We should always celebrate the whole season of Thanksgiving and not just the day itself. We should give daily thanks because giving thanks to God is always in season.
Thanksgiving began in America, not as a feast, but as an offering of thanksgiving by Christopher Columbus when he reached land on October 12, 1492 after a stormy journey across the Atlantic and the loss of one of his ships. Columbus offered prayer and praise to God.
In 1620, 128 years later, the Pilgrims thanked God for sparing their lives on a hard journey from England. On Nov. 11, 1620, 400 years ago this month, the Mayflower landed in present-day Massachusetts after leaving Southampton, England. The Mayflower carried 102 passengers and a crew of 26 plus the captain; of this number, there were 32 children. On this 66-day voyage, the Pilgrims stayed below deck. They could not use lanterns or candles so they were in darkness day and night. There were not able to take baths or change clothes. Most food was dried fruits, fish and hardtack, basically rock-hard biscuits. The second half of the voyage was stormy, windy and bitter cold. Their clothes were wet and beds were wet and clothes froze to their bodies. Many were sick because of the food and the harsh conditions.
Even after landing at Plymouth Harbor, the passengers had to remain on-board while leaders searched for a source of fresh water. In that first winter, 43 Pilgrims died.
We should never forget the Pilgrims and the conditions they endured, and what they went through to survive. When the Mayflower left the next spring, not one Pilgrim returned to England. No wonder that America is called, “Land of the Pilgrim’s pride.”
In both of theses events, God was given the glory. In 2020, our thoughts and minds should be on what really matters most. We need to think of who God is and what God has done for us, as well as the country we are privileged to live in. God bless America, God bless you and your family as we give thanks and celebrate.
Pumpkins at first Thanksgiving: The Pilgrim’s did not have pumpkin pie at their feast in 1621. We know they had deer and fish as well as corn, which was probably dried and boiled. (Today, we call it hominy.) Instead of pumpkin pie, pumpkins were used to make soup because they are members if the squash family. Another use for pumpkins was that they were hollowed out and used as bowls with lids. The table must have been bountiful because the feast lasted for three days!
Don’t let black Friday black out thanks: Friday has become known as “Black Friday” as it officially kicks off the Christmas shopping season. Many people will stand in line or camp out in front of a big box store for a chance to get a bargain. (The truth is there are not many bargains worth staying out in the cold all night. I wait until Monday when the crowds go back to work!) This year, businesses are spreading out their post-Thanksgiving sales, or focusing on online sales. So can stay home, enjoy the children and grandchildren and make the most of your holiday. Don’t allow Thanksgiving to become America’s most taken-for-granted holiday.
Grandma’s collard patch: Grandma’s collard row resembled a row of hedges when Thanksgiving rolled around each year. We had never seen anything quite like that until several years ago when we spent Thanksgiving at Myrtle Beach and on the way there on Highway 28, between Rockingham and Bennettsville, we saw a house with a hedge of collards landscaping the house. They were beautiful and reminded us of grandma’s collards.
On the day before Thanksgiving, she would scald the black wash-pot, rendered lard in it and ready it for collards, and also to boil a huge Peanut City ham in. Early that morning she had a fire under the pot with the ham inside. The aroma of smoked ham and oak wood was soon filling the air. At noon, she would test the ham for tenderness, remove it from the pot and add collard heads one by one until they cooked down. On Thanksgiving Day, all the families, kids, and grandchildren would be there and the table was filled with food and desserts, but nothing could top smoked ham with collards, corn bread and sweet tea.
Spice blends make Thanksgiving easier: Special mixes of spices make recipes easier without having a cabinet filled with seasonings and spices that you have to combine together. Many companies such as McCormick produce combinations of seasonings and spices that make it convenient and easier to prepare meals with a combination of spices in one container. For fried chicken and turkey dressing, you can use poultry seasoning. For spaghetti, you can use Italian seasoning, and for pies, there is pumpkin pie seasoning with cinnamon, nutmeg, and other blended seasonings, and apple pie seasoning with cinnamon and other spices combined. These special spices are convenient and save a lot of cabinet space.
For a great-tasting turkey, I mix 1 teaspoon pepper, 2 teaspoons salt and 2 teaspoons poultry seasoning together. Spray the inside cavity of the turkey with Pam and then use your hands to spread the seasoning mixture there. Spray the outside of the turkey with Pam and sprinkle with poultry seasoning. Cover turkey with foil and roast in oven, and remove foil during last hour of cooking.
Pumpkin Cream Cheese Pie:
The cream cheese layer really enhances the flavor of this pie.
For cream cheese layer:
1 8-oz. package cream cheese (softened)
¼ cup sugar
1 tsp. vanilla
1 egg
For pumpkin layer:
1¼ cups canned pumpkin
1 cup sugar
2 tsp. pumpkin pie spice
¼ tsp. salt
1 cup evaporated milk
1 tsp. vanilla
2 eggs
1 9-inch unbaked pie shell
Preheat oven to 350 degrees. Mix cream cheese, sugar, and vanilla until very smooth, add egg and beat together. Pour into unbaked pie shell. For the pumpkin layer, mix pumpkin, sugar, spices, salt and vanilla, then add evaporated milk and eggs. Mix well and pour over the cream cheese layer. Bake at 350 degrees for one hour and 10 minutes. After the pie cools and before serving, top with a layer of Cool Whip.
Mandarin Orange Cake
This is an easy fix for a holiday dessert with plenty of taste and color.
For the cake:
1 box of Duncan Hines yellow or orange cake mix
½ cup water
1 can mandarin oranges (undrained)
1 Tbs. orange flavoring
½ Crisco oil
1 3 oz. box orange Jello mix
¼ cup sugar
For topping:
1 large can of crushed pineapple
1 packet orange Kool-Aid mix
1 tsp. orange flavoring
1 cup sugar
1 3-oz. box Jello instant pudding mix
1 carton of Cool Whip
Preheat oven to 350 degrees. Mix all ingredients together and pour into a 13x9x2-inch baking pan or dish sprayed with Pam. Bake until firm and golden brown, then remove from oven and allow to cool. Make a topping by mixing those ingredients together and spread over the cake. Refrigerate.
Hoe-Hoe-Hoedown: A couple was enjoying dessert after Thanksgiving dinner at a family member’s home when the wife pinched her husband and said, “That’s the third time you have gone for dessert. They must think you’re a pig!” “I don’t think so,” the husband replied. “I told her it was for you!”
Happy Thanksgiving. Thank you to all readers of The Garden Plot in beautiful Stokes County. I hope the articles make your garden fun, easy and productive. It is also my hope that all of you have a blessed Thanksgiving, one filled with love.
Source: https://www.mtairynews.com
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