Stuff and Stuffing Type Stuff
Off to my aunt's in Pittsburgh for Turkey Day! Only, we're not having turkey. There will be ham for my abnormal husband who doesn't like turkey (too dry he says. I say that's because you've only had your mother's. Snap!), and various pasta dishes for us Italians as well as the usual trimmings. My husband has a case of wine already packed to help him get through the holiday. He quickly realized he couldn't take my eleventy fifteen assorted cousins as well as my parents without much liquid assistance. He's extremely outgoing yet can't seem to handle everyone talking all at once - and with their hands - and stuffing food in his face every hour. What, that's so wrong??
My brother and sister-in-law will not be coming as she just had her baby -at 29 weeks! - yesterday. They still need a name for the little nino, so please see the post below to help choose a name!
Finally, since some of you expressed great delight in liking canned cranberry goo (last week's Thursday Thirteen), I am including my recipe for homemade cranberry sauce. It's easy and much tastier!!
Katherine's Kicked Up Cranberry Sauce (sorry Emeril, don't sue me!)
1 cup sugar
1 cup water or orange juice
4 cups (12-oz package) fresh or frozen cranberries
Optional: Pecans or walnuts, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
I highly recommend using orange juice, 1-2 t. of grated fresh orange peel and 1 t. of cinnamon.
2. At this point you can add any optional ingredients. I highly recommend using orange juice and 1-2 t. of grated fresh orange peel and 1 t. of cinnamon. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.