We have so much to be grateful for, and I think of these things as we sit at the table to enjoy our meal. Tradition and family mean so much.
Thanksgiving is always a feast at my house, even if it is only Walt and I. I like to do the entire meal, turkey, stuffing, potatoes, gravy, two vegetables, cranberry sauce, and pie. Walt is the gravy cook in our family, and I am doing the last minute things like mashing potatoes and putting everything in serving dishes while he makes it.
Amos Barnes Kellogg was my great-grandfather. He was born November 15, 1889 in Whitewater, Wisconsin to George Olney Kellogg and Margaret Barnes. He attended the University of Wisconsin at Madison.
A fair number of our relations have served in the military over the years. As we remember on Veteran’s Day, I thought we might take a quick look at some of them.
Cooking sauces for dishes has always been treated as something of a challenge. I wondered how could I make Hollandaise or Bearnaise Sauce without a double boiler. Every recipe said to use one to cook the sauce. So, me being me, I decided to try it with what I had on hand.
Clarence Loree Hoel was born August 8, 1908 in Celina, Ohio to William Henry Hoel and Martha Ann Fisher. Doris Olive Harden was born January 18, 1926 in Blairsburg, Iowa to William John Harden and Addie Olive Nicholson.
There are any number of tools that let a cook slice and grate foods. I have a couple of hand graters and a food processor. But one of my favorite tools if I don’t have a lot of food to process is my Mouli. It “slices, chops, shreds, grates, and shaves ice” according to it’s manual.
We’re having a great time writing the blog. It’s been an interesting learning experience, and it has really flexed our writing muscles.
But the holidays are coming up fast, and both of us have some other projects underway as well. So….
This week would mark my brother Tony’s 73rd birthday. Sadly, we lost him in 2005. Here are some pictures to remember him by.
