Thanksgiving

We had a tremendous Thanksgiving this year.  We started the day with pastry and the Thanksgiving Day Parade.  The parade was pretty poor - too much promotion, not enough parade.  Then to church for Morning Prayer, and back home to get dinner ready.

The turkey was started the night before.  We brined the turkey using a recipe from the Food Network.  Alton Brown is one of our favorites, and this recipe produced a moist, flavorful turkey.  The juices were used for a wonderful gravy.

The family came over, and we had a wonderful time.  Lots to be thankful for.

For those student wondering how Thanksgiving began, they can read the original proclamation here.  In fact, for American history, the entire site is worth the time spent.

Lessons from the Great Depression

This delightful lady gives us some cooking lessons and stories from the Great Depression. 

It can be difficult for our kids to understand just how severe the Depression was (and I hope and pray that they won't have to learn the hard way).   This gives one a taste of the experience. 

Even without being in a Depression, learning to cook on the cheap frugally can be of great value.  We will often figure the cost of a meal, or perhaps the number of meals that can be made with one purchase ( a turkey or a ham, for instance).  Let your kids contrast the cost of feeding the family at home with the cost of feeding the crew at a restaurant.  For our family, a trip to a restaurant is a rarity - in part due to financial considerations, in part because we generally produce better meals than most restaurants (I hate spending $60 - $80 bucks to feed the crew just to be disappointed with the meal). 

So, learn to be frugal, use everything you can (eh, I don't use the gizzards), let your kids learn that some terrific meals can be made from very little.  An eight dollar turkey can provide a Thanksgiving feast, sandwiches for the weekend games, and that turkey carcass can join a few veggies and some rice to make enough soup to last several meals.

Click the link above to visit Clara's YouTube page for more videos; better yet, visit her web site and buy the book and DVD!

Water Droplets in Super Slow Motion

Slow motion photography and videography can reveal some very interesting phenomena.  Here we see a drop of water bouncing on a larger volume of water - an unexpected sight.



This reaction reminds me of the Leidenfrost Effect; of course, the physics behind each is quite different.

When one first sees such an unusual effect, being contrary to what one might believe would happen under such a circumstance, a strong spark of interest is ignited.  What fun.

Veteran's Day

It is easy to explain to our kids, in a technical way, what Veteran's Day means. How do you capture some of the emotion involved?

In this case, video can be a powerful tool.  This is a nice little visit to the Memorial with some WWII Vets.

Another Cooking Excursion

Ah well, travel followed by illness has delayed my posting again.  So, to return with a bang, how about a wonderful pasta dish.

This is part of our Italian language coursework.  I decided that Italian would be a good language for study, and so a trip to the Italian market is a great start.

The place to go?  Carmine Lonardo's in Lakewood.  They have a great little market, and make some of the best sausage in the area.  Very helpful and friendly family-run company.

So what will we make? Something Italian, of course.  How about a Pasta Bolognese?  I chose this recipe because the flavors are developed through the main ingredients.  My girls are somewhat experienced in choosing spices (my oldest daughter makes one of the best Italian-style meat sauces I've ever had), so I thought a recipe with no spice except salt would be a nice change.

Enter Epicurious.com, and a delightful recipe and instruction video (linked above).  Epicurious is an essential website for any cook.  My wife and I subscribed to Bon Appetit Magazine back in the day (when we could afford it), and found it to be a fantastic resource for recipes.  Epicurious has an archive that includes recipes from Gourmet, Bon Appetite, and other magazines.  A definite must-have link!

Result?  Man, my mouth still waters when I remember that fantastic dinner!  My youngest (age seven) learned to make a simple hot appetizer, and my oldest (age eleven) made the pasta with minimal assistance.  Faboso!  Squisito!