So Thanksgiving has arrived in Canada.
It is a wonderful time of the year..fall, that is.
I love walking through the forest, enjoying the different smells, sweet and spicy, the colours of the trees, the cool air stroking your face and the dog rummaging through the fallen leaves, sniffing around.
We have a lot to be thankful for and we are all guilty of forgetting it sometimes.
We can go to bed every night, knowing that no bombs will fall on our house or our neighbours.
We can go to bed every night,knowing that when we wake up, we will have warmth and food.
We can go to bed every night, knowing that when we wake up, we have a job that we can go to.
That is a lot already.
I am grateful for my health, the health of my husband, daughters and grandchildren.
I am grateful for the fact, that I can live, where I live, surrounded by nature and the things I love.
I am grateful, that I do not have to fear about my safety or the safety of my children and grandchildren.
And I could go on for quite a while.
We have to think about our great life more often and then we will appreciate it even more.
We also will understand even better, why some people risk their lives and the lives of their loved ones, for the lives we have.
And because we live in this great country, in this big beautiful country, we have to welcome them, so that they will soon celebrate Thanksgiving and have the same things to say thanks for.
They might not celebrate it with eating turkey…well vegetarians do not eat turkey and still celebrate Thanksgiving and that is okay, too.
Happy Thanksgiving to all you of.
But because this is a cooking page, I will now give you the recipe for a turkey, straight from my book.
You will get an idea about the rest of the recipes in there.
1 and 1/2 cup butter
1/2 cup finely chopped herbs ( thyme, basil, cilantro, rosemary)
1 cup diced parsley
2 green onions, diced
2 big apples
2 big yellow onions
1/2 cup celery root
2 big carrots, cut in even chunks
Preheat the oven to 425.
Mix the butter with the herbs and the parsley, salt and pepper.
Slowly lift the skin of the turkey and push the butter mixture in between skin and meat. Try to get everywhere and really massage the butter mixture in.
Now put the apples in the cavity of the bird. Add salt and pepper, too.
Put the onions, celery root and carrots in the bottom of the roasting pan. Put the bird on the grill insert, cover with foil and put in the oven.
Turn the temperature down to 350 after about 10 minutes. Let the bird roast slowly. ( about 20 minutes per pound).
Add bit of water to the roasting pan..so that you have about 2 or 3 cm of water. The water will reduce and mix with the juices..will make a great gravy. If you need, add a bit more water.
30 minutes before the turkey is ready, remove the foil and let the skin brown and crisp.
Remove the bird from the pan and let rest for about 20 minutes.
For the gravy…well, go on my FB page and look up the turkey recipe from yesterday..the gravy recipe is right there.