With a Grateful Prayer and a Thankful Heart: 11/20/11 - 11/27/11

Thursday, November 24, 2011

Thanksgiving Brunch and Dinner

We started our day at Jamie's for a delicious brunch and playtime with the kids

Tuesday, November 22, 2011

Do I hear someone saying... ewww!

 I can relate.
You either love it or hate it.
I went from yuck to yum.
I inherited my love of succotash from my dad.
It just took a long time for my taste buds to realized it.
It wasn't until...
I was expecting Abbey.
Never one to have pregnancy cravings, I suddenly developed a love of succotash!
I ate a lot of succotash those 9 months.
And guess what?
Abbey LOVES succotash too.

I admit, there are just a few at our Thanksgiving table that let this veggie dish pause at their plate and scoop out a spoonful.  Most pass it quickly to the person next to them.

For those few, it continues to appear.
Printable Version
2 cups fresh or frozen baby lima beans
2 oz. salt pork (bacon could be used)
1/2 water
1/2 tsp. salt
1/2 tsp. sugar
dash pepper
2 cups fresh or frozen whole kernel corn
1/3 cup light cream
1 T. flour
In saucepan, combine beans, pork, water, salt sugar and pepper.
Cover; simmer until beans are almost tender. Stir in corn.
Cover and simmer until vegetables are tender.
Remove pork.
Blend cream slowly into flour. Stir into vegetable mixture.
Cook and stir until thickened and bubbly.
Serves 6
hehe...Carol @ There's Always Thyme to Cook reminded me about Sylvester the Cat often saying
"Sufferin' succotash". I totally forgot about him :)

From Hands on History:
Succotash was a staple Colonial American Fair.
Colonists quickly came to depend on corn as a vital staple. When times were hard it was not uncommon to eat some form of corn three times a day - fresh, dried or ground into cornmeal. Lacking most fruits and vegetables during the winter months resourceful women brought variety to meals by using cornmeal to make a wide selection of porridges, breads, puddings, pancakes and pies. Leftover cornmeal porridge was sliced and fried for breakfast. Later Colonists used an old Indian method to create pudding that featured molasses, butter and spices.

Facts about Lima Beans:
*They are named after the city of Lima, Peru.
*They are also often called butter beans or chad beans.
*The three main varieties are dwarf, small, and large.
*The lima bean is believed to have originated in either Peru or Guatemala.
*Cultivation of the lima bean in Peru is believed to have started as far back as 6000 BC.
*The lima bean was being cultivated in North America by 1301.
*Raw lima beans contain a cyanide compound and should not be eaten raw. Only those varieties with the lowest cyanide levels are legally allowed to be sold in the United States. Cooking deactivates the cyanide compound.
*One of the most popular North American dishes using lima beans is succotash, a dish containing primarily of corn and lima beans. Succotash is particularly popular in the South.
*Large, flat lima beans are used in Japan to make a sweet bean paste called "shiro-an."
*Lima beans have a high molybdenum content and may help people with a sensitivity to sulfites since sulfite sensitivity is often due to low levels molybdenum in the body.
Fiber Source
Lima beans, like other legumes, are full of dietary fiber. Just one cup will yield 53 percent of a person's daily fiber need.

Monday, November 21, 2011

Orange Whipped Sweet Potatoes

I love sweet potatoes just about any way.  Candied are always a highlight at the Thanksgiving table. I think a sweet potato simply baked in its jacket until the sugars ooze out of the cuts then topped with butter, brown sugar, salt and pepper is very close to perfect.  But I really like this recipe for its fluffy orange flavor.

Orange Whipped Sweet Potatoes
adapted from Taste of Home 2002 Book

3 pounds sweet potatoes, scrubbed
1/3 to 2/3 cups orange juice
1/4 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon salt (may need more)
pepper (I like lots)
1/4 teaspoon ground nutmeg

Bake scrubbed sweet potatoes in 400 degree oven for about 45 minutes until soft. Scoop out of skins when cool enough to handle.
In large mixing bowl, mash potatoes with all the ingredients until fluffy.
Sprinkle with snipped parsley

Linking to
Look What I Made @Creations by Kara
Tuesdays at the Table @All The Small Stuff

Sunday, November 20, 2011

Weekend with the Boys

They jumped in the leaves on Friday
They played football with Aunt Abbey in the afternoon
They snuggled Friday night
They helped blow and rake all those leaves Saturday morning
They hauled leaves to the curb
They dumped leaves and someone noticed a tree to climb
And climb he did
They ate the whole batch of Peanut Butter Spritz made from my friend, Lynn @Happier Than a Pig in Mud's recipe
They watched The Wizard of Oz Saturday evening
Noah and Pop-Pop poured casts of sharks
Noah painted and glazed his sharks
 They watched church service on-line Sunday morning because Pop-Pop's bones were aching from all the raking on Saturday as well as standing two hours watching soccer as FBC Mt. Laurel Campus beat FBC Haddonfield Campus in the Champion Tournament   :)
They tried on the spectacles worn by their Great-Pop-Pop when he was just their age about 85 years ago
And then they all went home.
The End!

Joining Mary @Little Red House for Mosaic Monday


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