We had a wonderful Turkey Day yesterday! We went to mom and Dad's house in Bountiful and ate and ate and ate. Well, maybe not that much, but the food was really good! We had our traditional thanksgiving fixings which include: Turkey, Mashed potatoes and gravy, mom's super yummy stuffing, dinner rolls, cranberry sauce, frog eye salad, green bean caserole, and a relish plate. We also had Pumpkin pie, apple pie and cheesecake. I still think that the apple pie wins though! The kids had fun playing pin the feather on the turkey (which I re-used from my sharing time lesson) and "the candy bar game" where you put on gloves and tear open a wrapped candybar with two butter knives until you get a piece of chocolate. We also played Blokus, and wits and wagers both are pretty fun. I also got to hold the newest addition to our extended family; Baby Megan who is only three weeks old! she makes Jake look enormous! well, that pretty much wraps up the holiday festivities for now. Unless you want to hear about us eating leftovers, which we have every intention of doing.
I made the cranberry sauce and rolls for dinner and Randy really liked the Cranberry sauce and said I should put it on the blog for anyone who wants a good recipe. (I don't particularly like cranberry sauce, but it is good and super easy to make)
Cranberry-Orange Sauce
addapted from Rachael Ray
Zest and juice of one orange (Naval works and about 3/4 cup)
1/2 cup sugar
pinch of salt
one 12 oz bag fresh cranberries rinsed
In a medium sauce pan, heat 1/2 cup water with the orang zest, orange juice, sugar and salt over medium-high heat. stirring until the sugar dissolves. 2-3 min. stir in the cranberries and bring to a boil. Rduce the heat and simmer until the cranberries burst and the sauce has thickened slightly. About 7 min. Sweeten with about 1 cup of sugar or to taste. Let the sauce cool to room temperature before serving.
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