Regular readers probably recognize my youngest granddaughter, the one I call Plumpkin. She is four years old and quite the entertainer. When her older sister got married last month this little girl kept approaching the microphone at the family dinner. She wanted to share a story like everyone else. She never did get the nerve to say anything, but she was so tempted!Yesterday I got an e-mail from her. She composed it and her daddy typed it out. It said:
Dear Grandma Marcie,
I have missed you for a really long time. I wish I could be with you.
I really want you to come visit. I wish you could be with me, so I decided to visit you. And now I decided when I get there, I should surprise you and sneak in as a mouse in the morning.Love, Kathryn
In the morning I might surprise Grandpa too!
I think that is the cutest, sweetest e-mail I have ever received! She lives in Montana, so I am not likely to see her for quite a while.
Thanksgiving is all about family traditions at our house. Even when our house is empty and devoid of our children, the traditional foods must be prepared. Here is what we will be having. Seriously, we have the exact same thing every Thanksgiving:Turkey, of course!
Chestnut dressing --a favorite from my side of the family
Mashed potatoes and gravy
Scalloped corn --a Patch family favorite
Cinnamon rolls --Patch family
Cinnamon rolls --Patch family
Green jello with pears and cream cheese --Patch family
Stuffed mushrooms --my family
Apple pie --American family favorite!
The chestnuts, pictured above, have been coming to us for the past several years from Spangler, PA, where my daughter-in-law's parents live. They have chestnut trees. For years my mother bought chestnuts and my dad cleaned them for our Thanksgiving dinner. (Not horse chestnuts, mind you. Those are different!) Now we look forward to the package we receive from Pennsylvania with the wonderful chestnuts that we love.
In the photo you can see what the chestnuts look like. They are not as big as those that you find in the grocery stores for $3.99 a pound. Those come from Italy, and you never know what you will get in terms of quality. Sometimes they are wonderful and sometimes not so much. The PA chestnuts are small and sweet. This year's crop cleaned up beautifully!
First you take a sharp knife and cut an X in the shell. Then put a small amount of water in the bottom of a pyrex dish and add 6 to 8 chestnuts. Place in the microwave for 45 seconds. When they come out the shell is partly opened where it was X-ed. Peel back the rest of the shell and the brown skin. Chop the nuts. At this point I put them in the freezer for later, then get them out for Thanksgiving. Saute them in a skillet with chopped onions and celery with a stick of butter. Add about a loaf of cubed bread and stir it together to soak up the butter. Salt this mixture as well. Try not to eat too much as you stuff the bird. All the ingredients are based on personal preference. One and a half to two pounds of chestnuts is usually about right for the stuffing. Well, that is the way we do it at our house!
With grateful hearts and helpful hands, have a wonderful, peaceful Thanksgiving!
The chestnuts, pictured above, have been coming to us for the past several years from Spangler, PA, where my daughter-in-law's parents live. They have chestnut trees. For years my mother bought chestnuts and my dad cleaned them for our Thanksgiving dinner. (Not horse chestnuts, mind you. Those are different!) Now we look forward to the package we receive from Pennsylvania with the wonderful chestnuts that we love.
In the photo you can see what the chestnuts look like. They are not as big as those that you find in the grocery stores for $3.99 a pound. Those come from Italy, and you never know what you will get in terms of quality. Sometimes they are wonderful and sometimes not so much. The PA chestnuts are small and sweet. This year's crop cleaned up beautifully!
First you take a sharp knife and cut an X in the shell. Then put a small amount of water in the bottom of a pyrex dish and add 6 to 8 chestnuts. Place in the microwave for 45 seconds. When they come out the shell is partly opened where it was X-ed. Peel back the rest of the shell and the brown skin. Chop the nuts. At this point I put them in the freezer for later, then get them out for Thanksgiving. Saute them in a skillet with chopped onions and celery with a stick of butter. Add about a loaf of cubed bread and stir it together to soak up the butter. Salt this mixture as well. Try not to eat too much as you stuff the bird. All the ingredients are based on personal preference. One and a half to two pounds of chestnuts is usually about right for the stuffing. Well, that is the way we do it at our house!
With grateful hearts and helpful hands, have a wonderful, peaceful Thanksgiving!
