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Woo hoo!! And we're now over 41%!! Thank you all very much!! God bless. |
Posted on 11/16/2018 9:22:15 AM PST by Jim Robinson
Though New England had a great abundance of wildlife and seafood, traditional East Anglian fare was preferred, even if it had to be made with New World ingredients.
Baked beans and pease porridge were everyday fare, particularly during the winter, and usually eaten with coarse, dark bread. At first it was made with a mixture of wheat and maize (corn), but after a disease called wheat rust struck in the 1660s, it was made of rye and maize, creating what has later been known as "rye 'n' injun".
Vegetables with meat boiled thoroughly was a popular dish, and unlike many other regions in North American colonies, they were cooked together, rather than separately, and frequently without seasoning.
Baking was a particular favorite of the New Englanders and was the origin of dishes today seen as quintessentially American, such as apple pie and the baked Thanksgiving turkey.
Source: Wikipedia
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Dear Lord; we beg but one boon more:
Peace in the hearts of all men living,
peace in the whole world this Thanksgiving.
Joseph Auslander***
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Corn Spoon bread
A traditional Southern side dish for Thanksgiving
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Thanksgiving
The American Thanksgiving also has its origin in the faith practices of Puritan New England, where strict Calvinist doctrine sanctioned only the Sabbath, fast days and thanksgivings as religious holidays or "holy days." To the Puritans, a true "thanksgiving" was a day of prayer and pious humiliation, thanking God for His special Providence. Auspicious events, such as the sudden ending of war, drought or pestilence, might inspire a thanksgiving proclamation. It was like having an extra Sabbath during the week. Fasts and thanksgivings never fell on a Sunday. In the early 1600s, they were not annual events.
Simultaneously instituted in Plymouth, Connecticut and Massachusetts, Thanksgiving became a regular event by the middle of the 17th century and it was proclaimed each autumn by the individual Colonies.
Source: Plimoth Plantation
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We Thank Thee
For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.
--Ralph Waldo Emerson (1803-1882)
OH MY!
We are out of the deepfreeze...Sunny and 69 degrees here.
Sometimes winter seems to drag on forever..
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My husband’s going to have to use the snow-rake on the roof or we may have a snow-dam in the living room again. :(
Today, many Americans delight in giving regional produce, recipes and seasonings a place on the Thanksgiving table. In New Mexico, chiles and other southwestern flavors are used in stuffing, while on the Chesapeake Bay, the local favorite, crab, often shows up as a holiday appetizer or as an ingredient in dressing.
In Minnesota, the turkey might be stuffed with wild rice, and in Washington State, locally grown hazelnuts are featured in stuffing and desserts. In Indiana, persimmon puddings are a favorite Thanksgiving dessert, and in Key West, key lime pie joins pumpkin pie on the holiday table. Some specialties have even become ubiquitous regional additions to local Thanksgiving menus; in Baltimore, for instance, it is common to find sauerkraut alongside the Thanksgiving turkey.Source: plimoth.org
The stuffing pictured above is a favourite of our friends in New Orleans,
and features cornbread and oysters!
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Mr. T should be home by 3 or 3:30, so at least rush hour traffic shouldn’t be a problem. Those poor people in New Jersey had a tough time getting home last night. Then there are the folks up in the Merrimack Valley who still have no gas to heat their homes:
https://www.eagletribune.com/news/merrimack_valley/still-without-gas-families-start-moving-into-trailers/article_c348cd19-06a7-5604-a0f3-74d5fdc85892.html
Oy.
This seems early for this to be happening! I wish yoou luck!
Thanks, MEG!
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