Check

Cranberry sauce (the cooked one with orange juice--and I stirred in the last of my friend's homemade marmalade). Check.
Second cranberry sauce (the uncooked one in the food processor). Check.
Third cranberry sauce (the one with onions and horseradish and sour cream). Check.

Hey, everybody has the one they like. I like two. And we didn't even get the jellied kind in the can this year.

Dressing. Check.
Yams. Check.

We're all done for tonight and are heading to bed. Tomorrow is another day.

(By the way, Mama says I quote Gone With the Wind on a weekly basis. And if it's not GWTW, it's the original Star Wars triology. But I think that's the first time on this blog.)

Happy Thanksgiving to You All

Sis is thankful, in the same order every night, for her Shirt, Amy the bunny, Bess the bunny, Gommie and Pop, Mommy and Mama, Hermione and Albus, and horses.

Bud is thankful for baseball, Mommy and Mama, Gommie and Pop, Mr. Big Penquin, and orchestras.

Mama and I are thankful for each other, our children, our cats, our families, our friends, our church, and her job.

Happy Thanksgiving!

A Day Without

Until about half an hour ago, I would have said that today was a day without fevers. I was wrong. Sis's fever is back for its mid-afternoon visit (yes, she has fevers in the middle of the day, usually, not the morning or evening).

But, on a happier note, Sis has been without diapers for more than 24 hours. No accidents! We ran out of diapers and just casually switched her to underwear at night. YAY!

The CEO of Thanksgiving

The piece in the NYTimes entitled the "CEO of Thanksgiving" is a funny combination of the corporate with the domestic, a traditionally male sphere with a still relatively female sphere. Two business professors--one from Harvard and one from Wharton--good naturedly describe two management styles and a variety of techniques for creating the most successful holiday dinner. "Stakeholders," "management team," "outsource," "subcontract," and the like sound odd in a domestic setting but remind me of the elevation of housekeeping to "domestic science" in the early 20th century in an effort to command respect for the female sphere. Is the corporate holiday meal just the latest result of rising numbers of men in the home kitchen in the last several decades? The humor, of course, stems from the incongruity and incompatibility of the two. The funniest part? All the commentors who said that if business is brought to bear on Thanksgiving, it was going to be the end of the holiday, just like it has been the end of the economy! Let's give thanks this season that there are some areas of life where a business model is still completely inappropriate and unwelcome.

Let the Countdown Begin!

(**I do not know why Blogger has decided to insert lines in some places and not others. I've tried reformatting in Word and Notepad but nothing corrects it. Just ignore the annoying blank lines.)

The Thanksgiving cooking marathon has begun in earnest. We drew up (and drew on) our to-do list for today:

1. Make a pumpkin pie.
2. Make strawberry jello.
3. Make cranberry sauce.

Well, check off numbers 1 and 2.

But we ran out of sugar completely so I'm not sure we'll get to the cranberry sauce until Mama can make yet another last-minute run to the store.

And then, tonight, in another family tradition, Mama and I will pull together several of the other make-ahead dishes: dressing, her horseradish cranberry sauce, maybe the sweet potatoes. It varies depending on time, energy, and refrigerator space. We're low on all three this year. This means, tomorrow, we will mix up the green bean casserole, make gravy (yes, I can do that without turkey drippings!), poach the pears and make the chocolate sauce, and bake the brie appetizer.

So, with the parade first thing in the morning and relatives coming soon after, the day's timeline looks like this:

Thanksgiving Timeline (times are approximate; and, yes, I like Thanksgiving for lunch)

Menu
(*pre-cooked; #pre-assembled)

Mulled cider
Dressing and Gravy
#Yams with Marshmallows
#Green Bean Casserole
*Strawberry Jello Salad
*Cranberry Sauce (x2)

Mashed Potatoes

*Rice
Dinner Rolls
*Pumpkin Pie
Poached Pears

Coffee

-3.0 hrs before dinner (10:00 a.m.) Prepare stock for gravy with sauteed carrots and onions; serve late-breakfast sandwiches

-2.5 (10:30 a.m.) Assemble Brie, baked, and serve with crackers; mull cider and serve;

-1.5 (11:30 a.m.) Begin to wash, peel, and cut potatoes
-1.0 (12 noon) Start gravy; mix dressing; begin to assemble yams and mashed potatoes (separately!)
- .75 (12:15 p.m.) Dressing goes in the oven; begin to assemble Green Bean Casserole

- .5 (12:30 p.m.) Yams and Green Bean Casserole into oven (don't forget marshmallows!)
- .25 (12:45 p.m.) Dinner Rolls in oven; assemble poached pears and cook when dinner starts
0.0 (1:00 p.m.) DINNER
+1 (2:00 p.m.) Poached Pears, Pumpkin Pie; whip cream

+2 (3:00 p.m.) Somebody else does the dishes!

-=-=-=-=

Miss K's Baked Brie

Roll out a boxed pie crust ( I use the Pillsbury pie crust found in the cold section near the orange juice - 2 in a box) with a little flour into a large circle. Spray the baking dish with Pam (or whatever) and put the pie crust in the dish. Place the large brie in the middle (I use the President brand), top with a layer of preserves (for the party I used apricot but I've used others like orange, etc.) then top with sliced almonds (if you use cranberry then walnuts are good). Fold up the pie crust around the brie, pinch closed and tear off extra crust. Put a light egg wash all over and then if desired, put another thin layer of preserves and nuts on top. Bake at 375 for 25 minutes or until the pie crust is golden brown. Let it sit for about 10 minutes.

K.K.

Gravy
Be patient and really let that roux brown!
Heat 3 tablespoons grease. Add 3 tablespoons of flour. Brown til copper-colored. Stir in 3 cups drippings. Add chicken bouillon and salt and pepper to taste.

Mom


Dressing
It took awhile to get the moisture right, but now I know to double (at least) the stock with the dried bag stuffing.

½ cup margarine
½ cup chopped onion
1 cup chopped celery
1 bag of stuffing
2 cups dry bread (or 2 more cups of Pepperidge Farms)
1 teaspoon poultry seasoning
½ teaspoon sage
1 cup chicken stock (double this amount!)

Saute onion and celery in margarine. In mixing bowl, crumble breads and add spices and onion/celery mix. Add chicken stock. Refrigerate over night. Bake at 350°F for 45 min.-1 hour.

Mom


Yams
No holiday is complete without these. The browning of the marshmallows was always my job. I only found out when I went to make my own Thanksgiving meal in 1997 that Mom always doubled the recipe so I would have enough for leftovers! This is the pre-doubled version.

29 oz. can yams, drained
4 tablespoons brown sugar
½ teaspoon cinnamon
orange juice

Bake at 375°F. Add marshmallows to brown.

Mom


Cranberry Sauce
A la Martha Stewart in 2000. I’m not sure we ever wrote the recipe down but substituted orange juice for water on the Ocean Spray package, with a little less sugar. It’s almost replaced the canned as my favorite.

12 oz. cranberries (one bag)
1 cup orange juice
¾ cup sugar

Bring orange juice and sugar to a boil in a high-sided saucepan. Add cranberries and return to a boil, stirring regularly. Boil gently for 5 minutes. Cool to room temperature and then refrigerate. Make a few days ahead for best flavor.

Martha Stewart


Mama Stamberg's Cranberry Relish
Apparently, this recipe is a legend. Two years ago, for Thanksgiving 2001, I believe, my mom made it, having heard it on the radio and liking the horseradish idea. She told me about it and I thought Mama would be intrigued. So I looked it up on the internet—well, there are several sites about it—how awful it is, how it ruined a cook’s reputation and/or family relationship, how pink it is. Only a few letters and sites say it’s any good. Mama liked it but I don’t think anyone else did. This copy of the recipe is straight from http://www.npr.org/. Apparently, Susan Stamberg reads it every year and has only since learned that it was originally a New York Times recipe by Craig Claiborne in 1959.

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")
Makes 1-1/2 pints.

NPR radio

Fresh Cranberry Orange Relish
1 12-ounce package Ocean Spray(r) Fresh or Frozen Cranberries, rinsed and drained

1 unpeeled orange, cut into eighths and seeded

3/4-1 cup sugar

Place half the cranberries and half the orange slices in food processor container or food grinder. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer. Makes about 3 cups.

Oceanspray

Green Bean Casserole
The old standby. Everybody has this for the holidays. Though, it is hard to remember where they keep those onions in the stores. Mama had a devil of a time finding them the first year we made Thanksgiving. She’d never had it before and now loves it.

2-16 oz. cans whole green beans, drained (can also use frozen)
1 can Cream of Mushroom soup
½ cup milk
Dash pepper
1 teaspoon soy sauce
1-2.8 oz. can of French-Fried Onions

Combine soup, milk, soy sauce and pepper. Stir in green beans and ½ can of onions. Bake at 350°F for 25 minutes or until hot; stir. Top with remaining onions. Bake 5 minutes.

Mom

Jello Salad--Aunt J’s Strawberry-Cream Squares

The jello recipe my mom remembered and sent along. She recommended substituting mayo for sour cream but I opted to wait. She never has found the recipe pages from her BH&G cookbook that she wanted to copy for me. My edition only had 2 recipes; hers had 3 pages! Such are the times (11/07).

Two 3-ounce packages strawberry jello

2 C water

Two 10-ounce packages frozen strawberries

13 ½ ounce can crushed pienapple

2 large ripe bananas, diced

1 C sour cream

Dissolve jello in boiling water. Add frozen strawberries; stir until thawed. Add pineapple and bananas.Pour half into 8x8 dish. Chill firm (about 20-30 minutes). Spread sour cream on layer; pour remaining jello on top. Chill firm. Cut into squares. Top with sour cream dollops.

Aunt J

Libby's Famous Pumpkin Pie

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) Libby canned pumpkin

1 can (12 fl. oz.) evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.NOTES:1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

back of the Libby's pumpkin can

Poached Pears in Chocolate SauceYield:

4 servings

Cooking Time: 20 minutes, plus cooling time

Ingredients

4 pears (about 6 ounces each), preferably Anjou

3¼ cups sugar

2 vanilla beans

½ cup unsweetened cocoa powder, such as Valrhona or Hershey’s

½ cup heavy cream

Directions

Peel and core the pears. Combine 2½ cups of the sugar and 5 cups water in a saucepan large enough to hold the pears. Split the vanilla beans the long way and scrape out the seeds; add both seeds and pods to the water. Turn the heat to medium-high and bring to a boil.Add the pears and adjust the heat so that the mixture bubbles, but not too vigorously. Cook for 8 minutes, or until a thin-bladed knife inserted into the pears meets with little resistance. Let the pears cool in the liquid for 30 to 60 minutes (do not refrigerate).Meanwhile, combine 1 cup water with the remaining ¾ cup sugar in a small saucepan; bring to a boil, stirring to dissolve the sugar. Turn off the heat and whisk in the cocoa, along with the cream. Return to very low heat and cook, stirring, just until thickened slightly. (This can be made several hours in advance; keep at room temperature, then rewarm gently.)Serve the pears with the warm chocolate sauce spooned over them.The pears should be large and just about perfectly ripe before cooking. To judge ripeness, gently squeeze their "shoulders," which should yield to your touch.The easiest way to core a pear is with a small melon baller, digging up from the bottom. An ordinary teaspoon works almost as well.NotesIf you are not going to cook the pears right away, once they are peeled and cored, drop them into a bowl of cold water mixed with the juice of a lemon to keep them from turning brown.© 2000 Jean-Georges Vongerichten and Mark Bittmancookstr.com

The Beats of Their Own Drums

We're on Day 2 of at-home-alone, though Sis's fever abated in the night and Bud is not yet sick. We might be clear by tomorrow, if all goes well today. Still, sadly we had to cancel this morning's playgroup and Chinese food extravaganza and are trying to make do by ourselves.

And so out came the pots and pans. Sis and Bud spread blanket "stages" on the living room floor and lined up anything that would make a noise when hit with a drumstick. My kitchen pots and pans and lids, those from their little kitchen, makeshift oatmeal can and yogurt container drums, and actual little drums and tambourines.

Bud lined all his up in a row and played them sequentially, one at a time. Sis, on the other hand, flailed her arms to play several simultaneoulsy and to make the maximum sound possible, even testing different lid and pot combos for the most noise. Oddly, this is the exact opposite of how they paint: Sis makes individual, discrete color circles, never mixing colors, while Bud mixes as many colors as possible across the entire sheet of paper.

But most telling is that Bud continued to play his drum scales, while Sis eventually picked up her pots and pans and moved to the little kitchen, where she is now making "vegetables from the farm."

Pie Crust Cookies

We're home from school today, trying to make the most of it. They aren't acting sick (well, Bud isn't sick. Yet). But Sis's temperature read 100.5F this morning. And so we're home.

And we made cookies. Not real cookies, with flour, butter, and sugar. But Pie Crust Cookies. I had a crust leftover from a 2-pack, of which half became a pumpkin pie. And Sis wanted to make cookies. So, I hauled my tub of cookie cutters up from the basement and, while they chose shapes, I split the crust, rolled it a bit, and mixed cinnamon-sugar.

Some hints for doing this yourself: You can bring the dough to room temp by nuking it for 10-20 seconds; beats waiting 15 minutes. Don't roll the pie crust too thin. You probably don't need to roll it at all, but I wanted to have enough for both of them to make several cookies. Watch the cookies carefully--they only really needed 8 minutes in a 450F oven.

Have fun! It's easier--let's sticky/messy--than even store-bought sugar cookie dough.

-=-=-=-=-

Pie Crust Cookies

1 roll store-bought refrigerated pie crust (brought to room temperature)
1/4 cup sugar
1-2 tablespoons cinnamon

Preheat oven to 450F. Unroll pie crust dough. Flatten or roll out as desired (they puff better--and don't risk burning as easily--if the dough is left thick). Cut out desired shapes. Place on silpat or parchment-paper lined cookie sheet. Mix cinnamon and sugar. Dust cookies. Bake 8-10 minutes. Allow to cool slightly before serving.

Eating at Home

So, Americans ate more meals at home this year than last, by 12 (242 meals at home this year vs. 231 before), according to data reported in the NYTimes. We certainly have; we've eaten out once as a family in about two months. And Thanksgiving is no different. Now, we will officially have two households at ours (Goo is on his own now and doesn't live with Ma and Gong), as is the average apparently, but we will not have the nine people present that is standard. We'll have 7.

I think. This holiday season is off to a rocky start as far as family relationships go and promises to be fairly stressful, especially with our wedding on Christmas Eve thrown into the mix. We're muddling through, getting some advice from our trusted friend and minister, and trying not to ruin the season (or the future), while also reexamining our needs, priorities, and boundaries. Wish us luck and keep us in your thoughts, but let's not dwell; it doesn't help.

Check This Out: Rape of Europa

Airing on your local PBS station this week is the documentary, "Rape of Europa," based on the 1995 book by Lynn H. Nicholas. The film chronicles the Nazi looting of Europe's artworks and the subsequent restoration of those works by American and European scholars after the war. The legacy of the looting persists today as conservators still try to repair damage and collectors and their children try to reunite with works stolen from them during WWII.

Fever

We have illness in the house. Sis has a fever, which came on unexpectedly last night. I am keeping her and Bud, who is most likely contagious and soon to be sick, home from school today. This makes me extra-sad as I'm sure today would've been a big day at school.

Museums Past and Present

Today on NPR, "All Things Considered" examined the origins of the museum in the United States. Even though I am a museum professional, it surprised me to learn that if you added up attendance figures at major leagues sports--about 140 million--it would not top the 840 million people who annually visit museums. Of course, we don't get paid nearly what those professionals get paid! The article goes on to cite the "boring" factor of museums, the ambiguity of their place in the educational infrastructure of the country, despite Philippe de Montebello, the outgoing Director at the Met, calling them the "memory of mankind."

It has been the educational mission of museums, I think, that has in part led to their "boring" reputation. In 19th-century England, art museums were conceived of as educational institutions to improve the lot of the working classes, who were supposed to visit the National Gallery to improve their minds and therefore their stations in life. While the language, and the missions have certainly changed, museums have not quite shaken the patronizing reputation of "we're good for you." We used to laugh, in our Chicago museum education basement, that we were the vegetable at the buffet of recreational choices. Who would come see what was good for them when they could have a tasty hot dog at Wrigley Field? Children are taken on field trips to museums where they are sometimes, even now in what I considera heyday of museum education, subjected to long-winded docents and boring worksheets. Adults, who experienced the same as children, feel as if they don't know enough to go to museums, or, that if they go, that they have to learn something while they are there. Enjoyment, until recently, has played little part. No one questions the enjoyment factor of major league sports; that is one of their primary missions.

But those same working classes who were encouraged to visit the National Gallery in London to improve their minds, also went to have fun. Records indicate that they often picnicked in the galleries or brought their children there to play on rainy days. How do we know this? The people in charge of the National Gallery testified before Parliament about the unacceptable behavior of the working classes. Public exhibitionary culture was in its infancy and what eventually became proper, quiet, focused, "boring" museum behavior had not yet taken hold. Museums and exhibitions (just think of the Crystal Palace of 1851 or the cartoons in Punch) were still very much exciting, social, fun places. But it is happening again, thanks to museum professionals thinking outside of the academic box about exhibitions, audiences, programs, and amenities. Museum professionals are injecting life into these "boring" institutions and obviously the public has responded.

My New Professional Blog

I was going to wait to premiere my new art history and museum education blog until there was more content, but NPR ran a feature about museums in the 21st century this evening and I wanted to comment on it.

So, check out another me at Look to Learn, Learn to Look.

A Day without Diapers

Bud has gone a whole 24 hours without a diaper. No accidents.

In truth, he hasn't needed his nighttime diaper since we started potty-training but we left them on for comfort, familiarity, ease, safety. But now he's outgrowing them and he's getting a dry spot on his belly where they rub. So last night, spur of the moment, we just put him to bed with no diapers. Done.

Sis has about 6 nighttime diapers left and we're not buying anymore so pretty soon, she'll be diaperless too. She's not looking forward to that but we're hoping we can get her excited about totally outgrowing them.

We Gather Together

"We gather together in joyful thanksgiving
acclaiming creation, whose bounty we share;
both sorow and gladness we find now in our living,
we sing a hymn of praise to the life that we bear.

"We gather together to join in the journey,
confirming, commiting our passage to be
a true affirmation, in joy and tribulation,
when bound to human care and hope--then we are free."

UUA hymnal

Today was our church's annual Thanksgiving potluck dinner. We arrived early to help sort foods and set up. Our own foods--roasted carrots and cranberry upside down cake--were at home with Mama, still in the oven, and arrived later. The kids were amazingly helpful, mainly because they didn't try to eat everything in sight and stayed out from under foot. They also helped put out the decorations their class had made, including giving-thanks leaves. Sis's said she was thankful for Shirt. Bud was thankful for the cats. They also helped one of their RE teachers unmold her jello salad; this was particularly exciting since they'd never seen that done.

There was a ton of yummy food. And an odd coincidence: three people brought brussel sprouts. Now, people usually have strong feelings for or against, often the latter, about those, so I thought it was odd that three different people chose to bring them. It's always something. Last year I think we had too many pumpkin pies. This year there were none. Next year, there won't be any brussel sprouts. Or carrots. There were lots of carrots, including our own roasted ones. The best were a friend's root beer carrots. Sounds weird; wasn't. And I googled it--I think it must have been a Rachel Ray recipe. I loved Miss M's cranberry relish, complete with marmalade-like slabs of practically candied orange rind. Mmmmmm. And the mushrooms-butternut squash risotto! I loved this dish. And Bud loved that jello salad.

Unfortunately, I have very few recipes to share with you. Yet. The relish and risotto are on their ways. And I'm going to guess at the jello salad (and there are thousands of options if you google jello/whole cranberry sauce/mandarin oranges). So, keep checking back. Just like with Thanksgiving and its leftovers, time will just make this post better.

-=-=-=-=-

Root Beer Carrots
EIGHT SERVINGS Prep Time: 10 min Cook Time: 20 min

One 12-ounce bottle root beer
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon coarse salt
2 pounds ready-peeled baby carrots
2 tablespoons chopped fresh thyme

In a large skillet, bring 1/2 cup water, the root beer, sugar, cinnamon, cumin, cloves and salt to a boil. Add the carrots, return to a boil, cover and cook for 5 minutes. Uncover and boil until tender, stirring occasionally, about 15 minutes. Remove the pan from the heat and stir in the thyme. Using a slotted spoon, place the carrots in a bowl.

From Every Day with Rachael RayNovember 2006


Cranberry Jello Salad

2 (6 oz.) boxes raspberry Jello
2 cans whole berry cranberry sauce
1 c. mandarin oranges
1 (20 oz.) can crushed pineapple, drained
2 lg. apples, chopped
4 c. hot water
1 c. pecans, chopped (optional)

Place the Jello and hot water into a large bowl and whip until dissolved. Into another bowl put the chopped apples, cranberry sauce, oranges and pineapples which have been drained. Combine with the dissolved Jello and pour into a 9 x 13 inch pan. Chill until set. A cup of pecans can be used if desired. This is very good with ham or turkey.

cooks.com


Cranberry Upside-Down Cake

8 tablespoon unsalted butter, room temperature
1 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon allspice
1 ¾ cups cranberries
1 large egg
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
1 ½ cup teaspoons baking powder
¼ teaspoon salt
½ cup milk

Preheat oven to 350°F, with rack in center. Rub the bottom and sides of an 8” round cake pan with 2 tablespoons butter. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
With an electric mixer, cream remaining 6 tablespoons butter and ½ cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the milk, until well combined.
Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30-35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

Martha Stewart Everyday Food

On Your Mark! Get Set! Stop.

Every year Americans seem to run the same Christmas marathon: beginning around Thanksgiving, we start the gift run to Christmas, saying all along the way that we shouldn't spend so much, that gifts are not the "reason for the season," that no one needs anything else. And every year, pretty much, we finish the holiday marathon with more gifts, more debt, more stress under the holiday tree.

But how to stop this? How do you opt out of this seasonal race? Well, I'm not much of a runner--we give gifts to immediate family (including each other, kids, siblings, parents, and an aunt and uncle), a very few number of friends (mainly because they send us gifts), and people who help us (babysitter, teachers, mail carrier, minister, etc). Not too many, not too much. But how do you even decrease the financial toll that this little bit takes?

First I should say, we don't want to eliminate holiday giving; we like the excitement, the tradition. Hell, I like unwrapping gifts and getting new things! Nor do we want to make rules for other people. We won't be organizing a family charity event or name-picking system. We won't be limiting grandparents (I know, I know, Gommie, you already think I give you several guidelines. I see it as suggestions and if you want to give Bud that 6' tall, 3-D foam dinosaur puzzle for ages 8+, you just go right ahead!!). But we do want to decrease the focus on cost and quantity, especially since the kids are more aware of it all this year (though they don't even know you can make lists for Santa and ask for particular presents. Let's keep it that way.) This is our chance to get out of the holiday race--or is that get ahead?

I think, for us, we want to limit what we spend on each other (because we are incorrigible about this) and make more meaningful what we buy for us and the others. And so I was struck today by a series of articles and links in the NYTimes about holiday spending and how to decrease it. My favorite was Get Rich Slowly's 34 homemade gift ideas. I think this is the route I'll be going for most gifts this season. Sure, there is supply costs involved, but I like to think that the whole is greater than the sum of the parts. Certain people will still, of course, get particular store-bought gifts. I like to remember the distinction between a gift--something you give someone because you think they'll want it--and a present--something you present to someone (and perhaps not as individualized, or thoughtful, as a gift). I don't want my homemade things to be presents I give that are more about me (and my creativity) than about them (especially in the instance that everyone would get the same thing. Ugh). But I do see them as little tokens of love, affection, and care. So it will be a combo of things this year. Besides, I like making things much more than I like shopping. And the kids will enjoy getting into the act. And so here are some gifts, my own top ten list that I hope to make this holiday season (because, yes, of course, I know I am running out of time):







*************SPOILER ALERT for those of you on my Christmas List**********************

1. Cookie Cutter candy: Buy metal or plastic seasonal cookie cutters. Lay these out on aluminum foil greased lightly with cooking spray. Make rocky road candy (or bark, or even fudge) and spoon it into cutter (or, in the case of fudge, cut it with the cookie cutter). Allow to harden. Place in decorative bag and tie with pretty ribbon, including recipe (see below for Rocky Road).
2. Homemade Soap: I have this glycerin soap kit I bought on clearance at a craft sale. I've always wanted to try making soap. Now I'm going to.
   
3. Personalized cookbook: All my favorite recipes are stored electronically in three volumes. I'm finalizing edits and will be printing these out to give to people. For locals, there might be samples of candied nuts, candy, fudge, quick breads.


4. Tree Ornaments: There are wooden ornaments for the kids to decorate with markers, glitter, and other doodads. Who can resist a child's homemade ornament?
   For me to do, there are hand-stamped ornaments: Gather a selection of holiday (or other) rubber stamps, cookie cutters, inks, and polymer clay like Sculpey. Roll clay thin, approximately 1/4". Apply ink to stamp and apply image to clay. Cut shape out with cookie cutter. Make hole in ornament with juice box straw. Bake according to package. Glaze with sculpey glaze. Attach ribbon.


5. Coffee mug candles: In the same pot I use to make glycerin soap, I am gong to make coffee mug candles, inspired by Martha Stewart's much more dainty teacup lights.
   
6. Personlized Photo Magnets: Buy a package of business-card sized magnets at an office supply store. Print wallet sized photos. Merge. You could also, for kids, make your own ABC magnets or anything of that ilk.
7. Knitted Amigurumi: Little Japanese knitted stuffed animals very popular with the Etsy crowd.
8. Fleece blankets: tied or sewn blankets made of two pieces of fleece.
9. CD/CD-Rom/DVD compilations: Of favorite music, photos, home video clips. This I'll need help with from Mama . . .
   
10. Handpainted Everything: The kids' are great painters--they can do shirts, hats, totebags, you name it. And what they can't paint on, I can make iron-on photo transfers for.

-=-=-=-=-

Easy Rocky Road

A standard and reliable candy. I have recently seen an alternate that adds 8 chopped candied cherries—might be good.

2 cups (12 oz. package) chocolate chips

¼ cup butter or margarine

2 tablespoons shortening

3 cups miniature marshmallows

½ cup coarsely chopped nuts

Butter 8 inch square pan. In large microwave-safe bowl place chocolate chips, butter, and shortening; microwave at medium for 5 to 7 minutes or until chips are melted and mixture is smooth when stirred. Add marshmallows and nuts; blend well. spread evenly into prepared pan. Cover; chill until firm. Cut into 2 inch squares. 16 squares.

Going Cold Turkey

We have decided to forego turkey this holiday. Between NYTimes editorials that I could not even finish and headlines about undercover video of turkeys being stomped to death, I couldn't fathom actually celebrating Thanksgiving by serving (let alone eating) one of these poor beasts. It just doesn't put "happy" in my holiday. Especially with Sis thinking a turkey is going to be a guest at our table.

So, we're going to focus on sides. Lots of them. Old standbys, new experiments. More appetizers. More desserts. No faux turkey, though. No Tofurkey or Quorn roast. We don't need them, even if vegheads swear they are good. Will Sis and Bud miss out? Yep, but I'm okay with that. More okay with that than a de-beaked, de-clawed, sleep-deprived, antibiotic and hormoned-laced, inhumanely-slaughtered meal. Yes, we were going to do it, in the name of tradition and such. But Mama just couldn't buy it at the store tonight. And I'm proud of her for deciding not to. Maybe next year we'll get our act together in time to get a heritage turkey raised free-range, cruelty-free, and organic on a local farm, because there are other answers. But right now, this year, Butterball just isn't one of them.

The Sun Also Rises

Bud wanted to know where the sun goes at night. I said it was in China. And so now, every morning, he notes that the people in China are going to bed, and every night he remembers that the people in China are waking up. It's concrete, even if he doesn't really know why.

But the whole Australia-has-summer-when-we-have-winter hasn't quite stuck yet.

Milestone

I am proud of myself. I lost weight this week and got below a number that has been eluding me for months. To reward myself (because I am all about extrinsic motivation, even though it doesn't work), I'm going to purchase a beautiful poster from Northern Sun called "How to Build a Community." All my good liberal, progressive friends--if you like t-shirts, posters, buttons, bumper stickers with liberal progressive messages, check out this site. I love the text, which I include here (yes, I love stuff like this and Robert Fulghum et al):

How to Build a Community
Turn off your TV.
Leave your house.
Know your neighbors.
Look up when you are walking.
Greet people.
Sit on your stoop.
Plant flowers.
Use your library.
Play together.
Buy from local merchants.
Share what you have.
Help a lost dog.
Take children to the park.
Garden together.
Support neighborhood schools.
Fix it even if you didn't break it.
Have pot lucks.
Honor elders.
Pick up litter.
Read storeis aloud.
Dance in the street.
Talk to the mail carrier.
Listen to the birds.
Put up a swing.
Help carry something heavy.
Barter for your goods.
Start a tradition.
Ask a question.
Hire young people for odd jobs.
Organize a block party.
Bake extra and share.
Ask for help when you need it.
Open your shades.
Sing together.
Share your skills.
Take back the night.
Turn up the music.
Turn down the music.
Listen before you react to anger.
Mediate a conflict.
Seek to understand.
Learn from new and uncomfortable angles.
Know that no one is silent athough many are not heard.
Work to change this.

Are You Happy?

Interesting new tidbit from the NYTimes:

"Happy people spend a lot of time socializing, going to church and reading newspapers — but they don’t spend a lot of time watching television, a new study finds. That’s what unhappy people do."

Tracking, It's Not Just for Diets Anymore

I'm tracking. No, not my food intake. My blog visitors.

I noticed a week ago that my profile had been viewed 400+ times. Mama assured me that most of those would be automated searches, but it still made me wonder who in the world reads this blog besides the friends and family who tell me so (and I only think there are, at most, a dozen of those).

And so I found a free blog analysis site from Google and have installed it here. Don't worry. I can't figure out your email or url, just your country of origin (Hi Lambeth, my sole international visitor!) and how you got here (search engine, directly, or referring site such as Love Big, Bake Often), how many pages you looked at and how long you stayed.

I'm totally addicted. Yesterday, I had 6 visitors. Today it's up to 30. Wow. Weird. Who are you people? And do I really want to know that you are reading my blog? It's a little exciting. Unsettling. Addictive.

Wanna know what you are looking for? It seems to be Thanksgiving meal planning and the Super Turkey song mentioned in my holiday post last year. If you Google "Super Turkey song," my blog comes up on the first page of returns. If you know any of the lyrics, it can rise as high as second! I'll try not to let this new-found "fame" go to my head.

So, to please my "fans" I've located the lyrics to "Super Turkey" and include them here for you (though, my farmer was a Brown and there was a "boom-boom-boom" after "he always gets away). Enjoy!!!

-=-=-=-=-

Super Turkey Song



"I’ll tell you a story ‘bout a little bird,
strangest story you’ve ever heard,
Super turkey is his name,
and gettin’ away is how he earned his fame!

*chorus*

Super Turkey!
He always gets away-ay-ay-ay!
Super Turkey!
You won’t eat him this Thanksgiving Day!


Mama Turkey was so glad
about this little chick she’d had,
She made sure she did no wrong,
so he grew up to be big and strong.


*chorus*


Papa Turkey was so proud.
He strutted around and he gobbled out loud,
“My son is so quick and wise.
He’ll never be eaten with pumpkin pies.”


*chorus*


Sure enough, that little chick
grew up to be smart and quick.
He out-smarted and out-ran
every animal and every man.


*chorus*


When Thanksgiving comes around,
Farmer Jones can be found;
Sneakin’ around with his turkey net,
he’s gonna get that turkey yet.


*chorus*


Farmer Jones is getting mad.
He wants to catch that bird so bad.
He gets tired of eating fish
instead of his favorite turkey dish!



*chorus*