Tag Archives: Thanksgiving

A Frankly Freddie Thanksgiving

Dear Human Beings,

Time for my ANNUAL Thanksgiving ‘Ode To Tom’ and tell you what I’m thankful for:

  • I’m thankful that I was not born in a country where they eat dogs.
  • I’m thankful you are all my best friends!
  • I’m thankful for all the treats I get even if I don’t get as many as I deserve
  • I’m thankful I am soft and fluffy so people want to pet me
  • DSCN4217Freddie Parker Westerfield,  Poet Laureate

A Turkey’s Tale

by Freddie Parker Westerfield

A turkey named Tom lived on a farm

His story is such, so they say

Waking at dawn

he’d peck at the lawn,

searching for bugs,

nibbling on slugs

of which he was particularly fond.

Then on Thanksgiving day

Gobbledy gobbledy gone!

So if  YOU took Tom from off his farm

in the middle of the night

please give him due thanks

for gracing your table.  (It’s  fitting and only right).

And for all the bugs and many slugs

which make him an organic delight

P.S.  I was told to tell you that my Human-being wishes you all things to be grateful for in your life, like she’s grateful for me.
dscn6769

My BEST FRIEND Shari sent me this picture.  I think she might be a Turkeytarian . . .

 

How to cook a turkey FAST and painlessly (for you not the bird)

It’s THAT time of year again for “Cooking with Judy”  Here’s my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!  

img_00131 I have a reputation, among those who know me,  to have an “interesting” sense of humor.  Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.

The turkey comes out brown, beautiful and MOIST.   I’ve done this every year for over three decades and it’s never failed. 
All the people who have tried it do it again and again. . . except for the woman bought a ButterBall Turkey* . . . to see why, keep reading.
 
Ingredients:
10 – 18 pound turkey* and a sense of adventure
 
Directions:
  • Pre Heat oven 500 degrees (this is not a typo)
  • Clean the bird
  • Throw it into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this because it is more humane . . . for the cook
  • Yes! 500 degrees.  It is not a typo
  • Yes, 7 minutes a pound
P.S.  A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

 

An easy way for you to feel grateful EVERY DAY.

My brother Rick told me about The Greater Good.  Everyday I click on 6 of the sites.  With every click I remind myself to feel grateful to be living in a free country where I have access to things much of the world does not have.

It’s free and every click counts toward making this a better world.

(plus there are some cool free-trade things to buy that help people around the world)

Click on Greater Good and subscribe to get a daily e-mail reminder to be grateful.  Here are a list of the giving sites.

Research shows that feeling grateful doesn’t just make you feel good. It also helps – literally helps – the heart.

judy's journal
judy’s journal

“A positive mental attitude is good for your heart. It fends off depression, stress and anxiety, which can increase the risk of heart disease, says Paul Mills, a professor of family medicine and public health at the University of California San Diego School of Medicine. Mills specializes in disease processes and has been researching behavior and heart health for decades. He wondered if the very specific feeling of gratitude made a difference, too.”

“He recruited 186 men and women, average age 66, who already had some damage to their heart, either through years of sustained high blood pressure or as a result of heart attack or even an infection of the heart itself. They each filled out a standard questionnaire to rate how grateful they felt for the people, places or things in their lives.”

“It turned out the more grateful people were, the healthier they were. “They had less depressed mood, slept better and had more energy,” says Mills.”

“And when Mills did blood tests to measure inflammation, the body’s natural response to injury or plaque buildup in the arteries, he found lower levels among those who were grateful — an indication of better heart health.”

“So Mills did a small followup study to look even more closely at gratitude. He tested 40 patients for heart disease and noted biological indications of heart disease such as inflammation and heart rhythm. Then he asked half of the patients to keep a journal most days of the week, and write about two or three things they were grateful for. People wrote about everything, from appreciating children to being grateful for spouses, friends, pets, travel, jobs and even good food.”

“After two months, Mills retested all 40 patients and found health benefits for the patients who wrote in their journals. Inflammation levels were reduced and heart rhythm improved. And when he compared their heart disease risk before and after journal writing, there was a decrease in risk after two months of writing in their journals.”

“Mills isn’t sure exactly how gratitude helps the heart, but he thinks it’s because it reduces stress, a huge factor in heart disease.”

“Taking the time to focus on what you are thankful for,” he says, “letting that sense of gratitude wash over you — this helps us manage and cope.”

“And helps keep our hearts healthy.”

Much is required from those to whom much is given.
–Luke 12:48

He that give should never remember, he that receives should never forget. –The Talmud

How to cook a turkey FAST and painlessly (for you not the bird)

It’s that time of year again for “Cooking with Judy”  Here’s my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!  

img_00131 I have a reputation, among those who know me,  to have an “interesting” sense of humor.  Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.

The turkey comes out brown, beautiful and MOIST.
 I’ve done this every year for over three decades and it’s never failed.  (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the microwave)
 
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.
 
Ingredients:
10 – 18 pound turkey* and a sense of adventure
 
Directions:
  • Pre Heat oven 500 degrees (this is not a typo)
  • Clean the bird
  • Throw it into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this because it is more humane . . . for the cook
  • Yes! 500 degrees.  It is not a typo
  • Yes, 7 minutes a pound
P.S.  A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

 

Something to Relish – cranberries & HORSERADISH! and experimenting on guests

I like to experiment on my guests.   I rarely cook (or have dinner parties) so when I do I want to try new recipes (except for my 500 degree 7 minute per pound turkey).   People who have been to my “experimental dinners” know that,  after tasting something I made and don’t like, I announce “This tastes terrible”.  First time guests always try to appease me saying, with a forced smile on their face: “It’s good”.  

Most (not all) friends and family know that I take NO offense if a dish doesn’t taste great and will offer their opinions too.  I also make sure to tell them if they like something  “Eat up cuz I will probably never make it again.”

It makes cooking an adventure and takes all pressure off of me worrying about whether others will enjoy the meal!

ALthough we aren’t having anyone over for Thanksgiving this year I just may try this recipe because it’s strange and interesting.  I’ll freeze it for my experimental dinner party next year . . .

image09-0fef71adf5df4b761507a1f685de6038cf342007-s800-c85

Mama Stamberg’s Cranberry Relish 

(complements of Susan Stamberg)

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar (“red is a bit milder than white”)

  • Grind the raw berries and onion together. (Use an old-fashioned meat grinder or  food processor that will give you a chunky grind — not a puree.)
  • Add everything else and mix.
  • Put in a plastic container and freeze.
  • Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw.

0030149003908_500X500The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

Makes 1 1/2 pints.

 

Turkey Time is Haiku Time

Heartfelt Thanksgiving:

Thankful I’m not a turkey

I can’t  sing or dance 

Have a deeeeeeeeeelicious vegetarian Thanksgiving!

Haiku-Heights Prompt - THANKS
Haiku-Heights
Prompt – THANKS
P.S.  Since my last post, Leo of Haiku-Heights has undecided to stop Haiku-Heights and redecided to continue!   (Don’t comment on my prose – it’s poetic license!)

Bonjour Haiku Heights

another new beginning!

No adieu for you

Happy New Year! Happy Naw-Ruz!

A wonderful Persian client just brought me a huge plate of deeeeelicious cookies.  I’d include a picture but I ate them.  

The cookies were a gift in observation of  Naw-Ruz.

Like the ancient Persian New Year, which is also called Naw-Ruz, the Baha’i New Year, too,  occurs on 

March 21, the first day of spring in the Northern Hemisphere. 

Drawing inspiration from the Baha’i Writings, Carlos Santana, from his multi-Grammy award-winning album “Supernatural” sings “Primavera” (“Spring”):

“Similar to Thanksgiving in the United States, everyone joins in regardless of affiliation, a greater ideal unites across ideological lines and families spend time together.  Naw-Ruz is the only holiday celebrated by all Persians, of every religious background, whether Christian, Muslim, Jewish, Zoroastrian, Baha’i or of no religion.”

Naw-Ruz is also a cultural holiday in India, Afghanistan, Tajikistan, Iraqi Kurdistan, Azerbaijan, Turkmenistan, Uzbekistan and Kyrgyzstan.

 This beginning of spring portends a spiritual promise:

“…the spiritual bounty and springtime of God quicken the world of humanity with a new animus and vivification.

All the virtues which have been deposited and potential in human hearts are being revealed from that Reality as flowers and blossoms from divine gardens.

It is a day of joy, a time of happiness, a period of spiritual growth.

I beg of God that this divine spiritual civilization may have the fullest impression and effect upon you.

May you become as growing plants.

May the trees of your hearts bring forth new leaves and variegated blossoms.

May ideal fruits appear from them in order that the world of humanity, which has grown and developed in material civilization, may be quickened in the bringing forth of spiritual ideals.” Baha’i Writings,

A lovely demonstration of the universal appeal of this holiday is seen in this video clip from families all over the world wishing Happy Naw-Ruz!:

Just as Santana sings those words about Spring, inspired by the promise of a new era, and a divine springtime, the Naw-Ruz holiday is building a growing universal appeal.  

Happy New Year!

 

Ode to Tom (turkey that is) by Freddie

A Turkey’s Tail

by Freddie

A turkey named Tom lived on a farm

Portrait of Tom & organic Slug

His story is such, so they say

Waking at dawn

he’d peck at the lawn,

searching for bugs,

nibbling on slugs

of which he was particularly fond.

Then a Thanksgiving day, out of the blue

Gobbledy gobbledy gone.

So if  YOU took Tom from off his farm

in the middle of the night

please give him due thanks

for gracing your table.  (It’s  fitting and right).

And for all the bugs and many slugs

which make him an organic delight

Dear Human Beings,

  1. I am thankful that I was not born in places that eat dogs.
  2. I am thankful you are all my best friends and fans.

 

P.S.  I was told to tell you my Human wishes that you things to be grateful for in your life, like me for example.

How to Painlessly Cook a Turkey (painless for you, not the turkey) 500 degrees, 7 minutes a pound!

Browned to perfection!

It’s that time of year again for “Cooking with Judy”!  Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!

Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it.  The turkey comes out brown, beautiful and MOIST.

I’ve done this every year for almost two decades and it’s never failed.  (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)

I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.

Ingredients:
10 – 18 pound turkey* and a sense of adventure

Directions:

  • Pre Heat oven 500 degrees
  • Clean the bird, remove giblets
  • Throw turkey (minus giblets)  into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, sputtering don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed

*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.

Q & A (I won’t bother you with the Q-part)

  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this just because it is more humane for the cook
  • Yes, 500 degrees.  It is not a typo.
  • Yes, 7 minutes a pound

P.S.  The first year I made the turkey this way I had it sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

Real Life Testimonial: “So the turkeys were a success!!. I put them in our barbeque oven at 500 degrees for an hour and a half. They turned out perfect!!! That was awesome!!!!! I will be doing it that way from now on.

BROWN-OUT on Thanksgiving

On years we host Thanksgiving I’ve been know to do something a bit , shall we say, unconventional.  This year we invited people who didn’t know each other (and couldn’t understand each other!) so I thought we DEFINITELY needed an “ice Breaker”.

Had my unsuspecting husband buy a painters tarp which I used for a table-cloth.  Everyone had to draw a turkey (I provided a picture) on the cloth with permanent marker.  They could not look at what they were drawing.  To ensure that I covered the markers with a paperplate.

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Did you spot:  Who cheated and looked?  Who was allowed to look?  Which were drawn by men and which by women?  Which turkey got eaten?

The meal was a beige feast.  The only thing that wasn’t brown, beige or shades of red was a token dish of green peas.  (I had planned a salad but didn’t put it out since two healthy dishes was too overwhelming).  turkey, my Brother’s nuclear sweet potatoes (more butter and brown sugar than potatoes), noodle kugle (with apples & almond), rolls, cranberry sauce (with orange zest & juice) stuffing and chicken tamales (hand-made by Mr Albertsons)!

Golden brown, moist, 500 degree baked turkey

Topped it off with more brown & beige – Flan and Banana, Coconut Cream Pie with a layer of chocolate on the crust made by Patricia, a most incredible baker.  (Had the remaining slices as soon as everyone left)

Patricia, Baker Extraordinaire!

A feast of unmentionable proportions of butter, carbohydrates and sugar.

And the fact that one person only understood Spanish, one person only understood English, two people were bilingual and the rest of us could barely communicate in either language made for a LIVELY night of mis-communication and lots of laughing at each other!

The only person who understood EVERYTHING!

FELIZ Thanksgiving a todos!

26 Easy Ways to Reduce Your Stress until New Year’s

Only 1 day till Thanksgiving, 27 days till Chanukah!  31 days till Christmas! 38 days till New Year’s!  Time is running out.  (Actually “time” doesn’t run out it since linear “time” is just a tiny mechanism in our brains that helps us keep our sanity).

Thanksgiving

Instead of having a traditional Thanksgiving meal loaded with high calorie, fat filled, sugar laden food shake things up and start a new tradition:  Here’s some possibilities:

1.  Serve only things that begin with the letter T (for Thanksgiving of course):

  • TWINKIES (for Maureen)
  • Taco
  • Tamales
  • Turnips
  • Tangerines
  • Turtle cheesecake
  • Toast
  • Tofu
  • Tuna fish
  • Trix cereal
  • Tabuli
  • Tiramisu
  • Tripe
  • Tostada
  • Tootsie rolls (for Wendy)
  • Truffles
  • Tortilla chips
  • Tempura
  • TURKEY!

2.  Go straight for the fat filled, sugar laden empty calories  – Start with desert and skip the rest.

3. Do not get together with anyone you’re related to so you can be honest about who and what you are thankful for.

4. Hold a cranberry stomp in a wine barrel and drink the juice.

5. Adopt a turkey, instead of eating one.

6.  Go to bed tonight and don’t get out until January 3, 2012

Christmas:

  1. Instead of buying  a tree watch your friends decorate (and take down) theirs
  2. Convert to Judaism
  3. Sit in the lobby of a 5-star hotel and enjoy EXPENSIVE decorations.
  4. Make dinner potluck, you supply the paper plates and plastic cutlery
  5. Christmas dinner – Start with dessert and forget the rest.
  6. Sit on the beach in Bali
  7. Go to bed on the 23rd and get up on the 3rd
  8. Only buy presents for Jesus.
  9. Put a cover on the outside chimney opening so you don’t have to put out cookies and milk.

Chanukah:

1. Watch your friends decorate (and take down) their Christmas tree.

2. Convert to Christianity

3. Stay in a 5-star hotel for 8 days and nights.

4. Use credit cards instead of gelt

5. Instead of gambling with a dreidle at home go to Vegas

6. Don’t give presents, do good deeds

7. Go to bed on Thanksgiving and wake up on Christmas

8. Bake a potato instead of grating them to death

9. Eat macaroons with Ben & Jerry

New Years:

1. Remember, you are in bed until the 3rd, unless you’re Jewish.

2. If you are Jewish, go back to bed.


God Bless, Peace on Earth & Sanity to all my Friends!

P.S.  I am Thankful for EVERYONE OF YOU!

How to Painlessly Cook a Turkey (painless for you, not the turkey)

It’s that time of year again for “Cooking with Judy”  Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!  
 

I have a reputation, among those who love me,  to have an “interesting” sense of humor.  Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it.  The turkey comes out brown, beautiful and MOIST.
 I’ve done this every year for over two decades and it’s never failed.  (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.

Ingredients:
10 – 18 pound turkey* and a sense of adventure
 
Directions:
  • Pre Heat oven 500 degrees (this is not a typo)
  • Clean the bird
  • Throw it into a covered container – put on lid or aluminum foil
  • Do not add ANYTHING to the pot and/or the bird.
  • Do NOT baste or look at until time is up  (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
  • Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
  • 7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
  • Yes, it comes out brown and beautiful.
  • No, it is moist and delicious
  • I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
  • Yes, it will smell like Thanksgiving not like a house-on-fire.
  • No, PETA would not endorse this because it is more humane . . . for the cook
  • Yes! 500 degrees.  It is not a typo
  • Yes, 7 minutes a pound
P.S.  A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
Made me smile.

Smoke Alarm Only Went off Once!

13 pound turkey @ 500 degrees for 1 hour and 30 minutes!
His little leg stuck out of pan, I didn't cover it with foil and end of bone got singed
Golden Brown!
Falling off the bone, JUST RIGHT!
Dark (my favorite) & Light Meat
white meat, juicy and moist, mmmmmmmm.

 

Hope your Thanksgiving was deeeeeelicious too!

My Thanks to All Who Enter My Life and Blessings to all the Turkeys who gave up theirs

 

 

Your Inner Journey

Waking up today.

Linda Weisner, Hypnotherapist Giving Right-handed Thanks

On my office wall I put up a canvas where I”ve asked everyone who enters to write what they are thankful for.

Here’s what people have written:

Linda Weisner, Giving Left-handed Thanks

The glorious gift of Life

Please!

Click on Linda’s page and let her know you’re thankful she’s ambidextrous AND a good

sport!: www.YourInnerJourney.net

I wonder what you would have written?