Thanksgiving 2012 - Part VI (Turkey)

This would be a very difficult topic to address because so many people use so many different ways of preparing a Thanksgiving turkey. Examples of the differences that people do for Thanksgiving are:

• Some stuff the turkey cavity and neck
• Some don't stuff the turkey at all
• Some use wire brackets to close the legs
• Some (like me) actually hand sew the cavity & neck area close
• Some don't close anything
• Some use plastic steaming bags
• Some openly roast the turkey and tent it with foil at the end
• Some baste during roasting
• Some never baste at all
• Some thaw it on the counter in a water bath overnight
• Some thaw it in the microwave

My only point to all of this is that regardless (not "irregardless") of what process you use to prepare a Thanksgiving turkey, there are some things we ALL have in common to insure a delicious holiday dinner and avoid getting people sick.

1. Use a meat thermometer to make sure that it reaches at least 165 F in the deepest part of the thighs, breast and stuffing
2. Let it sit for at least 20 minutes after you take it out of the oven before carving
3. Get all of the leftovers back in the refrigerator within 2 hours of taking it out of the oven
4. Eat or use the leftovers within 3 days of cooking it all
5. Don't feed the dogs from the table (yeah, that isn't recommended EVER)
6. Always rinse the bird before stuffing or cooking
7. Remove the bag of giblets if it has one!!!!
8. Have some dishes available for a vegetarian family member

But my most important point is that you need to remember that holidays are not necessarily about "tradition," but more about spending time with those around you. Sometimes you need to compromise. See my original blog entry about Thanksgiving Compromise to better understand. You want to spend time with friends and family, but it has to be enjoyable to all to make it gel. Remember, it IS a holiday and we all want to be happy. Make it happen... and

HAPPY HOLIDAYS!!!

Thanksgiving 2012 - Part IV (Green Bean Casserole)

It was never really a common dish at my family Thanksgiving dinners, but I know a LOT of people make green bean casserole only on that day. We did have it once in a while, but most often we substituted candied yams or home made mashed potatoes instead. But, those are other entries. This one is to share the simple recipe and my family recipe for green bean casserole. Simple one first.

Ingredients

• 1 - 10 3/4 oz can cream of mushroom soup
• 1/2 cup milk
• Dash ground black pepper
• 3 - 14.5 oz cans French style green beans, drained
• 1 1/4 cup shredded cheese 
• 1 1/3 cups French fried onions

Directions

1. Mix soup, milk, pepper, beans, cheese and half of the onions in a 2 qt casserole dish.
2. Bake at 350 F for 20-25 minutes (when it is bubbling slightly). 
3. Stir and cover with the remaining fried onions.
4. Bake for 5 minutes.

Okay, that is an easy recipe to make that tastes pretty good. But my grandmother made this casserole too, and made me learn it.

Ingredients

• 2 TBSP butter
• 2 TBSP flour
• 1 small onion (diced)
• 1 cup sour cream
• 4 cups cooked green beans
• 2 cups shredded cheese
• 1/2 cup smashed Ritz crackers
• 1 TBSP melted butter

Directions

1. Preheat oven to 350 F (175 C).
2. Melt 2 tablespoons butter in a large skillet over medium, stir in flour, and heat for 1 minute.
3. Mix in the onion, sour cream, green beans, and shredded cheese. Stir to evenly coat.
4. Pour that into a 2 1/2 quart casserole dish. 
5. In another small bowl, mix cracker crumbs and remaining butter.
6. Drizzle over the beans.
7. Bake for about 30 minutes, or until the top is golden.

As you can see, both recipes take about the same amount of time, the first is very simple, but the second adds some additional taste and texture. The green beans in the second one can be the canned and drained ones from the first recipe, but steaming fresh and raw green beans makes them memorable. Either way, enjoy...

Thanksgiving 2012 - Part III (Grandma's Stuffing)

In Thanksgiving 2012 - Part II, a simple, tasty recipe for making stuffing in a crock pot appeared. Now I'm going to share my Grandma's stuffing. I warn you up front that this recipe makes a LOT of stuffing and takes some time. But then again, there is no such thing as having "too much stuffing," especially when it is this good.

Ingredients

• 2 loaves of bread
• 1 lbs ground sweet Italian sausage
• 1 lbs ground beef, pork, or even turkey
• 2 medium onions (chopped)
• 8 stalks celery (chopped)
• 3-4 cups vegetable broth
• 2 sticks margarine or butter
• Dash of thyme
• Dash of sage
• Dash of celery salt
• Dash of black pepper
• Dash of marjoram
• Dash of oregano
• Dash of rosemary
• Dash of basil

Directions

1. On Tuesday evening, lay out all of the slices of bread on the counter to dry overnight.
2. On Wednesday, cut the bread slices into cubes, and continue with the next steps.
3. Brown the ground meat and onions in a large skillet.
4. In a medium stock pot, bring vegetable broth to a slight boil and melt the butter in it.
5. Turn the broth to low, add the celery, and simmer for about 5-8 minutes.
6. Drain the celery but retain the broth (scoop out celery with a slotted spoon).
7. In an extremely large bowl or stock pot, put in all of the meat, celery, and bread.
8. Mix well, and occasionally add a dash of each of the herbs.
9. Add a little of the broth to make it moist but not wet. Refrigerate.
10. Thursday morning, mix stuffing again and add any more herbs/spices you want.
11. Stuff the bird and place extra stuffing in a casserole dish.
12. Put casserole dish of stuffing in the oven during the last hour of roasting the bird.

Suggestions
✓ Because the stuffing is done Wednesday, don't eat all of it before you need it for the bird.
✓ The above recipe makes enough for a 20 pound turkey and some on the side.
✓ Keep in mind that stuffing should be moist, but not wet.
✓ Make sure that the stuffing reaches 165 F when the stuffed bird is roasted.

A key thing I would be remiss to not share, remember what Grandma always said, "recipes are a guideline, change them as you see fit... you are the one eating it..."

Thanksgiving 2012 - Part II (Stuffing)

As mentioned in Thanksgiving Sometimes IS about Compromise and Thanksgiving 2012 - Part I, it was mentioned that I'd discuss the most often MOST important part of Thanksgiving dinner, the STUFFING.

This is a modern recipe for making stuffing but compromising how it is done for amazing taste and economy of scale. A lot of people do not stuff their turkeys anymore with home made stuffing but still require a lot of work and space in the oven for the casserole dishes used for stuffing, the green bean casserole, and even candied yams. How about we compromise what it takes to prepare stuffing AND save you some room in the oven? Use a crock pot...

Ingredients

• 1 14oz bag of Pepperidge  Farm herb stuffing mix
• 1 stick of margarine or butter
• 2 cups water
• 3 celery stalks, chopped
• Spices/herbs that you like

Directions

1. Melt butter in the water in a large stock pot and bring to a boil.
2. Add celery and cook on low for 5 mins.
3. Pour stuffing mix, celery, and broth into the crock pot.
4. Mix well.
5. Cook on low for 6-8 hours, adding some liquid, herbs, and stir as needed until the turkey is done.

Easy peasy, tasty, saves room in the oven, and most importantly is filling and moist. Add a bouillon cube to the water to add a little flavor. I recommend a vegetable bouillon cube. Using the crock pot also enables you to offer to make the stuffing when you are having dinner at another house (just be sure to cook it mostly before you get there so it is done when the turkey is). Enjoy

Thanksgiving Sometimes IS About Compromise

Over the years, we learn that life requires some compromise, especially on the holidays, and specifically about the meals we eat for them. One of the biggest, Thanksgiving Day. I grew up going to my grandparent's and learning the family recipes to make the meat stuffing, stuff the bird, sew it closed, make Italian salad dressing, and the desserts; all of which made from scratch. We had to start the stuffing on Monday, the salad dressing and pies on Tuesday, and then get up before dawn to get it all pulled together and put the bird in the oven on Thursday. We spent a LOT of time in the kitchen. When we started hosting Thanksgiving at our house, I actually shooed my parents and sisters out of the kitchen so I could get it done myself. It was just easier that way.

I continued my family traditions of cooking when the in-laws came for Thanksgiving. Bear in mind that I grew up cooking with Italians, Greeks, and Germans but my in-laws were predominately English. They were very surprised at what they tasted in my cooking. The largest bird I ever prepared was a 29 pound bird, and we had NO leftovers by the end of the meal. My nephews were astonished to watch me get the stuffing OUT of the bird (they had never seen that, both the body cavity AND the neck).

We now get to the point of this entry, compromise. They compromised their experience for mine, and I tamed down the recipe used for them. A few years later, my ex-wife decided a vegetarian menu suited her, I stopped making full turkeys, and compromised by cooking a small turkey breast (just for me), and took meat out of my stuffing recipe so we could both enjoy it. I still got my turkey, discovered a few new veg recipes that I still make, and it was all good. Compromise with everyone involved, makes the holidays smoother and more memorable.

Thanksgiving Dinner

Can I extend it a little MORE? Hell yes. Family OFTEN requires you to compromise and keep the bigger picture of the holiday in mind. Eventually my son admitted that he hated the taste of turkey, but liked cheeseburgers. I compromised with him about "turkey for Thanksgiving" by using Grandma's Burger Recipe and make turkey burgers for the holiday. I still make the mashed potatoes from scratch, and everyone agrees that they are the best. Maybe I'll break down and share that family recipes for the mashed potatoes and crock pot stuffing with all y'all in the coming weeks since the holidays are coming up.

Bottom line, life is all about compromise. Don't give up everything you desire in life, but take into account those around you for theirs. Life is about sharing it, not making it complicated. Along the way, you'll start some new traditions that nobody has ever mentioned before... like turkey cheeseburgers for Thanksgiving...

St. Patrick's Day Poem

St. Patrick's Day 2012 is a few days past us, but I would be remiss to not share a poem I came across on another website about the myths about that holiday [link] related to my Corned Beef & St. Patrick's Day post. Below is a poem written by Frances Shilliday that summarizes my entry. Frances was kind enough to grant me permission to publish it on my blog (yeah, I asked permission because as a writer, I can't morally cut & paste to plagiarize someone).

GOOD GRIEF - NOT BEEF!
 

I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.

If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.

Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.

This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.

So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.

© Frances Shilliday 2004

Corned Beef & St. Patrick's Day

Corned Beef Hash breakfast via Wikipedia

Something that has been on my mind for a few decades, is why Irish-Americans gravitate to eating corned beef on St. Patrick's Day and drink a lot of green beer. Okay, I understand the green beer part, but I've always wondered about corned beef since I've never eaten it and have received a LOT of junk mail promoting it for breakfast and lunch on St. Patrick's Day. So, I am going to summarize based on these 3 key websites (and yes, this is my bibliography):

• The Corned Beef entry on Wikipedia
• The Irish Culture and Customs
• The St. Patrick's Day Myths

The name of corned beef most likely came about when meat was dry-cured with salt in Europe and the Middle East. The word "corn" derives from Old English which describes the meat being dry-cured in CORNS of salt. The pellets of salt were approximately the size of kernels of corn and were rubbed into the meat to keep it from spoiling.

Canned Corned Beef via Wikipedia

Irish corned beef was used and traded extensively from the 1600s to the mid 1800s for England and as provisions for the British naval fleets & North American armies due to its non-perishable nature. It was traded to the French for feeding the colonists and slaves in their Caribbean sugar plantations. Corned beef as a commodity started to die out in the mid 1800s when slavery was abolished but it did have a resurgence during World War II in the canned form. Makes me wonder about where Spam started.

During the Great Potato Famine, raising cattle to sustain the British Isle and Atlantic trade crowded out land in Ireland for other agricultural development and prevented the raising of crops to feed the local population. Which is why a ton of people from Ireland emigrated to the U.S. Because beef was less expensive than pork here, that is why the Irish immigrants substituted it in recipes on holidays.

Which leads me to my conclusion. According to all of the research & reading that I've been doing, corned beef on St. Patrick's Day is an Irish-American tradition, not a true Irish national tradition. That's why I haven't had it yet and why I'll be making a bacon joint instead...

Homemade Firebowl

Need to add some "ambiance" to your patio table? Well...I had been thinking about it and did a little searching for it, from a "DIY" stance since that is more of who I am.

I came across this blog post, and just had to share it: Rock Bowl w/ Flames.

What I like about it, is that you can make your own bowls very easily. When getting the Quickset concrete, you'll have enough to make a couple of these. And, using your "imagination," you can try some other things to enhance them.

Of course, you can always hand paint some designs on the outside, but they also do make some special dyes that you can add to the concrete to give it that special "feeling" without much more work.

Another thought that I had, was how I could cut down on even having to spend "that" much time to make the project.

I have several small clay pots that are simply cluttering up my garage. So, maybe I'll just try to figure out how to fill the bottom space in the pot, insert the gel packs, and surround them with rocks I collect when I'm hiking in the woods.

Bear in mind, that the gel packs that you get to use as the flame, may vary in COLOR based on what they are intended for. Play around with a few brands to vary the color of the flame, and to enhance the mood it is designed for.

I'll post again if I ever get my truly home made versions fired up...

Year In Review

So... since we are "between holidays" (Halloween, Thanksgiving and Christmas) and rapidly approaching the end of the year, it sometimes causes some reflections on the past year. And what a year it has been for me.

Image via Wikipedia

Just over a year ago, I moved out of the house that I lived in for 12 years. Where I installed some ceramic tile floors in the bathrooms, remodeled the basement to create a play room for my son, and carefully tended the landscape. Yeah, I am a bit of a "handyman."

One year ago, on Halloween, I was let go from a company that I worked for, for over 17 years. Trick or Treat for me. More of a "trick" than a "treat." I was put in a psych ward for 5 days because of this, and the company thought I was suicidal. Hee hee, I'm still here. I use my knife on pumpkins instead of my wrists.

Two weeks after I moved out of the house, I was in the hospital for 5 days because of a collapsed lung. Why did my lung collapse? Because I am a tall male and athletic. I was at the set up for a roller derby bout for my league (that I ref for) when it happened. I spent two hours in extreme pain in my chest, but had to make sure they were set up, before I asked to be taken to the emergency room in a local hospital.

Image via Wikipedia

The day before Thanksgiving last year, I went to court to appear before a judge, that signed the papers that ended a 17 year marriage. Happy Thanksgiving Day to me. Ended up putting shaved turkey lunch meat on a couple of tortillas, with slices of cheese as my Thanksgiving dinner. YUM!!!


I spent 6 months without a driver's license (due to my own fault), while all of this was going on. I learned to walk the 4.2 miles between my apartment and the grocery store, with a backpack, to get food and needed items. On the way, I was able to stop at the library to get books and movies to entertain me during my "hiatus from life." It is hard to apply for jobs when you can't drive there to fill out the applications or attend interviews, trust me, I know.

Image by What's the rush via Flickr

Okay, enough of the negativity. On to the positive. In the last year, I've had to resurrect the cooking lessons that I shared with my grandparents, hence why there are so many blog entries about recipes, cooking, a Dutch oven, and a crock pot. I've been able to reconnect with my dog, on a more personal level. I've gotten a LOT more tattoos, because I always wanted to get at least one, it is addictive, and I finally felt the freedom do get them. I have 9 now, and am scheduled to get a few more in the next few months. Plus, I know an amazing designer that not only inspires me, but also desires to see them on me.

I guess to "bottom line" it, I've been through a lot in the last year. I've tried to adapt and correct it, and am successfully  overcoming it all. So, stay tuned to the blog to experience my experiences that come from it all...