[Sun]

Originally Posted by Bit

I bought a turkey but it went right into the freezer. You just can't argue with meat for 89 cents a pound. But I think we're not going to do the big traditional meal. Even though I do celebrate it as First Nations Day--and I'm sincere about that; as a gardener I truly appreciate the work the First Nations Farmers put into developing these foods!--Gryph cannot get past the "Thanksgiving" part of the day or the meal, and without my own oven it's just too hard to deal with something that causes him unhappiness.

So last night I put pork, onions, red potatoes and sauerkraut in the crockpot. I used country-style pork loin ribs this time because they were on sale, but in the past I've used just about every cut there is. It was done this morning, so I pulled out everything but the onions and broth and then put in the rest of the pork, taters, and sauerkraut for another batch.

I saved the bones for bone broth; has anyone made this before? You cook the bones low and slow until they crumble, then sieve them out. It takes a couple days. The broth is supposed to get very dark and be loaded with minerals and concentrated flavor.

Hi Cath! Just curious, did you ever have any of the beans that are grown by the local Najavo tribe in the Phoenix area? They have some amazing pinto beans and I am trying to get my hands on some.

The history of this holiday is something that deeply concerns me since history was so twisted but I have over the years tried to make the holiday a totally different kind of an event more of a "gratitude" circle.

Not having an oven is tough if you want to cook a turkey. And you were looking forward to the stuffing! Aw..well you can always do a turkey another time.

Your pork dish sounds great. I love sauerkraut and anything made with cabbage really. Especially kim chi which I can not find lately. So that means it is time to make my own.