Some Thanksgiving 'guests'

Lots of activity today and tomorrow centered around these few square feet of our house. It is a wonder I haven't worn out the floor boards in this part of the house. : )

Cranberry Relish

What would Thanksgiving dinner be like without cranberry relish?

I like the fresh, non-cooked kind, but I also like to cook the berries and add the orange peel. Sometimes fresh ginger is added as in this one to the right. This calls for one orange (only the peel) chopped in a food processor and 4 cups of fresh or frozen cranberries (thawed), 2/3 cup of sugar, 1/4 cup chopped pecans and 2 tablespoons chopped crystallized ginger. Refrigerate at least 2 hours. When chopping the cranberries, process just until they are coarsely chopped.

Dear Blog, Keeping You Posted

After Thanksgiving, on my list of things to do, is the beginning of packing. I will have pictures and 'how to pack' a 4100 square foot house when you have to sell it or give it up. I have decided to start in the kitchen on the 'high shelves' since we do not use those things.

The other day, I felt some nostalgia when I thought of removing things and putting them in a box, but I got a grip on things and decided if the objects are on the top shelves, obviously I haven't used them for a long time and why not get them out of the way first.

So this is just a 'heads up' of what is to come........

Carrots and Turkeys...

So here is what Thursday this week will be all about. The experts say we should never stuff a turkey because of bacteria. Interesting that our mothers and grandmothers have done that for decades. That being said, I will likely try something different this year; crockpot dressing. Several ladies have told me how good and moist dressing is when it is cooked in a crockpot. Then to be sure it is browned nicely on top, just put it in the oven for a few minutes or under the broiler for a minute or two.

The carrots should be a nice addition as one of our dishes. You will find this recipe in the Sunset recipes section. This one is a side dish of tender carrots and crunchy pecans tossed in a sweet brown sugar and ginger glaze.

This is just a start for the food section for this week!!