First Thanksgiving without spouse
2 years ago
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Thanksgiving Centerpiece? I'm hosting my first ever. :)
Comments (43)I just opened this thread today and read through everything. This was like a "Judith" lesson on building a vignette! Shee, your centerpiece is lovely. It has reallly transformed over the course of this thread from OK to great. I love the fabric that you first added. It really changed the whole look. Then adding height...The basket brings it together. I, too, like Betty's idea to spray paint it darker - I think it will "ground" it. I especially like the link you found with the white pumpkin on the pedestal with the fall arrangement. I'm going to shamelessly copy that one! You are definietly going to WOW your Thanksgiving guests....See MoreFirst gluten free Thanksgiving review
Comments (15)I make crustless, gluten-free pumpkin pie using the Impossible Pumpkin Pie recipe (Bisquick/Betty Crocker recipe). You can use the gluten-free Bisquick, Bob's Red Mill gluten-free baking mix, or your own homemade gluten-free baking mix mixture. I make a high-fiber, high-protein, low-carb, gluten-free baking mix. Makes approx. 1-cup baking mix: 1/2 c. almond flour 1/2 c. hi-maize resistant starch (available through King Arthur or Honeyville Grain) 1/4 t. salt 1-1/2 t. baking powder 1 T. coconut oil (or other fat/oil of choice) Mix ingredients with a hand-held electric mixer until fat is well blended. --------------------------------------------------- My mother was gluten-intolerant and made gluten-free cornbread. When it was cool, sliced it into small cubes and toasted the cubes in the oven before using it for dressing. You could use the same method with other gluten-free breads (commercial or homemade). -------------------------------------------------- Cornstarch is what my mother always used for thickening gravy, and you can also use rice flour, arrowroot, or Instant Clear Jel, to mention a few alternatives. Instant Clear Jel (available from King Arthur and larger amounts available on-line - I buy it in #10 cans) is a modified corn starch that is popular with pie bakers. (Note: Do not use the instant version for canning of pie fillings because it is designed for heating only the one time which is when the pie is actually baked - use regular Clear Jel for canning). Features and Benefits: INSTANT CLEAR JEL will begin to swell or thicken as soon as it is added to water, milk or juices; it will impart a smooth, short texture when fully hydrated. The viscosity will increase slightly upon heating. It has excellent heat and acid resistance and can be used in acid containing foods and in those applications where heating is required. INSTANT CLEARJEL also has good cold temperature storage stability making it particularly well suited for refrigerated and frozen foods. 1 T. cornstarch = 1 1/2 T. Instant Clear Jel 2 T. flour or tapioca = 1 T. Instant Clear Jel Not all thickeners work the same. Some break when cooked too long, some are poor at gel formation, not all of them freeze well, or don't reheat well. Different thickeners work for different food applications, so 2 or 3 gluten-free thickeners may be necessary for different uses. For every 2 tablespoons of flour used as a thickener use: -1 T. cornstarch -2-1/2 t. arrowroot -1 T. tapioca (quick cooking, granulated) -1 T. potato starch -2-1/2 t. rice flour or rice starch --------------------------------------------------- I've been experimenting with a recipe I found on-line for "One Minute Muffins" and I thought it might also work for the bread substitute in dressing (cubed and toasted) but haven't tried it yet. Our daughter (the work-out warrior in the family) was looking for a low-carb, high-protein, bread substitute she could make at home without a lot of time and expense, and this recipe has worked well for her for a lot of applications (burger buns, toast, grilled sandwiches, bread pudding, etc. - and it's also gluten-free. One Minute Muffin 1/4 c. almond flour 2 T. golden flaxmeal (we also like to substitute the flaxmeal with 2 T. hi-maize resistant starch or 2 T. unflavored whey protein isolate) pinch of salt 1/2 t. baking powder 1/2 T. unsalted butter 1 large egg 1. Melt butter in a 4-1/2-inch ramekin. 2. Whisk egg then slowly drizzle in the melted butter. 3. To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon. 4. Sprinkle with baking powder and mix one more time. 5. Spoon into ramekin and microwave for one minute. 6. Remove from microwave with dish towel and invert onto a cooling rack. 7. Split in half and toast. (I get 3 thin slices from each "muffin". NOTE: If you don't like eggs, you might not like this bread substitute because it has an eggy flavor. If you spread peanut butter on the toasted slices, you won't notice the eggy flavor. Options: This morning I made the recipe but I used the batter to make 2 small sticky pecan rolls in 3-1/2-inch ramekins. I melted the butter between the ramekins and made the recipe for the batter (using whey protein isolate). In the bottom of each ramekin I added 1/2-t. of palm sugar nectar (honey or agave nectar would also work) and a light sprinkle of palm sugar (brown or white sugar could be used), cinnamon and chopped pecans. Divided the batter between the two ramekins, microwaved for 45-seconds. Hubby approved! A lot of low-carb foods are also gluten-free, and this recipe is a good example. -Grainlady...See MoreFirst Thanksgiving in Newly done kitchen
Comments (5)msfirstein - you have not used the probe? It has worked well a few times for me but not on Thanksgiving. A friend of mine suggested to forget the probe and buy a Sonoma meat thermometer. Ever use that? Cooper - I stuck the darn probe into more places than the turkey was born with and it still said "It is done". I was too busy to call GE in the last several days (picking out colors for the kit/fam rms) but while it is still under warranty, I will have it checked. San - you have no idea how many times I have forgotten a dish. At my age, over 60, I now do a menu on my wordprocessor and put it in a frame on my counter. Guests think it is clever. Little do they know that if I did not have it, they would be eating only salad and dessert....See MoreCommunication Spouse with Ex-Spouse
Comments (9)Hi openskies, It seems that understanding the function of her demand to be involved is an important part of knowing what to do in response. A few people have mentioned insecurity on the part of your spouse and control issues were raised as well. These sound like reasonable and common explanations for someone demanding more involvement, but I'd encourage you to find out more from your spouse and be prepared to put a few educated guesses on the table when you talk to her too because, on one hand, she may not want to reveal her "real" reasons; on the other hand, she may not even understand them well herself. Sometimes people get upset and reactive without fully understanding why, right? Does she feel frustrated and left out of too many decisions, for instance? dogdogcrazy suggested at least giving it a try and then returning to the current arrangements if it doesn't pan out, which is an idea that I like, but I'd still recommend finding out what the function of her demand is first and deciding together if involving her in contact between you and your ex is likely to actually resolve things. I also agree with the several suggestions you were given for you and your spouse to see a therapist who has experience with blended families. That is good advice. You asked if communication between the spouse and ex regarding the children is normal and if it could be productive. Unfortunately, I've rarely known it to be. Most people I know who are in these roles leave the primary communication and decision-making up to the biological parents even when they are cordial or even friendly with each other. I do know one family in which the husband and ex-husband developed a good friendship and are very cooperative with each other. It works for them, but they never had any animosity between them. Good luck!...See More- 2 years ago
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