Okay, I’m old school in that no matter the reason for the meal, there will be either a salad or some sort of vegetable dish in attendance. I recently realized that the lowly and often misunderstood Brussel Sprout can claim a place of note at the dinner table.
Welcome Brussel Sprout Dish
2 pounds of cleaned and trimmed Brussel Sprouts
2 large green apples, unpeeled and cut into bite-sized chunks
1 medium red onion, peeled and diced in medium pieces
1 tablespoon olive oil . . . or more depending on your tastes
1 tablespoon of Balsamic Vinegar (check the vinegar aisle at the store)
2 teaspoons of Dijon mustard
Zest of one lime and one orange
Salt and Pepper to taste
Tose the sprouts with all the ingredients making sure everything gets a shiny coat of olive oil. Place in a baking dish and bake in the oven for 20 minutes or until they are just tender. Taste for seasonings and serve.
Somehow, I seem to have misplaced a few days of allotted time and it was suddenly revealed to that Thanksgiving is NEXT week! How could that be as it would mean Christmas can’t be too far behind. First Sunday in Advent is closing in which means that the holiday season is showing up long before I can get my ‘comfort and joy’ into holiday gear!
I have spent the last two days working on my schedule for preparing the Thanksgiving feast. Yes, I have a day-by-day schedule and so help the person who moves it from its place on the counter for easy referencing! Then, the second page sets out the order of the menu along with what days they need to be prepped or completed. My husband deals with the turkey but, given my organizational gene, he gets hourly reminders on that. The third page is my grocery list according to store. You can’t stock up too soon but one does not want to fight the last-minute panic at Walmart and Costco where people grab the pumpkin pies from the harried clerks the minute they appear from the bakery.
Along with the food aspect, I have the house cleaning schedule with a request that each person highlight the job they have accomplished . . . and so help them, if it doesn’t reflect a job well done as they will lose their highlighter marker and go back to step one.
With these happy reflections in mind, I actually don’t mind Monday and Tuesday of THANKSGIVING WEEK, my last two days of sanity! We don’t have a large house but it is amazing how family members can escape me without leaving said house.
Monday is bread baking day and cranberry relish day. With very little prep, these items bake/cook on their own leaving me to hunt down missing relatives who seem to be afraid of me for some reason.
All this, as you might have guessed, is a prelude to sharing my cranberry relish recipe!
4 cups of fresh cranberries
1 1/2 cups water
1 cup of granulated sugar
1/2 cup of freshly-squeezed orange juice
Finely grated zest of said orange BEFORE you squeeze it
2 peeled and diced green apples
dash of cinnamon
dash of salt
Rinse the cranberries and add to a large pot with all the ingredients and bring to a boil (stirring constantly) and then reduce to a mild simmer with stirring ever so often. Keep cooking until all the berries burst, the apples soften, and the mixture thickens. If you don’t feel it is thick enough, mix a tablespoon of cornstarch into a quarter cup of water, add to the pot, stir and continue simmering until it reaches a thicker state.
Now, you have a choice! Do you want sauce with the evidence of the fruit basically intact or do you want smooth? When it cools down a bit, you can blend the mixture in a blender until it reaches the texture you like.
A timesaver hint is when you are ready to refrigerate the cranberries, you can put them in the serving dish you planned for them, cover with saran and put in the refrigerator. On the day (and don’t forget them!), you just have to pull it out, remove the saran, add a serving spoon, and place on the table. Want a more rustic approach, get some medium canning jars for the sauce and you can then provide easy access to it for your guests with several jars on the table. You can put a ribbon around the jars to show everyone how classy you are at the holidays. AND, when the party is over, combine the leftover sauce into one or two jars, put the lid on and back into the refrigerator for leftovers time.
The Sunday before Thanksgiving, Catholic Churches take up a second collection for the Campaign for Human Development. They implore us to consider the plight of others as a Catholic and moral thing to do. According to Life Site News, a little investigation reveals that the collection isn’t always in line with Catholic precepts when they divide up the collection among the needy. In fact, some of the recipients support groups and intentions that are very much out of line with the Church. Who decides where this money goes and why is it okay to consider ourselves a pro-life community when the donations from Catholics in the pews may be supporting abortion and more?
So as went Mrs. Clinton’s campaign for the presidency . . .