One of the best Thanksgiving time savers that I put to work yesterday (and the day before) would make my great-grandmother's head spin backwards. Yeah, I was raised to believe that it was a sin or at the very least something to be embarrassed about if the can opener came into play at any time during the preparation of the holiday feast.
The rest of the year, the dancing glove was the enemy but on Thanksgiving, Christmas and Easter canned goods were left in the cabinet or better yet, the grocery store. The exception was, of course, something that you had canned yourself in a Mason jar.
This year, with all of the stress and extra workload in keeping the house disinfected so that everybody won't get MRSA that doesn't already have it, I bit the bullet and took a few shortcuts. And I have to tell you that of all the heretofore forbidden Thanksgiving time savers, canned chicken broth was the absolute BEST!
Led to believe that the taste of canned broth was easily detected when compared to homemade, I had never experimented with it. Under the gun this year, I forgot to buy a hen and simmer it to have my broth ready to make the dressing and gravy. After a quick and surreptitious dash to the grocery before lunch, six cans of Sweet Sue saved the day. The empty cans were bagged, hidden and buried in the dumpster and NOBODY said a thing about any of the recipes having a slightly "off" flavor.
Not having to make room in the refrigerator to store the homemade broth alone probably saved me an hour! That may not sound like much but on a busy holiday, every hour counts.
I would be curious to know if you discovered any Thanksgiving time savers that you might want to share. As for me, you can bet that I've got six more cans of this stuff on my grocery list to have on hand for Christmas. Am I proud that I jumped in and did what I had to do to make Thanksgiving dinner a success? You bet I am! Am I going to tell my grandmother what I did? Well, no. In fact, the canned broth is written in code on my grocery list and I plan to hide the cans in the trunk of the car. Will I be found out? You will have to return to Family Recipes, Babies and Parenting Issues to see more Thanksgiving and Christmas holiday time savers and to see if anybody outs me.
Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
RESTAURANTS OPEN ON THANKSGIVING
I was amazed at how few of the local restaurants open on Thanksgiving. Not that I could have squeezed even my favorite lasagna or fried raviolis down after all that pie I had awhile ago, but for those who had planned on going out to eat tonight might be in for an unpleasant surprise!
The trendy, upscale restaurants that are rather expensive usually do a booming business on evenings following major holidays around here. Working mothers don't want to spend the rare day off slaving over a hot stove. Or if they do cook a big turkey dinner with all the trimmings, they may want a little reward and well deserved rest after the family gathering is over and done with.
If you can find restaurants open on Thanksgiving and Christmas it would be ever so romantic to be treated. What a luxury to slip away to enjoy dinner where you and your husband could indulge yourselves in a little adult conversation not to mention some wine and food that would be somewhat less than appealing to the kids.
Speaking of the kids, I noticed a few of their favorites among the restaurants open for Thanksgiving; Burger King and McDonald's were the most noticeable with long lines. Kentucky Fried Chicken was closed as was Taco Bell, so their fast food selection would have been rather limited, but not nearly as much as the adults in the area with discerning culinary tastes.
I found this to be disappointing as it seemed the children were being rewarded with alternatives to leftover turkey and dressing, but nothing special for me. And I was the one who got up at dawn to make sure the meal was on the table by noon. Such is the life of a dedicated mother.
Return to Oooh Baby Baby Parenting and Environmental Issues to see what was on our family's holiday menu as soon as I have time to take inventory and make a list!
The trendy, upscale restaurants that are rather expensive usually do a booming business on evenings following major holidays around here. Working mothers don't want to spend the rare day off slaving over a hot stove. Or if they do cook a big turkey dinner with all the trimmings, they may want a little reward and well deserved rest after the family gathering is over and done with.
If you can find restaurants open on Thanksgiving and Christmas it would be ever so romantic to be treated. What a luxury to slip away to enjoy dinner where you and your husband could indulge yourselves in a little adult conversation not to mention some wine and food that would be somewhat less than appealing to the kids.
Speaking of the kids, I noticed a few of their favorites among the restaurants open for Thanksgiving; Burger King and McDonald's were the most noticeable with long lines. Kentucky Fried Chicken was closed as was Taco Bell, so their fast food selection would have been rather limited, but not nearly as much as the adults in the area with discerning culinary tastes.
I found this to be disappointing as it seemed the children were being rewarded with alternatives to leftover turkey and dressing, but nothing special for me. And I was the one who got up at dawn to make sure the meal was on the table by noon. Such is the life of a dedicated mother.
Return to Oooh Baby Baby Parenting and Environmental Issues to see what was on our family's holiday menu as soon as I have time to take inventory and make a list!
RECIPE for BASTING a THANKSGIVING TURKEY with a BACKACHE
Several days of dreary rain, fog and chilly weather drained me of the energy to perform all the household duties, start shopping for Christmas and participate in Thanksgiving. Good news is that the turkey and dressing were both moist and delicious. It's never a good thing to turn out a feast that's dry and unappetizing because the lack of quality is remembered until the next time that you do turkey with all the fixings. I think I found the answer to a beautiful bird worthy of a Martha Stewart photo shoot: basting.
Yes, indeed there are multiple benefits to pulling that heavy roaster in and out of the hot oven for three hours every thirty minutes or so. Other than burning my knuckles on the rack during the process, I believe that to baste is indeed best. I had read that the food that is in magazine photographs is virtually inedible because it is not actually cooked to eat. The recipes are created to look sharp, not taste good. I should have invited the photographers to come and take pics of my turkey! It was baked at 325, basted as I mentioned above and the breast was a beautiful, crisp golden brown with just the right number of spicy flecks for good measure! And it tasted positively wonderful. Eat your heart out Martha! Kiss my hiney, Rachel Raye, it IS possible to have a pretty entree that you can eat!
Here's the recipe for basting a Thanksgiving turkey that everybody loves except one of my kids' but the majority of the votes are positive!
1 stick of salted butter
1 tablespoon of freshly squeezed lemon juice
1 tsp. basil leaves
1 tsp. dried thyme leaves (I didn't have any leaves so I used ground..so shoot me)
1 tsp. black pepper
I melted the butter and stirred the spices in.
I LIGHTLY sprinkled salt all over the turkey inside and out. I put the bird in the oven with a tent of foil for about 30 mins. Then every half hour I slop some of the butter mixture inside and out of the bird, replace the foil tent and back in the oven she goes for another half hour. For the last half hour of baking, I baked without the foil tent, but with lots of basting mix on the skin.
There you go! Easy as pie so long as your back doesn't go out from bending over to baste like mine did! LOL Really, it did. My lower back went wonky on me that morning and it's just now getting to the point that I can stand up straight so the rest of my holiday recipes may have to wait until Christmas!
Yes, indeed there are multiple benefits to pulling that heavy roaster in and out of the hot oven for three hours every thirty minutes or so. Other than burning my knuckles on the rack during the process, I believe that to baste is indeed best. I had read that the food that is in magazine photographs is virtually inedible because it is not actually cooked to eat. The recipes are created to look sharp, not taste good. I should have invited the photographers to come and take pics of my turkey! It was baked at 325, basted as I mentioned above and the breast was a beautiful, crisp golden brown with just the right number of spicy flecks for good measure! And it tasted positively wonderful. Eat your heart out Martha! Kiss my hiney, Rachel Raye, it IS possible to have a pretty entree that you can eat!
Here's the recipe for basting a Thanksgiving turkey that everybody loves except one of my kids' but the majority of the votes are positive!
1 stick of salted butter
1 tablespoon of freshly squeezed lemon juice
1 tsp. basil leaves
1 tsp. dried thyme leaves (I didn't have any leaves so I used ground..so shoot me)
1 tsp. black pepper
I melted the butter and stirred the spices in.
I LIGHTLY sprinkled salt all over the turkey inside and out. I put the bird in the oven with a tent of foil for about 30 mins. Then every half hour I slop some of the butter mixture inside and out of the bird, replace the foil tent and back in the oven she goes for another half hour. For the last half hour of baking, I baked without the foil tent, but with lots of basting mix on the skin.
There you go! Easy as pie so long as your back doesn't go out from bending over to baste like mine did! LOL Really, it did. My lower back went wonky on me that morning and it's just now getting to the point that I can stand up straight so the rest of my holiday recipes may have to wait until Christmas!
Other Than Starving the Pilgrims Had it Pretty Good
I'm taking a break while the cornbread for the dressing is baking in the oven. I usually take a few minutes to make a list of the things that I am thankful for each Thanksgiving but for some reason this year I'm having trouble focusing.
I believe that the making of my traditional, annual Thanksgiving list is being overshadowed by my “stuff that I need to do” list.
My “to do” list is filled with entries such as:
If I tried really hard I'm sure I can add least 10 more things to my list. I'm sure that the participants of the first Thanksgiving had a few things on their “to do” list, but somehow I picture them as being much less stressed than people today.
Think about it: they grew the food, they cooked the food, and they ate the food. Most of their immediate concerns in the New World had to do with food. No running hither and yon to pick up dry cleaning or to take the cat to the vet. I certainly don’t want to diminish the desperate circumstances is of that early time in our history that you have to admit in some ways they had it pretty darn good.
I believe that the making of my traditional, annual Thanksgiving list is being overshadowed by my “stuff that I need to do” list.
My “to do” list is filled with entries such as:
- Try to fix the vacuum cleaner
- Get the cat a bigger litter box
- Check to see why the county didn’t send us our tax bill yet
- Clean out the hatch of the car
- Peel potatoes for my signature sweet potato pie
If I tried really hard I'm sure I can add least 10 more things to my list. I'm sure that the participants of the first Thanksgiving had a few things on their “to do” list, but somehow I picture them as being much less stressed than people today.
Think about it: they grew the food, they cooked the food, and they ate the food. Most of their immediate concerns in the New World had to do with food. No running hither and yon to pick up dry cleaning or to take the cat to the vet. I certainly don’t want to diminish the desperate circumstances is of that early time in our history that you have to admit in some ways they had it pretty darn good.
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