Posted on 11/08/2017 4:11:15 PM PST by Jamestown1630
While the food is always the real ‘centerpiece’ of the Thanksgving table, décor can make any occasion more special and memorable. A recent newsletter recently led me to a really beautiful website, ‘Freutcake’, which had this unique idea for place ‘cards’ or holders at the table.
The mini dried Indian Corn is available from dried botanical suppliers, and perhaps in your grocery florist area or local garden store; but you can also find them in pet stores, where they are sold in bags as a treat/enrichment for small pets. (And if you’re not into gilding things, they would be charming just left natural):
http://www.freutcake.com/art-design/diy-art-design/thanksgiving-gold-corn-place-holders/
Another great idea - and website - from Camille Styles, using mini grapevine wreaths and sprigs of rosemary:
https://camillestyles.com/living/diy/rosemary-wreath-place-cards/
With all the things that have to be done at the last minute for Thanksgiving dinner, it’s nice whenever you can do something ahead. Taste of Home has a do-ahead Turkey Gravy recipe, which is useful even if you make gravy from your drippings but are having a crowd and need more:
https://www.tasteofhome.com/recipes/make-ahead-turkey-gravy
-JT
She is an angel from Heaven in every way. We are constant companions — she tries not to act bored on the fishing boat and I try to always be interested in the quilt stores and craft shops. In many things, 10 shared grandchildren, history, travel, learning art in retirement and endless other items we share equally. She was a Trump primary supporter before I was and always encourages me to shop for firearms.
I am very blest.
Thanks very much. This is something I will look into. (Husband likes his gadgets as much as he likes meat ;-)
Those tomato sound delicious but a lot of work.
We like to buy Campari tomatoes in the winter. They might not be too hard to clean out.
In many parts of the South of the US, it’s pretty common for people to call their fathers ‘Daddy’ throughout their lives.
I don’t know what ‘Deddy’ might signify in German; but the Germans may have been just trying to copy the phonetics realistically ;-)
No, exactly. They were just saying Daddy, for the southern USA flavor, but they could only pronounce it Deddy. I just found it funny. Like visiting down on Souse Foke.
LOL!
What’s the familiar, sentimental word for Father, in German?
“I’m looking for that special ingredient that sets the creamed onions off”
I’m making French Onion soup for Thanksgiving right now. It’s got Dijon mustard, Worchestshire and thyme. I use low sodium Better Than Bouillon for the broth. Do any of those help? I’d pick some BTB instead of salt but I love beef and onions. (I sub BTB for salt in quite a few recipes now.)
Thx for the salmon recipe!
Papa but we used the Americanized version, Popo. (Maybe it was the Italian version!) Das macht nichts. It meant “love you much.”
It is funny, though, that they kept “Daddy” instead of translating it into something comparable.
Amen. Nothing in the world like that feeling. For me it tends to hit right before Thanksgiving and then grows and increases in anticipation of Christmas. Today was cold, quiet November day — for me, just the type of day that triggers that feeling. Always brings to mind the happy yammer of voices and the clink of dishes and good smells, and you step outside for a breath and you feel warm inside out even though it’s freezing.
We like that green bean recipe, too. It’s the French’s fried onions that makes it. I use half-and-half with the mushroom soup.
It’s like summer tomato sandwiches: white bread and Miracle Whip is the only way to go! Yeah, it’s low rent, redneck food, but sometimes, that’s what we want. Why fight it? I can and do cook elegantly. Health? We’re already old and doing as well as can be expected. Might as well indulge low-brow tastes once in a while.
That’s beautiful! I love beautiful china. I have three sets — two Spode and one Lenox — and am trying to figure out what to do with them as I become more “senior” every year. No kids to pass on to, so hope some great idea will occur to me.
“The really nerdy kids got their tongues stuck frozen to their bike handlebars in the dead of winter!
This nerdy kid got her tongue stuck to the railing going in to church. Right after Dad said not do do that.
“I am thinking about going out to eat on Thanksgiving.”
Two words: Cracker. Barrel.
We started plans with 4 people. Then it went to six. Then it went to 11. Now it may go to 14. My oven in the Slough Of Despond where I live isn’t true so there’ll be no big doins’ here. Cracker Barrel.
I’ve seen ‘elegant’ ways of preparing the green bean thing, but it just isn’t the same ;-)
I have to disagree on some fine points of the summer tomato sandwich: white bread TOAST, and Hellmans; salt and LOTS of pepper :-)
Yes. We started feeling it today, too. I think my husband will put up the lights next weekend, to get ahead.
We were talking about cranberry sauce last week, and today’s Parade Magazine had a lot of recipes for cranberries, including this Balsamic-Cranberry-Fig compote:
https://parade.com/608959/alison-ashton/balsamic-cranberry-fig-compote/
We happened to see this YouTube video today, about Thanksgiving in the 1950s; it’s kind of interesting and features a smaller, ‘Beltsville’ turkey that the USDA facility here in Beltsville, Maryland, had developed. I was kind of surprised that there was barely mention at all of kitchen hygiene with regard to poultry; but I guess I don’t remember anyone talking about that until much later anyway. (Video is kind of long, but interesting. I was tickled to see the family dressed as for church, as they sat down to Thanksgiving dinner; and there’s a nice ‘pinwheel’ type recipe for leftover turkey):
https://www.youtube.com/watch?v=_Cg0TjoEkt0
Ooooo, I’ve been wanting to go to Cracker Barrel for months now. We’ve had a hard time finding real southern cooking here, and strangely - many friends born and raised here in East Tennessee recommended CB. I guess a lot of the mom&pop places either closed down or weren’t able to translate good home cooking to a commercial enterprise.
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