THANKSGIVING - And Getting Ready for Winter

                                                 by Judy Ann Davis  

Thanksgiving is the time for us to individually be thankful for many things in our lives. It's my favorite holiday of the year. It’s a special day when we don’t have to go into a meltdown mode chasing down the perfect gifts for everyone on our Christmas list. The real gift is simply being able to gather family and friends together to eat, talk, share stories, and enjoy all those tempting dishes—like to-die-for corn bread stuffing, pecan and pumpkin pies with mounds of whipped cream, and the ever-famous turkey baked to a golden brown in the oven or a deep fryer.

In the northern states, Thanksgiving also is a reminder that Old Man Winter is on his way with flying fat snowflakes and sparkling white snowbanks. For many, the national holiday also heralds the start of the holiday season as stores and shops blare carols, hymns, and contemporary songs of Christmas from their speakers. And Christmas music is something I can get behind, even if I dislike shopping for presents. 

As a reminder, my “Musical Christmas Series,” consisting of three novellas, is available. Each female in the three-book series plays a musical instrument and has a story to tell. My first one, JUNE ~ The Pianist, is followed by ADELENE ~ The Violinist, and finally , LUCY ~ The Clarinetist. All are available on Amazon. 

 LINK:   June ~The Pianist 

                Wishing everyone a Happy Thanksgiving. 

                                 Enjoy the holidays!   

"Reasons for Thanksgiving"

To have food enough and a place to dwell,
To have work to do and to do it well,

To find the comfort when things go wrong
In a bit of prayer or a snatch of song,

To know good books and share their worth,
To plant bright flowers in rich brown earth,

To have true friends--this is living
And reason enough for Thanksgiving.

~Edith Shaw Butler

A Celebration of Grease by Suzanne Rossi

Hi everyone!

Confession time. I love to eat. Come on, admit it, so do you. I can eat Mexican cuisine three times a week. Ditto with Asian. Bar food turns me on. I love a good burger, medium rare, with a variety of toppings. Italian? Oh, my God, YES!!! And since I live in Memphis, that means I have access to the best barbeque in the world--pig, of course. Do not, however, try to serve me Greek, Indian, or what passes for cuisine in Britain. Not fond of German food either. I don't like lamb, honey, or curry.

As a result of my lovefest with food, I watch a lot of cooking shows on TV. My husband is not as enamored as I am, but humors me by watching along. Last week, we were tuned in when one of the contestants served up a pile of something swimming in oil. (I think the show may have been Worst Cooks in America.) When questioned as to the cooking method, the lady simply stated, "I'm from the South."

I had to laugh because it's so true. Southerners love their fried food. We take a perfectly wholesome, healthy offering and turn it into a pending heart attack. If it's edible, it hits the deep-fat fryer.

So I got to thinking about those fried foods we all love and their origins.

Let's start with the obvious--fried chicken. Nothing is more Southern than fried chicken, right? Well, sorta. West Africans were frying chicken in hot oil long before it became a staple in the South. The basic recipe came over with them on slave ships. Somewhere along the line flour, buttermilk, and seasonings were added. I can't think of any restaurant that advertises Southern cooking not having it on the menu.

Chicken fried steak is one of my favorites. Visually, it resembles the German dish, Wiener Schnitzel. But it took a Southerner to add Southern spices, cover the thing in gravy--lots of gravy--and have the guts to serve it as a breakfast meat.

Let's move on to another Southern delicacy--corn dogs. The corn part says it all. Jam a hot dog on a stick, dip it in a thick coating of cornmeal and milk, and then pop it in the fryer. Garnish with lots of mustard. I know some people who consider this gourmet dining.

And who hasn't heard of fried Twinkies? This dessert was supposedly invented by an Englishman in Brooklyn, New York. Doesn't matter. It took Texans to embrace the concept and make 'em famous.

One of the newest fads in Southern cuisine is deep-fried turkey. People all over the country have been frying turkey in hot oil for years, but it took someone from Cajun country down in Louisiana to think up dropping the whole bird into a vat of boiling oil. Cuts the cooking time of an oven drastically. Make sure, however, that the turkey is completely thawed before attempting this method. I'm sure many of you have seen the YouTube video of what can happen if you don't. BOOM!!! Exploding deep-fat fryers and turkeys launched into orbit. I've heard that there are even competitions being held to see who can send those buggers the highest. Now, I can't confirm any of this, but if it's one thing Southerners like more than food, it's competition, so I can see it happening.

Last, but not least, is the ultimate in deep-frying cuisine. Here in Memphis there's a restaurant called Dyer's. It was opened in 1912. Burgers are their specialty. The buns are dipped in the fryer as are the burgers, the burger is assembled, and then redipped. A total glorification of fat. You haven't lived until you feel it run down your arm as you take that first bite. It is rumored that the grease has never been changed. Yep, not once in over a hundred years. It's strained daily and new oil is added from time to time, but that's it. Whenever the owners change locations, they hire an armored car and a police escort to transport the fryers to the new establishment. I kid you not. The last I heard they are located on Beale Street, so if you ever visit do the tourist thing and give it a try. You can do cardio workouts later.

All this talk of greasy food has made me hungry. Luckily, it's noon. A burger--fried, of course--sounds like an option. A damned good option.

Happy eating and I'll be back next month.

Suzanne

Domesticated Turkeys are too Fat by Paty Jager

photo by my cousin

Did you know that wild turkeys can fly but domesticated ones can't? Yep.

The domesticated turkeys have been bred to be heavier so they can't take off from the ground. The wild turkeys also can fly up to 55 miles per hour and can run 25 miles per hour. while all the fat domestic turkeys can do is waddle fast. Though, when I was a child, we had an old Tom turkey that would put me back in the house faster than you could say, Tom. I thought he was a pretty fast runner!

Wild turkeys make very little noise. They don't want to attract predators. The domesticated turkeys make lots of noise because the only thing they have to fear is Thanksgiving.

With all this turkey talk I thought I share a recipe that was taught to my mom by her best friend. Both of these wonderful talented women are no longer with us but I remember many a Saturday after Thanksgiving when they would be drinking wine, laughing, and preparing turkey enchiladas from the left over Thanksgiving turkey. The best part about this recipe is it's a fit all recipe. You use whatever amount of turkey you have and add the ingredients to give you a good blend.

Turkey Enchiladas

Left over turkey - however much you have.
Chopped onion
Shredded cheddar cheese
Chopped olives
Enchilada sauce
Corn tortillas

Like I said above you make as much as you have turkey for, or you want. I would say one cup of meat would make about four enchiladas.

Shred the turkey into a large bowl. Add one to two chopped onion depending on how much turkey you have. Add one to two cans of chopped olives. After the three ingredients are mixed, add one to three cups of shredded cheese. This depends on how cheesy you like them and how far you need the meat to go.

Warm the enchilada sauce in a frying pan. Dip a corn tortilla in the sauce, place in a glass baking dish, add a 1/3 cup of the turkey mix and roll up, sliding to the back of the dish. Do this until you have filled the dish. Pour the remaining warm enchilada sauce over the top of the rolled up tortillas.

Place in oven at 375 degrees and back for 30-45 minutes or until the sauce is bubbly.  Enjoy with sour cream and guacamole.

That is the tip of my hat to Thanksgiving.

I have a Christmas mystery releasing Nov. 15th, but you can pre-order it now.

Yuletide Slaying

Book 7 of the Shandra Higheagle mystery series

Family, Revenge, Murder

When Shandra Higheagle’s dog brings her a dead body in a sleigh full of presents, her world is turned upside down. The man is a John Doe and within twenty-four hours another body is found.

Detective Ryan Greer receives a call that has them both looking over their shoulders. A vengeful brother of a gang member who died in a gang war is out for Ryan’s blood. Shandra’s dreams and Ryan’s fellow officers may not be enough to keep them alive to share Christmas.

Buy Links:  Amazon / Nook / Apple / Kobo  

Paty Jager writes murder mysteries and steamy romance starring cowboys and Indians.

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Photos: Terri Norman Lockwood Cole and me