Friday, November 21, 2008
Posted by La, Storyteller/Storysinger at 6:01 PM
T'was the night of Thanksgiving
But I just couldn't sleep.
I tried counting backwards.
I tried counting sheep.
The leftovers beckoned - the dark meat and white,
But I fought the temptation with all of my might.
Tossing and turning with anticipation,
The thought of a snack became infatuation.
So I raced to the kitchen, flung open the door,
And gazed in the fridge, full of goodies galore,
I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.
I felt myself swelling so plump and so round,
Until all of a sudden, I rose off the ground.
I crashed through the ceiling, floating into the sky,
With a mouthful of pudding and a handful of pie.
But I managed to yell as I soured past the trees,
"Happy eating to all, pass the cranberries, please.
May your stuffing be tasty, may your turkey be plump,
May your potatoes and gravy have nary a lump.
May your yams be delicious, may your pies take the prize,
May your Thanksgiving dinner stay off your thighs."
THANKSGIVING by Jack Prelutsky
The turkey shot out of the oven
and rocketed into the air.
It knocked every plate off the table
and partly demolished a chair.
It ricocheted into a corner
and burst with a deafening boom,
then splattered all over the kitchen
completely obscuring the room.
It stuck to the walls and the windows.
It totally coated the floor.
There was turkey attached to the ceiling
where there'd never been turkey before.
It blanketed every appliance.
It smeared every saucer and bowl.
There wasn't a way I could stop it
that turkey was out of control.
I scraped and I scrubbed with displeasure
and thought with chagrin as I mopped,
that I'd never again stuff a turkey
with popcorn that hadn't been popped.
I ATE TOO MUCH
"I ate too much turkey,
I ate too much corn,
I ate too much pudding and pie,
I'm stuffed up with muffins
and much too much stuffin',
I'm probably going to die.
I piled up my plate
and I ate and I ate,
but I wish I had known when to stop,
for I'm so crammed with yams,
sauces, gravies, and jams
that my buttons are starting to pop.
I'm full of tomatoes
and french fried potatoes,
my stomach is swollen and sore,
but there's still some dessert,
so I guess it won't hurt
if I eat just a little bit more."
I found these recipes while fooling around on the net.
I thought they might be fun to try!
(serves 4 to 6)
"Colonial cooks made this delight in a skillet with legs (about eight inches tall). It was cooked directly over hot coals. The electric (or gas) stove isn't nearly so romantic as an 18th century working fireplace, but much more efficient."
1 pound fresh cranberries
2 cups brown or white sugar
21/4 cup rum
Dump the fresh cranberies in to your indispensable black iron skillet (or oven proof dish).
Sprinkle the cranberries with sugar, cover the skillet, and place in a 250 degree oven.
After one hour remove the lid (use foil if you don't have a lid) and pour in the rum.
Continue cooking until the rum evaporates.
And please do not stir unless you have to absolutely have to. Stirring breaks up the cranberries, serves 4 to 6.
Submitted by Sonja Welch, aka The Community Chef, publishes her recipes in the The Community Bank quarterly newsletter "KITE TALES".
Pumpkin Apple Soup
Recipe submitted by chef Richard Catania of The Award winning Hearth n' Kettle Restaurants of Plymouth, Ma. and Cape Cod.
PUMPKIN APPLE SOUP
1 lb. 5 oz. Pumpkin Puree
1/4 tsp. Clove
1/4 lb. Apple Sauce
1-1/4 lb. Butter
2-1/2 tsp. Nutmeg
3 qt. Chicken Stock
2-1/2 tsp. Ginger
1-1/2 cups Brown Sugar
2 qt. Light Cream (Hot)
Cook all ingredients until smooth and hot -- simmer 15 minutes. Finish with cream.