Thanksgiving is tomorrow! Are you ready? Are you cooking and baking and getting ready to feast and to count your many blessings? I love Thanksgiving, it's different now then when I grew up. I am used to noisy, sports filled, board game playing, lots of chaos and people filled Thanksgivings. Anymore they are very quiet. James and I will be celebrating this year alone, which is a good thing because I don't want to make anyone else sick! I think sleeping is on the agenda for most of the day and movie watching and couch lounging... AHHHHH... I'm thankful for a peaceful Thanksgiving..... NOW GET BACK TO WORK... (I have to bake the pumpkin and puree it for pie, make toasted bread crumbs for stuffing, make rolls, and two salads. Then I can go sleep some more.)
Happy Cooking and Baking!!!
My family loves cranberries, especially my three younger brothers. They like to eat cranberries all year long. So here is some Cranberry Trivia:
By now, nearly all of the cranberry crop has been harvested. Millions and millions of the little hard, tart ruby berries grown in the bogs of Cape Cod (Massachusetts), New Jersey, Wisconsin, Washington, Oregon, and the Maritime Provinces of Canada have been bagged fresh or earmarked for juice or canned sauce. The cranberry is a genuine Native American, (Vaccinium macrocarpon), a member of the heath family and a relative of the blueberry and huckleberry. The Pequot Indians of Cape Cod called the berry ibimi, meaning bitter berry, and combined crushed cranberries with dried venison and fat to make pemmican.
The Pilgrims and those who followed appreciated the wild berries but did not start to cultivate them until 1816, when a bog was planted and tended in Dennis on Cape Cod. By then, American and Canadian sailors on long voyages knew they could eat cranberries to protect themselves from scurvy -- making them a cranberry counterpart to British "limeys."
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