Beyond Words

Tomorrow starts a brand new year that, if you allow it, brings with it a tasty new beginning.  The slate is clean and the page is blank, so make it your own and make it delicious.  All that’s needed is the right attitude and the right ingredients.

 

Recipe For a New Year

Take 12 months and clean them thoroughly of all bitterness, resentment, hate, and jealousy.

Cut into weeks and days and into each mix well with faith, patience, courage, gratitude, and compassion.

Blend with kindness, hope, honesty, prayer, generosity, and prayer.

Sprinkle all with a dash of fun, humor, and joy.

Serve with unselfishness and a cheerful spirit.

 

 

We all know the real recipe for New Year’s Day celebrations in the U.S. is a big pot of black-eyed peas, which represent luck.  Many add pork, to signify prosperity, and make what’s called “Hoppin John,” a brothy dish of peas, pork, and rice. Said to have originated in the 1800s in the Low Country of South Carolina or, take your pick on historians, ancient roots in West Africa. Either way, the ingredients are what count as each one has specific meanings. Black-eyed peas represent coins, collard greens symbolize paper money, pork is said to bring advancement, and the accompanying corn bread symbolizes gold. It’s all about luck and it’s said that the more you eat, the more good fortune will come your way.

 

 

As for around the world, the new year is celebrated and commemorated in these unique ways:

 

At midnight in Spain and some parts of Latin America, revelers pop 12 grapes, one at each stroke of the clock, to symbolize success for each month of the coming year.

 

The Japanese eat buckwheat soba noodles, which are associated with a long life. They also welcome the first sunrise of the new year with “hatsuhinode.”

 

Pomegranates represent fertility and are popular in Turkey and other Mediterranean countries.

 

Leafy greens signify money, so Danes eat stewed kale sprinkled with cinnamon.

 

Here are some other fun and interesting new year good luck traditions:

 

 

However you do it, do it safely and have fun!

 

Tis the season and that time of year…time for a new calendar or planner. Miss Hyper Planner here loves getting out my new calendar, filling in events and dates, settling into my chair, and settling into a new year. It’s right up there with my annual “Polar Plunge” in that it starts me off fresh and refreshed and ready to take on anything!

 

Most of us have a lot on our plates including both professional and personal demands. Using a planner has many benefits that go way beyond simply remembering appointments. You can actually reduce your stress and even improve your health by putting one to daily use as it goes hand-in-hand in that by writing things down you don’t have to remember about them or worry about forgetting to do them, which reduces your stress, which is good for your health. Bingo!

 

 

 

Getting better organized is never a bad thing and neither is scheduling our tasks and our time more effectively and efficiently. Using a planner to jot down to do lists, meetings, trips, appointments, deadlines, birthdays and the likes is efficient and can also free up your schedule, leaving room for more fun and creative endeavors including self-care, exercise, the great outdoors, and maybe even a new hobby. They’re also great little keepers of the past like when you need to reference when you last went to a doctor, when you took that vacation, or when your dog needs her shots.

 

 

 

I’m guessing that most people think of planners in a professional workplace or school setting but productivity is just as important at the home as it is at the office or classroom. Household chores and tasks like weekly cleaning, grocery shopping, kids’ schedules, meal planning, and even DIY projects should all have their place in a planner.

 

 

 

One of my favorite influencers, Tania Stephens, wrote about this recently, saying “there’s something just wonderful about cracking open a brand-new planner.” Amen Tania! I totally agree with her in that the first page or month feels like a clean slate full of hope and obtainable goals. I’m ready 2026!

 

 

Back in the day I was a huge Franklin Planner girl. I loved the many pages one contained as well as all the options it offered for dates, budget, goals, and everything else under the planning sun. Once I left the workplace though, I Ieft behind a detailed planner. I became a page-a-month calendar girl and have liked it for many, many years.

 

For years I ordered the one from M.D. Anderson Cancer Center in Houston, as each month’s artwork was provided by young cancer patients and I loved supporting the cause. Last year they stopped making them though, which broke my heart and forced me to venture elsewhere to find a similar make and model. Blasted phones and their calendars. They’re why M.D. Anderson probably stopped making them!

 

 

I’ve never felt comfortable with just my phone calendar. I know many people, maybe even you, swear by them but similar to books, there’s just something about a physical calendar in my hands that makes me smile. I do use my phone though in that I take a photo of my physical calendar pages and have a “Calendar” photo album on my phone. I know it sounds crazy but it works for me. Others say they use digital calendars for appointments and paper ones for daily planning. I did find a calendar I liked for 2025 but after reading Tania’s blog and looking at her samples, I started thinking about using a true planner again albeit a way less detailed one then my former Franklin Planner.

 

New year new planner? That’s the plan!

 

 

There are planners for everyone and everyone’s needs and tastes out there and it was actually a bit stressful considering the different options as I sat at my computer looking at all the choices and options. At one point I was tempted to venture into an Office Depot but being that it was pre-Christmas shopping at its highest time, retailing stressed me out even more.

 

 

Some planners are simple others are detailed. Some are formal some are whimsical. You may even have your favorite. Share, share, share!  In the meantime, here are just a few of the varieties:

 

• Structured planners for goal setters
• Flexible planners you add dates to and can start anytime
• Fun and motivating planners filled with quotes and tips
• Faith-filled and faith-based planners that include scripture and prayers
• Planners for those who love details
• Planners of all sizes and styles

 

 

Once you settle on a format you like, then you need to decide how you want that planner configured. The first thing I looked at were planners that had both monthly/daily and weekly pages. I want one big page for each month that I can include consistent commitments on. From there I’d like a daily page that I can write down things that pop up, appointments, and reminders. I’m a big “write it down” girl so these pages could prove invaluable to me. I’ll be making those lists and checking them at least twice.

 

From there you can personalize your planner if you choose with stickers, pages to doodle on, colorful pens, or whatever you like.

 

 

Size also matters. I prefer 8.5 x 11” as it allows plenty of room for jotting things down and adding things in but it’s also compact enough to fit in a purse or carry-on and fits perfectly on my desk. All the other added extras like stickers, budgeting pages, habit trackers, and stickers mean nothing to me, although I do like a “Today” type book marker so I can open up right to today or this month.

 

All in all, using a planner can ultimately give you a sense of accomplishment as you look back at the things you got done. Crossing items off our ever present and ever-growing to-do lists is a great feeling and a great way of staying motivated.

 

 

As Tania reminds us, the perfect planner won’t make your life perfect but it may perfectly fit your lifestyle and allow things to feel centered and doable. It could also help you take the guesswork out of your organizational ambitions and get you started on a path to planning, organizing, and keeping everything running smoothly.

 

If you liked what you used last year, don’t change a thing but if you’re looking for a different route or method there are plenty of choices out there. Take your pick and then take a pen and starting entering loves and life.

 

 

While putting Christmas ornaments on our tree recently, I came across a little bag of ornaments I brought home from my mom’s earlier this year after her passing. My niece rightly took home my mom’s childhood ornament that is so special to all of us, but the ones I brought home are special nonetheless.

 

 

 

One of them is this old-fashioned blown-glass ornament, the kind that I remember filling up our tree when I was growing up along with tinsel and old-school tree topper. The hallowed-out ornament is pretty special to me and will forever have a special place on our tree.

 

About the time I’m decorating our tree, I read that handblown glass ornaments like my mom’s were first made in Germany around 1850 and that it was none other than F.W. Woolworth who brought them stateside. This made me nostalgic all over again as the Woolworth’s in Santa Fe holds a special place in my heart.

 

 

 

 

 

 

Sitting front and center on Santa Fe’s famous Plaza, Woolworth’s was somewhere I frequented. Whether it was to go shopping with my mom or eat there during lunch breaks from my nearby ninth grade school, you could say Woolworth’s has been a part of my life since day one. It’s where I ate my first and still favorite Frito Pie, served in the bag of Frito’s, and where I sat the soda fountain and met up with friends. Little did I know that all that time blown glass Christmas ornaments were popular items sold.

 

Fast forward 20 years or so and I found myself at yet another “Five and Dime,” this time it being Vidler’s in East Aurora, NY. Quite the jump from Woolworth’s in Santa Fe, but that was the case after marrying a man from East Aurora.

 

 

Just south of Buffalo, East Aurora is the quintessential Hallmark movie town. Locals call it “the village” and a Hallmark movie was recently filmed there and is airing currently on the channel. Vidler’s plays a central role in the film and is one of my favorite places to browse around when we go there. It’s been around since 1930, is currently run by third generation Vidlers, and is considered the world’s largest 5 & 10. Inside its two levels occupying four connected 19^th century buildings right on red-brick Main Street, you’ll find everything from nostalgic candy and toys, kitchen gadgets and home goods, arts and crafts, jewelry, clothing, and seasonal décor as well as an old-fashioned candy counter and popcorn machine. It’s truly a blast from the past.

 

This kind of trip back in time is what Woolworth’s was all about. Conceived by Frank Woolworth and formally incorporated in 1905 as the “F.W. Woolworth & Company,” his concept consisted of a fixed and low-price store that would compete with the then U.S. retailers, which consisted mostly of large and expensive department stores, specialty stores, and general stores. It was a hit and his business model was copied by others in almost every large city and small town across America. When Woolworth’s corporate office building in New York was completed in 1913, it was the world’s tallest and today is still one of the 50 tallest in the U.S.

 

Between the early 1900s and 1960s, Woolworth’s was one of the largest corporations in the world with more than 2,000 U.S. stores and 4,000 worldwide. Woolworth’s closed for good in 1997, the victim of changing times, competition, inflation, and consumer habits but not before Frank Woolworth took a risk that paid off big.

 

 

In 1880 he reluctantly agreed to buy a box of fragile glass baubles meant to hang on Christmas trees after haggling with a German traveling salesman who entered his store in Lancaster, PA. Woolworth wasn’t sold on their allure, but agreed to buy them with the stipulation that he could return any unsold ones. Shoppers loved them and they sold out in mere hours. What began as a small gamble would reshape Christmas traditions worldwide.

 

Historically, the first decorated trees were adorned with apples, candy canes, and pastries. Glass ornaments were first made in Lauscha, Germany by Hans Greiner. Other glassblowers recognized the growing popularity of ornaments and began producing various designs. Soon all of Germany was buying Christmas glassware from Lauscha. Then, on Christmas Eve in 1832 a young girl named Victoria wrote about having a tree hung with lights and ornaments. A picture of her tree was shown in a London newspaper decorated with glass ornaments from her husband Prince Albert’s native Germany and soon Lauscha was exporting its products throughout Europe.

 

 

Woolworth eventually traveled to Lauscha and ordered sets of ornaments to sell in his stores. By doing so, he gave inexpensive access to what were previously expensive and hard-to-get ornaments for most people. By the 20^th century, Woolworth’s had imported 200,000 ornaments and topped $25 million in sales from Christmas decorations alone.

 

 

After WWII, the East German government turned most of Lauscha’s glassworks into state-owned entities and production in Lauscha ceased. After the Berlin Wall came down, most of the companies were reestablished and today there are still about 20 small glass-blowing firms in Lauscha. Many silver companies also got on board, including Gorham, Wallace, Towle, Lunt, and Reed & Barton and began manufacturing silver Christmas ornaments. I have a silver ball that was my mother-in-law’s and it’s super heavy!

 

In a world that’s addicted to screens and showing wealth, it’s nice to know stores like Vidler’s and other general stores and five and dimes still exist as we all need a bit of nostalgia and simplicity every now and then. Especially perhaps during the holidays.

Sixty years ago this year a classic was born when “A Charlie Brown Christmas” was first seen on American televisions. No one knew at the time that it would become a classic but generations have grown to love the simple story of a simple boy wanting to bring simplicity back into Christmas. Yep, that’s really what the legend is all about. Sure, it includes Snoopy’s silly dancing, fun piano riffs, a Christmas pageant, and what is undoubtedly one of the holiday’s most enduring symbols: the infamous Charlie Brown Christmas tree; but ultimately the script reminds us what the real gift of Christmas is.

 

 

In the tale, Charlie Brown is bummed because all his buddies…Lucy, Sally, even Snoopy…seem more concerned with presents and money than the reason for the season. Commercialism has run amok and it’s taken the Christmas spirit out of one Mr. Brown. When Lucy suggests he direct the Christmas play, Charlie Brown agrees and all seems to be going well until it’s time for him and Linus to pick out a tree. There’s peer pressure from the cast to choose a shiny aluminum one, but Charlie Brown chooses a small, sickly tree that he innocently believes only needs some tender loving care, saying “This little green one here seems to need a home.” Others laugh at it and at him, but the laughter stops when Linus gives a speech of all speeches in which he quotes Luke 2:8-14.

 

 

“For unto you is born this day in the city of David a Savior, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God and saying, Glory to God in the highest and on earth peace, good will toward men.” Then Linus turns to his pal and says, “That’s what Christmas is all about Charlie Brown.”

 

End scene. Amen. Hallelujah.

 

“A Charlie Brown Christmas” premiered on CBS on December 9, 1965 and was viewed in and estimated 15,490,000 homes; nearly half of all those watching television that evening.

 

 

Shulz’s goal for the special was to focus on the true meaning of Christmas.  Many at the time even back then thought its quoting of the bible should maybe be rethought. Some even went so far as to ask  Schulz to omit any and all scripture. Schulz refused to do so. I can’t help but wonder if that happened today would today’s television producers and writers fall in line with Schulz.

 

 

In the end, the sound of sweet-voiced children singing “Christmastime is here” perfectly wrapped up the Christmas tale but it took Charlie Brown, Linus, and a droopy tree to remind everyone that unlike a shimmering aluminum tree, Christmas is not about tinsel and glitter. It’s about a King born in a barn in front of animals. You don’t get any more simple than that. Jesus could have been born anywhere, but He chose to be born in front of the lowly. If there was a tree in the manger, I’m guessing it was more like Charlie Brown’s than any color-coordinated or perfectly adorned tree.

 

In many Western Christian churches, including most Catholic and Lutheran parishes, today marks the Second Sunday of Advent. Growing up, we didn’t really “celebrate” Advent but I’ve grown to embrace it. Expectation and anticipation come into play as we focus on hope, faith, joy, and peace…the four candles of an Advent wreath.

 

The word “advent” comes from the Latin word “adventus,” which means “coming.” During Advent, Christians patiently await the coming of their Savior, Jesus Christ. It generally begins on the fourth Sunday before Christmas, ends on Christmas Eve, and ranges in length from 22 to 29 days. Christians around the world have different ways of celebrating Advent. Some light candles, some sing, some eat candy, some give gifts, and some hang wreaths. As I mentioned above, one of the most popular Advent symbols is the Advent wreath.

 

 

Origins of the Advent Wreath are found in the folk practices of the pre-Christian Germanic people who gathered wreaths of evergreen and lighted fires as signs of hope in the cold and dark winter months in Eastern Europe. From Germany, the use of the Advent wreath spread across the Christian world.

 

 

 

Christians later kept the popular tradition alive and by the 16^th century Catholics and Prostestants throughout Germany used the symbol to celebrate Advent. Legend has it that the four candles and the four weeks represent 1,000 years and together total the 4,000 years between Adam and Eve and Jesus’ birth. Three candles on the wreath are purple and one is pink. They signify Christ being the light of the world and the contrast between darkness and light.

 

 

Today, wreaths are made up of various evergreens shaped in a circle that represents continuous life, as well as four candles that symbolize the four weeks of Advent. On the first Sunday of Advent, a purple “Prophet’s Candle” is lit as we focus on Hope and Jesus’ coming. The second Sunday of Advent’s “Bethelehem Candle” purple candle symbolizes faith and is followed by the third Sunday’s pink “Shepherd’s Candle” reminding us of Joy and the birth of Jesus. On the last Sunday of Advent, the “Angel’s Candle” of Peace is lit. Some Advent wreaths also add a fifth white “Christ Candle” is the middle, which is lit on Christmas.

 

 

 

Then there’s the beloved manger scene: a simple stable complete with animals, a mom, a dad, and a baby like no other. What always reigns me in is the fact that the King of kings chose not to be born in a castle or palace, but in what was in essence a barn. This, along with the poor shepherds surrounding Him, can serve as reminders of the poor among us, as Father Larry reminded us of in today’s mass.

 

 

 

Yesterday Catholics celebrated the Feast of St. Nicholas. Considered the “first Santa,” good ole St. Nick wore a red coat like Santa, had a beard, and loved to share and give. He’s also mentioned in the classic “The Night Before Christmas.” Who knew?!

 

A very rich and generous man, St. Nicholas heard about a family that didn’t have enough money to buy food so he snuck onto their roof and threw some gold coins down their chimney. The coins landed in their stockings, which were hanging over the fire to dry. This, my friends, is why we hang stockings on fireplaces and put treats in them!

 

 

Candy canes are also sometimes found on mantels and something about them just makes me smile. I particularly love their red-and-white striped pattern as I love stripes, I love patterns, and I love me some red and white! I remember my mom hanging them on our Christmas tree and although I don’t follow her in that practice, I do have a festive vase of them sitting on my kitchen counter every Christmas. Candy canes are fun and festive and they also have an interesting story behind them.

 

 

 

Did you know the flavor of peppermint is similar to hyssop, which is a member of the mint family and was used in biblical times for purification? The shape of the candy cane also has religious undertones as on that first Christmas morn, who were among the first to visit and meet Baby Jesus? That would be shepherds and as they paid homage to the newborn Savior, they carried with them their crooks, which they used in the field to round up sheep. It’s no coincidence that candy canes resemble those curved, reminders and that like the shepherds, Jesus protects us like His little lambs.

 

The red and white colors of a candy cane are said to represent purity and love. And finally, what do you get when you turn a candy cane upside down? The letter J. Whose name starts with J? Jesus!

 

Funny thing though, I really don’t love to eat candy canes. I just like to look at them. Maybe I should rethink this, as peppermint like the kind found in candy canes, actually has some major health benefits.

 

 

And last but certainly not least, why do we give presents? Well, think of the 3 Kings. They brought gifts to the infant King and by giving to others, we model their generous act. Our daughter Kristen only gets three presents at Christmas, which has been our family tradition all her life. If three gifts were good enough for Jesus, they are certainly good enough for the rest of us!

 

 

 

All of these things explain some age-old traditions and also demonstrate the true meaning of Christmas. It breaks my heart to see the real reason for the season become increasingly secular, “offensive,” and commercial but my hope is that by sitting back and understanding exactly why we have days off in December and why stores love this time of the year, we will realize that there is so much more to it all than just time off, shopping, and Santa. I have hope.

I’ll be spending Thanksgiving this year again with my husband’s side of the family, which has become an annual tradition I’ve grown to love. Another tradition I’ve grown to love is the serving of cranberry sauce alongside the turkey, dressing, potatoes, green beans, pies, and the likes. In fact, it’s something I volunteer to bring each year. I was never a big fan of cranberries back in the “open a can and pour out the log” days, but I’ve grown to love them with each new recipe I’ve discovered as well as my tried and true one. What about you? Yay or nay on cranberry sides? And what exactly are those little red berries that we generally only eat once a year?

 

The small, red, and tart fruit is actually very healthy and we can thank Native Americans for them, as they mixed cranberries with deer meat waaaay back in the day. They may have even shared some with the Pilgrims on that first Thanksgiving Day.

 

History also notes sailors used cranberries as a source of Vitamin C to prevent scurvy, and more recent studies suggest cranberries promote gastrointestinal and oral health, raise the good HDL cholesterol, and may even help prevent cancer.

 

 

The very first official harvesting of cranberries was by Revolutionary War veteran Henry Hall, who planted the first commercial beds in Dennis, Massachusetts in 1816. Many of today’s cranberry bogs are in fact more than 100 years old!

 

Cranberries grow on low-running vines in sandy marshes and are one of only three commercially grown fruits native to North America…the other two being blueberries and Concord grapes. During harvesting, the berry marshes are flooded, special equipment is used to knock the berries off the vines, and then they float to the surface. Most of the world’s cranberries are grown on some 50,000 acres in the U.S. and Canada and are harvested in September and October. Perfect timing for fresh cranberry sauce at Thanksgiving!

 

Each year, Americans eat about 400 million pounds of cranberries with 20 percent of them consumed over Thanksgiving. The fruit can be eaten both fresh and dried, and is popular in muffins, trail mixes, cereals, salads, and of course juices.

 

So, what do you prefer? Fresh or canned? Whole berry canned or jellied? I prefer the whole berry and fresh but if you like that blob of gelled stuff, here is a fun way to make it festive using cookie cutters and some other fun and yummy recipes.

 

Have a berry Happy Thanksgiving!

 

Cranberry Brie Cups (Great for Thanksgiving morning!)

1 8 oz. tube crescent rolls dough

1 8 oz. wheel of brie (can substitute cream cheese)

½ cup whole berry cranberry sauce

Optional: chopped pecans on top

 

Preheat oven to 375 and grease mini muffin tin with cooking spray.

On a lightly floured surface, roll out crescent dough and pinch together seams.

Cut into 24 squares and place into muffin tin slots.

Cut cheese into small pieces and place inside crescent dough.

Top with a spoonful of cranberry sauce.

Bake until crescent pastry is golden, about 15 minutes.

 

 

Festive Pineapple Cranberry Salad (My favorite!)

1 can mandarin oranges

2 pkg. raspberry flavored gelatin

1 can whole berry cranberry sauce or 1 12 oz bag fresh or frozen cranberries thawed and boiled.

1 apple, chopped

Optional: chopped pecans

Drain oranges and pour juice into sauce pan with 3 cups cold water. Bring to boil and remove from heat. Add dry gelatin and stir 2 minutes. Stir in cranberry sauce. Pour into large bowl and add oranges and apple. Refrigerate 1 ½ hours or until slightly thickened.

 

 

Three Ingredient Cranberry Relish

(Anthony Bourdain calls this, “Delicious and truly one of the easiest recipes in the world.”)

Wash 1 large orange under warm water. Dry and coarsely chop skin, flesh, and pith. Remove seeds. Combine orange and 12 oz. fresh cranberries in food processor. Pulse until mixture appears grainy. Transfer to bowl and fold in 1 cup sugar. Cover and refrigerate overnight. Serve cold or at room temperature.

 

Tangy Cranberry Meatballs

(great use for any leftover cranberry sauce!)

Leftover cranberry sauce

¼ rice vinegar

2 T ketchup

2 T soy sauce

2 t Worcestershire sauce

1 t brown sugar

¼ cup water

2 lb. pkg. precooked cocktail-size meatballs

 

In a large saucepan combine all ingredients except meatballs, cook on medium low, and stir until smooth.

Add meatballs and cook until heated, about 10-15 minutes.

 

 

Cranberry Nut Bread (my mom’s recipe)

2 cups fresh, whole cranberries

2 T butter

2 cups sifted flour

1 cup and 2 T sugar

1 ¾ t baking powder

1 t salt

1 egg, well beaten

1/3 cup orange juice

1 t grated orange rind

¼ cup water

Cut cranberries in half. Melt and set aside butter. Sift together dry ingredients. Combine egg, orange juice, and water. Make well in dry ingredients and add liquids. Stir in butter. Add orange rind and cranberries. Bake at 350 for 1 hour.

 

 

Cranberry Salsa Dip

1 12 oz. bag fresh cranberries, rinsed

½ cup sugar

Green onions, chopped

1 jalapeno pepper, seeded and chopped

1 lime, juiced

Pinch of salt

2 8 oz. blocks cream cheese, softened

Put all ingredients except cream cheese in food processor. Pulse until ingredients are chopped coarsely. Put in airtight container and refrigerate for at least 4 hours. After, spread softened cream cheese on serving plate and spread salsa over cream cheese. Serve at room temperature with crackers.

 

 

Cranberry Hot Tea

1 48 oz. can cranberry juice cocktail

1 cup firmly packed brown sugar

1 cup orange juice

1 cup lemonade

1 cup pineapple juice

Cinnamon sticks

Combine all ingredients in a Dutch oven over low heat. Cook, stirring occasionally, 10 minutes or until sugar dissolves. Serve warm with cinnamon stick garnish.

 

 

Cranberry Punch

2 bottles cranberry juice

1 ½ bottles water (using juice bottle to measure)

2 cans frozen orange juice, thawed

Juice of 3 lemons or 9 T lemon juice

1 pkg. red hot candies

Whole cloves and sugar to taste

Put all ingredients in pot and heat on low until red hots melt. Transfer to crock pot to serve and keep warm.

 

 

Cape Cod

Mix 1 part vodka with cranberry juice to taste in highball glass and fill with ice. Garnish with lime wedge.

Variations:

Sea Breeze: add grapefruit juice

Bay Breeze: add pineapple juice

Cosmopolitan: add triple sec and serve in martini glass

 

 

Cranberry Kiss Cocktail

1.5 oz. cranberry vodka

2 oz. cranberry juice

1.5 oz. simple sugar

Lime wedges and mint leaves

Muddle 3 lime wedges and 8 mint leaves in a shaker. Add other ingredients and shake well with ice. Strain into a martini glass and garnish with floating mint leaves.

 

Are you starting to stock up on Thanksgiving fixins? Did sweet potatoes or yams make the cut? I love a simple baked sweet potato and will make one with salmon any time my hubby is out of town as he hates both. For me, either or works…sweet potatoes or yams…and whichever is picked for Turkey Day I’m okay with as they are healthy and yummy. But, different from each other. Read on…

 

 

The popular saying is “puh-tay-toe” “puh-tah-toe,” but this time of year it switches to yams or sweet potatoes…however you say that last word. So, as we get ready to celebrate all things thankful, let’s say thank you to both! Both are critical Thanksgiving Day side dishes and chalk full of nutrients. Okay, maybe not when mixed with brown sugar and marshmallows, but when done right, they really should be part of not only your Thanksgiving meal but your year-long diet.

 

 

Sweet potatoes aren’t yams though, and they’re not even true potatoes! According to my Concierge Choice Physicians newsletter, a potato is considered a “tuber” and a sweet potato is actually a root vegetable. It’s often described as a “tuberous root” to cover all bases. Both potatoes and sweet potatoes grow under the soil but they have different flavor profiles and nutritional content. This, we all probably already knew, right? And as for yams vs. sweet potatoes, they are both root vegetables but belong to two different plant families.  And by “plants,” we’re talking real plants.

 

The sweet potato is from the morning glory family while the yam is related to the lily. Who knew?! Yams are generally more starchy and less sweet than their sweetly named cousins and they grow much larger. And other than Thanksgiving Day tables in the U.S.A., where you’re from may dictate which one you eat and cook with. Yams are commonly used in African, Asian, and Caribbean cooking while sweet potatoes are generally more popular in New World Cooking.

 

 

I know many of you consider fresh sweet potatoes healthier than those canned cubes soaked in syrup, but ironically many of the popular canned yams you see this time of year are technically sweet potatoes. If you’re picky about one or the other, check the label. When buying fresh ones, you’ll also want to check your choice.

 

 

If you have preference when shopping, make sure you’re buying what you’re hoping to buy. Yam have long, tapered shapes and skin that looks more like bark than a traditional potato skin. They have a neutral flavor, tough flesh, yucca-like texture, and are best when boiled in savory recipes like soups, stews, and chilis.

 

The most common varieties of sweet potatoes have smooth orange or reddish skin, orange flesh, and a sweet flavor. But of course considering their name!  Surprisingly, both (even the canned ones) are healthy depending on how you prepare them. Let’s start with yams.

 

 

Yams are linked to many health benefits including boosting brain health, reducing inflammation, improving blood sugar levels, inhibiting the progression of both osteoporosis and rheumatoid arthritis, and reducing cholesterol and LDL levels. A single yam also packs nearly 370 percent of your daily Vitamin A requirement and even canned yams are great sources of fiber, potassium, manganese, copper, and antioxidants. Canned yams in syrup are non-GMO, contain no preservatives, and are certified by the American Heart Association as a heart healthy food.

 

 

But what about all that syrup in the canned variety? What’s really in it? Basically, sweet potatoes, water, corn syrup, and sugar. Ick, right? No worries! You can actually remove the sugar by rinsing the pieces in water before cooking them because pieces of sweet potato don’t absorb sugar so whatever is in the can stays on the surface of them. Perhaps best of all is the fact that canned sweet potatoes are already cooked meaning Carla’s Sweet Potato Casserole cooks fast and who doesn’t want at least a few Thanksgiving dishes that cook quickly? One more tidbit: about three unpeeled fresh sweet potatoes or yams are in a standard 29 ounce can.

 

 

Sweet potatoes on the whole have a higher concentration of most nutrients, have more fiber, and are generally more nutritious than yams. In fact, they are considered “nutrient dense” in that one cup of a baked sweet potato with the skin on provides more than 50 percent of your daily Vitamin A, C, and Magnesium requirement and more than 25 percent of your Vitamin B6 and Potassium requirement. Vitamin C supports your immune systems and helps absorb iron. Diets low in Vitamin C an increase your risk of anemia and no wants a low immune level. Sweet potatoes are also loaded with antioxidants that protect your body from inflammation and possibly even cancer, heart disease, and aging.

 

Sweet potatoes are also good for your gut as they are loaded with both soluble and insoluble fiber and their antioxidants promote healthy gut bacteria growth, the former may lower the risk of colon cancer and the latter thought to limit conditions such as irritable bowel syndrome.

 

 

The eyes also have it with sweet potatoes! What food do we immediately think of as good for the eyes? Carrots, right? What color are carrots? Orange. What color is the flesh of a sweet potato? Orange. And yes, you guessed it; that orange color is due to high amounts of beta-carotene, which your body converts into Vitamin A and uses to form light-detecting receptors inside your eyes, much like it does with carrots. And, how ironic that both carrots and sweet potatoes are root vegetables.

 

 

In the end, can you substitute sweet potatoes for yams and vice-versa? The bad news and short answer is “no,” so do your best to use what is listed on any given recipe. The good news is, those canned yams are not as bad as you maybe once thought they were. Want a sweet dish? Go for true sweet potatoes. Want a more savory dish? Opt for yams. Want it in a hurry? A canned variety is the way to go. However you say it and whatever version you use, I hope your sweet puh-tay-toe/puh-tah-toe/yam casserole dish is yummy! Let’s be thankful for it all.

 

Happy Thanksgiving everyone and here are just a few recipes you might enjoy…I personally leave out the pecans in all but am including them for your preference.

 

Ann’s Perfectly Baked Sweet Potato

Wash potato and cut off both ends.

Put in cold oven directly on rack and above cookie sheet and then heat to 425.

Cook for 1 hour and then turn off oven but keep potato in oven for 30 more minutes.

Top with butter or toppings of your choice.

 

 

Candied Yam Soufflé

Sandra Lee

Ingredients

1 stick of butter

1 cup light brown sugar

½ cup chopped pecans

2 large (40 oz.) can large yams or sweet potatoes, drained

1 t ground cinnamon

1 t ground nutmeg

1 12 oz. jar marshmallow topping (or mini marshmallows)

 

Directions

Preheat oven to 325.

Melt butter in saucepan over medium heat.

Add brown sugar and pecans and simmer for 3 minutes.

Meanwhile, place drained yams in large bowl and mash finely.

Pour sugar/pecan mixture over yams and stir until thoroughly combined.

Add cinnamon and nutmeg and stir.

Transfer to a metal pie pan and top with marshmallow topping or marshmallows.

Bake for 15 minutes.

Remove from oven and raise oven temp to 400 degrees and bake additional 10 minutes.

Watch carefully to keep from over burning.

 

 

 

Ruth’s Chris Sweet Potato Casserole

Crust Ingredients

¾ cup brown sugar

¼ cup flour

¾ cup chopped nuts…pecans preferred

¼ cup melted butter

 

Sweet Potato Ingredients

¾ cup sugar

¼ cup salt

½ t vanilla

2 cups mashed sweet potatoes

¼ cup butter

 

Directions

Preheat oven to 350.

Combine crust ingredients and mix in bowl. Set aside.

Pour sweet potato mixture into buttered baking dish.

Sprinkle crust mixture evenly on top.

Bake for 30 minutes.

Allow minimum 30 minutes to cool before serving.

 

 

 

Sweet Potato Casserole

The Sandy Show & The Pioneer Woman

Ingredients

4 whole medium sweet potatoes

1 cup sugar

1 cup milk

2 whole eggs

1 t vanilla extract

1 t salt

1 cup brown sugar

1 cup pecans

½ cup flour

¾ stick of softened butter

 

Directions

Wash potatoes and bake at 375 about 30-35 minutes or until fork tender.

When done, slice open and scrape out flesh into a large bowl.

Add sugar, milk, eggs, vanilla, and salt and mash slightly.

In separate bowl, combine brown sugar, pecans, flour, and butter and mix thoroughly.

Spread sweet potato mixture into baking dish and sprinkle with crumb mixture on top.

Bake at 400 for 30 minutes.

 

 

 

 

Praline Sweet Potatoes

Texascooppower.com

Potatoes Ingredients

3 cups cooked and mashed sweet potatoes

1 cup brown sugar

2 eggs, beaten

1 t vanilla extract

½ cup milk

½ cup (1 stick) melted butter

 

Topping Ingredients

1 cup chopped pecans

½ cup brown sugar

½ cup flour

1/3 cup (1/2 stick) melted butter

 

Preheat oven to 350 and butter 9×13 baking dish.

In large bowl, combine potatoes with brown sugar, eggs, vanilla, milk, and butter.

Pour into prepared baking dish.

In small bowl, combine pecans, brown sugar, and flour.

Stir in melted butter until crumble forms.

Scatter evenly over top of sweet potatoes.

Bake 30-40 minutes and until topping is golden brown or crunchy.

 

 

 

 

Heart Healthy Chipotle Chili

Orlandodietician.com

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 garlic cloves, diced
3 cups peeled and seeded butternut squash, cut into 1/2 inch pieces
1 medium parsnip, peeled and cut into 1/2 inch pieces
1 large sweet potato, cut into 1/2 inch pieces
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
2 14.5 oz. cans diced tomatoes, undrained
2 chipotle peppers in adobo sauce, diced
1 tablespoon adobo sauce (from the same can)
2 cups water
2 teaspoons vegetable base
2 cups chopped kale (remove the hard stems)f
1 15 oz. can black beans, rinsed and drained
Fresh ground pepper to taste

6 tablespoons of plain Greek yogurt (optional, for topping)

 

Directions

1. In large pot, heat oil over medium-high heat and add onion and garlic. Sautee 3 minutes then add butternut squash, parsnips, and sweet potato, stirring with a wooden spoon. Cook and stir occasionally for 10 minutes. Add in chili powder, cumin, cocoa and cinnamon. Cook for one more minute.

 

1. Stir in tomatoes, chipotle peppers, water and vegetable base. Cover, reduce heat and simmer for 30 minutes or until vegetables are tender. Add kale and stir until wilted. Add black beans, cook an additional two minutes and add pepper to taste.

 

1. Serve with a dollop (one tablespoon) of Greek yogurt on top.

 

 

 

Roasted Sweet Potato Fries
Orlandodietician.com

Ingredients

• 1 large sweet potato (skin on)
• 1 and 1/2 teaspoons ground cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon extra-virgin olive oil

 

Directions

1. Preheat oven to 425 degrees. Rinse the potato well and cut into thin strips.
2. In a large bowl or mix together the spices and olive oil. Toss in the potatoes and coat with spice mixture (you could also do this in a large plastic bag).
3. Place potatoes on a baking sheet and bake for 20 minutes. Turn and bake on the other side for an additional 15 minutes or until fries are browned and crisp.

 

 

Disclaimer: Always check with your health provider before adding anything to your diet or nutrition plan.

 

Sundays in the fall have three traditions in our home: Sunday mass, Buffalo Bills game, and wings. No, not the kind that angels or birds have, but the kind that Bills Mafia and others eat up by the millions. And I mean millions…sometimes even billions! In fact, on any given Super Bowl Sunday (which I’m praying the Bills make it to this year) it’s estimated that Americans will gobble up on average, 1.5 billion wings. And yes, to loyalists, they’re just “wings.” Not “chicken wings.” Not “Buffalo wings.” IYKYK.

 

 

But what are they exactly? You’ll find teriyaki, BBQ, and a host of other flavored chicken wing options, but there’s really only one real wing: The Buffalo Chicken Wing. When made right, they are uh-mazing and they have an interesting history as I learned many years ago from my Buffalo born and raised husband.

 

No, Buffalo wings aren’t buffalo meat (buffalos don’t have wings), and no, Chili’s didn’t invent the wing nor did Pluckers or Buffalo Wild Wings. That honor belongs to Frank and Teressa Bellissimo. Here’s the story: Frank and Teressa established The Anchor Bar and Grill in downtown Buffalo, New York back in 1935 and had quite the popular neighborhood watering hole. But, it wasn’t until 1964 that that hole-in-the-wall became an historic one.

 

 

It was on a Friday night in 1964 when their son Dominic and a group of his friends told mamma Bellissimo they wanted a late-night snack. Teressa looked around and saw some left over chicken wings, which were usually tossed or reserved for stocks or soups. Knowing she needed something fast and easy, she deep fried the wings and then tossed them in a cayenne hot sauce. She served them with celery stalks and bleu cheese dressing because she also had extras of them lying around. The rest, as they say, is history.

 

 

 

Teressa’s wings were a hit that night and it didn’t take long for word to spread that the Anchor Bar had a great new dish. Today, the original restaurant at the corner of Main and North Streets is considered the birthplace of wings and still serves up its famous fingerlings to locals, tourists, and even some celebrities including Elvis, John Lennon, Britney Spears, the late John Candy, numerous athletes, and even more Bills players.

 

Not only are they popular, they’re award-winning. In April 2003, the Anchor Bar won the “James Beard Award,” which is given to restaurants that have timeless appeal and are beloved for quality food that reflects the history and character of their community.

 

 

 

And, in 1977 the city of Buffalo issued an official proclamation celebrating the Anchor Bar and its owners and declared July 29, 1977 “Chicken Wing Day.” Frank Bellissimo died in 1980 at the age of 84 and Teressa died a year later in her apartment above the bar. They both passed at the age of 84. Dominic, the son whose late-night cravings resulted in his mom’s famous wings, later owned the restaurant. He died in 1991 and in 1999 the franchising of Anchor Bar restaurants was established.

 

 

An Anchor Bar bottled sauce line launched in 1999 and today can be found in more than 3,000 retailers and franchise restaurants like the one right near our Texas home can be found in eight states besides New York. The world-famous brand was even included in a “Simpsons” episode and has been featured on “The Bachelorette” and too many foodie shows to list here.

 

To this day, nowhere in the world are the wings as good as what you get in Western New York. Finding them elsewhere is a bit like looking for cheesesteaks in Oregon, Tex-Mex in Maryland, or gumbo in Iowa. They just aren’t comparable or even close to the real deals.

 

Wings in Buffalo are so delicious that I truly can eat a dozen of them all by myself. They are most often accompanied by drums and are big, crispy, never greasy or runny, and just the right amount of spicy. If you want them hot you can, but be careful as your mouth will be on fire. My husband says he remembers eating wings so hot that he’d run outside and put his lips in the snow. I don’t know if that’s totally true but it makes for a great story!

 

 

Deep-fried chicken wings are nothing culinary new and have been a southern staple for years, but most of those wings are breaded. Buffalo chicken wings are never breaded. You simply fry them up and then then coat them with a level of hot sauce to your choosing. Simple, classic, and delicious. And please, no ranch dressing on the side. Bleu cheese only is the way to go. (Although truth be told, we do like a little ranch on the side. Shhhhh!)

 

No trip to Buffalo is complete without a stop at the Anchor Bar but if you can’t make it to the original location, not to worry, there’s one right inside the Buffalo airport. So, as you make your way out of the airport on your way to perhaps Niagara Falls, be sure to stop and get you some wings before exiting.

 

 

Wings are so sacred in the Buffalo area, that friends and family actually argue over which neighborhood spot has the best ones. The most popular one in my husband’s hometown village of East Aurora, where Mr. Fisher and Mr. Price started Fisher-Price toys in their garage and where America’s Arts and Crafts movement began more than a century ago with the original Roycrofters and thinker Elbert Hubbard, is the Bar-Bill Tavern. The classic Main Street pub is housed in a 150-year-old building and always makes local and national “Best Buffalo Wings” lists. It is sure to be front and center in the upcoming “Holiday Touchdown: A Bills Love Story” Hallmark movie debuting November 11. Ironically, when I first met my husband, I was somewhat captivated by his tales of the “village” where he grew up. I’ve forever said it’s like a Hallmark movie set and actually has been the site of many a Hallmark movie.

 

I’m not quite sure how wings became so entwined with football watch parties but maybe it’s because they are a popular bar food, they are a filling finger food, and they are so dang good.

 

So, there you have it, the story behind those wings you’ll probably be munching on today. Now you know they’re not only yummy but a true tasty and timeless tradition. Bellissimo!

 

 

 

The month of Thanksgiving is officially upon us, which means most of us are stocking up on all the staples like stuffing, sweet potatoes, and ingredients for pies…including butter, which I just recently blogged about Many pie varieties will make their way to our Thanksgiving Day tables, all of which are Turkey Day traditions, particularly pumpkin. I love both Thanksgiving and pumpkin pie so it’s always a win-win for me. But, did you know that pie at Thanksgiving really has nothing to do with the Pilgrims or Native Americans? In fact, common belief is that the tradition was probably started by a magazine sometime in the mid-nineteenth century. Who knew?!

 

Nothing like a pie chart of pies, and it looks like pumpkin wins the gold with apple and pecan competing for the silver. Chocolate? We’ll give it the bronze. I’m happily one team pumpkin pie as I love it to literal pieces and have my grandma’s recipe. Our daughter, on the other hand, loves pecan pie. Me, not so much. My husband? He’ll have a little of everything.

 

A recent survey reveals that I am not alone in my pumpkin pie obsession. Here are the most popular go-to Thanksgiving pies ranked according to how many people said they were their faves:

Pumpkin – 50 percent

Pecan – 27 percent

Apple – 20 percent

 

It’s fun to look at all this state-by-state as well, which when looking at it, winners aren’t really any surprise, right?

 

And guess what, just like pies, which come in all flavors and styles, the one you like the best says something about your unique traits and personality. Just what do your pie choices say about you? According to “The Tasteful Life,” a lot!

 

If pumpkin pie is your favorite, you are nostalgic and a traditionalist.  (yep, that’s me!)

Pecan pie lovers like the simple things in life and are seekers of love.

Apple?  You’re all-American and predictable.  You are probably also the healthier one of the pie bunch.

Let’s dive and cut in a little deeper.

 

 

Pumpkin Pie A Thanksgiving tradition, pumpkin pie is considered an American tradition. Made of one of the earliest import foods Europeans introduced the New World to, the orange squash quickly became beloved by Colonists and remains so today.

 

The pie is a fall tradition so those who like it best often consider fall their favorite season. Raising my hand! Those who love pumpkin pie also love sitting at home cuddled up with a cozy blanket, a fire, and maybe a good book or good friends. Yep, that’s me too. Pumpkin pie is considered simple and a classic, and so are pumpkin pie lovers. They are nostalgic and traditionalists; like to keep things chic but not fussy; are effortlessly elegant; and are most likely emotionally stable, consistent, and reliable. Pumpkin pie lovers also can’t stand drama or chaos and having a calm environment is very important to them. Chills, as all of this describes me to a tee.

 

 

 

Apple Pie

According to the American Pie Council, this is America’s all-around pie of choice, and rightly so, right?  If it’s your favorite, you’re probably “As American as Apple Pie,” love tradition and security and can tend to be a tad predictable. You’re also inclined to loyally lean on the same products again and again whether it be your dish soap or your favorite jeans. You are also grounded, compassionate, outdoor lover, enjoy being active, and are a realistic person and friend.

 

 

 

Pecan Pie

Pecan pie is very sweet and if it’s your fave, so are you! Lovers of this pie tend to like the simple things in life and are seekers of love. Especially popular in the south, there are many versions of pecan pie, but all are sweet and all are beloved. Lovers of pecan pie are likely thoughtful and analytical and have tons of friends. Those friends love your rationality and loyalty and often come to you for advice. Sounds like you are just like pecan pie itself: infectious!

 

And now for all those other pies that may not be true Thanksgiving traditions but you may be making:

 

 

Peach Pie. Probably my second favorite pie, peach pie has been around forever and is so versatile. You can serve it hot or cold and make it with fresh, frozen, or canned peaches. If you love peach pie, you probably also love a challenge and love for your mind to be stimulated.  You are definitely a thinker but sometimes over analyze and you are someone who learns from mistakes and trials. You also hate to fail. Hmmm…me again.

 

Blueberry Pie. Blueberries can stain a table cloth or shirt like nobody’s business but guess what; if this is your favorite pie you couldn’t care less! A blueberry pie lover is that fun-loving, laid back, life of the party person. In fact, you’re kinda like the pie itself, which is considered by many the easiest to make, in that you are easy going and open minded and you love when others succeed. You are also smart, have excellent taste, don’t embarrass easily, and are quick to laugh at yourself. Relax and be happy: you’re a blueberry pie lover!

 

Cherry Pie. When I think of a cherry pie, I think tart and so are you to a certain extent if this is your pie pick! It’s all in a good way though in that you have attitude and confidence and you don’t let people push you around. You, like the bright red of the cherries themselves, don’t mind standing out in a crowd, and you live for a little excitement. That yearning for adventure means you’re a risk taker, are game for trying new things and taking on new hobbies, and are rarely bored with life.

 

Sweet Potato Pie. Often confused with its more popular cousin the pumpkin pie, sweet potato pie has also been around since colonial times. Its ingredients were adapted from African cuisine and it’s still a staple soul food item. It’s nostalgic and very southern, and so are you if you love it. It’s also usually a surprising but welcome sight at holiday gatherings and again, so are you!

 

Lemon Meringue Pie. Like the tangy center of this pie, you are bubbly and full of optimism. You are anything but “basic” and love bright colors and making the best of every situation and life in general. You could say your motto is “When life gives you lemons, make a lemon meringue pie!”

 

Chocolate Silk Pie. To me, this is basically a chocolate pudding pie but to those who favor it, it’s much, much more. Baked properly, a chocolate silk pie is just that: smooth as silk. So are you. You prefer the best things in life and have great taste. Richness emotes from the pie and from you.

 

So, there you have it. What does your favorite pie say about you? Do the traits describe you? I’m “pie-ing” to know! And just for fun, print this out and ask family and friends which pie is their favorite and then have fun sharing what it says about them.

 

 

 

Also a fun idea: using a muffin tin full of all those different pies. Each one is the perfect size and I might just do this this year!

 

All of this got me thinking.  What does the rest of the food at the Thanksgiving table say about us?  Let’s find out!

 

 

 

If the turkey is your favorite part of a Thanksgiving meal, you are probably strong, honest, and reliable. You are also probably a traditionalist and a true friend.

 

Those who dive right into the stuffing (or dressing as some call it) love to laugh and are fun and lively. They are most likely the life of a Thanksgiving Day party.

 

 

Crazy over cranberries?  Then you are more than likely nostalgic and are the one adult who doesn’t mind sitting at the kids’ table.

 

Mashed potato lovers tend to be a bit sophisticated and reserved, but if the mood strikes them, they loosen up and they enjoy life to the fullest.

 

If the green beans get you, you are hands down the health nut of the bunch…unless it’s that famous recipe with cream soup and fried onions!

 

 

Whatever is your liking, as we all do our shopping, plan our Thanksgiving meals, and as cook and bake ‘til we’re turkeyed-out, let’s remember to focus on being thankful and what ingredients are really important in the recipe for life.

 

“Into each day put equal parts of faith, patience, courage, work, hope, fidelity, kindness, rest, prayer, and one well-selected solution.  Add one teaspoon of good spirits, a dash of fun, a pinch of folly, a sprinkle of play, and a heaping cup of good humor.”

Author Unknown