Category Archives: thanksgiving

Hope’s Busy Holiday Baking Season … so far

Big Sister has been flexing her whisking and stirring muscles. Take a peek here.

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Chocolate Pumpkin Bundt Cake: if you can use a can opener …

It’s easy. It feeds an army. Freezes well for week-long snacking. And you can mix up the directions and it still works. Thanks to the forgiving quality of pumpkin. Seriously, has anyone ever screwed up a pumpkin dessert? Well, there … Continue reading

Posted in baking, cupcakes, fall, pumpkin, quick, recipes, seasonal, thanksgiving | 4 Comments

Too early for a taste of Thanksgiving?

T-Day is still a month and a half away, but couldn’t wait to make this lunch fave. The cranberry chutney whips up in the time it takes to eat breakfast, so it’s only a skosh harder to make than a … Continue reading

Posted in sammiches, thanksgiving | 3 Comments

The Coffee Cache Fruity Gobbler

My favorite T-day leftover sammich. Perfect for watching Rivalry Weekend college football games. Adapted from Kerlin’s Coffee Cache’s lunch menu, circa 1997. BreadCream cheeseCranberry chutneySunflower seedsLeft-over turkey, roughly choppedGreens of any sortOptional: a wee bit of stuffing Safe travels and … Continue reading

Posted in holidays, thanksgiving, winter | 9 Comments

Thanksgiving Poll + Cranberry Chutney

What makes Thanksgiving Thanksgiving at your home? Online Surveys & Market Research http://wp.vizu.com/vizu_poll.swf I’ve been thinking about this for a while, and I love Thanksgiving for one primary reason: cranberry jelly. Cranberry chutney, actually. I can’t even remember if we … Continue reading

Posted in family, holidays, thanksgiving | 13 Comments

Thanksgiving Collection

New York Times. LA Times. Alice Waters. Thomas Keller. W-S. Scott Peacock. Food and Wine.

Posted in holidays, thanksgiving | 3 Comments

For Thanksgiving: Cranberry Chutney

This is so easy, you’ll wonder why anyone ever bothered canning that jello-y crap. The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate sauce. —John Josselyn, … Continue reading

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