Celebrating Thanksgiving

pumpkin in snow!It’s so accepted these days to have all your Christmas decorations up before Thanksgiving but it’s hard for me to join the holiday rush.

I want to savor Thanksgiving with all the orange pumpkins and colorful gourds and our family. Our Thanksgiving table centerpiece is built from shades of fall with some dried seed heads from the garden I gathered in warmer weather.

This year I’m sticking to the Thanksgiving theme indoors but the overripe pumpkins had to go. We have cold weather and snow and more of it as the days pass. It’s nonstop snow today. The landscape and roads are snow covered and it looks more like Christmas than Thanksgiving outdoors.

So I broke with tradition this year, pulled out my pumpkins, gourds, and fall decor that filled the urn at our entry and replaced all that with a small pine tree. I’ll notIMG_7782 add any holiday adornment to the tree until after Thanksgiving. The big metal turkey still stands guard out in the snow.

Today we have family arriving by cars and plane. Until we shuttle everyone to their destinations later today, the kitchen is being used to make pies and a number of other snacks, deserts, and sides that can be made early and refrigerated or frozen.

Cranberry sauce, chess pies, stuffing, salad dressing recipes all come from family sources… siblings, parents, grandparents… a few recipes that have been used for generations. Several years ago, with much help and input from six siblings, I collected our family favorites and printed them in a little book for any family member who wanted one. Of course they all did and so did a few neighbors and friends. Recipes have become much more healthy online today but somehow we love to go back and use the recipes from the old South with too much butter, bacon, mayonnaise, sugar, and salt. Memories…

OIMG_7788n the cover of the cookbook, I chose a photo of my parents as I remember them back when I was a youngster. Sorry that my dad was not living when I completed the project but my mother loved the book with lots of memories and photos of her, our dad, and their brood.

At the back, I added pages of childhood photos of all seven siblings growing up in a much simpler time. It’s my children and grandchildren who love the recipes and the snippets of fun and humorous memories from each each of their aunts and uncles that accompany every recipe they remembered best. It is fun how the youngest sister remembered chewing on the flavorful strings after our mother cut them from around the Sunday roast, or a brother remembered selling soft shelled crabs he caught at our summer cabin just off the Chesapeake Bay to the highest adult bidder… after letting our mother have first choice, of course.

I’d like to think those years were golden years when children were given much more freedom to venture forth and discover the world on foot, on bikes, or even in the rowboat at our summer cottage. As long as we were home when the dinner bell rang, it was all good.  If you watch the PBS Masterpiece program, The Durrells in Corfu, you’ll get a sense of our lives and the freedom we had growing up. Controlled chaos with lots of animals! It was a very good thing!

An Ode to Soup

The weather has turned cooler and many of our dinners are turning to soups. We been enjoying a variety of soups both at home, dining out, and at friends’ homes. There is just something about fall and winter soups that warm not only the body but seems to warm the soul.

mister gardener has prepared some mighty tasty soups… always from scratch.  Last night it was butternut squash soup topped with homemade croutons and toasted pecans for a little contrast.

butternut soup 2018

mister gardener does the cooking and everyone in the fam agrees soups are what he does best. It’s comforting to hear him in the kitchen chopping those root vegetables into small pieces. His mother was his inspiration. I must admit that she taught him better than my mother taught me….although I loved 💕 my mother’s cooking.

Vegetable soup is probably my favorite of his soups cooked with garden fresh vegetables. In the summer, he can add tomatoes straight from the garden. In the winter it must be canned tomatoes.

vegetable soup 2018

Another of his most tasty soups is chicken noodle. Yes, he stews the entire chicken and, yes, he makes the noodles using the method his mother taught him when he was knee-high and standing on a chair at the kitchen counter. No pasta machine. He uses the old-fashioned cut-with-a-knife method and it’s the kind of egg noodle that melts in your mouth.

Homemade noodles 2018

Beef stew, corn chowder, ham and potato..all good. We eat a lot of potatoes in soups and otherwise, because he’s the cook and it’s how he ate growing up. I existed on more rice, hominy, breads for starches down south. I’m sure he ate healthier. Our southern eats seemed to be too much salt, sugar, and butter, something we siblings laugh about to this day!

Lately our book club is also feeling the call for soup like this delicious one chocked full of zucchini, mushrooms, sausage, tomatoes and tortellini topped with parmesan cheese…. a very Tuscan theme for the Italian book we just finished. Good job, Connie!

connie's soup 2018

Book club is here this month and I’m trying to think of a soup to compliment the classic book, A Tree Grows in Brooklyn, that we all wanted to reread as adults.  The setting is the slums of Brooklyn, early twentieth century when food was way too scarce. Hmmmm…. If you’ve read the book and have menu ideas, please share!

Green Tomatoes

The weather has turned wet and cold in New Hampshire and the tomatoes on the vine won’t be ripening. Yesterday I pulled all the tomato plants and gathered about a dozen green tomatoes to make preserves. Yes, green tomato preserves. A little bit tart. A little bit sweet. A little bit bitter. And a whole lot delicious.

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I cut the tomatoes up into chunky pieces, seeds and skin included,

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and added enough sugar and lemon juice to suit my taste.

green tomato preserves 2018

It all cooks for an hour and a half or so until thickened. I never remove the seeds as most recipes call for. The smaller seeds are tasteless and the larger ones add a bit of bitterness that I like.

Green Tomato Preserves

My green tomatoes made 7 half-pints of preserves. Six are pictured here and one jar is in the refrigerator, half eaten on toast at breakfast this morning.

Green Tomato Preserves 2018

 

Green Tomato Preserves 2018