I’ve been thinking about what Thanksgiving really means. I like the food and family, but I don’t like the thought that we are celebrating the union of two groups of people that resulted in one group becoming practically extinct. Ick. So I did some reading and found that it was the celebratory dinner between the pilgrims and the Wampanoag for the success of their first harvest. I can dig that.
Personally, there were no words to describe the way I felt this summer to harvest my own food. It was incredible to put together a meal entirely from my own garden. The miracle that takes place when a seed is put in the ground… It was spiritual. Anyway, I recognize that we need to see all the bad in this country- but I’ve decided that my Thanksgiving will be symbolic of the cyclical nature of things. Throughout history there has always been violence and pain left and right. But the important thing to remember is that we can work to change things, learn from our mistakes, and to celebrate those moments of peace that people find together.
So happy Thanksgiving everyone.
Last year I was asked to bring cranberry sauce to Jeff’s family’s Thanksgiving. I made the one that my mom always did. I was later given rave reviews and told that they were all really nervous that it would be gross (which I can totally understand cuz I’ve tasted grody and bitter cranberry sauce). So now I’m assigned to bring it this year 🙂 It’s pretty funny because it’s the easiest thing to make, I almost feel like I’m cheating. I am, however, grateful that his side of the family will have no excuse to eat it from a can ever again! So I thought I would share it with you all, cuz it literally takes 10 minutes to make and is so good I eat it on icecream if there’s any left over.
1 pound (16 oz) of fresh cranberries
2 cups sugar
1 good sized orange
1/2 cup cranberry juice
1 cup dried cherries
Grate the zest off the orange and then cut it in half and juice it.
Pick through the cranberries, rinse, then drain well.
Combine the cranberries, sugar, 1/2 c. orange juice, cranberry juice and zest in a pan.
Place over medium heat; boil slowly until berries pop open, about 10-15 minutes.
Skim the foam off the surface with a metal spoon. Stir in cherries and let cool to room temperature. Cover and refridgerate.
The sauce should keep for a month. Also, if you have extra cranberries left over you can throw them in cookies for cheap presents.
“For all that has been, thanks. For all that will be, yes.” -Dag Hammarskjold