Happy Thanksgiving from Jim Bob, Snoody, and us!
Gingersnaps and chocolate. . . I swear to you, there’s not a better, more delicious combination during the holidays. Add in a little pumpkin, and it’s like having all of my favorite holiday flavors in a little bite-sized package.
|Folding the pumpkin over.|
Jim Bob (along with Snoody behind him and Miss Scovy peeking out from behind the tree) want to wish you a very happy Thanksgiving.
Jim Bob and Snoody are most thankful for having their own holiday (and for not being on the menu for that holiday). Me, I’m thankful for:
1) my family.
2) my dogs (In other words, my four-legged babies.).
3) living in a free country with an abundance of food and clean water.
4) the men and women that serve our country, especially those that can’t be home with their loved ones today.
5) my religion.
6) the farm.
7) the good morning hee-haws, honks, quacks, clucks, baahs, etc that greet me every morning and never fail to make me smile.
8) a new lease on life (More on that one day soon . . . maybe).
9) the feast I’m in the process of preparing (Think turkey, dressing, chicken and dumplings, roasted carrots, homemade bread, sweet potato cheesecake, pecan pie. . . yum).
10) Black Friday starting tomorrow. . . or today – very confusing (and irritating) with stores starting earlier and earlier every year (Anyways, can you guess what we’ll be doing tomorrow morning?)
11) finally having the new large goose enclosure completed.
12) and last, but definitely not least, all of the new and wonderful people I’ve met through blogging.
I don’t know about y’all, but to me dressing (or stuffing) just isn’t the same without a little cranberry sauce to go with it. I made ours today, and thought I’d share the recipe.
1 (12 oz) bag of fresh cranberries
1 c of water
3/4 c of granulated sugar
pinch of salt
1/8 tsp ground cinnamon
2-3 full turns of a pepper mill
1) Bring the water, sugar, and salt to a boil in a medium saucepan.
|Washing off the cranberries.|
2) Make sure to rinse the cranberries thoroughly before putting them in. Once the water has come to a boil, add the cranberries to the pot and allow the mixture to return to a boil.
|Just after adding the orange peel.|
3) Using a vegetable peeler, take off one long strip of the orange skin (make sure not to get the bitter white part of the orange). Add the orange peel and the ground cinnamon to the pot. Reduce the heat and allow the mixture to simmer for about 10-15 minutes, stirring occassionally. Right before it’s done add the ground pepper.
|Just before going into the refrigerator.|
4) Remove the orange peel and store the cranberry sauce in the refrigerator until you’re ready to serve it.
Enjoy! Now, it’s back to cooking for me. I’ve got to get started making the cornbread for the dressing or there won’t be anything to have with the cranberry sauce.