Thanksgiving Dinner

We celebrated our family’s Thanksgiving last night, and this year I hosted. Usually my mother makes Thanksgiving dinner (and all of the big family get-together meals, really), but my parents were supposed to be out of town. Well, plans changed last-minute, so I ended up scaling up my little family’s dinner to accommodate my parents as well. To be honest, when you’re making a meal this big it’s just a matter of throwing a couple of extra potatoes in the pot and doubling the batch of Yorkshire pudding, but still. I’m pretty sure that this was my first time doing the full Thanksgiving dinner all by myself. Mom even remarked how weird it was to come over to my house and watch me cook for everyone!

To get everything ready in time, cooking had to begin on Sunday night. The first thing I had to do was make some room in my fridge, which meant making up a big batch of Green Tomato Salsa (page 106, Preserving by the Pint by Marisa McClellan (2014), as well as a smaller batch of Blender Salsa (page 92, also Preserving by the Pint). Six and a half liters of salsa out of the way and I finally had a bit of room in my fridge — although I still have two large containers of green tomatoes to cook up.

Preserves out of the way, I got to the baking. I made my usual combination of the Purity Pastry crust (page 73, The All New Purity Cook Book by Elizabeth Driver, 2001) and the Pumpkin or Squash Pie filling (page 686, Joy of Cooking 75th Anniversary Edition, Rombauer & Becker, 2006). This time I was very careful not to forget the sugar.

Last thing that night, I ripped up two loaves of cheap grocery store bread and left it on the counter to dry out. One of the things my mother has taught me is that if you want good stuffing, you can’t start with fresh bread or it’ll become soggy once it’s baked in the bird. It’s actually better to start with stale bread, which will soak up the cooking juices and become quite flavourful without getting squishy.

When I seasoned my bread for stuffing, I used my mother’s traditional parsley, sage, rosemary, and thyme… And summer savoury. I had Scarborough Fair in my head for about two days.

The next day I stuffed the turkey as densely as possible, shoved pats of butter under the skin, and put it in the oven. I was so afraid that it wouldn’t turn out well; the only other time I cooked a whole turkey, it was extremely dry.

However, I think it turned out really well! I had to take a picture before I scooped out the stuffing for serving.

Another trick I learned from my mother is that because everyone like stuffing (or at least everyone to whom we’ve served dinner), it’s a good idea to make extra stuffing in a casserole dish, and then mix it all together. This also helps alleviate the potential moisture problem; the stuff cooked outside the bird will be dryer, but mixed together it helps absorb the excess moisture from the other kind.

On top of the bird, there were all kinds of side dishes! Circling clockwise, that’s stuffing, Yorkshire pudding, turkey, gravy, potatoes, carrots, asparagus (which ended up being quite bitter, sadly), fresh bread (Bread Machine Fluffy Herb Bread, but with no herbs), and of course more gravy.

In the end, except for the asparagus, I’m really happy with how dinner turned out! I hope that you and yours had a lovely Thanksgiving as well — or that you will have one in November, if that’s when you celebrate.

Happy Thanksgiving!

This is the Canadian Thanksgiving long weekend, which includes the Monday as a holiday. Unlike American Thanksgiving, which is near the end of November and as I undserstand it commemorates the interaction between Pilgrims and Natives, Canadian Thanksgiving is more about celebrating the harvest, the season, and family.

So I hope you all have a happy and healthy Thanksgiving long weekend, and that you stuff yourselves to the gills on tasty turkey!

Happy Canada Day!

I know technically this will be posted on the 2nd of July, not the 1st, but it’s no secret that I generally write my posts the night before they go up. So as I wrote this, it was still Canada Day. And I do love being Canadian! After all, I have to be proud because Canada’s really big. And we have great hockey! Even if all Canadians love it because we were all brainwashed by the CBC and that damned song.

Have a happy and safe celebration of our great country!

In the Back Yard

This Sunday was Father’s Day, and our family had the chance to spend the day primarily out on the new back deck. You see, as of two weeks ago our back yard looked like this:

You see, we had a deck when we first moved in, but the previous owners had done everything wrong. They’d tied it into the house, they’d painted it with interior paint, they’d lined the ground underneath with plastic causing water to pool there… So much poor construction. There are all kinds of pictures of the original in my post about building a garden, when I took the old deck out to make room for my vegetable garden. But when that deck was gone, we didn’t have the funds to build a new one right away, so that section just became a mud pit for a few years (the ground here is mostly clay and is slick when wet). My husband used a few salvaged paving stones to keep the barbecues from sinking too badly, but that’s all we were able to do for a while.

Last week, though, my brother-in-law built us a deck. The actual work only took a couple of days, and with all of his experience in the trade he made it look so easy! (It would have taken me a month, and much frustration and swearing.) Not only did he build the deck, but he re-leveled the ground underneath so that now it drains away from the house instead of toward. He also put in gravel with a layer of landscape fabric underneath, creating better drainage and resisting weeds at the same time. (You would think that the lack of sun underneath would keep plants from growing at all, but I have been waging war against an ivy vine since I moved into this house.)

So no more mud pit, proper drainage, and a lovely deck upon which to spend the summer! We’re just waiting on the delivery of some new boards for the stairs so that they match, since I’d salvaged old stair brackets we wanted to use. But for now it’s totally functional, and still beautiful. I am so happy!

Having a brand new lovely deck encouraged me to get off my butt and plant my main vegetable garden, too. My tomatoes actually self-seeded this year — not in those nice straight lines, I picked the best ones and arranged them how I liked. Now we’ll have to see how well they fruit. I also planted white radishes, eggplants, onions, beets, and potatoes. The potatoes are where nothing has sprouted above-ground yet, but I find they can be slow starters.

The weather was so lovely this weekend that we ended up spending most of our time in the back yard. Sunday was especially warm, and I didn’t want to cook indoors, so my husband did the stereotypical thing of grilling up some hamburgers on Father’s Day. It was so nice to be able to just sit outside and enjoy the summer — although there was a fair amount of goofing around too, and my hubby playing soccer with the kids. All in all, it was a lovely, low-key Father’s Day.

Now to plan a nice barbecue for next week so that I can have my BIL over for a thank-you meal!

Easter Celebrations

Our family’s Easter celebrations can happen any time over the long weekend, to coordinate with peoples’ schedules. Barring illness (we’ve had a couple of spring bugs work their way through our family over Easter, so those years nobody much cared about chocolate), though, the Easter Bunny visits after the kids go to bed on Easter Eve, so that there are gifts for the children to find first thing on Easter Sunday.

In our family, the Easter Bunny hides chocolate eggs around the main level of the house, but Easter baskets are put together by Mom and Dad. Although it may look like a lot of stuff, it’s generally dollar-store or thrift-store finds (except for the Skip-It-like toys this year). The downside is that sometimes the gifts aren’t of the highest quality, like the Crazy Eggs (Eights) deck from the dollar store that was entirely spades… Hmm, manufacturer’s flaw much? The toy I thought was the coolest was the Sew Science kits, which provided the materials and instructions for the kids to make their own sewn circuits that really light up. Super cool! I think the kids were most enthused about the K’Nex kits, though.

This year Hubby and I got little Easter baskets as well, although this isn’t always the case. Hubby’s basket was filled with his favourites: Farm Boy fresh jujubes, Twizzlers Nibs, Ferrero Rocher chocolates, and Sweet Tarts. I got a big bag of Whopper Robin Eggs, sock yarn, and a cute Peeps lunch box.

Easter afternoon is basically time for everyone to eat chocolate, the kids to play with their new toys, and the adults to prep for dinner. I baked an apple pie using the crust from page 73 of The All-New Purity Cook Book (Elizabeth Driver, 2001), as usual, and the filling from page 678 of the Joy of Cooking (Rombauer & Becker, 2006 edition).

I was actually excited to be able to use my new-to-me Tupperware 12″ Pie Taker for the first time in order to bring the pie to my parents’ place. I was so happy to find this because I usually transport my pies in Ziploc bags, but the top of the bags have a bad habit of getting stuck to the top of the pie. The Tupperware worked much better!

I made hot cross buns again this year (page 37, Baking Bread: Recipes From Around the World for the Complete Home Baker by Audrey Ellison (1995)). I think they turned out much better than last year’s, but I’d forgotten that last year I burned the first batch cooking them at the recommended temperature for the recommended time. I almost made the same mistake again! Luckily, I got them out just in time. I think they should take 12 minutes to bake, max (instead of the recommended 15 to 20 minutes in the book). This year I also used the glaze after baking, and boy was it sweet and sticky! The kids seemed to like it, though.

Mom put on her traditional turkey spread for our family of four, my parents, and their good friends Mrs. and Mr. B. (I guess the more traditional roast would be lamb, but Mom doesn’t like it and since she’s the cook, what she says goes. Mom gave us all the choice between pork and turkey, and we chose turkey.) It was delicious! It included roast turkey, stuffing, mashed potatoes, squash casserole with walnuts, Brussels sprouts, gravy, and… Oh, what am I missing?

That’s right, everybody’s favourite part: Dad’s famous Yorkshire pudding! Dad only used to make this for roast beef meals, and then he’d only make a single batch. In the last few years we’ve managed to persuade him that any roast meat with gravy needs to be paired with Yorkshire pudding, and that a double batch in the bare minimum quantity. They never, ever go to waste.

Of course, my mom set the table with seasonally-appropriate cloth napkins and adorable napkin rings.

I wanted to say thanks again to Mom and Dad for hosting such a delicious meal! And I hope that you all had a lovely Easter — or, for those who don’t celebrate the holiday, a fantastic long weekend!

Happy Easter!

I hope that everyone is having a safe and happy Easter long weekend. It hasn’t been terribly spring-like here yet, with lots of snow still on the ground, but a least we have had lots of chocolate to compensate!

(Those are Whopper Robin Eggs, by the way. The most addictive Easter chocolates known to man, in my personal opinion.)

Happy Easter!

Seasonal School Snacks

I mentioned in my last post that since it’s in season, I wanted to do more cooking with maple syrup over the next little while. Well, after reading a book about kids learning to cook, Thing 1 has been bugging me to make fruit leather with her. Since fruit leather is just pureed fruit that has been dried, I figured why not? Also, it’s a great way to use up an overabundance of fresh fruit (not really a problem here in the spring) or the fruit that you’d forgotten about in the freezer (more of an issue of mine right now).

My parents actually used to make fruit leather and dried fruit for my brother and I when we were kids. This was the era of the Fruit Roll-Up, but my brother’s sensitivity to corn (and hence corn syrup) made most versions of this store-bought snack inadvisable. Actually, the dehydrator that I’m using now is exactly the same one we used when I was a kid; my parents let me have it when they realized they hadn’t used it since my brother and I moved out.

The instructions for the dehydrator recommend that if you’re going to use a sweetener when making fruit leather, you should “use corn syrup, honey or fruit juice instead of granulated sugar which tends to crystallize”. We’ve discovered that maple syrup actually makes a great, all-natural sweetener for fruit leather that does not crystallize — and it adds a lovely flavour as well.

As an aside, if you don’t have a dehydrator, you can make fruit leather in the oven by drying it out at 200°F (93°C) for eight hours or so… But a dehydrator is a much smaller machine and uses a lot less electricity, so if you’re going to make fruit leather often, I’d recommend buying a purpose-built machine.

This is also the week leading up to Easter, which in our family means at the very minimum it’s time to dye some eggs! The kids like to take hard-boiled eggs to school in their lunches, so I made up a dozen for the week.

I used food colouring to dye the eggs vibrant, food-safe colours. There are all kinds of kits out there for dyeing and decorating Easter eggs, but a lot of them aren’t intended for consumption afterwards, so I like to stick with food colouring. The kids may decorate more eggs over the long weekend, though, and those will probably be with paint and glitter. They might be old enough to blow out the eggs to create permanent ornaments this year. Well, I know that Thing 1 is, but Thing 2 is not always as gentle as her big sister… And empty eggshells are mighty easy to smash.

The nice thing about blowing out eggs for decorating is that you can save the yolks and whites and make lovely scrambled eggs, or breakfast burritos, or tamagoyaki (either by itself or in sushi), or egg drop soup. This way, no part of the egg would be wasted. I have to admit, wasting food is a pet peeve of mine. Sometimes it can’t be avoided, but all efforts should be made not to, you know?