Thanksgiving. The perfect day to think about all the things that you’re thankful for. I try to do this on a regular basis, because I have many things on my list!
Here is a tiny fraction of some of the things I’m grateful for…
Health. Family. Husband and Best Friend. Charlie beast. Color in the trees. A roof over my head. Electricity. Water. Freedom. Chocolate. Waking up in the morning. And…
YOU! Thank YOU for taking the time out of your busy day to stop by and read my daily post!
Like I said… a tiny fraction!
I wish you a very Norman Rockwell Thanksgiving! We’re going to eat good food today, visit with family and hopefully fit in several walks…!
Hey, just in case you need this today… from the Butterball Turkey Talk website, you can call the Butterball people if you have ANY questions about what to do with your turkey today:
Phone Number: 1-800-BUTTERBALL (1-800-288-8372). The Butterball®Turkey Talk-Line is open annually in November and December.
Open to residents of the United States and Canada. Bilingual assistance is available (English and Spanish).
Over the years, the Butterball® Turkey Talk-Line experts have solved some puzzling turkey situations, like which pan to use, what to do when the turkey is on fire, and when to start roasting the turkey so it’s ready by halftime. Read the answers to their most frequently asked questions.
Catch you back here tomorrow!
Years ago my mother-in-law made this bean salad as one of the side dishes for Thanksgiving… Cold bean salad… hmmm… thank you, but no thank you… I wasn’t a big bean fan, and definitely not cold beans. She urged me to try it… it’s good with turkey she said. Trusting her, I took a tiny taste. Bite of turkey, yummmmm, ok, here goes nothing… bite of bean salad… HOLY COW! This stuff is GOOD! Is that hilarious or what? We’ve had it every single Thanksgiving since, I know we’ve had this recipe at least 17 years. So trust me when I say, THIS IS GOOD… and it’s a great dish to make to take with you. You can make it ahead and it’s even better!
SCANDINAVIAN BEAN SALAD
1 can (16 oz.) small green peas, drained (I buy Le Sueur very young small sweet peas, I buy low sodium, but you don’t have to)
1 can (16 oz.) French style green beans, drained
I use a small bag of frozen shoepeg corn (sometimes I use 1/2 bag, original recipe calls for 1 small can white shoepeg corn, drained)
1 1/2 – 2 cups diced celery
1 onion, chopped (this time I used red onion, which is oh so pretty!)
1/2 – 3/4 cup sugar (depending on how sweet you like things)
1 cup red wine vinegar
1/3 to 1/2 cup olive oil (or canola oil)
Mix together beans, peas, corn, celery and onion. If you haven’t already drained the veggies, drain them now.
Mix up the dressing and pour over the bean/corn/pea mixture. Let stand 2 hours or overnight in refrigerator.
Serve by scooping out with a SLOTTED spoon. This keeps indefinitely (kinda like those toaster pastries, hee hee, but this is better for you!).
You. Won’t. Believe. How. Good. This. Is!
Wow, tomorrow is the big day… take time to think about all the things you have to be Thankful for…
I am thankful for you… reading this…
Happy Thanksgiving Eve!
Catch you back here tomorrow!
THIS is the pan to get. I can tell you from experience… We used it on Thanksgiving Day, greased the rack and the bird with olive oil, tossed a little salt and pepper and whipped it into a convection oven where it came out tan and crispy. I then used the pan to make the gravy… Let me just say… AWESOME! It’s beautiful, looks like a piece of art! We invested in a nice roasting pan because I didn’t want a repeat performance of the last holiday that we hosted… turkey made to perfection, using a cheap nonstick roasting pan with a nonstick rack. Turkey was perfect. Started to make gravy and I’m thinking to myself “What are all these black floating things”?? You guessed it… THE PAN! So I started over with the gravy, thanks to a call to my dad, Christmas was saved and the gravy was wonderful! So BEWARE if you have a nonstick roasting pan… no need for it, since when you make gravy it deglazes all the stuff on the bottom, so nothing sticks anyway!
Knowledge is power. Hee hee… Catch you back here tomorrow!