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Winter Has Arrived - November 2007 |
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Wildlife
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Well, Winter has arrived to Northern Michigan. We had a beautiful fall though a bit lacking in rain. Our first snow was November 8, 2007 but only amounted to about 1 1/2". Our low for the season has been 7 degrees according to Mr. Farenheight. This occured on November 20th. We now officially have a skim of ice on the lake but just in the bays, not on the open water.
The birds are hungry and we are keeping all of the feeders well stocked. They love the black oil sunflower seeds and suet cakes. We have been blessed with a few piliated woodpeckers at the feeders as well as four swans out on the lake. Tons of ducks have been landing on the lake as they head for warmer climates. Duck hunters have been having some success locally as well as many of the deer hunters. Some nice racks have been spotted in the back of a few pick up trucks. Stay safe and be safe.
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Thanksgiving From Long Ago |
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Geezers Corner
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Just about everyone has special memories of holidays from days gone by. I feel lucky that I have vivid memories of those good old days. My family enjoyed most of our Thanksgiving dinners at our old house in Central Illinois. It was a day that we looked forward to with great anticipation. The preparation of the meal began several days before the big day with the baking of pies for dessert. It took a great deal of self-control not to sneak a slice of pie early. I must admit that on occasion a piece of crust “broke off” and couldn’t be left to go to waste.
The night before our Thanksgiving feast I was allowed to help by tearing up the bread for the stuffing. Remember when you didn’t buy stuffing in a bag or box? It was broken into pieces and allowed to sit out on the counter all night so that the bread would dry up a bit. It was placed in a big bowl and covered with a dishtowel to keep out any unwanted guests.
On Thanksgiving morning we would awaken to the smell of the turkey neck and giblets being simmered on the stove. The resulting broth was used to moisten the dressing and to make that wonderful homemade gravy. The dressing in our family consisted of bread, chopped onion and celery, along with browned pork sausage meat. Of course it was simply seasoned with salt, pepper and sage. Some went in the bird and what wouldn’t fit went in a baking dish…we needed lots of stuffing!
Our Thanksgiving feast wouldn’t be complete without cranberries, sweet potatoes with melted marshmallows on top, mashed potatoes, corn and the ever-present green bean casserole. Are you getting hungry yet? The star of the show was the turkey of course. It was always a fresh turkey because that’s the only way they came. The refrigerators back then didn’t have much of a freezer. About all you could get in it were an ice cube tray and a pint of ice cream. The turkey was purchased just days before the meal and sometimes stored outside.
After the bird was all prepared to go in the oven, it was placed in my grandmother’s old Wear-Ever aluminum turkey roaster. This old pan has been passed down several generations and is now one of my prized possessions. The rest of the morning and afternoon seemed to pass slowly as we anxiously awaited the dinner bell to ring. The aromas that came from that old kitchen drove us all crazy with anticipation. I hope that you too have special memories of Thanksgivings past. It’s truly a time to be grateful for all of God’s blessings. Happy Thanksgiving!
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Oven Roasted Pork & Veggies |
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Main Courses
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Talk about comfort food for a chilly Sunday afternoon dinner! You will enjoy this. Assemble the following ingredients:
1 - 3 Lb. Boneless Pork Loin Roast
4 - Potatoes - Washed & Peeled, Cut into Quarters
4 - Carrots - Washed & Peeled, Cunt into 3" Pieces
2 - Large Onions - Peeled & Cut in Half
1 - Can of Chicken or Beef Broth (Low Sodium)
1/2 - Cup White or Red Wine
1 - Bay Leaf
1 - t Season Salt
1/4 - t Pepper (More if you like)
3 - Cloves Garlic Peeled & Sliced
This receipt calls for the use of an oven proof dutch oven or roaster. Brown roast in olive oil and garlic cloves on top of stove until well browned. Then add can of broth and wine. Cover and put in 325 degree oven for 90 minutes. Remove from oven and add all veggies and seasoning. Cover and continue to cook for an additional hour or until veggies are tender. Remove everything in the pan except the remaining broth. Thicken by adding a mixture of 2 T of flour desolved in 3/4 cup of warm water. Bring gravy mixture to a boil on top of stove and cook for several minutes, stirring all the time with wodden spoon. Salt & pepper gravy to taste. Serve it up and enjoy.
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