Putting Christmas Together

  I'm just getting started putting my Christmas together. Last minute life and business, you know. But I'm almost set to start baking and making. You should see my kitchen now, the baker's rack loaded with Amish seasonings and bread flour.

Boxes to loved ones living away have to go out on Monday. And the photo is a sneak peek at what they'll be getting--nope, they are not bloggers, so they'll be sort of surprised. Sort of, because they usually get a year's supply of the same, along with some baked goods. One person on my list loves fruitcake and I'm looking for a good recipe now, something to bake in a foil bread pan, all the better for shipping. If you have a good recipe, without rum, etc. preferably dark and heavy and loaded with candied fruit, I'd appreciate a point to it.

I saved plastic boxes from fresh baby greens, spinach, etc., and they'll be great for shipping. Food goods need to be sent priority. And that sometimes means two boxes.

A whole wheat bread recipe is certain to do well in shipping. It holds well, if cooled prior to wrapping in plastic and foil.


  This gingerbread cutter set is great, but trust me, don't try to set off and make a gajillion of the tiny ones as it takes forever. This year I have some new great cutters (stars, trees, a large gingerbread man) and trays, so that's pretty exciting. I send them undecorated as the families have small children and enjoy doing that themselves.

  I love this machine, which is in a good sturdy cabinet. Getting it out to be serviced was no joy tho. Old machines are great, but they do need care every now and then. This one was purchased for a school years ago, $75 with cabinet, which I think is walnut. It still needs refinishing. If you're sewing a lot of material, there is nothing like a cabinet. (Keep in mind that I have a new/used portable for finer wear.) Most real sewers have a couple machines like this, the old guy for heavy duty and a newer one for fancy stiches and silky fabrics, etc. I just got material for projects, and sewing by my fireplace in cold evenings is really enjoyable. (See The Second Cup, my blog on women's life, movies, make-up, etc.) Also, check out Suzanne McMinn who is just starting her Firewoman experience.

  Then these boxes, purchased at HobbyLobby last year were super ideas. For family, I filled each one with keepsakes. Because they are decorative, others can be added as needed.

Generally, for Christmas giving, I bake and make. I hope you're enjoying your Christmas preparations, too.

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Thanksgiving Approacheth

  Time to try my first kushaw squash. (See earlier post.)

The rind was easier to cut than I had thought, though these are said to be easy winter-savers. Sometimes I cut pumpkin, place it with rinds still on in a pan with water, cover with plastic wrap if microwaving and let steam until soft. This can be done in an oven, too, but I'm a combo microwave/oven cook sometimes. When preparing this way, the meat easily scoops free of the ring.

However, this time, I used a chef's knife and went to work, and forgot to save the seeds for snacks. There are 2 more of these in the basement, so I'm going to save those for heirloom squash or snacks.
  Chunked and placed into a pot with a small amount of water, these cook easily and there is little mashing either with the back of a spoon or a potato masher.
  They cook into a yellow-gold, not a sugar pumpkin's orange. That can be remedied by a healthy dose of molasses and brown sugar and spices. This squash doesn't seem to be that sweet, but then, this was my first time. Next time, I'll use more brown sugar.
  The cornbread and white bread is drying now, and whole sweet potatoes are baked now. My mother-in-law sliced these, placed in a buttered pan and topped with brown sugar. My family likes the tiny marshmellow thingie, but not for my portion, please.

The 22+ turkey is thawing in the sink, ice cubes floating around him. I'm searching for that big antique platter and clearing away my sewing from the dining room table. We'll need that extra leaf this year. More about my mother's antique table later, which is mine now.

Basically, at this point, I think everything is under control, guests bringing their share, too.

This year, I'm printing off the recipes I used and giving them to the guests--should they want them. I think that may be a good hostess idea, to have a ready list of favorite or family recipes for those who are interested.

This year, I think I'm more grateful than ever before. This additional dollop of giving-thanks may be due to the hardships suffered by so many this year, creating more appreciation for those we love and our many blessings.

About that under control statement: You never know, do you? :)

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What's for Thanksgiving Dinner

  These are kushaw squash for pies. Got a bargain on them. Did you hear about the flooding of the pumpkin fields and that there will be no more canned processed this year?

I have to wonder where the flood took all those pumpkins and if there will be pumpkins growing all over the flooded area next year. Writers think about weird stuff like that. Revenge of the flooded pumpkins.

Family Thanksgiving dinners take strategic planning. This is the first I've done for awhile, so I'm really getting set.

Here's my plan so far:
1. A 20+ lb turkey.
2. cornbread dressing to go with said turkey.

Let's pause here and consider the dressing. My mother-in-law always used cornbread and that's how I learned, rubbing sage into the mix. She grew her own. So dried cornbread, broth, eggs, broth, poultry seasoning with dried bread until sort of soupy. If it seemed a little dry to her, and this was after her taste-test, she boiled water and added butter to add broth. So the broth: wherefore cometh it? She used giblets/neck and some chicken or broth from the oven turkey.

This brings us to the giblet discussion. Do they go into the gravy or into the dressing, or do we just forget about them?

My personal preference isn't like anyone else's, as I love cold dressing for a snack. I like it hard/dry cooked with giblets and plenty of sage, so I'm making a side pan for myself to freeze.

However, Paula Deen used dried white bread and crackers in her dressing with the usual celery and onion. Now Paula sauteed the latter, while my mother-in-law included them into the broth to cook.

Question? I'm making dressing, but am wondering whether a corn casserole which also used bread is overkill.

As for the rest of the menu that I'm doing--because someone else is bringing stuff, too. I'm hoping.

Pumpkin Pies: This year I bought kuschaw squash for the make-from-scratch pies. Never before used them, but who could pass up the bargain at $.99-1.50 apiece? I usually cook the pies from scratch, and prefer a really dull pumpkin that has great inner, bright orange tasty meat. This year, I couldn't find that pumpkin, which does not keep that well anyway. So I'm hoping these squash make good pies. With molasses how could they not be good?

One of my daughters loves pumpkin/molasses sweet dark pies. I should say that we do maybe 4-6 pies at a time.

Overnight Salad: This is my favorite, 7 layers of stuff, mixed just before serving and topped with crumbled bacon bits.

Rolls or Bread: I make these from scratch, so it will either be Denver Biscuits, a yeast and potato roll or whole wheat loaf bread. I loved the last recipe for the bread, see earlier posts. With butter and honey in the mix and toasted and served with more butter and honey, that's sounding better now as my oven will be busy.

About that Oven: This is when my toaster oven comes in handy.

My family will need to bring their share, which I'm hoping will be sweet potatoes, leaving the marshmellows off my part of them. Then the usual green bean casserole, topped with french onions, etc. I like that well browned, btw.

Other usual stuff. This year we'll eat early as apparently my family and not me, needs to rest up for Black Friday sales. Repeat: not me. I tried that once and that was the last time.

Watch for updates on my menu.

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