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How was your Thanksgiving?
- Thread starter Fino
- Start date
AuBurney Tuckerson
~GigglesTheAutisticHyena~
At first, I was just going to make a thread asking if anyone else had a terrible Thanksgiving, because I don't feel like detailing how mine was and just wanted to know who could relate. Most or all the people I know in person enjoy Thanksgiving and holidays just like the people in advertisements. Sometimes I think maybe that's where they came from. Place of Origin: That One Commercial Where...
But once I started making it, I realized it'd be better to ask more generally to make it less negative and have it involve everyone! I realize a lot of people here aren't in the US, so you're involved by voting the last option!
Just to clarify, "Just like any other day," is meant as an option for someone who has completely ignored the holiday and continued as normal, which doesn't include people who live in places that don't celebrate it because that wouldn't involve any ignoring. There's a separate option for dem!
Terrible because of the screaming kids, loud music, and loneliness. Plus, my older cousin has dogs loving in terrible condition (especially on Grey pit bull who keeps attacking the other dogs because he is possibly starving ad I can see his rib cage). My older cousin's husband threatens to take the pit bull to the pound. I was suggesting a no kill shelter where he can be rehabilitated, fed, checked at the vet, and given a good home. Plus the dogs need to be separated because one of them is pregnant (a beagle), and the pit bull may kill her puppies. The dachshund was separated because he is claimed to have arthritis and couldn't fight back against the pit bull. He was shaking, too. I feel bad for all the dogs and wish I could give them a good home.
I will try your tea suggestion. My mother had debilitating rheumatoid arthritis and sometimes put her hands in hot wax, too. One of my sisters inherited the genes for RA but has other autoimmune diagnoses like Reynauld's syndrome and CREST disease (I think that is the name); I didn't inherit the RA genes but have osteoarthritis expected for my age. Sometimes my hands and neck really hurt when I do too much activity. Please take care of your joints and don't overdo!
Thanksgiving was nice this year because I got a head start on all the cooking so less stress on me, and best of all, none of my Cluster B personality disordered relatives showed up, thank God.
I had to feed 18 adults and a bunch of small children so I cooked a 20 pound turkey, 15 pound ham, cornbread and sausage dressing (what northerners call stuffing), giblet gravy, green bean casserole, potato casserole, grilled fresh pineapple, a huge pot of mixed fresh collard, turnip and mustard greens with a ham hock, fresh cranberry sauce, a pecan pie, and probably a bunch of other stuff I've forgotten. Today, I'm converting leftover ham and turkey into casseroles that I can freeze and oven bake later. I'm pretty tired of cooking at this point, needless to say.
I had to feed 18 adults and a bunch of small children so I cooked a 20 pound turkey, 15 pound ham, cornbread and sausage dressing (what northerners call stuffing), giblet gravy, green bean casserole, potato casserole, grilled fresh pineapple, a huge pot of mixed fresh collard, turnip and mustard greens with a ham hock, fresh cranberry sauce, a pecan pie, and probably a bunch of other stuff I've forgotten. Today, I'm converting leftover ham and turkey into casseroles that I can freeze and oven bake later. I'm pretty tired of cooking at this point, needless to say.
Sure!
Scalloped Potatoes and Ham
Ingredients:
3 TBS unsalted butter, plus about 1 TBS to butter the casserole or baking dish
2 large or 3 small leeks, washed and thinly sliced (or 1 medium onion, diced)
3 TBS all-purpose flour
2 cloves garlic, minced
Kosher salt and coarsely ground black pepper
1/2 to 1 tsp cayenne pepper
1 tsp mustard powder
1 TBS chopped fresh thyme (or 1 tsp dried thyme)
2 cups regular milk
1/2 pound of either diced or thinly sliced ham (about 2 1/2 cups)
1 1/2 pounds Yukon gold potatoes (or whatever potatoes you have on hand), sliced 1/4 inch-thick on a
mandoline or with a sharp knife (about 5 cups). I usually partially peel them and leave a little skin on them.
1 1/2 cups grated Gruyere cheese (or sharp cheddar or whatever tasty cheese you have on hand)
sliced green onions for garnish (optional)
Preheat oven to 400 degrees F.
Grease a 3 quart baking dish with butter (or use cooking spray)
In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3-5 minutes.
Add the flour and stir until combined. Cook and stir 1-2 minutes to remove the raw flour taste.
Add the garlic, 1 tsp salt, 1 tsp pepper, the cayenne, mustard and thyme and stir to combine.
Whisk in the milk. Allow to cook at a simmer and thicken slightly, about 3 minutes. Remove from heat.
Line the baking dish with 1/3 of the ham on the bottom, then a layer of slightly overlapping potatoes, then about 2/3 cups of the sauce spread on top. Repeat the layering until all ingredients are used. You should have total of 3 sets of layers, ending with sauce on top. Top with the grated cheese and cover with foil. Bake until the potatoes are tender, about 1 hour.
Remove the foil and bake another 15-20 minutes until cheese is browned and bubbly.
Garnish with green onions if using them. Let sit for 10 minutes before serving.
Scalloped Potatoes and Ham
Ingredients:
3 TBS unsalted butter, plus about 1 TBS to butter the casserole or baking dish
2 large or 3 small leeks, washed and thinly sliced (or 1 medium onion, diced)
3 TBS all-purpose flour
2 cloves garlic, minced
Kosher salt and coarsely ground black pepper
1/2 to 1 tsp cayenne pepper
1 tsp mustard powder
1 TBS chopped fresh thyme (or 1 tsp dried thyme)
2 cups regular milk
1/2 pound of either diced or thinly sliced ham (about 2 1/2 cups)
1 1/2 pounds Yukon gold potatoes (or whatever potatoes you have on hand), sliced 1/4 inch-thick on a
mandoline or with a sharp knife (about 5 cups). I usually partially peel them and leave a little skin on them.
1 1/2 cups grated Gruyere cheese (or sharp cheddar or whatever tasty cheese you have on hand)
sliced green onions for garnish (optional)
Preheat oven to 400 degrees F.
Grease a 3 quart baking dish with butter (or use cooking spray)
In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3-5 minutes.
Add the flour and stir until combined. Cook and stir 1-2 minutes to remove the raw flour taste.
Add the garlic, 1 tsp salt, 1 tsp pepper, the cayenne, mustard and thyme and stir to combine.
Whisk in the milk. Allow to cook at a simmer and thicken slightly, about 3 minutes. Remove from heat.
Line the baking dish with 1/3 of the ham on the bottom, then a layer of slightly overlapping potatoes, then about 2/3 cups of the sauce spread on top. Repeat the layering until all ingredients are used. You should have total of 3 sets of layers, ending with sauce on top. Top with the grated cheese and cover with foil. Bake until the potatoes are tender, about 1 hour.
Remove the foil and bake another 15-20 minutes until cheese is browned and bubbly.
Garnish with green onions if using them. Let sit for 10 minutes before serving.
DystopianDream
Member
My Thanksgiving wasn't the best this year, but it's no one's fault. My dad wasn't feeling up to cooking a big dinner, so we went out to eat instead.
Thanksgiving dinner includes turkey, stuffing, mashed potatoes and gravy, sweet potatoes, rolls, whatever other vegetable or side dish you want to add, and pumpkin pie. It always consists of the same base foods.
Christmas dinner is not as traditional. Some people like to do the turkey again. Some like finger foods to nibble on all day and some just does pizza or whatever.
At Christmas, ham is often substituted for turkey, as the main course, goose, lamb, and a few others, as well.
The Christmas meal is generally more flexible, in as far as what is served, but
can also be quite similar to the Thanksgiving meal.
Most families have their own traditions.
Aeolienne
Well-Known Member
Interesting. According to Laura Ingalls Wilder's earliest memory of Thanksgiving (c. 1874, described in On the Banks of Plum Creek), the main item on the menu was something called "parched corn". Does anyone eat that these days? Things improved somewhat by the time the Ingallses were living it up in downtown De Smet, SD, as described here: Laura Ingalls Wilder only had one good Thanksgiving in the Little House books
It's possible that LIW and her contemporaries may have had some influence on the development of Thanksgiving customs: Thanksgiving Holidays and Laura Ingalls Wilder
It's possible that LIW and her contemporaries may have had some influence on the development of Thanksgiving customs: Thanksgiving Holidays and Laura Ingalls Wilder
My mom and grandmother made this when I was young. I never realized it's significance or history.
Hunh.
I don't know what "parched corn" is. Hominy? The Aztecs and Mayans found a way to tenderize dried corn and remove the hard exterior of the kernels by soaking them in ashes (lye). North American Indians undoubtedly knew the same technique and taught it to early white settlers who had never seen corn which is indigenous to the Americas.
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