Thanksgiving Dinner is being served on this day of grace and gratitude. This is not just a day of gluttony, and it is more than just the big meal before Black Friday. It has rather noble origins. For many individuals, Thanksgiving is one of the only times that extended families are able to come together. Families travel from all over to spend Thanksgiving Day. This provides the opportunity for family members to spend a day engaging with one another in a very intentional way.

The first national Thanksgiving Day was proclaimed by President George Washington in 1789. However, it did not become a regular holiday in the United States until 1863 when Abraham Lincoln declared that the last Thursday in November should be celebrated as Thanksgiving.

Being grateful and THANKFUL for all you have is what we celebrate. I truly fill BLESSED to have a wonderful life full of Family Love and Acceptance. Thanking God everyday for his blessings!

THANKSGIVING DINNER MENU          

       SMOOTH MASHED POTATOES  

 Peel and cut potatoes into quarters lengthwise. Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Drain cooked potatoes, add in the hot milk, butter and sour cream. Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed.

ROASTED VEGETABLES

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables (sweet potatoes, yukon gold ptatoes, butternut sqash, red onions, red bell peppers) until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

GREEN BEAN CASSEROLE

Stir the mushroom soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

THANKSGIVING TURKEY – BAKED AND STUFFED

CANDIED YAMS

• 5 medium sized yams, 8 tbsp salted butter, 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg, 1/4 tsp ground clove, 1/4 tsp ground ginger
• 1 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp pure vanilla extract not imitation

• Preheat the oven to 350 F. Wash the yams. Peel, then chop the yams ( make sure that they are about 1/2 inch thick.)
• Place the butter into a medium sized pot, then melt it over medium heat. sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.

CAULIFLOWER STUFFING

Something a little special and different for the occasion

1 large head Cauliflower (cut into small florets) 1 large Onion (sliced) 1/4 cup Celery (chopped thinly) 2 cloves Garlic (minced) 1/4 cup Olive oil (can also use butter or ghee) 1/2 tsp Poultry seasoning. 1/2 tsp Dried thyme. 1/2 tsp Ground sage, 2 tbsp Fresh parsley (chopped), 1/4 cup Pecans (chopped)

Preheat the oven to 450 degrees F. Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little. Add the fresh parsley and pecans to the pan. Roast for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well browned, and onions are starting to caramelize.

THANKSGIVING DINNER DESSERTS

PUMPKIN, SWEET POTATOE OR BOURBON WALNUT PECAN PIE

INTERNATIONAL THANKSGIVING TRADITIONS

Thanksgiving doesn’t always mean turkey, pilgrims, and seemingly endless football! The idea of bursting cornucopias and celebrating the bounty of Mother Nature transcends borders and cultures across the world. Although they spring from the same ideas, thanksgiving traditions around the world bring unique ceremonies and stories that inspired the merrymaking to the table.

Barbados: Crop Over

The Crop Over, a traditional harvest festival in Barbados, features singing, dancing, climbing a greased pole, feasting, drinking competitions and a calypso music competition. The celebration starts in June and ends on the first Monday in August. With street parties, craft markets, food tents, Crop Over has evolved into Barbados’ biggest national festival — similar to Carnival in Brazil and Trinidad.

WINE & DINE HOLIDAY STYLE

This is the perfect time to ENJOY the FINE PREMIUM WINE you can ENJOY by JOINING the Wine of the Month Club right HERE. Share in some of the finest quality WINES and at GREAT prices.

EMF Protection for you and your Family, and Friends. Give the gift that keeps on giving. There are also Bio Arc Discs for all uses.