-=> Shawn Highfield wrote to Ruth Haffly <=-

 RH> and lots of left overs to go home with everybody. Sounds like a good
 RH> time is in store for us.

 SH> Does it ever.  We're doing our thanksgiving on Saturday.  We always do
 SH> it the weekend after the Thursday.  My birthday falls on the Canadian
 SH> one so we just switched years ago.

 SH> 9 people coming, and we only have the smallest turkey I've ever seen.
 SH> It was far too expensive and had to go to 8 stores to find one.

 SH> I'm gonna cook it, a mince meat pie, and a blueberry pie.  The sides
 SH> are coming with guests, and if they don't bring anything we're all
 SH> gonna be hungry cause I'm done. :)

That's odd. All of my local stores are advertising whole turkeys for less
than sweet potatoes. Schnuks (a Midwest regional chain) is at a 38c/lb
price point and they are saying "lowest price in 14 years.  Bv)= 

I'm getting my dinner delivered. My niece is hosting this year and she
lives in a "bi-level" house. I do not handle stairs well. And her mother
(my sister-in-law) was just released from hospital so is not up for gong
out of the house for a bit. So, Robin is delivering turkey sand trimmings
to those who would otherwise have been there. I made this and sent it 
over as my contribution ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry-Walnut Relish
 Categories: Five, Fruits, Nuts, Citrus
      Yield: 8 Servings
 
     16 oz Bag fresh cranberries
      1    Whole navel orange; w/skin
           - washed, cut in chunks
    3/4 c  Shelled walnuts
    1/3 c  Clover honey
 
  Place all the ingredients in a food processor and pulse,
  then blend until you have a uniform, very finely chopped
  mixture with a crunchy texture. Chill until ready to
  serve.
  
  TIP: This is best made before Thanksgiving Day; it
  tastes even better after the flavors combine.
  
  Note: Do NOT use a blender or it will become liquid
  like a smoothie. Never mind how I know that. Just use
  your food processor. - UDD
  
  By: Martha Rose Shulman
  
  YIELD: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Forget pumpkin spice; it's Stew Season!
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