tgiving2014

Every day I’m thankful for waking up in the greatest country in human history and the fact that we get the chance to make sure she stays great and safe.

I’m also grateful for all of your support, which makes it possible for me to have the honor to contribute to our very important work. The fellowship created here makes all the difference, and honors the pilgrims who left everything behind to start a new life, with adventure and danger, but also with a brilliant future that can only be grasped when you take a chance.

If you still need my cranberry sauce recipe, and other recipes, check out our post from last year 🙂

Thanks everyone, and I hope you have a wonderful and peaceful day.

In the meantime…

Fox: Agitators plan to disrupt Macy’s Thanksgiving Day Parade, report says

These stores are OPEN on Thanksgiving

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21 Comments | Leave a comment
  1. Shifra says:

    Here is *my* recipe for strawberry daiquiris:

    Bottle white rum (I use Bacardi)
    Frozen, unsweetened strawberries
    Lots o’ limes
    Superfine sugar (*not* confectioners’ sugar!)

    Pour some rum into the blender. Add some frozen strawberries, some superfine sugar, some lime juice. Blend. Taste.

    Too sweet? Add more rum. Blend. Taste.

    Too rummy? Add more sugar and strawberries. And lime juice. Blend. Taste.

    Too sweet? Add more rum. Blend. Taste.

    Too rummy? Add more sugar, strawberries, and lime juice. Blend. Taste

    Too sweet? Add more rum. Blend. Taste.

    At this point, your judgment should be totally impaired.

    But your guests will enjoy 🙂

    Happy Thanksgiving, everyone !

  2. Rob_W says:

    Thank you, Tammy, Shifra, Patricia, Pat, Maynard, Gina, Ashley, Kitten and everyone else for all your hard work, sacrifice, and sharing your talents. Our cause is just, good and for all. Most of all, we thank God for the privilege of living in the USA. Have a happy and blessed Thanksgiving, everyone!

  3. larrygeary says:

    Hey guys! I’ve been away for a while. Can someone fill me in on why Tammy is moving to New York?

  4. Shifra says:

    Hi Larry! It’s not really a “move” — it’s establishing a base in NY. Notice that Tammy’s Twitter bio says “Los Angeles/New York” — which is pretty kewl — a “shack” on each coast 🙂

  5. idaho_karen says:

    Baked Butternut Squash (make as spicy as you wish)

    Ingredients

    4 1/2 – 5# Butternut Squash – diced
    2 red bell peppers
    2 green bell peppers (or 3-4 red, yellow, orange pepper, mixed)
    1 yellow onion
    3 cloves fresh minced garlic
    Olive oil
    1 jalapeno pepper, chopped in small dice (Optional) – if you want more spicy flavor
    Feta cheese (Optional – to taste)
    1/2 C Spicy Salsa (Optional – I used my carrot-tomato salsa I preserved a couple weeks ago)

    Directions

    Preheat oven to 350 degrees. Clean and chop peppers and onions into large chunks. Drizzle olive oil into baking dish. Place squash, pepper, onion, and garlic in the dish and drizzle olive oil over top. Mix vegetables together until evenly coated.
    Optional: add desired Salsa and mix in with the squash and veggies
    Optional: add feta cheese on top prior to baking.

    Roast at 350 degrees for about 45 minutes – 1 hour.

  6. idaho_karen says:

    Carrot Pepper Salsa
    Yield 5 half pints

    6 cups coarsely chopped cored peeled tomatoes
    3 cups coarsely grated peeled carrots
    1 ½ cup cider vinegar
    1 ¼ cup lightly packed brown sugar
    ½ cup finely chopped onion
    ½ cup finely chopped seeded jalapeño peppers
    1 Serrano pepper – Optional, for a more spicy salsa
    1 ½ t. salt
    ½ t. freshly ground black pepper
    ¼ cup chopped cilantro

    Preparation: Prepare 5 half pints , lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Prep the tomatoes, carrots, onions, and jalapenos.

    Cooking: In a stainless steel saucepan, combine tomatoes, carrots, vinegar, brown sugar, onion, jalapeno peppers, salt and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally until thickened about 1 hour. Stir in cilantro and cook for 5 minutes.

    Filling the jars: On a dishtowel place hot jars and ladle salsa into hot jars to ½ headspace in the jar. Remove air bubbles and adjust head-space , if necessary, by adding more salsa. Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.

    Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn’t measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

  7. USApride says:

    I wish our entire tamily the best for Thanksgiving and after!!!! I feel fortunate to be part of our close knit chat group 🙂 Tammy safe travel on this the last leg of the trip. Thanks for all you do . Blessings to you all !!!! Hugs

  8. Norm says:

    A belated thanks, Tammy. I hope you and yours had a great time yesterday.

  9. dachiemama says:

    Here is one of our favorites — usually Christmas Eve, so I guess it is early, but since Thanksgiving is over, it is time for another holiday recipe. This is good whenever it is cold, though, isn’t limited to holidays.

    Beer Cheese Soup

    1 pound bacon
    1 bag baby carrots
    1 bunch green onions
    3/4 cup bell pepper
    1 cup celery
    1/4 cup parsley
    16 to 24 ounces of chicken broth
    12 oz. can of beer
    pound of cheddar cheese, shredded
    2/3 cup flour
    3 1/2 cups of milk
    1/2 cup heavy cream (or Half and Half)

    Saute the bacon until crisp. Drain on paper towel. Crumble and set aside. (Reserve drippings)
    Chop the carrots, onions, celery and bell pepper into small chunks. (Do not use a food processor. The chopping is labor-intensive, but the result of those hand-chopped veggies is necessary for the soup’s texture.) Add the vegetables to the bacon drippings and saute, until onions are clear. Then, add the chicken broth and the beer. Heat to boiling and simmer until the vegetables are tender.

    While the mixture is simmering, Combine the flour and the cheese in a plastic bag and toss until flour covers the cheese. Scald the milk and add the cream and cheese coated with flour to the pot. Cook and stir until cheese is melted. Add the bacon and chopped parsley.

  10. Norm says:

    Not a recipe, but it is an uplifting Thanksgiving story…even better, it is my own experience….

    Thanksgiving Day….1970

    I had been in Vietnam just over 2 months, plenty of time to acclimate into a hardened grunt. I had lost an old filling from a tooth, so a day or two before Thanksgiving, I and another soldier made our way back to Bien Hoa Airbase, one of the largest and most modern American Airbases in Vietnam at the time. I couldn’t get to the dentist for a day or so I and my buddy just wasted some time until we could get to the dentist. On Thanksgiving day, we were wandering around and noticed one of the big U.S. Air Force mess halls…they were known to be far more luxurious than the Army or any mess hall for that matter.

    We decided to try and see if they would feed us since it was Thanksgiving. We got in the rather long line, the Airmen pretty much ignored us, but frankly we didn’t care. Pretty quick, a high ranking Air Force officer came over to us; I have no idea how high ranking; I never could tell their ranks, but the Airmen around us snapped to attention. The officer asked us what we were doing…”Sir, we were hoping to get a plate of food”..fully expecting that he would be sending us on our way. He and all the airmen, could see what we were; faded and worn jungle fatigues, leach straps about our upper calves, 8 and 10 inch Buck knives strapped on (mine on the side of my leg)…both of us with hair far too long for the military…and the tell-tell red stained jungle boots. Obviously grunts right out of the bush. The officer turned to the airmen around us and said…”you know what these men are and you know they are in the real war; give them respect and let them in”. He took us up to the front of the line. Told the mess that we were to be given what we wanted and that we were the “guests of honor”.

    There were a few Vietnam experiences that were extremely positive….this was one of them.

  11. rosebud2186 says:

    No Thanksgiving dinner here….my 1st granddaughter was born Thanksgiving day!!! We’re so grateful!

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