Happy Thanksgiving, Canada!
8 years ago
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- 8 years ago
- 8 years ago
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Happy Thanksgiving Canada!
Comments (6)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...See MoreHappy Thanksgiving Canada
Comments (9)Thanks Nancy. I have today off as well as Monday and it is an absolutely beautiful fall day, crisp and cold and sunny. Will have my sister and family, my Dad and a couple of my daughters' friends for dinner on Sunday. Fairly traditional menu; turkey, bread/sage stuffing, gravy, cranberry sauce (made with orange juice and a splash of GM) rolls, a broccoli cheese casserole, basically blanched broccoli & diced onions in a sharp cheddar sauce, top with french fried onion rings and baked. I'm also trying a new way of doing brussels sprouts; roasted with apples and bacon. For dessert we'll have pumpkin pie with whipped cream, lemon meringue pie and caramel apple cheesecake. Today I will decorate the dining room and set the table and finish my shopping and tomorrow I will do as much as I can in advance and then I hope to attend the Cranberry Festival in nearby Fort Langley. I love Thanksgiving! Jane...See MoreHappy Thanksgiving from Canada
Comments (5)Thank You ladies for your wishes! I have so much to be thankful for. Both of our sons will be home! I haven't seen our oldest son for 6 months. I'm so excited. Our youngest, is just a couple hours away at Purdue but, it will be so great to have them both under our roof for a few days. After the holiday, our oldest will be heading to Miami (he has been in NJ since he graduated from Purdue in May) with his job, so it's kinda bittersweet, plus it's my first Thanksgiving without my Mother. Janice...See MoreThanksgiving dinner for 14.
Comments (10)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....See More- 8 years agolast modified: 8 years ago
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