Tag Archives: Thanksgiving

November 21, 2012 · 8:00 am

Thoughts this Thanksgiving week


Excuse my unexpected absence, friends — I managed to catch some weirdo stomach virus that knocked me flat for a few days. At first I thought, great — super sick and stuck on the couch, but at least I can get some awesome reading done! I’m behind! I have, like, 200 books in my bookcase — and just looking at those piles is starting to make me anxious!

Then I realized I was too sick to move, let alone focus on anything on a page. I wanted ginger ale, a cold washcloth, a quiet room and . . . that’s about it, really. So Roland Merullo’s Lunch With Buddha, no matter how lovely, would have to wait.

But the sickness has passed. I’m back on my feet. Spencer’s parents have arrived, kicking off our week of festivities, and I’m preparing to feast with family, Black Friday shop and drag out the Christmas boxes next weekend. (Well, all right — let’s be fair: my dad or Eric will drag out the boxes. But, you know.) It’s hard to believe we’ll segue straight from Thanksgiving to Christmas, but that’s the natural way of things. And since I’m crazy behind on my holiday shopping this year, that will be my next order of business.

I don’t know about you, but my Facebook feed has been flooded with friends’ “today I’m thankful for . . .” posts this month. While I haven’t participated publicly, I have been thinking about gratitude. When life feels stressful and I’m trying to hold my head above water, I remember how lucky I am to have been born in my country, my family and my world. I’m thankful for my amazing boyfriend; my job; my creative outlets. I’m thankful for this blog. I’m thankful for all of you. And I’m really just . . . thankful to be here.

In a year that has personally proven tomorrow is guaranteed to no one, I’m grateful for life. That’s cheesy, but it’s true.

This week? I will be making Spanish green beans, corn casserole and cupcakes. I will be addressing my Christmas cards on Thanksgiving morning, as is my tradition, and watching the parade with my sister. I will spend time with visiting relatives, who I’m so excited to see, and celebrate an “early” Christmas with my boyfriend’s lovely family. We will be decorating, eating and talking. Favorite movies will be watched. Hot chocolate will be consumed. I will be merry.

I’m thankful. And happy. And here.

And hey, after last weekend? I’m just thankful I don’t have to expect to spend Thanksgiving isolated in a darkened room, sick and angst-filled and without even a book to comfort me.

Some serious gratitude right there.



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November 30, 2011 · 6:00 am

Wordless Wednesday: Thanksgiving eats

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November 23, 2011 · 6:00 am

Southern Maryland stuffed ham: A local delicacy


We’re known for a few things in my small but proud home state of Maryland. One is blue crabs, of course; our seafood — and affinity for it — are legendary. If you’re into sports, you might respect the University of Maryland’s men’s basketball team (and lots of other sports, too). Perhaps you’ve been to Baltimore’s Inner Harbor or admired the waterfront in Annapolis, our capital.

But if you’re from down my way — Southern Maryland, as opposed to the richy-rich northern areas or the Eastern Shore — you might know us for our ham.

That’s right: ham.

I was first introduced to the delicacy that is Southern Maryland stuffed ham by a friend from work. Sandy invited me to join she and a group of girlfriends who gather each year to “stuff hams” for Thanksgiving.

After I got over my initial confusion at the phrase “ham stuffing,” which always prompts a raised eyebrow or two, I went. And had an awesome time.

The premise of a stuffed ham is simple: you take a big ol’ piece of corned ham, typically deboned, and create a “stuffing” consisting of cabbage, kale, crushed red pepper, onions, dry mustard seed, pepper and salt. Once that thing is stuffed, you bake it — and then enjoy. Recipes vary from cook to cook and county to county, but this one is pretty close to the handwritten one I photocopied from Sandy — as far as ingredients go, anyway. Based on preference, they can be mild or spicy.

However you choose to prepare or purchase yours, Southern Maryland stuffed ham is a delicacy you won’t soon forget — and it tastes even better the next day with spicy mustard. I love kale and all sorts of “disgusting” vegetables, so this sort of thing is right up my alley. It’s a delightful addition to our Thanksgiving table, and if no one else in the family likes it, well . . .

More for me. (How tragic, right?)

From my pumpkin-pie-eating face to yours, I hope y’all have a wonderful holiday. Enjoy the day, stuff your face and then get ready to plunge into Black Friday shopping. I’ll be out at 6 a.m. (or thereabouts) before heading into the office, so wish me luck!


Happy Thanksgiving!


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November 18, 2011 · 10:23 am

Healthier green bean casserole

Of all the side dishes I crave during the holidays, nothing tickles my fancy quite like green bean casserole. If I had to guess, I’d chalk it up to the delicious French fried onions — a food I couldn’t tolerate on anything else, but can’t live without on this holiday treat.

But as I try to get more into shape (in theory, anyway), I’m looking for new and healthier ways to prepare the dishes I already like. In a recent edition of the health magazine I edit, I was looking for “healthy twists” on seasonal classics — and that’s how I came across this recipe for a lower-fat, lower-sodium version of my beloved casserole.

Spencer and I made it a few weeks back when I was taste-testing all the recipes included in our fall issue (a horrible, terrible job, I know), and I was very pleased with how it turned out! Though I missed the salty over-the-top cheesiness of the classic one my mom makes, this was a great alternative that I didn’t make me feel totally guilty after doing an hour of Zumba.

Because I’m as obsessed with mushrooms as I am with cheese, I added a can of sliced mushrooms to this baby, too. If you’re not a fan, just leave them out. No harm, no foul. And though the recipe decidedly does not call for any cheese, I added a little shredd parmesan beneath the french fried onions. But don’t tell anyone.

Though we cherish our beloved family recipes, this verison might be a good way to cut down on a few calories this season . . . though I know it’s a drop in a bucket. Still, every little bit(e) counts, right?


Healthier Green Bean Casserole

Recipe from Allrecipes.com

Ingredients:
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk (2% fat or skim)
1 teaspoon onion powder
1/8 teaspoon ground black pepper
1 teaspoon reduced-sodium soy sauce
1 pound cut fresh green beans, cooked and drained
2 tablespoons French’s French Fried Onions

Directions:
1. Mix the soup, milk, onion powder, black pepper, soy sauce and green beans in a 1 1/2-quart casserole.
2. Bake at 350 degrees F for 25 minutes or until hot.
3. Stir the green bean mixture. Top with the onions. Bake for 5 minutes more or until the onions are golden brown.


Green bean casserole

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November 24, 2010 · 4:00 am

Wishing you a happy Thanksgiving

I’ve always kept busy. I like schedules, plans, lists; I enjoy regimenting out my day, even when I complain of being tired and stressing. Staying busy is my way of attempting to control life, I think. It’s my way of keeping the power. I control the calendar, you see — not the other way around. I make all the decisions. I dictate life.

That’s not true, of course. Life has a way of doing what it will and taking you down its own path, regardless of what you thought would happen or planned to happen. And on days like Thanksgiving — days filled with pies, green bean casserole, my extended family and awesome boyfriend — I’m reminded of how fortunate, and thankful, I am for the many things in my life. And that I need to slow down and stop structuring everything. That I can, in fact, relax. (. . . Sometimes!)

On Thanksgiving 2009, I was preparing for my first column to debut in our local newspapers and traipsing over to my grandparents’ home for Turkey Day. This year, we’ll be welcoming everyone to my family’s house for the first time ever. Spencer and his parents, in town from New York, will be joining us, too — and I’m so excited everyone will be together! I’ll be baking today and tomorrow with Ciara, my darling cousin, and my little sister, Kate; we’ll be watching the Thanksgiving Day parade while writing out Christmas cards (want one?), an annual tradition.

When Spencer gets here, I’ll be making goo-goo eyes at him and thinking about how lucky I am to have met someone so wonderful at a time when I wasn’t sure that would be possible. When I was smarting from rejection and hopeful, but wondering if that was foolish. It wasn’t. I am grateful.

I will be with my mom and dad, grandma and grandpa — my aunts, uncles and cousin. We’ll be talking and sharing, and I’ll be taking photos. Exhaustion will probably set in by 6 p.m., but I’ll keep moving — and soaking up every awesome minute.

For my friends in the U.S., here’s hoping this finds you all happy, well and enjoying the holiday with those closest to you! I’ll soon be noshing on pumpkin pie and Southern Maryland stuffed ham (the greatest!), and I hope you all have a very happy Thanksgiving.

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November 19, 2010 · 12:04 pm

Serving up a little Waldorf salad for the holidays

Growing up, I used to get really excited when someone would mention “Waldorf salad,” that creamy, delicious and fruity concoction that was a staple on the buffet where my family would often go for dinner. Growing up in Waldorf, Md., it was years before I realized that the side dish wasn’t named for my hometown but the Waldorf Hotel (later the Waldorf-Astoria) in New York City, where it originated.

Wednesday was my office’s Thanksgiving potluck, an annual tradition that serves as a warm-up for the main meal to come next week. All the staples were there: sweet potatoes with crunchy marshmallows; moist turkey; glazed ham; greens and potatoes and pumpkin pie. When I went to sign up, most of the foods we associate with Thanksgiving were already “claimed” by my coworkers — and I wasn’t sure what to bring.

“How about fruit?” Sandy, my friend and officemate, suggested.

Fruit. Fruit at Thanksgiving? I’m all about the rich, hot, creamy and fatty foods. Fruit seems like the unwanted distant relative who crashes the party and gets ridiculously drunk, you know? The one who then shares all the family secrets. “What is he doing here?” you think. “Who invited him?”

Well, I invited Waldorf salad — and let me tell you: it hit the spot. Awash in a sea of heavy foods, the Winter Fruit Waldorf Salad — courtesy of my main lady, Betty Crocker — was a highlight at our potluck, and I wound up giving the recipe to a few coworkers.

I’m actually embarrassed to call it a “recipe,” friends, because it’s nothing if not simple. The most challenging part of creating the salad was my having to get up at 6 a.m. to make it before work. It’s not something you want to let sit, so make it fresh — and have it ready to go. I cut all my fruit up first and let that sit until just before the main event, where I spooned my fruity dressing over top.

As we all gear up for family, friends and feasts next week in the U.S., consider adding a refreshing treat to your table. I had a tough time finding chopped dates at the grocery store, so I added way more walnuts than the recipe originally called for to compensate. It turned out delicious!


Winter Fruit Waldorf Salad

Recipe from BettyCrocker.com

Ingredients:
2 medium unpeeled red apples, diced
2 medium unpeeled pears, diced
1/2 cup thinly sliced celery
1/2 cup golden raisins
1/2 cup chopped dates
1/4 cup mayonnaise or salad dressing
1/4 cup Yoplait Original 99% Fat Free orange crème yogurt (from 6-oz container)
2 tablespoons frozen orange juice concentrate
8 cups shredded lettuce
Walnut halves, if desired

Directions:

1. In large bowl, mix apples, pears, celery, raisins and dates.

2. In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit; toss to coat. (Salad can be refrigerated up to 1 hour.

3. Serve salad on lettuce. Garnish with walnut halves.

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October 22, 2010 · 8:30 am

Sweet potato pie — a worthy (and scrumptious) alternative to pumpkin

Sometimes in life, we have to improvise. Unexpected things pop up; detours must be taken. Our path is blocked. Recipes don’t go according to plan.

Like when you run out of sugar.

And you’re in the middle of baking three pies.

And you’ve already dumped in most of your (not inexpensive) ingredients.

In keeping with our new baking tradition, Spencer and I felt adventurous and decided to try our hand at a sweet potato pie. My friend Sandy, a talented baker, had dropped a sweet potato muffin on my desk earlier that day — and just saying “sweet potato” to Spence was inspirational.

After gathering together what we believed to be all the necessary ingredients, I began to measure the white sugar called for in our recipe. Since we’d decided to really go for the gusto and actually make three pies at once, I was tripling everything.

Unfortunately, there was no tripling that little mound of sugar left in the container.

“Why doesn’t this call for brown sugar?” Spencer scanned the sheet over and over. “Doesn’t it seem like it should have brown sugar?”

Yes, I agreed. It does. So let’s do this.

Taking the total sugar content down by a third, we substituted 1 cup of white sugar for 1/3 cup of white and 1/3 cup of brown — and the end result? Totally delicious. Sweet but not too sweet; warm; cozy; completely fall-like. An awesome addition to any meal this autumn, and possibly a substitute for all diners who find themselves a little pumpkin’ed-out.

No Thanksgiving is complete without a slice of pumpkin pie, I’ll grant you that, but for all those other days? Give sweet potato a whirl. I don’t think you’ll be disappointed.


Megan & Spencer’s Sweet(ie) Sweet Potato Pie

Adapted from Sweet Potato Pie I on Allrecipes.com

Ingredients

  • 1 (1 pound) sweet potato
  • 1/2 cup butter, softened
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

Directions

  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Mash sweet potato in a bowl. Add butter and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. Serve with whipped cream, if desired.


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