Over the River…….


English: Lydia Maria Child (February 11, 1802 ...

English: Lydia Maria Child (February 11, 1802 – July 7, 1880) was an American abolitionist, women’s rights activist, opponent of American expansionism, Indian rights activist, novelist, and journalist. (Photo credit: Wikipedia)

For this post I don’t have to go far from home to remind me of the holiday season, of  Thanksgiving and Christmas.  I’m reminded of one day in the 1980’s when I toured the home of Lydia Maria Childs’ grandparents who had owned an old Georgian Colonial on the other side of the Mystic River in Medford, Massachusetts in the U.S.A.  I had saved up enough money for a down payment on a house and Lydia Maria Childs’ grandparents old home was for sale.  I toured the house with my husband and I was extremely excited by the prospect of owning such a wonderful piece of American history. I said yes to the real estate agents offer of a purchase price of only $42,000.  Unfortunately, after adding up the costs of owning and maintaining such a large structure, we decided against the purchase and moved on to other options.  At a later date, Tufts University bought the home for a huge sum and the house remains on the U.S. Trust for Historic Preservations’ registered historic homes list.

Lydia Maria Child was a author, abolitionist and activist who was born into a prominent New England family in Medford, Massachusetts.  She was schooled in her early years in Medford Schools.  She would often visit her grandparents at their home and wrote this song as an adult.  Sometimes when the snow is deep and the air is chill, you can almost see the her sleigh coming across the old Craddock Bridge in Medford Square.

Over the River and Through the Woods to Grandfather’s House We Go

By Lydia Maria Child

Over the river, and through the wood,
to Grandfather’s house we go:
the horse knows the way to carry the sleigh
through the white and drifted snow.

Over the river, and through the wood,to Grandfather’s house away!
We would not stop for doll or top,
for ’tis Thanksgiving Day.

Over the river, and through the wood
oh, how the wind does blow!
It stings the toes and bites the nose,
as over the ground we go.

Over the river, and through the wood,
and straight trough the barnyard gate,
We seem to go extremely slow,
it is so hard to wait!

Over the river, and through the wood,
when Grandmother sees us come,
She will say, ‘o, dear, the children are here,
bring a pie for every one.’

Over the river, and through the wood,
now Grandmothers cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!

May your holidays be as filled with joy as the young Lydia Maria Childs’ was on that long ago Thanksgiving Day.

Advertisements

Mexican Christmas Eve Salad


English: fresh fruit salad

English: fresh fruit salad (Photo credit: Wikipedia)

Fresh fruit and vegetable of Mexico in Mexico ...

In this salad I use the original beets as it lends a festive air to this Mexican style salad.  If you want to use this for a dessert instead, leave the beets out.  Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained.  Fresh fruit is preferred.  Sugar is the only sweet added or it may also be served with a thinned mayonnaise.  I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.

INGREDIENTS:

1  3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts

Mix all fruit pieces together.  Top with pomegranate seeds and chopped nuts

Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.

This makes a wonderful dessert or dinner starter served before a holiday meal.  It is usually served as part of the Christmas Eve meal in some parts of the world.

A Real New England Roast Turkey


English: Thanksgiving Dinner, Falmouth, Maine,...

English: Thanksgiving Dinner, Falmouth, Maine, USA 2008 (Photo credit: Wikipedia)

Having been raised in the land of the Pilgrims and the first Thanksgiving feast here in New England, I know firsthand that we take our selection of a Thanksgiving turkey very seriously.  It is that time of year again when the markets and supermarkets stock turkeys of all brands and varieties making selection a daunting task.  I don’t have room in a small post to list everything there is to know about selecting, thawing and preparing a turkey dinner, but I’ll try to break down the process into several smaller writings.

To those unfamiliar with the process of selecting and handling poultry, especially large American bred turkeys that can weigh over 24 pounds, I will simply give you this link to the United States Department of Agricultures’  fact sheets on the safe handling of turkey and poultry products:

http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

Here’s my familys recipe for roast turkey which is the way it was done by my great-aunt Julie.

ROAST TURKEY

Preheat oven to 350 degrees Fahreheit.

15 – 16 lb. thawed turkey
Aunt Julies’ stuffing (or of your choice to fill cavity of turkey)
1  1/2 sticks margarine or butter
1 1/2 Tablespoons sage (dried is fine)
1 Tablespoon thyme (dried o.k.)
1 Tablespoon rosemary (dried o.k.)
2 teaspoons pepper
2 teaspoons salt
1 can chicken broth (16 ounces)
1 1/2 cups water

Remove giblet packet and neck from inside of cavity of turkey.  Sometimes the neck is loose inside the neck cavity.  Thoroughly wash turkey with cold water and place on counter on a platter and dry it completely with clean cloth or paper towels.  Do not let the raw turkey touch surfaces of counter.  Wash up behind yourself and periodically wash your hands with hot soapy water.

Stuff the turkey with stuffing mixture and  place on raised roasting rack in a deep sided large roasting pan.  Baste the turkey with melted butter or margarine, then sprinkle liberally with dried herbs, salt and pepper.  Pour broth and water into the bottom of the pan and cover with heavy duty aluminum foil, tenting slightly in the middle away from the top of turkey.    Place the stuffed turkey in the oven on the lowest oven rack and roast for 5 1/2 – 6 hours.  About 40 minute before roasting is complete, uncover the turkey so that it may brown.  Cook for additional 40 minutes until turkey is golden. Remove turkey from oven and check internal temperature with meat thermometer.  The thermometer should read 165 degrees when place in the thickest part of the thigh and, also, it should measure 165 degrees when placed in the thickest part of the breast.  Stuffing, likewise should be thoroughly done at 165 degrees.  Juices at leg joint should run clear.  Let stand for 30 minutes. Carve and serve.

Serves 12 with leftovers

My hopes are that you have a very happy Thanksgiving season.
Aunt Julie’s Stuffing recipe follows in my next post.

Thank you for following my blog.

Thanksgiving Will Soon Be Here (with diabetic recipe)


English: "The First Thanksgiving at Plymo...

English: “The First Thanksgiving at Plymouth” (1914) By Jennie A. Brownscombe (Photo credit: Wikipedia)

The holiday of American Thanksgiving soon approaches, this year falling on Thursday, November 22nd.  This is the time to start thinking about buying your turkey.  The turkey sales at your local supermarket will be coming up soon and, if that is your choice of a entree this year, it would be a good time to consider what type it will be, whether it be a frozen, fresh, Kosher or pre-basted.  The choices in many markets are endless.  I’ll bring you more information on choosing and preparing a turkey at a later date.  In the meantime, here is a little quote and a recipe which can be used interchangeably for a variety of holidays,  be it Halloween, Thanksgiving, Rosh Hashannah, Christmas or New Year or any other special occasion.  Feel free to give the sugar-free, diabetic recipe a try.  I like it a lot and use it on a weekday basis.

Ah! On Thanksgiving day, when from East and from West,

From North and from South come the pilgrim and guest,

When the gray-haired New Englander sees round his board

The old broken links of affection restored,

When the care-wearied man seeks his mother once more,

And the worn matron smiles where the girl smiled before,

What moistens the lip and what brightens the eye?

What calls back the past, like the rich pumpkin pie?

_________________________________________________________________________________________

CRANBERRY NUT CRUNCH BRITTLE

1 cup dry sugar substitute (cup for cup measure)

3/4 cup salted nuts (such as peanuts, cashews, almonds, or macadamia), chopped coursely

1/2 dried cranberries

1/2 cup sugar-free maple syrup

1 teaspoon margarine or butter

1 teaspoon baking soda

teaspoon vanilla extract (not imitation)

Spray a large rimmed baking sheet with cooking spray or butter it.  Taking a very large, heat-proof glass measuring bowl, mix the maple syrup and the dry sugar substitute and microwave on High Power for 4 1/2 minutes.  Add the margarine or butter and the vanilla extract, mixing well to combine.  Continue to microwave for 1  1/2 minutes.  Mix in the baking soda.  Stir thoroughly until the mixture becomes light and airy.  It should foam a bit.  Pour the hot mixture onto the baking sheet.  Place the baking sheet on a heat-proof kitchen surface such as a wire baking rack.  Cool for 1 hour.  Break into pieces and store in tins or other sealed container.  Makes 8 servings.

140 calories

7 grams Fat

5 grams Carbohydrate

170 grams Sodium

3 grams Protein

8 mg. Calcium

1 gram Fiber

Happy Holidays to all!

HALLOWEEN AND THE DRUIDS (with recipe)


The March 1909 edition of The Druid, the magaz...

The March 1909 edition of The Druid, the magazine published by the Ancient Order of Druids. (Photo credit: Wikipedia)

Halloween Costumes

About 2000 years ago in what is now the green lands of Ireland, the nation of France, and the United Kingdom, the new year was celebrated on November 1st.  It was the beginning of the cold, dark weather in those lands.  The winter season was synonymous with death.  The Celts lived in those lands and they held the belief that on October 31st, the night of Samhain, that the ghosts of all the dead came back to life.  n that night, the spirits played pranks and tricks, causing problems by damaging the harvest and reeking havoc in many other ways.  Celtic priests believed that these spirits had come back to earth to ease the Druids’ attempts to predict the future.

To solve this, the Druids built large bonfires to burn sacrifices.  The populace observed this day of the dead by wearing costumes in the form of animal skins or animal heads.  Fortune telling was also done on this night.  When the celebration was done the hearths were relit from the bonfires to usher in a mild winter season.

When the Romans conquer most of the territory in the year 43 A.D., they held rule for over 400 years.  During this time two holidays were merged into one creating the Celtic celebration called Samhain.  One holiday was Feratia, held in late October and the other was name after the goddess Pomona, goddess of trees and fruit.  It is believed that apple bobbing originated with this goddess because she was symbolized by the apple.  Today, children at Halloween parties held throughout the world bob for apples.  The custom more than likely originated in those ancient times.

By the seventeenth century, Christianity had spread to Celt lands.  Pope Benedict IV, in the 1600’s, deemed November 1st as All Saints Day, trying to replace the practice of the pagan festival of  the dead with a Christian replacement.  This day of All Saints was also known as All-hallowmas or, alternately, All-hallows.  The night before it, which once was known as Samhein began to be know as All Hallows Eve. and, as the years went by the night became known as Halloween.

To this day bonfire are lit, in some places, on Halloween night.  Children and adults alike dress in devilish costumes as ghosts, goblins, favorite characters and all manner of ghoulish, frightening dress.  The populace in many nations delight in door to door trick-or-treating and festive, spooky parties.  Little know the true meaning of Halloween night, but all delight in the ghastly activities.

Below is my recipe for Druid Stew.  No one knows from whence this stew came from, but it could have come from the burning hearths somewhere in the land of the Celts.

DRUID STEW

2 pounds stewing beef, cut in cubes

5 potatoes, skin on, chopped into one inch cubes

1  1/2 cups cut up celery, slice diagonally

5 Tbsp. quick cooking tapioca

6 carrots, cut diagonally

1/2 cup beans (northern, pea bean, kidney) – canned

1 package onion soup mix

1 Tablespoon sugar

2 cups tomato juice

4 cups water

two bay leafs

teaspoon parsley

1 teaspoon salt

pepper to taste

In layers with beef at bottom, place all ingredients except tapioca , juice and water, one on top of another (in layers) into a deep oven-proof pot with lid.  Pour liquid on top of dry ingredients and then sprinkle with tapioca.  Put lid on tightly or use tin foil.

Bake at 350 degree for 4 hours.  Do not open the oven door or take lid off pot.  Do not stir the stew – leave the lid on.

Serve with puff pastry pumpkins, witches and ghosts made from Halloween cookie cutters and frozen puff pastry sheets, or with your favorite ghostly bread. (Puff pastry can be found in your supermarkets’ frozen department).

A New Direction


Previously, this blog was published as ‘The Diabetic World Reader’. I realized that I must obtain advanced knowledge of my subject to make it viable and more useful to my readers. After some thought, I have decided to change the subject matter to world holidays and traditions of which is a subject of interest to many persons worldwide.

As with most people in the United States, we have contact daily with people of diverse backgrounds, cultures, and religions who celebrate the holidays and traditions that take place throughout not only the Americas, but throughout the entire world.

These pages will bring you a variety of stories, recipes, menus, crafts, book reviews, party plans and insight into various holidays and celebrations. I hope to make your holiday plans happier and less stressful, while showing you the rich diversity that exists in America and all other places on our planet earth.