Thanksgiving Day has passed but the thankfulness lingers on. It’s a wonderful feeling, to be appreciative and to give thanks for the richness of life. I understand that there are even clinical studies showing that such feelings promote health. So on such a crusade, here’s what I suggest we can all be thankful for at this time.
For starters, let’s consider the weather. Amid the chaotic political climate, our weather has been serene right up to the end of November. When my family visited, we could walk the beach, stroll on the roads, play touch football — they did, not me — and just bask on the front porch in the sun. It was so warm, we could have been in Florida. And there was nary a raindrop in sight.
The warm temperatures have delayed the falling leaves, and many trees and bushes still offer bursts of glorious color. Even a drive on Northern State Parkway in traffic can actually be a pleasure, at least aesthetically. We know that the trees will soon be bare so this late autumnal show is particularly to be appreciated. The birds are still in fine chorus, the rabbits are bopping around in plain sight and the squirrels are playing between tree limbs even as they are busy gathering their acorns.
The satisfactions that come along with a visit from one’s family are grand. Despite any high-spirited political discussions, the sight and success stories of children and grandchildren fill one’s heart. My four grandchildren are at an age now when mighty accomplishments seem within reach and future possibilities appear limitless. Two are in college, each pursuing their respective dream of filmmaking and music composition; the third is visiting colleges between her volleyball tournaments; and the youngest is a star baseball player in high school, which is exactly where he wants to be on his hoped-for career in the majors. They are not frivolous in going about realizing their goals. They understand that academic excellence is required, and they work tirelessly at that task. During their visit, they could be found doing physics homework, prepping for the SATs and, to my great delight, practicing on their musical instruments. They, and we, have reached the stage where their music soars, even during practice. Gone are the squeaks and sour notes of yesteryear.
My children and their spouses are doing what they want to be doing and finding satisfaction in their particular successes, which gives me untold pleasure. They have also reached the stage in their parenting where they can appreciate their own parents. Three of my grandchildren are still teenagers, and I know of no harder job than the raising of teens. My children can look back now and sometimes marvel at how their parents handled those years. They might even ask for a bit of advice. That, of course, gives us grandparents further pleasure because our children have now become our friends. And for our part, we can ask their advice in turn. It’s a wonderful stage of life for us oldies. We can enjoy the capital gains of our investments in our children and the dividends with our grandchildren.
Ultimately what is it that really makes us thankful? I don’t know anyone who gives thanks for their Mercedes or diamond tiara, much as it may be fun to have those symbols of accomplishment. To be really thankful is to have what will outlive us — those we love.
Here we are, Thanksgiving Day, and I’d like to share some things I’m not thankful for. I recognize, of course, all that I do have to be thankful for, but in this moment and in this year it seems fitting to make a not-so-thankful list.
Nicknames: They’ve become ubiquitous. I never liked the nicknames Joe Girardi had for all the Yankees, usually adding a “y” at the end of their last names. Why? Is Gardner too hard to say?
I’m also not a huge fan of the nicknames the president of the only country not in the Paris climate accord has given to all his adversaries and nemeses.
I ask, in all sincerity, does the man occupying the White House who gets to fly on Air Force One have a positive nickname for anyone? Does he, for example, call anyone “Superstar” or “Force of Nature,” or simply “Champ”? Does he think anyone is a “dynamo,” “real winner” or “miracle”? No, I suspect he doesn’t because that might mean that their superpowers would be comparable or, gasp, stronger than his.
Pundits: Everyone on TV, in the comment section of news articles and on the internet seem to know better than everyone else. Some of these pundits seem to be playing a game of mad libs where they change the names, dates and details about their punditry, but their perspectives and their “shame, shame, shame, he’s a bad Democrat/ Republican” outrage get old incredibly quickly. If you have no new thoughts, then don’t pretend to offer something new.
I’d enjoy it if a newscaster said, “And now we’re going to turn to someone that hates Republicans who, no doubt, will offer an oversized portion of outrage.”
Fake news: It’s a convenient label for those who don’t like what they hear. It’s a way to undermine the messenger. I know there are news organizations who play fast and loose with the facts. There are also members of the media who have made a point of blending editorial and news, decrying the lack of moral — or even logical — leadership in Washington. Still, many reporters are eager to find facts and to give people a chance to make decisions for themselves. Ultimately, many journalists are serving society by shining lights in dark corners and by sharing information that informs the public. Without the news, people would need to rely on official sources to tell them their version of the truth. That doesn’t sound very democratic.
Deliciously evil desserts: Around this time of year, cooks in places like The Good Steer make incredible pumpkin pie. Why does it have to taste so good and why can’t I stop at just one or six pieces? Can’t they add string beans or cauliflower to the pie to make it slightly less palatable?
Misspellings and myselfisms: I know that seems incredibly elitist and English-language snobby of me, but I bristle at emails urging me to do something before it’s too late. I would like to reply that it’s “to” late to correct their emails. As for the “myself” problem, I have heard someone say several times in the last few weeks, “If you have a problem, you should talk to Ted or myself.” Really? My problem is that if you took Ted out of that sentence, you’d be suggesting people talk to myself.
Teenage odors: Yes, I know the teenagers are growing, their hormones are surging and they are some of the most active people on Earth. Still, get a group of them in a room, in a car or in any confined space and you might long for the innocent days of diapers and spit-up.
Suffolk County 2nd Precinct police officers hand out free food to needy families. Photos by Sara-Megan Walsh
Many said the true spirit of Thanksgiving arrived in Huntington Nov. 20, filling its streets with a sense of community.
Hundreds of residents patiently stood outside PAS Professional Automotive Services at 6 p.m. Monday, after the shop was closed for the night. The line looped around the store’s parking lot, around the corner and trailed down New York Avenue. Each and every resident there in need knew they would be going home with a free Thanksgiving turkey to celebrate the upcoming holiday.
Andre Sorrentino, owner of PAS, was hosting his eighth annual Sorrentino Trucking Turkey Giveaway along with his family. This year, nearly 2,000 turkeys with the full fixings and various households goods were given away to Huntington area families.
The Sorrentino family handed out thousands of free Thanksgiving turkeys to local families. Photo by Sara-Megan Walsh
“I saw there was a need in the community,” Sorrentino said as to his inspiration.
The lifelong Huntington resident said that his family’s tradition started one year when he purchased 30 frozen turkeys and handed them out of the back of a pickup truck.
“I couldn’t believe it, they were gone in like five seconds,” Sorrentino said. “I saw it and was like, ‘Wow, nobody else does this. This is a really good idea.’”
Huntington supervisor-elect and state Assemblyman Chad Lupinacci (R) said he was on hand that first year and is amazed by what the event has turned into today.
“This is really what it means to be in the spirit of Huntington and the spirit of Thanksgiving, caring for one another and coming together as a community,” Lupinacci said. “To all the volunteers and the countless people who have donated, thank you from the bottom of our hearts.”
The supervisor-elect said that the Sorrentino family drive is one of the single largest Thanksgiving turkey giveaways in the region. Sorrentino said he purchased approximately 1,000 of the turkeys himself. His family and friends then hosted a fundraising dinner approximately two months ago and solicited donations from the community to provide the other 800 to 1,000 turkeys handed out last night, as donations were still being accepted up to the last minute.
Suffolk County Legislator William “Doc” Spencer (D-Centerport) said there’s a desperate need for this type of charity in the Huntington area.
“There’s a lot of people who are our next door neighbors who are food poor and every day rely on pantries,” Spencer said. “This event for some people may be the difference between having a family Thanksgiving meal or not.”
Suffolk County 2nd Precinct police officers hand out free food to needy families. Photos by Sara-Megan Walsh
Those residents who received a turkey did so by redeeming one of the nearly 2,000 vouchers the Sorrentinos distributed to area churches, food pantries, soup kitchens and charitable organizations to hand out to those families in need of financial help or assistance for the holidays.
Suffolk County 2nd Precinct police officers helped hand out supplies to needy families along with help from Huntington, Halesite, Lloyd Harbor and other local fire departments. Jonny D’s Pizza in Huntington brought over free pizza for dinner to residents who were waiting in line, while Blondie’s Bake Shop in Centerport handed out free Rice Krispies Treats. A local 7-Eleven handed out free coffee to help keep everyone warm, and free hot dogs and cotton candy was made available.
In addition to the Sorrentino family giveaway, the not-for-profit organization Toys for Hope, whose mission is to assist needy children and their families, was there handing out donations to help make children’s holidays brighter.
“It gets more exciting each year with more and more of the community coming out to help,” Lupinacci said. “Whether it’s by donating money or organizing, helping hand out vouchers or spreading the word that if people need help during the holiday time that the community is there for them.”
This Thanksgiving, offer healthy dessert options like dairy-free pumpkin pudding, above, or fruit salad.
Eating well can set the table for a year of well-being
By David Dunaief, M.D.
Dr. David Dunaief
Many of us give thanks for our health on Thanksgiving. Well, let’s follow through with this theme. While eating healthy may be furthest from our minds during the holidays, it is so important.
Instead of making Thanksgiving a holiday of regret, eating foods that cause weight gain, fatigue and that increase your risk for chronic diseases, you can reverse this trend while maintaining the traditional theme of what it means to enjoy a festive meal.
What can we do to turn Thanksgiving into a bonanza of good health? Phytochemicals (plant nutrients) called carotenoids have antioxidant and anti-inflammatory activity and are found mostly in fruits and vegetables. Carotenoids make up a family of more than 600 different substances, such as beta-carotene, alpha-carotene, lutein, zeaxanthin, lycopene and beta-cryptoxanthin (1).
Carotenoids help to prevent and potentially reverse diseases, such as breast cancer; amyotrophic lateral sclerosis, also known as Lou Gehrig’s disease; age-related macular degeneration; and cardiovascular disease — heart disease and stroke. Foods that contain these substances are orange, yellow and red vegetables and fruits and dark green leafy vegetables. Examples include sweet potato, acorn squash, summer squash, spaghetti squash, green beans, carrots, cooked pumpkin, spinach, kale, papayas, tangerines, tomatoes and Brussels sprouts.
Let’s look at the evidence.
Breast cancer effect
We know that breast cancer risk is high among women, especially on Long Island. An American woman has an average risk of 12.4 percent for getting breast cancer (2). Therefore, we need to do everything within reason to reduce risk.
In a meta-analysis (a group of eight prospective or forward-looking studies), results show that women who were in the second to fifth quintile blood levels of carotenoids, such as alpha-carotene, beta-carotene and lutein and zeaxanthin, had significantly reduced risk of developing breast cancer (3).
Thus, there was an inverse relationship between carotenoid levels and breast cancer risk. Even modest amounts of carotenoids can have a resounding effect in potentially preventing breast cancer.
ALS is a disabling and feared disease. Unfortunately, there are no effective treatments for reversing this disease. Therefore, we need to work double time in trying to prevent its occurrence.
In a meta-analysis of five prestigious observational studies, including The Nurses’ Health Study and the Health Professionals Follow-Up Study, results showed that people with the greatest amount of carotenoids in their blood from foods like spinach, kale and carrots had a decreased risk of developing ALS and/or delaying the onset of the disease (4). This study involved over 1 million people with more than 1,000 who developed ALS.
Those who were in the highest carotenoid level quintile had a 25 percent reduction in risk, compared to those in the lowest quintile. This difference was even greater for those who had high carotenoid levels and did not smoke, a 35 percent reduction. According to the authors, the beneficial effects may be due to antioxidant activity and more efficient function of the power source of the cell: the mitochondria. This is a good way to prevent a horrible disease while improving your overall health.
Positive effects of healthy eating
Despite the knowledge that healthy eating has long-term positive effects, there are several obstacles to healthy eating. Two critical factors are presentation and perception.
Presentation is glorious for traditional dishes, like turkey, gravy and stuffing with lots of butter and creamy sauces. However, vegetables are usually prepared in either an unappetizing way — steamed to the point of no return, so they cannot compete with the main course — or smothered in cheese, negating their benefits, but clearing our consciences.
Many consider Thanksgiving a time to indulge and not think about the repercussions. Plant-based foods like whole grains, leafy greens and fruits are relegated to side dishes or afterthoughts. Why is it so important to change our mindsets? Believe it or not, there are significant short-term consequences of gorging ourselves.
Not surprisingly, people tend to gain weight from Thanksgiving to New Year. This is when most gain the predominant amount of weight for the entire year. However, people do not lose the weight they gain during this time (5). If you can fend off weight gain during the holidays, just think of the possibilities for the rest of the year.
Heart attack risk: Even in the short term
Also, if you are obese and sedentary, you may already have heart disease. Overeating at a single meal increases your risk of heart attack over the near term, according to the American Heart Association (6). However, with a little Thanksgiving planning, you can reap significant benefits. What strategies should you employ for the best outcomes?
• Make healthy, plant-based dishes part of the main course. I am not suggesting that you forgo signature dishes, but add to tradition by making mouthwatering vegetable-based dishes for the holiday.
• Improve the presentation of vegetable dishes. Most people don’t like grilled chicken without any seasoning. Why should vegetables be different? In my family, we make sauces for vegetables, like a peanut sauce using mostly rice vinegar and infusing a teaspoon of toasted sesame oil. Good resources for appealing dishes can be found at www.PCRM.org, www.DrFuhrman.com, www.EatingWell.com, www.wholefoodsmarket.com and many other resources.
• Replace refined grains. A study in the American Journal of Clinical Nutrition, showed that replacing wheat or refined grains with whole wheat and whole grains significantly reduced central fat, or fat around the belly (7). Not only did participants lose subcutaneous fat found just below the skin but also visceral adipose tissue, the fat that lines organs and causes chronic diseases such as cancer. For even better results, consider substituting finely chopped cauliflower for rice or other starches.
• Create a healthy environment. Instead of putting out creamy dips, processed crackers and candies as snacks prior to the meal, put out whole grain brown rice crackers, baby carrots, cherry tomatoes and healthy dips like hummus and salsa. Help people choose wisely.
• Offer healthy dessert options. Options might include dairy-free pumpkin pudding and fruit salad.
The goal should be to increase your nutrient-dense choices and decrease your empty-calorie foods. You don’t have to be perfect, but improvements during this time period have a tremendous impact — they set the tone for the new year and put you on a path to success. Why not turn this holiday into an opportunity to de-stress, rest and reverse or prevent chronic disease by consuming plenty of carotenoid-containing foods.
References: (1) Crit Rev Food Sci Nutr 2010;50(8):728–760. (2) SEER Cancer Statistics Review, 1975–2009, National Cancer Institute. (3) J Natl Cancer Inst 2012;104(24):1905-1916. (4) Ann Neurol 2013;73:236–245. (5) N Engl J Med 2000; 342:861-867. (6) www.heart.org. (7) Am J Clin Nutr 2010 Nov;92(5):1165-71Givi.
Dr. Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.
This year we’re spending Thanksgiving at the home of friends … friends whom we think of as family, and we’ve been asked to bring a dish we remember from the Thanksgivings of our childhood.
I’ve been delving deep into my memories of those days. I do remember that while the turkey was in the oven we always went to the local high school football game where I spent the time enviously ogling the cheerleaders and their oh-so-grown-up hairdos and outfits. Later, after glasses of claret for the women and Rob Roys for the men, we would cluster around Uncle Bob as he carved the turkey with his new-fangled electric knife, surreptitiously snatch pieces of the skin that fell away and vehemently blame each other when we got caught.
Nothing varied from year to year; the menu was ironclad and to stray from it with any innovation was considered sacrilege. And so, with the “bird” and its giblet gravy, we had yams baked in their skins, mashed potatoes, stuffing laced with crispy onions, cauliflower, string beans, creamed onions and sliced cranberry sauce straight from the can. No pies except apple and pumpkin were dessert worthy, although I do seem to remember somehow pecan pie miraculously crashed the party and joined them at some point.
Years later when I married and had my own family, I began my own set of menu traditions that in some cases were spin-offs of a few of the ones I had grown up with. What follows are ones that have become my own customs and rituals over these many years. That’s one of the great things about Thanksgiving; it is made of traditions and memories and, no matter what they are, they’re yours.
Herbed Cornbread Stuffing
Herbed Cornbread Stuffing
YIELD: Makes stuffing for a 20- to 24-lb turkey
DIRECTIONS:
Two 16-ounce packages prepared herbed cornbread stuffing mix
5 to 6 cups hot broth
½ pound unsalted butter, melted
¹/3 cup olive oil
3 medium onions, diced
3 celery ribs, cut into half-inch slices
Two 14-ounce cans peeled and cooked chestnuts, drained and diced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
Salt and pepper, to taste
DIRECTIONS: In a very large bowl combine the stuffing mix with the broth and butter according to package directions. In a large skillet heat the oil for 30 to 45 seconds. Add the onions all at once and stirring frequently and cook over medium high heat until they are brown, about 10 to 15 minutes. Remove from skillet and add to stuffing mix.
Lower the heat to medium low and in same skillet sauté celery and apples until tender, about 10 to 15 minutes. Remove from skillet and add to stuffing mix, along with diced chestnuts. Add parsley, sage, thyme, salt and pepper (taste first because mixture may already be salty enough).
Cover tightly and refrigerate until ready to use. Before placing inside turkey, be sure that it is approximately the same temperature as stuffing. Serve with turkey and all the fixings on Thanksgiving Day and the next day with turkey and cranberry sauce in a sandwich.
Really Sweet Sweet Potatoes
Really Sweet Sweet Potatoes
YIELD: Makes 12 to 16 servings
INGREDIENTS:
5 large yams or sweet potatoes, pared and cut into 3- to 4-inch slices
1 cup orange juice
½ cup maple syrup or honey
1 cup brown sugar
1 partially frozen stick butter, diced
Salt and pepper, to taste
DIRECTIONS: Preheat oven to 400 F. Place sweet potato slices in a greased large baking pan. Drizzle orange juice and syrup over them, sprinkle brown sugar on top and then dot with pieces of butter. Season with salt and pepper. Bake for 45 minutes or until potatoes are tender and tops are crispy. Serve with turkey and all the fixings.
Roasted Brussels Sprouts
Roasted brussel sprouts
YIELD: Makes 12 servings
INGREDIENTS:
1½ cups golden raisins
2 cups apple juice or cider
3 pounds Brussels sprouts
Salt, to taste
½ cup olive oil
2 tablespoons minced fresh rosemary or 2 teaspoons dried
¼ cup balsamic vinegar
Freshly ground black pepper, to taste
DIRECTIONS: Preheat oven to 350 F. Grease a baking pan large enough to easily hold the Brussels sprouts. In a medium bowl, combine the raisins and the apple juice and let them soak until plump. Place Brussels sprouts in a steamer and sprinkle with salt, then steam them 5 to 6 minutes, until bright green but not cooked through. Drain the raisins, reserve liquid for another use or discard.
In a large bowl combine the Brussels sprouts, raisins, olive oil, rosemary and black pepper. Toss to coat evenly, then place in baking pan. Roast for 30 to 35 minutes, until Brussels sprouts are tender in center and turning golden on outside. In a small pan or microwave, heat the balsamic vinegar; place the sprouts in serving bowl and drizzle the vinegar over them. Serve hot or warm with turkey and all the fixings.
There were two extra place settings during our Thanksgiving weekend. They were for a couple we met when my husband and her husband were serving at Sheppard Air Force Base in Wichita Falls, Texas, some 50 years ago — a golden anniversary of sorts. The idea that we met half-a-century ago and have maintained our connection is astonishing and lovely because we were quite fond of them then and are happy to still be friends now. When they left the service, about a year before we did, they returned to their home state of North Carolina, and we, of course, returned to New York. Over the years, we have kept up sporadically through Christmas cards stuffed with letters about our lives.
Our family wound up at Sheppard because we made the right decision for the wrong reasons — as so often happens in life.
Just after my husband began his internship at Kings County Hospital in Brooklyn, he came home one evening somewhat puzzled. “Look,” he showed me paperwork, “if I agree to enter this lottery called the Berry Plan, I will be allowed to finish my residency in the specialty I choose, but then I will have to go into the military for two years. The benefit is that I will not be drafted out of my training before I finish, but I will delay starting my practice two years while I am serving Uncle Sam. What should I do?”
“Do it, do it!” I urged. “They will send us to Germany or Japan and we will get to see the world.” I yearned to travel and we had not had the chance or the means. The year was 1963, and aside from a few military advisers in Vietnam, there was no war involving the United States. There was a draft but we were at peace.
“OK,” my husband said, still seeming dubious. “But only about 5 percent of those who apply are selected.” He went off the next morning with the completed paperwork and the two of us promptly forgot about the whole matter. That is, until the next spring when he came home and announced, still unsure what he had gotten us into, that he had been selected. I was happy at the prospect of travel in our future.
With the benefit of hindsight, you know that by 1965, we were in a hot war and I will tell you that many physicians were drafted out of their specialty training and sent to Vietnam as general medical officers. Some of them never returned.
We, meanwhile, now had one child and a second on the way when we were sent to Texas. It was not Germany or Japan, it wasn’t even California or New Jersey, as we had requested when asked by the Air Force, but it was — just by dumb luck — stateside, which meant we could be together. In fact, we had a house to live in, our first, with a washer and dryer, and each child had his own room. Wichita Falls is not a particularly beautiful place, as far as scenery goes. There were no real trees, little grass, no bodies of water and only an occasional bit of mesquite shrub blowing across the brown dirt. But it was heaven for us, and we were thankful to be there for the duration of the two years. We learned to eat chicken fried steak and barbecued beef on a bun, and before too long our third child was on the way.
It was on the base that we met our friends, who were serving under similar circumstances. He was a pediatrician who worked alongside my husband at the hospital, and with his wife they also eventually had three children, went home and started their professional lives together. But we stayed in touch, as I have explained, and they have rejoined my family with lots of conversation and laughter.
Old friends are treasures because they are irreplaceable. We are older now, quite a bit older, and we might not have recognized each other immediately on the street. But the basic persons that we were are intact.
The turkey may seem like the star on Nov. 24, but everybody knows it’s all about the sweet stuff. Go all out with these delicious recipes for Classic Pumpkin Pie and Caramel Macchiato Ice Cream Pie, a scrumptious and satisfying way to end your Thanksgiving feast.
Classic Pumpkin Pie
YIELD: Serves 8 to 10
Ingredients:
Pie crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 stick vegetable shortening
3 to 6 tablespoons ice cold water
Filling
1 (15-ounce) can pumpkin purée
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Directions: Preheat oven to 425 F. In a large bowl, mix the flour and salt. With a pastry blender or fork, cut in shortening until mixture resembles course crumbs. Sprinkle in 3 to 5 tablespoons ice water, a tablespoon at a time. Mix lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into a ball. Wrap and refrigerate for 30 minutes.
Roll out onto a lightly floured surface in the shape of a circle until dough is less than 1/4-inch thick. Roll the dough around the rolling pin, lift up, and unroll over a 9-inch pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge. Whisk the pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake for 15 minutes.
Reduce oven temperature to 350 F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish with whipped cream. Store leftovers covered in refrigerator.
Caramel Macchiato Ice Cream Pie
YIELD: Serves 10.
INGREDIENTS:
Crust
9 graham crackers
1 cup finely chopped almonds
1/4 cup granulated sugar
4 tablespoons butter, melted
Filling
1 container (1.5 quarts) Dreyer’s or Edy’s Grand Coffee Ice Cream, softened
1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels, chopped, divided
1/2 cup Nestlé La Lechera Dulce de Leche
1 tub (8 ounces) frozen whipped topping, thawed
1/2 cup sliced almonds, toasted
DIRECTIONS: To make the crust: Heat oven to 325 F. In food processor, add graham crackers and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate. Bake 5 minutes.
Remove from oven and cool completely. To make filling: Spread ice cream into cooled pie crust, smoothing out over bottom. Sprinkle with half of the chopped morsels. Heat dulce de leche in microwave-safe bowl on high for a few seconds to soften; stir. Pour over chocolate morsels, spreading evenly. Spoon whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining morsels and almonds. Freeze 30 minutes.
Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours, or until pie has set. Remove from freezer 10 minutes before serving.
Centering your holiday meal around a turkey cooked to golden perfection is the ideal way to serve a feast. Without the right preparation and execution, however, your bird could fall short. To ensure your holiday dinner centerpiece lives up to expectations, follow these simple tips, from purchase to plate:
Buy the right bird. Finding a turkey that’s just the right size for your expected party is the start to a successful gathering. One common rule of thumb is to buy 1 pound of turkey per person — so for a 10-person meal, purchase a 10-pound turkey. Don’t forget that nearly everyone loves leftovers, so you may consider buying a few pounds more than necessary.
Be patient. If you opt for a frozen turkey, don’t rush the thawing process. For larger turkeys, it can take days to defrost properly. Timing is everything. Finding the right amount of time for your turkey to spend in the oven is crucial but not always the easiest thing to do. For an 8- to 12-pound bird, aim for 2.5 to 3.5 hours; 12 to 16 pounds for 3.5 to 4 hours; 16 to 20 pounds for 4 to 4.5 hours, and so on. The key is bringing the turkey to a temperature reading of 170 F.
Let it rest. Instead of pulling the turkey out of the oven and immediately carving it, give it a chance to rest for 20 to 30 minutes, which allows the juices to soak into the meat and moisten it up. While the turkey typically receives all the attention at holiday gatherings, rounding out your meal with the perfect sides and desserts is the key to a successful feast.
Mashed Sweet Potatoes with Marshmallows
YIELD: Serves 8
INGREDIENTS:
5 pounds sweet potatoes, peeled and cut into cubes
1/2 cup Kitchen Basics Original Chicken Stock
1/4 cup firmly packed brown sugar
4 tablespoons butter, cut into chunks
2 teaspoons McCormick Ground Cinnamon
1 teaspoon salt
1/2 teaspoon McCormick Ground Nutmeg
2 cups miniature marshmallows
DIRECTIONS: Spray inside of 6-quart slow cooker with nonstick cooking spray. Add sweet potatoes, stock and brown sugar. Cover.Cook 4 hours on high or until potatoes are tender, stirring after each hour. Stir in butter, cinnamon, salt and nutmeg. Cover. Let stand 5 minutes. Beat potatoes with electric mixer on medium-high speed until smooth. Top with marshmallows. Cover. Cook 10 minutes on high or until marshmallows are slightly melted.
Zucchini Casserole
YIELD: Serves 4
INGREDIENTS:
6 tablespoons butter
1 small onion, diced
3 medium zucchini, peeled, cut into 1/4-inch slices
2 medium peeled carrots, shredded
1 can cream of chicken soup (10 3/4 ounces)
1/2 cup sour cream
1 bag (8 ounces) herb seasoned stuffing mix, coarsely crushed
DIRECTIONS: In a large skillet, melt the butter. Add the onion, cook until tender. Add zucchini and carrots and cook until tender, about 8 minutes. Remove skillet from heat. Stir in cream of chicken soup and sour cream, mix well. Sprinkle half of stuffing into a 13- by 9-inch greased glass baking dish. Spoon zucchini mixture on top, then remaining stuffing. Bake at 350 F for 25 to 30 minutes, until hot and bubbly.
Roasted Chestnuts
INGREDIENTS: 20 fresh unpeeled chestnuts
DIRECTIONS: Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X”-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.
Thanksgiving is arriving at the right time. With so much to be thankful for, it should be hard to remember one’s passions about the outcome of the recent presidential election. Yet there is talk about families who are calling off their Thanksgiving reunions around grandma’s richly laden table because they don’t want to talk politics with relatives who were on the “other” side. What a travesty, as if anything were more important or enduring than the safety net of family.
People have a right to think differently, even if they are related. There is, after all, no accounting for the distribution of genes, and anyway that’s not important in the scheme of things. What is important is the love family members feel for each other and the security that they have each other’s backs. If that is not the relationship one has with one’s family, I guess differing political opinions are a good enough reason to break off what was a meaningless business of just going through the kinship motions to begin with.
Even though the present situation is not nearly as dire, I am reminded of the Civil War or the War Between the States, which pitted brother against brother on the battlefield. That was a tragedy of deepest proportions. Right now, we are merely dealing with the outcome of an election whose consequences are perhaps feared or cheered but have not been actualized. If matters do get worse in our nation, we are going to need each other all the more to manage. And if they get better, then we can all cheer together.
Let’s wait and see — and break bread together, treasuring the love that binds us rather than the rhetoric that divides us.
As we go forward, we should remain vigilant about what is happening in our country and speak truth to those in power. The end of the election, at long last, is but the beginning of the next chapter. We have the right, as Americans, to speak our minds and expect those who represent us to hear us. Indeed, we have the obligation to remain active in our society, letting our lawmakers know how we feel even as we set an example of staying informed and engaged for our children and grandchildren.
What we should take great care to do, however, is work to separate fact from fiction. Communication in today’s world is infinitely more complicated than when our founding patriots read newspapers to learn what was happening. And even then, they had to be sure whose words they were reading and whether the writers could be trusted. By comparison today, there are so many different vehicles claiming to give the “facts.” Newspapers, radio and TV networks have been joined by cable, the Internet and dangerously, social media, where anyone can say anything without the benefit of fact-checking and their words can be transmitted to literally millions of people.
This is how jihadists woo recruits. This is also how politicians’ supporters win voters. So how can one tell if what one is reading is fact? The answer is obvious but hard. We must use that same Internet to check out what we have read on social media, not just assume that what we are told is correct because it comes from a good friend or loved one. Facts must be corroborated by multiple news sources, not just by opinions. Indeed, the more dramatic an assertion, the more likely it will be published in many places, not just on Facebook or Twitter.
Also, we need to talk with more than each other, by which I mean those with similar views. We need to talk to people on the “other” side of issues and ideology. At the least, we may learn how they come to the conclusions they do. And maybe we can hear something we might agree with, creating a bridge and not a wall. Some of those we talk with might even be our relatives. But that brings me back to grandma’s dining room table: Wait until everyone has finished and enjoyed dinner first before discussions commence.
I’m going to blend the holidays, and make a naughty and a nice list of those things for which I’m thankful. I’ll start with the nice.
I’m thankful for inspirational teachers. Every day, some teachers devote so much time and energy to their work that they ignite a passion for learning, a curiosity or a determination in their students that has the potential to pay dividends for decades. An inspired student reflects and emanates an educational light that, in turn, can have a multiplier effect, encouraging their siblings, their friends and even their parents to learn and grow.
I’m thankful for the police who patrol our streets and who protect and serve us. They can and do tackle everything from delivering a baby on the Long Island Expressway to racing toward reports of someone with a weapon.
I’m also thankful for the firefighters, who rescue people trapped in burning buildings and who suffer through cold wind, rain and snow while doing their job.
I’m thankful for all the soldiers who, regardless of which president is in office, accept their responsibility and protect America’s interests wherever they serve.
I’m thankful for the scientists who dedicate themselves, tirelessly, to the pursuit of basic knowledge about everything from quarks and neutrinos, to the researchers who are on a mission to cure cancer, to understand autism, or to defeat fungi or viruses that threaten the quality and quantity of our lives.
I’m thankful for the sanitation workers who appear during the wee hours of the morning, clear out our garbage and move on to the next house.
I’m thankful for the First Amendment. I’m grateful that our Founding Fathers decided we have the right not to remain silent. Our constitution guarantees us the kind of free speech that allows us to express our views, even if those opinions are contrary to those of our government or our neighbors.
OK, here’s the nasty list.
I’m thankful for the Internet, which prevents anyone from being wrong about anything, ever. Well, information on the Internet may also be inaccurate, but who cares? If it’s there and we repeat it, at least we’re echoing something someone else wrote, even if that person is an 8-year-old who is just learning to type and is posting something that looks like it could be right.
I’m thankful for all those people who honk at me when I don’t hit the accelerator the moment the light turns green. They remind me I should be efficient for all of our sakes and that I could be doing something much more important, like looking up stuff on the Internet rather than sitting at a light.
I’m thankful I can roll my eyes in my head. How else could I deal with those events around me that I find insufferable, from listening to our political leaders rip into each other to engaging in arguments with people who know better and can show me all the information they use to back up their arguments on the Internet.
I’m thankful for the rain and the cold and the snow. OK, so this is in between a naughty and nice one, because I believe varied weather presents something for everyone. Sure, people don’t tend to like it when the temperature falls too far, but I enjoy the cold. Besides, the winter provides a contrast to seasonable weather.
Finally, I’m thankful for prognosticators of all types, including the recent ones who seemed so sure of themselves about the results of the election. They are a reminder that sure things don’t exist in any arena, even those with a preponderance of pontificators.
YIELD: Serves 8 to 10
YIELD: Serves 10.
YIELD: Serves 8
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