Erratic Vacation
Please forgive me, dear blog-friends, but we are traveling and I am not always able to connect. I know, I know, you are wondering, as I did “is that even possible? Are there places where you cannot connect in the whole world anymore?” and the answer is yes. There are times and places and circumstances where you cannot connect – or where you are just too absorbed in life itself. We are moving from spot to spot and I won’t know about connections until I get to each location.
I know many of you will also be travelling soon, or enjoying the new “Staycation,” where you stay at home for your holiday. The weather in Kuwait could not be more perfect for exactly that kind of vacation! Lucky, lucky you! Visiting friends and family, celebrating Eid with all those delicious foods! Maybe a little shopping, with gold down to around $743/oz.
We will also be celebrating with family and friends along the way, and I will keep you informed as best I can. Meanwhile, I will check in on you, too, when I can, to find out how you are doing.
Happy (Canadian) Thanksgiving
Tomorrow is the official Canadian Thanksgiving, although our Canadian friends have been partying and dining in splendor throughout the weekend. If you have any Canadian friends, be sure to greet them on their special holiday.
Wikipedia says:
Thanksgiving, or Thanksgiving Day (Canadian French: Action de grâce), is an annual one-day holiday to give thanks to God for the things one has at the close of the harvest season. The holiday is celebrated on the second Monday in October.
While the actual Thanksgiving holiday is on a Monday, Canadians might eat their Thanksgiving meal on any day of the three day weekend. Thanksgiving is often celebrated with family, it is also often a time for weekend getaways for couples to observe the autumn leaves, spend one last weekend at the cottage, or participate in various outdoor activities such as hiking, fishing, and hunting.
I saw several references to the Canadian Thanksgiving deriving from the American Thanksgiving, but Wikipedia says otherwise:
The history of Thanksgiving in Canada goes back to an explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient. In the year 1578, he held a formal ceremony, in what is now the province of Newfoundland and Labrador, to give thanks for surviving the long journey.
This feast is considered by many to be the first Thanksgiving celebration in North America, although celebrating the harvest and giving thanks for a successful bounty of crops had been a long-standing tradition throughout North America by various First Nations and Native American groups. First Nations and Native Americans throughout the Americas, including the Pueblo, Cherokee, Cree and many others organized harvest festivals, ceremonial dances, and other celebrations of thanks for centuries before the arrival of Europeans in North America [2]. Frobisher was later knighted and had an inlet of the Atlantic Ocean in northern Canada named after him — Frobisher Bay.
At the same time, French settlers, having crossed the ocean and arrived in Canada with explorer Samuel de Champlain, also held huge feasts of thanks. They even formed ‘The Order of Good Cheer’ and gladly shared their food with their First Nations neighbours.
The centerpiece of the Canadian Thanksgiving is the turkey and stuffing, surrounded by dishes made of root vegetables and gourds – beets, turnips, pumpkin, squashes, etc.
Those Canadians with French roots add special dishes to the mix:
Tortiere (a fabulous meat pie)
Maple Syrup Pie
I grabbed these photos from a fabulous Quebec blogger page where she has included recipes for the above, and for many other Canadian specialties. I wish One Whole Clove were still blogging. In the meanwhile, visit her pages for some delicious and out-of-the-ordinary delights.
Wishing all of our Canadian friends a delicious and delightful Thanksgiving, with many many blessings for which to be thankful, and for an abundant year to come.
Reservations
I just had a truly gut-wrenching experience.
I’ve been checking airline prices for my summertime journey back to the USA. I use Mobissimo most often, but I use them all, just to see how prices compare.
The prices have been high. I finally reserved – paying more than what I used to pay for business-class for an economy-class ticket. Seats are disappearing, prices are soaring and I am betting many families will opt just not to travel this summer, or to travel using a Jazeera-type-airline for travel to more local vacation sites.
If you have travel plans, you might want to start looking at your plans now. It’s going to be a rough summer out there.
Jack Frost Nipping
When you think of Thanksgiving in Seattle, you usually think of rainy and stormy. Everyone has a tale to tell about the year the electricity went off just when the turkey was cooking and 22 people were coming for dinner.
This year, however, was picture perfect.
It is COLD (brrrrrrrr, shiver, brrrrrr) Morning and night, you either have to scrape the frost off the windshield, or wait long enough for the car to heat up and melt it off. (Brrrrrrrr, shiver)
It is GREAT sweater weather.
In Seattle, this is what you say “Look at the mountain!” Everyone knows which mountain you are referring to – Mt. Rainier.
Look at the mountain!
Beautiful Weird Thanksgiving
This was a beautiful, wierd Thanksgiving for me. It’s one of the very rare Thanksgivings that Adventure Man and I have not been together. He was down in Florida, at an all day eating, playing and visiting fest with our son, our son’s wife and her family. He shucked his first oysters, and was told he had better keep his day job.
I am in Seattle with my Mom, and we went to my best-friend-from-college’s house. It turned out to be one of the sweetest Thanksgivings I have had. As we sat down at the table, my friend said that in her house it is tradition to go around the table and to tell one thing you give thanks for. I found that incredibly moving. You have a glimpse into another person’s heart when you tell what you are thankful for.
And the food! Oh my! All my good resolutions, all my good intentions, down the drain – the food was SO good.
I took some photos to share with you:
The Veggies and the Salmon-Spinach Dip (oh WOW)
Making the world’s most tasty gravy, with fresh sage and thyme:
Carving one of the world’s most perfectly cooked turkeys:
The dining table – just before the carnage:
Beware Thanksgiving
(photo from Squidoo Turkey recipes which has all kinds of good recipes)
Turkey meat, no skin, 1 cup 238 calories, 7 grams fat
Stuffing, 1/2 cup, 115 – 250 calories, depending on recipe
Cranberry sauce, 1/4 cup, 100 calories
Green Beans, 1 cup, 20 – 110 calories, depending on how they are prepared
Pumpkin/squash, 1 cup, 36 – 115 calories, depending on how they are prepared
Mashed potatoes, 1 cup, 170 – 245 calories, depending on how they are prepared
Dinner roll, 1, 76 – 399 calories, depending on how it is prepared
Pumpkin Pie, 1 slice, 270 – 316 calories
wine, 1 3 oz glass, 70 – 89 calories
(calorie counts from NBC News)
This does not include the gravy, the pecan pie (horrendous!), the ice cream, the Irish coffee, or any of those hors d’oeuvres you ate before dinner!
The average American will ingest between 4000 – 5000 calories on Thanksgiving day, according to news reports.
Beware!
Thankgiving Invitation
Adventure Man and I will be attending different Thanksgiving Events this year, the first time ever. Here is the invitation to the event he will attend:
Thanksgiving!
•HEAR YE! HEAR YE!
•A THANKSGIVING CELEBRATION IS AT HAND
•A TIME TO GET TOGETHER TO GIVE THANKSGIVING, TO VISIT, TO CELEBRATE AND OF COURSE, TO EAT
•COME ONE AND ALL, COME EARLY TO THE THANKSGIVING CELEBRATION (usually the gathering starts around 9:00am)
•EVERYONE IS WELCOME AND BRING ANYONE YOU CAN GET TO COME ALONG
•COME EARLY, STAY LATE
•WE’LL HAVE THANKSGIVING LUNCH BETWEEN
1:00-1:30 PM
•THERE WILL BE ENOUGH FOOD PREPARED EARLY, IN CASE THE CHILDREN NEED TO EAT
•HOWEVER, THERE WILL BE PLENTY TO SNACK ON BEFORE THE MEALTIME
•KIDS BRING YOUR BATS, SOFTBALLS, KICKBALLS, FOOTBALLS, ROLLER SKATES, BIKES, SCOOTERS, ROPES OR WHATEVER
•Stay and Enjoy the leftovers for supper!!
WHEN: THANKSGIVING DAY, NOVEMBER 22, 2007
(Oh what fun!)
Mom’s Fruit Cake Updated
The basics are below, and the basics make the fruit cake. This year, once again, I am alcohol-less in Kuwait, as alcohol is illegal here, but during Ramadan I stocked up on some other local specialities – the glaceed cherries in red and green, the golden currants from Iran, the tiny red berries from Iran, delicious dried peaches, chunks of dried papaya, dried apricots, and the juiciest prunes I have ever tasted. Thanks to a care package, I will also be using fresh, delicious Texas pecans! Wooo Hooooo!
Every year is different, depending on where I am!
Here is the original blog entry, which to date has been one of the all-time statistical wonders. Thanks, Mom!
Wooo Hooooooo! The fruitcakes are in the oven, and already the house smells wonderful. I’ve been making these cakes since I got married. I don’t think I have missed a year, but I may have. I grew up smelling these delicious cakes every winter. I don’t think my Mom makes them every year any more. I wish I were close enough to pop one into her refrigerator for their holidays.
Mom’s Fruit Cake
Even people who think they HATE fruit cake like this fruit cake. It has a secret ingredient – chocolate!
This is the original recipe. I remember cutting the dates and prunes with scissors when I was little; now you can buy dates and prunes without pits and chop them in the food processor – a piece of cake!
1 cup boiling water
1 cup sugar
1/2 cup lard or butter
1 T. cinnamon
1 t. cloves
3 Tablespoons chocolate powder
1/4 cup jelly
1 cup seeded raisins
1 cup chopped walnuts
1/2 cup candied citron
1/2 cup cut prunes
1/2 cup cut dates
Put all in a pan on stove and bring to a boil. Boil for three minutes. Let cool. Add:
2 cups flour
1 teaspoon baking soda
Flavor with lemon
Bake at 350° in loaf pans for one hour. Makes 2 normal bread loaf sized cakes.
My variations: I put in about three times the fruit, the difference primarily in the candied citron – I prefer using whole candied cherries, because they are so pretty when the loafs are cut. This recipe doubles, or quadruples with no problems.
Pans: Mom used to line all the pans with brown paper and grease the paper. That’s a lot of trouble.
I grease the pans, then dust with more of the chocolate powder. Use a good quality chocolate, not cocoa.
When the cakes come out of the oven, let them cool for ten minutes, loosen them with a knife, then they will shake out easily. Let continue to cool until they are totally cool, then wrap in plastic wrap, with several layers, then foil, then seal in a sealable plastic bag. Let them age a couple months in a corner of your refrigerator.
I never make these the same any two years in a row. This is the first year, ever, that I won’t be using any brandy – alcohol in Kuwait being against the law. Yeh, I have some friends who laugh and say “you can get it anywhere!” but we made a decision to obey the law. Only rarely do I regret it . . . sigh . . .fruitcakes really need brandy.
Update: If you are in a country where brandy is available, and if you want to use brandy, here is how to use it in this recipe. You know how raisins get all dried out and taste yucky in fruitcakes? The night before you intend to make the fruitcakes, take all the raisins you intend to use (depending on how many fruitcakes you intend to make) and put them in a glass container. Pour brandy over them, to cover. Microwave just to the boiling point. Let stand in the microwave overnight.
The next day, you can drain that brandy and use it in a stew or something, and in the meanwhile, you now have plump, juicy raisins to use in your fruitcake, and just a hint of brandy flavor. Yummmm!
Mom’s Cranberry Salad
Mom’s Cranberry Salad
I printed this last year, and it is so good and so simple I am sharing it with you again. It’s probably my favorite Thanksgiving food.
1 1/2 C cranberries (They have these at Sultan Center; wash, pick over and cook until soft)
1 1/2 C water
add 1 Cup sugar and boil one minute
add 1 small pkg lemon jello (I use raspberry or cherry or strawberry because I like red)
When all is dissolved, add:
juice of one No. 1 can of crushed pineapple (Mom’s recipe says a #1 can – use one of the small cans.)
When cool, add:
diced pineapple from can
1/2 cup finely diced celery
1/4 cup chopped walnuts
Stir, put into mold or bowl and refrigerate until firm.
One small buffet mold. How easy is that? 🙂
(This recipe is from the 1950’s. I double everything, Pour into mold for the holidays, or into a crystal bowl from which it can be served without having to unmold.
Here in Kuwait, I can’t find crushed pineapple, so I buy the chunk pineapple and cut them to be smaller sized. You can’t do it in the food processor because it gets too mushy.
The cranberry salad is in the center of the photo:
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