Thanksgiving Prep

by Kathleen

IMG_0854 IMG_2714{French bread to be toasted in oven for dressing and herbs from the garden; rosemary, thyme, bay leaf and parsley to make gravy and dressing}

The cooler weather, festive decorations have me excitedly anticipating the holidays! Although, I still have our pumpkins on the front porch along with colorful leaves spiraling the stairwell, I prefer to enjoy the fall and keep the Christmas decorations put away until after Thanksgiving.

IMG_2719{A few dahlias remain in the garden, which I hope to pick for decorating the holiday table}

Over the last few years I partake in a few annual traditions that are a must to feel the season is well underway. The Friday before Thanksgiving, NPR’s Susan Stamberg does her yearly rendition on how to make “Mama Stamberg’s Cranberry Relish” and another local radio station begins playing seasonal tunes, which are great to cook meals by or to wrap gifts.

Preparations have begun at Heath for a very quiet Thanksgiving dinner. Our big family meal is going to be during Christmas when the entire group can come together for nostalgia and holiday hilarity!!

Recipe for Mama Stamberg’s Cranberry Relish Recipe from NPR
2 cups raw cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tablespoons horseradish
Grind the cranberries and onion together. Add remaining ingredients and mix. Put in a plastic container and freeze. An hour before serving, move the container from the freezer to the refrigerator compartment to thaw. The relish will be thick, creamy, and shocking pink.

Makes 1 1/2 pints.

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