I believe this statement says it all. The attitude with which we carry on on a day to day basis will either enhance or detract the wonder of each holiday. My children and I took a trip this fall. This is significant for us because it was the first time we had traveled together in the autumn season. They saw for the first time cotton farms, and the corn as the last of the harvesting was done. We also visited a soy dairy and creamery -- where gallons and gallons of soy milk are made weekly as well as soy "ice cream."

During the Thanksgiving season and process, it would be entirely appropriate to remember the farmers that supply us with the abundance of food that we have today. These farmers dedicate their lives to raising crops that are in partnership with hard work and common sense combined with the forces of nature. Farming itself, then, is an act of faith. We forget the farmers -- those individuals who raise and tend the pumpkins, turkeys, dairy operations, grain, fruits and vegetables. Whether it is the huge farms that grow wheat and corn or soy, or the small independent organic operation -- we Americans have plenty of food to be thankful for.

These things should be taught to our all too often hurried children as they slow down for the holiday season -- why we eat the foods we eat and where these foods come from -- really come from. Traditions can be discussed, customs of other countries and the foods that are eaten explored and then the children can take part in the planning of this year's holiday. The internet makes it easy to look up everything -- history, customs and recipes. Let each child add one new thing to try -- a food, lesson or ritual of thanks.

Below are some traditional and twists on tradition for our American Thanksgiving. I hope yours are warm and restful.

Roast Turkey
Roasting a turkey is very easy to do. I have had many students in the past who were afraid of roasting turkeys, chickens or roasts. With the basic rules down, turkey roasting couldn't be easier. The first thing to consider is fresh or frozen. A fresh turkey does not have to be defrosted. It can just be brought home and roasted.

Frozen turkeys are the most common, however, you must defrost it properly. You must defrost it in cold water, in the refrigerator or in the microwave. If you defrost it in cold water, the water must be changed every hour, and it will take a 25 pound turkey 12 hours to defrost in water.

For the refrigerator the rule is- 24 hours for every 5 pounds of frozen turkey. That, my friends, means five days if your turkey is over 20 pounds. The reason for this is that bacteria multiplies faster than you can imagine once a turkey starts to thaw.

I never recommend stuffing a turkey for this reason. Bake your stuffing in a beautiful casserole dish and refuse to take chances with your loved ones' safety. Buy a food thermometer if you don't already have one. It is impossible to be safe by guessing. They are inexpensive and once you get used to using it you'll wonder how you ever got along without it.

Place the defrosted turkey in a large roasting pan. Brush the turkey with either butter or olive oil. Sprinkle salt and pepper along with sage and thyme over the turkey. Place in a 350 degree F oven and let brown to golden. Then cover the top with foil. Roast until the center of the thigh reaches 180 degrees F. The juices will run clear and the joints will be loose -- let the thermometer be your guide. Check the temperature every half hour until done.

5-10 lbs-..........11/2 to 21/2 hours

11-15 lbs..........2 1/2 to 31/2 hours

16-20 lbs...........31/2 to 4 hours

20-25 lbs...........4 to 51/2 hours

Blue Cranberry Sauce
Ingredients:
1 package of cranberries
3/4 cups brown sugar
1 cup of blueberries
Fresh zest of one orange
2 cups orange juice
Fresh orange segments from one orange
4 oz butter
2 tsp. cinnamon

Directions:
Melt butter in a saucepan. On low heat add cranberries, juice, sugar, zest, orange segments and cinnamon. Cook until berries pop and mixture is saucy. Cool, slightly, then add blueberries.

Pumpkin Bread Baked Custard
Essentially a bread pudding, serve warm with fresh whipped cream.

Ingredients:
One loaf of pumpkin bread, cut into 2-inch cubes
1 1/2 cup of heavy cream or half and half
2 eggs, well beaten
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 oz. freshly grated knob of ginger
1 cup brown sugar
1 cup walnuts or pecans

Directions:
Grease well a nine inch casserole or baking pan. Place the pumpkin bread cubes in the pan. Add the remaining ingredients and mix well. Pour over bread cubes and let bake in a 400 degree F oven for 30 minutes. Let cool and set up for at least 15 minutes then serve.

Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook)



About the author: Kerri Buckley is a certified chef and food columnist. She has worked for Westin and Omni Hotels and other fine establishments in Philadelphia, New Orleans, Virginia and Kansas City. She has taught cooking for programs sponsored by the American Culinary Federation. She lives in the Pacific Northwest and owns Prima Vera Culinary Presentations. Her articles have been published in Rochester Woman, Kansas City Parent Magazine, Parents and Kids...Alaska Style, Baton Rouge Parent Magazine, Connecticut Parent and Tulsa Kids. Visit her online at http://www.geocities.com/classicalfoodwriter/index.html. She can also be reached via e-mail at kbuckleyculinaryarticles@msn.com.