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Happy Thanksgiving Canada!

17 years ago

{{gwi:694088}}

Give me the end of the year an' its fun When most of the plannin' an' toilin' is done;

Bring all the wanderers home to the nest, Let me sit down with the ones I love best,

Hear the old voices still ringin' with song, See the old faces unblemished by wrong,

See the old table with all of its chairs An' I'll put soul in my Thanksgivin' prayers.

-Edgar A. Guest

Hope you're all having a wonderful TG day with your family and friends! My turkey should be done in a few hours, I can hardly wait!

Love

Sharon

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Comments (4)

SeaOtterCove
17 years ago
Happy Thanksgiving Everyone!

I'm going over to Nikki's for dinner tonight as hubby is away until later. I am baking an apple cake to bring though. First I have to go buy new flour as I went to use it last night and there were bugs in it. Seems to me this happened last year at this time as well. Any ideas as to why I would get bugs every fall? They were little brown things. Yuck!!

Syreeta
alalbertaz2b
17 years ago
Happy Thanksgiving to all. Hope the day goes well for everyone. Our dinner starts today about 5 and I am already hungry.

Cheers Al
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Kath, what a beautiful ts to celebrate Canada's Thanksgiving Day. Great combo using the burgandy, gold and green colors on this table. Neat cp with acorns, pumpkins, wheat. Always love seeing covered pumpkin bowls. Amazing how many different styles are out there. Great find on the dishes for only .25 each. The napkins have such a pretty design and love the colors. I would of picked them up too! All the grain has been harvested now so guess I missed out on using any for a fall scape this year. Punk
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"----There is a big difference between dry roasting something and "boiling".----" Agree. Absolutely. You can never fry bacon in boiling water. Roasting, baking, boiling, steaming, frying --- all give you very different end results on the exterior of food. But once the heat goes inside food, the food is not smart enough to know where the heat comes from and what generated the heat. Inside the meat, at 212 F, meat is cooked exactly the same way, no matter how you cook it. dcarch
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Ho ho ho. Happy Thanksgiving! So far I had coffee and cheerios. I've been cleaning up the yard and found a potato growing in my window box. I had planted sweet potato vines in there. Lots more yard cleanup to go this weekend. I will head to Mom's around 3:30 for dinner. It's just Mom, my brother and my son and me. Mom is 91 and does the whole thing herself, but I do the dishes. My brother has two new baby cockatoos which he brought to PA on the plane with him. Both girls, very sweet. I'll post pictures later. Pam
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Salt meat is beef that has been preserved in a brine (Salt) bath. The beef is put into the brine raw, and it will keep that way for quite some time. Some salt beef I have seen here on the 'mainland' is not only salted, but spiced too, that is not the traditional Newfoundland way. Here is the recipe from "Fat-back and Molasses" a cookbook from Newfoundland that was first printed in 1974: Jiggs Dinner: The following recipe is designed either for a large family or for a public occasion: Take a large piece of salt meat and soak in cold water over night. Next, place fresh water in the pot and boil salt meat on the stove with a small amount of salt pork (also known as fat-back), for 45 minutes or longer. While that is boiling, prepare your vegetables. Cut your turnip in small pieces, peel carrots, potatoes and prepare cabbage. Add vegetables to the boiling pot, beginning with the turnips, then carrots, cabbage and lastly the potatoes, allowing 15 minutes between each vegetable. Cool until the potatoes are done. If cooking for your own family, a cup of peas (dried, split peas) placed in a cloth and tied with a string may be hung in the pot to cook with your salt meat dinner before the vegetables are placed in. They should be soaked in cold water first though.
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northspruce
17 years ago
Hope everyone has a great Thanksgiving with whomever you all enjoy it with. Ours was yesterday, just me & DH & my parents and Grandma. It was very nice.

Syreeta, you probably have flour weevils or pantry moths. They are very common. I have heard of putting bay leaves in your flour to ward them off but the best way IMO is just to keep your flour in a hard plastic/glass/metal canister so they can't get in. Good thing you noticed BEFORE you cooked with it! :0
marciaz3 Tropical 3 Northwestern Ontario
17 years ago
We had ours yesterday too, just the immediate family and their immediate families. :) Actually, it worked out to ten people, so it wasn't too hectic. And we didn't have many leftovers either. Dh and i finished the vegetables today. Of course there's enough turkey for awhile yet - turkey soup coming up!

Happy Thanksgiving!

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