Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

This Thanksgiving I learned… December 1, 2008

Filed under: food,Holidays — Mox. @ 8:16 am
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-the reason that I always make my pies a couple days ahead of time (I had been doing it for convenience/time management before…this year I realized most of them have to chill overnight)

-that in the future, I will definately be figuring out a timeline before hand for dish preparation times

-that just because you screw up on a recipe and forget to put something in or forget some special step doesn’t mean someone won’t think it’s the best stuffing they’ve ever had

-chopping herbs and vegetables ahead of time and having them ready in containers in the fridge will save much stress

 

Your regularly scheduled holiday guilt… November 6, 2008

Filed under: food,Holidays — Mox. @ 8:07 pm
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Thanksgiving’s Moveable Feast

 

Published: November 23, 2006

Boston

A RECENT article in the Montreal newspaper La Presse quoted growers as claiming that within a few years Canada would be a larger producer of cranberries than New England.

That the article was written in French only pointed up the hurtfulness of the boast. Canada is already the biggest harvester of lobster, that other quintessential symbol of New England — even if the Pilgrims regarded it as little more than trash fish, unworthy of a place of honor at the original Thanksgiving table (the only sure items at which were deer and wildfowl, according to Kathleen Curtin and Sandra Oliver’s “Giving Thanks”). Bad enough already that Wisconsin produces more cranberries than Massachusetts. Must we cede to Canada those too-tart, hard-to-love, health-giving remnants of a time when New England agriculture had national significance? For the rest of the New York Times article, click here.

 

 

Gobble gobble crunch crunch gobble November 3, 2008

Filed under: food,Holidays,recipes — Mox. @ 7:28 pm
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I ordered my fresh Thanksgiving turkey today-it’s going to be a 12-16 lb free ranger. It’s my first year to use a fresh turkey as opposed to the rock solid frozen ones you pick up at Wally World and have to defrost for 6784 days before discovering that on Thanksgiving day it still hasn’t thawed and you have to run cool water through it until your arms ache from holding it up before you can cook it. I’m interested to see the difference in taste and appearance between this lovely free range supposedly “happy” turkey and what I’ve used for the past few years. Will it be knock your nose off different, or more of a subtle nuance? I also finalized my menu this evening. I’m going to have 9 people attending, including myself and Mr. Rogers. This year’s menu consists of:

Roasted Dry-Brined Turkey (new recipe to try from Martha Stewart Living’s Nov 08 issue)

Some sort of store-bought bread picked out by my husband (his contribution)

Kicked Up Deviled Eggs

Ginger Cranberry Sauce (again, new from MSL Nov 2008), and 1 can of the canned stuff for my mom who can’t handle the seeds right now that are in the fresh made

Green Bean Casserole (same recipe as last year,not my favorite, but well liked by others)

Twice Baked Potato Casserole (same as last year)

Sweet Potato Pie

Pea Salad (brought by my mom)

Pumpkin Pie

All of the recipes except for the new ones should be here on my blog if you’re interested in checking them out for your meal this year. Have a happy one!