It really is wonderful, it's one of our favourites. I think there might be an ongoing argument between New Zealand and Australia as to where it originated!

Just about time to put in the ham :). And Go Detroit!

Hi everyone! Happy feasting to you!

Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good!

Basic 48 Hour Bone Broth: In a crockpot set on low, put an onion and some garlic if you like, all the leftover bones from cooked meat plus whatever skin or gristle you might have, and a goodly amount of water or broth. Cook for 48 hours, stirring occasionally and adding more water as necessary. (I had to add water after 24 hours because I stole most of the broth to use already, lol....) At the end of 48 hours (or whenever you get to it), strain the broth to get out the now-crumbly bones. You have a concentrated broth full of flavor and minerals which you can use for any broth purposes.

I actually prefer it to butter on potatoes.

I had made pork and sauerkraut with red potatoes in the crockpot last weekend, and when the first batch was done I left the onion and broth in the crockpot and did a second batch. That broth is what I started the bone broth with. Oh. My. WORD. Is it ever good!! The left over sauerkraut is still sort of tangy but that broth is just as mellow as can be.

I still have to strain it to get the pork bones out but I've already thrown in some chicken bones. I think I'm going to keep this going, maybe put in an occasional onion with a new batch of bones, and just use it as it makes.

I do so love discovering new-to-me ways to do things!

our dinner is about done

I posted my bbq ham recipe in the thanksgiving recipe thread

I love ham this way I love it better when i can cookthe turkey and ham together on the smoker

I usually place the turkey on the bottom and the ham on top with foil tween the 2 with pin holes in the foik to let the ham drippings slowly drip onto the turkey

I wasnt able to do that this yr however i put the ham on a few hrs before the turkey and then after about 45 mins or so of the turkey cooking i took some of the drippings fromt he ham and based the turkey with it

We cant wait to dig in to both of them

Yall have a great thanksgiving
Teddy and Cinn

Happy Turkey Day to all--

So yesterday we went to my folks--- had cornish hens and lots of veggies.
Today, honey and I are making turkey breast, stuffing, roasted butternut squash, mashed tators, fresh green beans, fresh cranberry relish, and some sort of pumpkin desert.

Turkey brine:

4 cups of cold water
1 lemon (cut into 1/8)
2 orange (cut into 1/8)
bay leaves
rosemary (fresh)
peppercorns (whole)
onion (large chopped)
cloves garlic (crushed)
brown sugar
kosher salt

bring water to a boil, add sugar and salt (stir to completely dissolve) add all other ingredients, bring to a simmer 30 minutes. Cool completely, add another 4 cups of water. Place turkey (small turkey) in brine -- 1 hour per pound. Completely rinse and pat dry --
(can double the recipe for larger turkey)

Sweet & Spicy Butternut Squash

Butternut squash (peeled/cubed)
brown sugar
cayanne pepper
butter (melted)
rosemary (fresh/chopped)
salt/pepper
walnuts or pecans

add squash to baking dish, add all ingredients except nuts -- mix and bake at 375 til tender. Stir here and there for even baking-- about 15 minutes before done, add nuts. Enjoy!!

Just wanted to share a few recipes that we do --

To your family from my family-- Be safe, eat good, and give lots of Thanks to everything!!

I have been gifted by C....the unsurpassed sage and sausage dressing, a mini pumpkin pie she brought in to wake me with this morn.....the best I have ever had, nothing like it. Next the greens with hot sauce and the excellent turkey, homemade cranberry orange relish. Nothing like it in the world....

Til tender-- :|

Seriously, I have no idea-- the only way I know they are done is by how tender they are and how caramelized you like them ( I enjoy a little black in my caramelization ) --

I am about to put some in 45 minutes before the turkey is done-- I will let you know how many minutes it took for this batch.

I also decided to make some regular roasted squash -- garlic, rosemary, s/p, olive oil.

Try the brine-- you'll enjoy it. I also place my turkey on a bed of chopped carrots, apples, celery, peppercorns, onions, garlic, bay leaves, fresh herbs (rosemary/thyme) and turkey juice. Makes good gravy--

Sun, what are you cooking today?

It is baked - I have never heard of a non-baked pavlova. You wouldn't get that lovely delicate crust, otherwise! I wonder if lusciouskiwi meant it's not a baked meringue dessert in that it's not baked to a crisp like meringues are? It's still lovely and soft on the inside.

We top pavlovas with whatever fruit takes our fancy, and lots of whipped cream as well. Well, it's usually fruit... I have seen chocolate shavings and whipped cream but most commonly, it's fruit.

They took about 45 minutes to cook--

thanksgiving dinner was yum yum yum.....

the cooking the cleaning and playing what a great day :)

I did a lot of cooking outside of my realm over the past few days.

My grandmother died earlier this week. She has been ill for the past few years and has not been able to cook, so during those years we changed traditional menu items up, tried to recreate some items she was known for, just muddled our way through it.

Now with her gone, my mother asked me the other day if I would take on honoring my grandmother by making some of her more famous dishes and put together a Thanksgiving meal.

It was a great experience. I live in my grandmother's house and was able to cook her dishes in her kitchen, right on the stove she used. ( I have her 1945 gibson stove)

So I made her cornbread pudding with sour cream and real butter, her winter squash with brown sugar and cinnamon, my daughter made her pumpkin pie with fresh roasted pumpkins and more sour cream, topped with whipped cream made from real full on heavy cream, we made her cranberry relish and Brussels sprouts. Stuffing was always something that my gram, mom, and I made together when I was little. We'd dry loaves of bread and break them into crumbs and make a long slow baked stuffing. My grandma and I would make the gravy together, just the two of us. My daughter and I helped make the stuffing this year. We didn't even try to make the gravy. My mom made something but that one item seemed to be too intimate to take on this week.

Was a very healing and honoring day of cooking and eating.