it!

Thanksgiving, it's not just for dinner anymore.

Sing a new song as you give thanks,

Alyce