Tradition versus Normal

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
aprons 3

CHRISTMAS DECORATING

I’ve been wondering about the upside down Christmas trees and decided to search and see what I could find out. While I found several places offering background on the upside down tree, one was particularly helpful, ChristmasCarnivals.com which also has many other links for Christmas history to check out too.
“Christmas is associated with many traditions, of which the Christmas Tree is an inherent part. The history of the upside down Christmas Tree has its roots in the 7th century. It is during this period that St. Bonafice journeyed from Devonshire, England to Germany to preach the message of God. He engaged himself in religious as well as social work and spent a lot of his time in Thuringia, a town located in Germany itself, which is the birthplace of the industry dealing with Christmas Decorations.
It is believed that St Boniface, while staying in Thuringia, took the help of the triangular fir tree to represent the Holy Trinity made up of God the Father, God the Son and God the Holy Spirit. As a result, the converted people started to [consider] the Fir tree as God’s Tree. Then St Bonafice, using this triangular shaped tree tried to introduce to the pagan tribes the paragons of Trinity.
By the 12th century, it became a custom, especially in Europe to hang the Fir trees upside down from the ceilings to symbolize the Holy Trinity. The Upside down Christmas Trees was also considered the symbol of Christianity. However, the real history behind the hanging of the upside down Trees remains vague. Presently the trend of hanging a Christmas Tree has changed, because nowadays the tip of the Christmas Tree is made to point towards Heaven, as many think that an upside down Christmas tree is a sign of contempt.”
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HAPPY THANKSGIVING

I hope you and yours have a VERY wonderful, safe and Happy Thanksgiving!
Now because it is Thanksgiving and everyone is sooooooooooooooooo busy this time of year I invite all my readers that want to participate to consider themselves tagged! Be sure and leave me a message so I can come read your answers!  I did this a couple of years ago and we had a lot of fun with it!

Now on to the FUN!!

1. Which do you like better: hosting Thanksgiving at your home, or going elsewhere?

Years ago I somehow ended up hosting for my family and that became tradition. I think I prefer it, but we have had many wonderful Thanksgivings elsewhere. Last year was at my sis-in-laws and 2 years before that at her DIL’s and while were both wonderful, they were much different from having had it here.

2. Do you buy a fresh or frozen turkey? Organic? Free-range?

Depends on what is available in the small town neck of the woods. I don’t care whether it is frozen or fresh per se, but do want a free range one.

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?

While I do try to mix-it up now and then, a lynch mob quickly forms if I don’t keep it pretty close to what it has always been. For Christmas I have been able to mix it up better as it is also our youngest son’s birthday. He gets to pick the basic meat and then everyone else gets to pick a favorite to go with it and that has become our tradition since.

12. Is Thanksgiving a religious or secular holiday in your home?

It is a beautiful melding of both. We celebrate the pilgrimage with the influence God has always had on it.

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.

As for disaster, it seems that in my parent’s house it always happened on Thanksgiving and usually involved the garbage disposal backing up and creating a HUGE mess. One year in particular it was really bad! So bad we couldn’t even have people over. My grandparents only lived a few blocks away. Long story short, grandpa brought their red Chevy station wagon over to our house with and old quilt spread out in the back and the adults loaded all the food there. My uncle and I rode in the back to keep all the bowls and pans from tilting over. While grandpa had been at our house, grandma had set the table at their house. All the food was unloaded from the station wagon and the preparation continued in grandma’s kitchen. It was one of the more memorable Thanksgivings I can remember.

15. Name five things you’re thankful for.

  1. My Faith and love of God
  2. The love of family and friends
  3. A roof over our heads
  4. Food on the table and Dirty Dishes
  5. Babies & Puppies

HAPPY THANKSGIVING & OATNUT SOURDOUGH HERB DRESSING

We hope you and yours have a wonderful, safe and Happy Thanksgiving!

I’m sharing my family’s scratch recipe for my Oatnut Sourdough Herb Dressing. My brother has been after me for years to always make it the same way dad always did (tradition) and write it down, so this one is for him and to see if he really does read my blog! LOL! We use this recipe for both Thanksgiving and Christmas and I always make enough to freeze for weekday meals too. It’s a great way to use up stale bread. Sometimes I will collect the stale bread into a wrapper in the freezer until I have enough to make a large batch.
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.’

BBQ BAT WINGS & CAVE MOLD SAUCE ~~ HAVE A SAFE AND HAPPY HALLOWEEN


BBQ BAT WINGS & CAVE MOLD SAUCE

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!

    Since I haven’t been doing much with food blogging lately, I’d like to share some of the great recipes I’ve collected over at Pinterest for Halloween. If you’d like to see the recipes just click on the source link beneath each photo. Click HERE to see my entire Halloween collection.

    Halloween Cheesecake

                                                                            Source: wilton.com via Martha on Pinterest

    Pretzel Kiss Treats 

                                                                      Source: cakeinfo.blogspot.com via Martha on Pinterest

    Candy Corn Pudding

                                                                  Source: theperfectpalette.com via Martha on Pinterest

    Don’t forget to visit my Yummy Food pinboard while you’re visiting Pinterest – if you’d like an invitation so you can start your own pinboards just leave a comment and I’ll send you an invite. It’s a lot of fun!

    I hope everyone has a safe and fun Halloween!

    HAVE A SAFE AND HAPPY INDEPENDENCE DAY WEEKEND! & FARMER’S BREAKFAST

    This is another one of those recipes that has floated around for so long that I have no idea what I tore it out of. The paper has yellowed, the edges look like they have been gnawed on, but the flavor is the same and perfect for a long lazy weekend!
    FARMER’S BREAKFAST
    1/4 cup butter
    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.

    We Americans are at our best when we come together bonded by a noble purpose. And that’s the reason for the National Moment of Remembrance on Memorial Day.
    Abby, your patriotism and compassion have helped us in our effort to unite the more than 311 million Americans who live in this land of the free and home of the brave. Please remind your millions of readers to come together by pausing for a moment at 3 p.m. local time, wherever they are, to acknowledge the sacrifice of our fallen.
    Unfortunately, too many of our citizens forget to remember. I am determined to find ways to help America continue to pay tribute to the nearly 2 million men and women who have died for us. Our freedoms should remind us of their sacrifice and our debt to them.
    It is our duty to never forget them, to keep them in our hearts and in our actions. They were the best of the best — the pride of the USA. We owe them the commitment to reflect on what they did and to put remembrance into action. This means to give back to our country and to live honoring them every day, not just on Memorial Day.
    Thank you for all you do to honor America’s heroes. — CARMELLA LASPADA, FOUNDER, NO GREATER LOVE
    DEAR CARMELLA: You’re welcome. I hope readers will heed your request to offer a silent tribute this afternoon to the men and women who have given their lives in the service of this country. Considering the magnitude of their sacrifice, it’s the least we can do.
    To all of my friends out there — please join me, as well as the iron workers, sheet metal workers, firefighters and painters unions and thousands of AFL-CIO members who have supported the Moment since its inception, in a moment of silence at 3 p.m. Today, as in the past, major league baseball games will stop, customers and staff will pause in more than 30,000 grocery stores throughout the country, and, of course, personnel serving in the military around the world will observe it, too. To learn what others are doing today, visit www.ngl.org.
    May our fallen rest in peace; may our country once again live in peace as well.