A note from email@example.com for Thursday November 26, 2009
Good day there everyone and welcome to our American friends Thanksgiving Holiday. Here in Canada it's especially delightful as we celebrated our Thanksgiving holiday in October, and we get top do the turkey thing all over again.
Here is a tongue-in-cheek Ode to the Turkey which a UK subscriber sent us, and a neat recipe that I'm sure you will love.
On the First Day..... We give thanks for the fresh turkey feast and its hot trimmings.
On the Second Day..... We bless the cold turkey sandwiches, sloshy cranberry sauce, and hard rolls.
On the Third Day..... We praise the turkey pie and vintage mixed veggies.
On the Fourth Day..... We thank the pilgrims for not serving bison that first time, or we'd be celebrating Thanksgiving until April.
On the Fifth Day..... We gobble up cubed bird casserole and pray for a glimpse of a naked turkey carcass.
On the Sixth Day..... We show gratitude (sort of) to the creative cook who slings cashews at the turkey and calls it Oriental.
On the Seventh Day..... We forgive our forefathers and pass the turkey-nugget pizza.
On the Eighth! Day..... The word 'vegetarian' keeps popping into our heads.
On the Ninth Day..... We check our hair to make sure we're not beginning to sprout feathers.
On the Tenth Day..... We hope that the wing meat kabobs catch fire under the broiler.
On the Eleventh Day..... We smile over the creamed gizzard because the thigh bones are in sight.
On the Twelfth Day..... We apologize for running out of turkey leftovers. And everybody says..... AMEN
At Christmas in December, we will have the opportunity to experience another excess of turkey, so here is a scrumptious recipe from a top UK Chef, Atul Kochnar, as a more creative Day Six option!
I hope you enjoy it, and have a wonderful Thanksgiving our dear American friends and subscribers.
3 tablespoons vegetable oil
2 bay leaves
1 Star anise
1-inch piece of cinnamon
1 teaspoon cumin seeds
4 medium onions thinly sliced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 green chilli
1 teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon ground black pepper
1 teaspoon garam masala
4-65 medium tomatoes, blended to a paste
1 cup coconut milk
2 pounds cooked turkey meat
1 pound freshly-cooked basmati or other long grain rice
2 tablespoon chopped coriander leaves to garnish.
Heat the oil in a pan, and the cloves, bay leaves, star anise, cinnamon stick and cumin seeds. As the spices crackle in the heat, add the onions and pinch of salt. Saute until golden brown.
Stir in the ginger, garlic and chilli and saute for 2 minutes until cooked.
Add the turmeric, coriander, black pepper and garam masala. Saute for one minute.
Add the tomatoes, bring to a simmer, and cook 2-3 minutes.
Add the coconut milk, and simmer 2-3 minutes more.
Check the seasoning.
Now add the turkey meat and heat through.
Carefully stir in the warm rice.