Tra·di·tion~noun
[from Latin trāditiō a handing down, surrender, from trādere to give up, transmit, from trans- + dāre to give]
1: an inherited, established, or customary pattern of thought, action, or behavior (as a religious practice or a social custom) b : a belief or story or a body of beliefs or stories relating to the past that are commonly accepted as historical though not verifiable
2: the handing down of information, beliefs, and customs by word of mouth or by example from one generation to another without written instruction
3: cultural continuity in social attitudes, customs, and institutions
4: characteristic manner, method, or style
5: The passing down of elements of a culture from generation to generation, especially by oral communication.
6: A mode of thought or behavior followed by a people continuously from generation to generation; a custom or usage.
7: A set of such customs and usages viewed as a coherent body of precedents influencing the present: followed family tradition in dress and manners.
8: A body of unwritten religious precepts.
9: A time-honored practice or set of such practices.
10: the handing down from generation to generation of the same customs, beliefs, etc., esp by word of mouth.
11: the body of customs, thought, practices, etc., belonging to a particular country, people, family, or institution over a relatively long period.
12: a specific custom or practice of long standing
-tra·di·tion·al~adjective
-tra·di·tion·al·ly~adverb
-tra·di·tion·less~adjective
-traditionist~noun
Category: HOLIDAYS
HOLIDAYS
CHRISTMAS DECORATING
HAPPY THANKSGIVING
1. Which do you like better: hosting Thanksgiving at your home, or going elsewhere?
2. Do you buy a fresh or frozen turkey? Organic? Free-range?
3. Do you make stuffing or dressing? What kind?
Absolutely make it from scratch! It’s an Oatnut Sourdough Herb Stuffing.
4. Sweet potato pie or Pumpkin pie?
Neither, it’s Pumpkin Cheesecake here.
5. Are leftovers a blessing or a curse?
Definitely a blessing. We love the leftovers for easy meals the following week and MUST HAVE turkey sandwiches.
6. What side dishes are a must-have in your family?
Oatnut Sourdough Herb Stuffing, Apricot Carrot Casserole and Baked Pineapple.
7. What do you wish you had that might make Thanksgiving easier?
A double wall oven would be easier on my back.
8. If/when you go to someone else’s house for the holiday, do you usually bring a dish? If so, what is it? My Apricot Carrot Casserole because it is so different and blends well with whatever their menu is.
9. What do you wish one of your guests would bring to your house?
Smiles, appetites and positive attitudes.
10. What do you wish one of your guests would NOT bring to your house?
Bad attitudes coupled with deep seated arguments over politics and/or religion.
11. Do you stick with a particular menu from year to year, or do you mix it up?
12. Is Thanksgiving a religious or secular holiday in your home?
13. Share one Thanksgiving tradition.
The Thanksgiving traditions in my family seemed to dwindle as the kids grew older and then the extended families and alternate get togethers grew. We do have a traditional meal with the same traditional recipes we have always used though.
14. Share one Thanksgiving memory.
15. Name five things you’re thankful for.
- My Faith and love of God
- The love of family and friends
- A roof over our heads
- Food on the table and Dirty Dishes
- Babies & Puppies
HAPPY THANKSGIVING & OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 cloves garlic, minced
- Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
- Bake at 200 degrees for 3-4 hours until pieces are actually hard.
- Chop all the vegetables.
- In a large cast iron pan melt 1/4 cup of the butter.
- Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
- Whisk together the water, better than bouillon chicken base and all of the seasonings.
- Add the melted butter.
- In a large pan toss the bread slices together.
- Add the sauteed vegetables and toss again.
- Add the liquid mixture and toss again until well absorbed.
- Fold entire mixture into at least a 9×13 baking dish.
- Bake uncovered 1 hour.
- At this point I use a small portion for our dinner that night and freeze the rest.
- When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.
BE SURE AND THANK A VETERAN TODAY
Thank a VETERAN today for your freedom.
Learn more about Veterans Day here.
The Sack Lunches
I put my carry-on in the luggage compartment and sat down in my assigned seat. It was going to be a long flight. ‘I’m glad I have a good book to read. Perhaps I will get a short nap,’ I thought.
Just before take-off, a line of soldiers came down the aisle and filled all the vacant seats, totally surrounding me. I decided to start a conversation. ‘Where are you headed?’ I asked the soldier seated nearest to me. ‘Chicago – to Great Lakes Base. We’ll be there for two weeks for special training, and then we’re being deployed to Iraq ‘
After flying for about an hour, an announcement was made that sack lunches were available for five dollars. It would be several hours before we reached Chicago, and I quickly decided a lunch would help pass the time. As I reached for my wallet, I overheard soldier ask his buddy if he planned to buy lunch. ‘No, that seems like a lot of money for just a sack lunch. Probably wouldn’t be worth five bucks. I’ll wait till we get to Chicago ‘ His friend agreed.
I looked around at the other soldiers. None were buying lunch. I walked to the back of the plane and handed the flight attendant a fifty dollar bill. ‘Take a lunch to all those soldiers.’ She grabbed my arms and squeezed tightly. Her eyes wet with tears, she thanked me. ‘My son was a soldier in Iraq; it’s almost like you are doing it for him.’
Picking up ten sacks, she headed up the aisle to where the soldiers were seated.. She stopped at my seat and asked, ‘Which do you like best – beef or chicken?’ ‘Chicken,’ I replied, wondering why she asked. She turned and went to the front of plane, returning a minute later with a dinner plate from first class. ‘This is your thanks.’
After we finished eating, I went again to the back of the plane, heading for the rest room. A man stopped me. ‘I saw what you did. I want to be part of it. Here, take this.’ He handed me twenty-five dollars. Soon after I returned to my seat, I saw the Flight Captain coming down the aisle, looking at the aisle numbers as he walked, I hoped he was not looking for me, but noticed he was looking at the numbers only on my side of the plane. When he got to my row he stopped, smiled, held out his hand, an said, ‘I want to shake your hand.’ Quickly unfastening my seat belt I stood and took the Captain’s hand. With a booming voice he said, ‘I was a soldier and I was a military pilot. Once, someone bought me a lunch. It was an act of kindness I never forgot.’ I was embarrassed when applause was heard from all of the passengers.
Later I walked to the front of the plane so I could stretch my legs. A man who was seated about six rows in front of me reached out his hand, wanting to shake mine. He left another twenty-five dollars in my palm. When we landed in Chicago I gathered my belongings and started to deplane. Waiting just inside the airplane door was a man who stopped me, put something in my shirt pocket, turned, and walked away without saying a word. Another twenty-five dollars!
Upon entering the terminal, I saw the soldiers gathering for their trip to the base. I walked over to them and handed them seventy-five dollars. ‘It will take you some time to reach the base. It will be about time for a sandwich. God Bless You.’ Ten young men left that flight feeling the love and respect of their fellow travelers. As I walked briskly to my car, I whispered a prayer for their safe return. These soldiers were giving their all for our country. I could only give them a couple of meals.
It seemed so little…
A veteran is someone who, at one point in his life wrote a blank check Made payable to ‘The United States of America ‘ for an amount of ‘up to and including my life.’ That is Honor, and there are way too many people in this country who no longer understand it.’
HAPPY HALLOWEEN!
BBQ BAT WINGS & CAVE MOLD SAUCE ~~ HAVE A SAFE AND HAPPY HALLOWEEN
BBQ BAT WINGS
2 pounds chicken drumettes
3/4 cup orange teriyaki marinade
CAVE MOLD SAUCE**
1 cup sour cream
1 bunch green onions, chopped
1 clove garlic, minced
1 teaspoon crushed jalapenos (Penzey’s dry spice)
generous pour of Frank’s honey lime hot sauce 2 times
salt & pepper
- In a large ziploc bag combine the drumettes and marinade.
- Refrigerate overnight.
- Combine sauce ingredients in a food processor until smooth. I do a generous pour of the hot sauce and blend and then repeat,
- Season to taste.
- Preheat oven to 350 degrees.
- Cover a jelly roll pan with foil (for easy clean-up),
- Spray foil with PURE.
- Bake for 45 minutes.
**I like to make this a few days in advance for better flavor melding.
HALLOWEEN TREATS
Hello foodie friends, long time no see!
I hope everyone has a safe and fun Halloween!
ALWAYS REMEMBER AND
HAVE A SAFE AND HAPPY INDEPENDENCE DAY WEEKEND! & FARMER’S BREAKFAST
2 cups small cubed uncooked potatoes
1 large bunch green onion, sliced thin
1 cup cubed ham
6 eggs
3/4 teaspoon sea salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
2 tablespoons heavy cream
1 cup shredded Monterey Jack/Mild Cheddar combo
- Melt butter in cast iron pan.
- Add potatoes and onions. Sprinkle with celery salt.
- Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
- Add the ham and cook another 5 minutes.
- Reduce the heat to low.*
- Whisk together the eggs, salt, pepper and cream until well blended.
- Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
- Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
- Sprinkle with cheese and cover again until cheese melts.
- Cut into wedges and serve with toasted Oat Sunflower Bread.
*Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.
Worth sharing – LET US PAUSE TO REMEMBER THOSE WHO DIED FOR FREEDOM
LET US PAUSE TO REMEMBER THOSE WHO DIED FOR FREEDOM
DEAR ABBY: Memorial Day is not about war; it’s about people. It’s about those dedicated individuals — most of them young — who died serving their country and their fellow Americans as well as future generations. In other words, all of us.











