Again, Welcome to Granny Camp~~~ Gearing Up for Thanksgiving Week

So are you talking TURKEY?  There are so many fun things to do with children this time of year that it is hard to find the time to find the time to squeeze it all in, especially if you’re the Granny and do not have access to the children at you’re convenience.  We must work around their church, school and sports activities--- and then there are the many miles that separate some of them from us.  But through the few years that I have had grandchildren, I have been blessed to have had opportunities to do some fun and creative things.  I would like to share some of these times with you.

In the weeks leading up to Thanksgiving, there are moments and windows of opportunity that we must seize and “make hay while the sun shines” so to speak. Things like raking and playing in leaves, fall break from school and such.  As I mentioned before, “Granny Camp” may happen in blocks of time amounting to one or two hours or could be a planned event that lasts a couple of days or even a week.  Recently our local grands were out of school for a couple of days adding up to a 4 day week end.  I found myself with 3 children for 2 of those days and 1 child for the other two of those days.  I had not planned on spending 3 hours that Wednesday night, carrying over to 6 hours on Thursday, playing Monopoly with the my 3 young charges.  At first suggestion, I resisted, thinking about all the things I had planned to do.  But after thinking about it for a few minutes, I decided that, at this moment, there was nothing more important than playing with them and “strike while the iron is hot.”   You see my 11 year old granddaughter does not have time (or always want) to come over and spend time with us.  After all she has friends now who are more fun than Granny and Dodaddy and she is very busy with after school sports.  Let us be reminded of those bullet points listed in my introductory blog post.  

It just so happened that on this Wednesday afternoon, she called me and asked if she and her friend could spend the night with me. [I say “me” instead of “us” as my husband was out of town.]  Seems that it was not possible for her to have a sleep over at her own home for some reason.  I knew I was a last resort, but, hey, I was pleased that they wanted to come.  I really do want to get to know their friends anyway.  I put the rules to ‘em and they agreed----  You know rules like no making calls or texting except to their parents.  My granddaughter didn’t bring a phone and her friend put hers in the designated spot.  Children having cell phones has some good points but we grown ups sure have to be mindful of the negatives as well.  And we must be diligent to see to proper use and supervision.

Now when the younger brother, who is 7 years old wanted to come too, big sis wasn’t pleased but she got over it ‘cause her friend thinks he’s a cute and fun little kid.  So here I am with these three to spend the night.  Somehow we got into the Monopoly game that went on and on and on.  Finally at about 11:30, we agreed to go to bed.  I told them to please sleep late next morning. J   Hopefully I could get some of my stuff done.

Breakfast was their favorite at Granny’s house---- bacon and my famous pancakes.  The grands all love my pancakes and I love for them to eat them ‘cause they’re loaded with fiber.  No, I do not use a mix.  I created my own mix.  Also, I give them real maple syrup to use so it’s a healthy breakfast--- well except for the bacon.  They ask, “Is it pig bacon or that other stuff.”  I reassure them that it is pig bacon.

Some hours later, we finished our Monopoly game---- And I won!!! ----Which I think surprised them.  I must mention here, the 7 year old really “gets it” when it comes to Monopoly.  This was only his second time playing the game and he is surprisingly good at it.  It was the first time for the friend so she was at a definite disadvantage.

I thought they would be on their merry way before long and next thing I know--- “Granny, may we stay again tonight?”  I gave it some thought and said, “Yes.”  After all, who knows when they’ll want to and have the time again.  The little guy decided to stay too.  They played with games and toys that I have available for them around the house.  We’ll talk more about that in another post.  Then that night, we discovered “Fiddler on the Roof” was on TV.  I asked if they wanted to watch it and of course, they were quite apprehensive.  An old movie that Granny loves has got to be borrrriiing.  I suggested that they watch for a few minutes and told them I would not force them to watch it with me if they didn’t want to.  They really got into it and little bro really enjoyed imitating Tevye’s, rendition of “If I Were a Rich Man”.  Ask him about the movie and he’ll jump right into it.  Well, before terribly late, this little guy decided to go on to bed.  He hated to miss the rest of the movie and even watched it from the top of the stairs for a few minutes but he knew he had reached his limit.  I tucked him in and prayed with him.  Have you ever really thought about just how wonder filled it is to pray with children?

Next morning, we had French Toast, another favorite.  They stayed for a while and went their merry way.  This was the first time their sleep over included a friend.  I’m glad they wanted to come and hope they will more in the future.  I love it when my grandchildren’s friends greet me with a hug when I see them out and about.

By the end of the morning (its now Friday), the 10 year old grandson called and asked if he can come and spend the night.  How could I say, “No.”?   The 3rd bro, who’s 9, chose not to come.  So now it’s The Mighty and me.  [And of course, my elderly parents, who live with us.---  Guess I had not mentioned that my husband and I are caregivers to my parents, in their 80s, who both suffer with dementia.]   The overnight that turned in to two nights will be continued...

So are we talking TURKEY YET?   Let’s do.....    Thanksgiving is just a week away!   I’m sure you’re thinking of your menu, where the official meal will be held, who’s going to be there and on & on we could go.  In all the hustle of many things to do, as much as possible, do consider how to  involve the children in planning and even preparing food, decorating and such.  I’ll post some photos of some of the things I have done with my grands.  You might get some ideas.  I’m always looking for simple, inexpensive ideas.  And don’t forget to invite a special guest to join your family for turkey day---- someone who might otherwise be alone on this special holiday.  It might be a relative, a neighbor, a college student or military person who is away from home.  This could be a great blessing to that individual and it sets a tremendous example to the children among you.

Back to Granny Camp.......  And don't forget to ceck out a couple of my favorite Thanksgiving recipes near the end of today's post with more coming next time.

<~ TODAY'S GRANNY CAMP RECIPES~


Katharyn’s Thanksgiving Sweet Potatoes                                                                            4 cups sweet potato pulp (4 large sweet potatoes)
4 cups butternut squash pulp (2 medium squash)
½ cup high-quality butter (1 stick), very soft
1 ½ teaspoon salt
1 egg
3 teaspoons milk or cream
Topping:
½ cup high-quality butter (1 stick), just softened
1 cup brown sugar
1 cup whole oats
¼ teaspoon cinnamon   &   ¼ teaspoon nutmeg                                     
  Make ahead:Line 1 or 2 baking sheets with tin foil. Halve squash lengthwise and scoop out seeds. Place squash cut side down on foil and bake them with the sweet potatoes in a hot oven until soft, about 45 minutes at 400°F. Remove from oven-- allow to cool to touch. This step can be done even days ahead, and the pulp stored in the refrigerator until final assembly. Generously grease bottom and sides of large casserole dish with butter. Measure 4 cups of sweet potato pulp into a large mixing bowl. Remove excess liquid from the butternut squash pulp by rolling a cup or two of pulp in a clean, lint-free dishtowel and wringing tightly. Add 4 cups of prepared squash pulp to the bowl, followed by the butter, salt, egg and milk. Blend with an electric mixer until very fluffy. Smooth evenly into prepared dish. Assemble early in the day or the night before, and refrigerate.                                                                                                        
  1 ½ hours before serving:Preheat oven to 375°F. Mix all topping ingredients in a medium bowl with a fork. Spread streusel-like topping over potato casserole, and bake until topping is bubbly and browned, about 45 minutes to 1 hour. If topping darkens too quickly, reduce oven temperature. Allow to cool and set at least 30 minutes before serving.

Katharyn's note: “Butternut squash adds a brightness and kick to the usual sweet potato dish. Its flavor merits the extra work it takes to squeeze out its high moisture content. Also, I use sugar only in the topping, not in the potatoes. Beware of assembling the oatmeal topping in advance: it can turn mushy. The best result is a crispy,crunchy top layer in contrast to the creamy, flavorful potatoes.”                                                            Katharyn Robertson is wife of Gordon, of the 700 Club.  It was shown on the show. 

[I first tried this delicious recipe for Thanksgiving 2005 and have fixed it every Thanksgiving since then. See photo of our granddaughter preparing the squash.]

Gordon's Best Turkey Brine

Ingredients:
1 (10-12 pound) whole fresh turkey, giblets and neck removed and reserved for stock
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions

Turkey Brine:
2 gallons water
1 tablespoon ground ginger
4 tablespoons cracked black peppercorns
12 bay leaves
1 cup kosher salt
24 ounces honey or 1 cup of brown sugar
24 ounces maple syrup
2 oranges, quartered
2 lemons, quartered

To make the brining solution, in a large stockpot, bring the water, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey (or brown sugar) and maple syrup until well blended. Turn off heat and allow to cool to room temperature. Transfer the brine to a non-reactive container (such as a clean bucket or a clean, heavy-duty, plastic garbage bag placed inside a cooler.) Add the oranges and lemons.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. 

Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator or in a cooler with ice.

YOU MUST KEEP THE TURKEY TO A TEMPERATURE BELOW 50 DEGREES F TO PREVENT BACTERIA FROM GROWING.

Preheat oven to 325 degrees F. In a heavy roasting pan, place the
carrots, celery and onions. Use a thick, heavy duty roasting pan – enameled cast iron or heavy stainless steel – not a thin, throw-away pan – these leave hot spots that burn portions and leave other portions uncooked. Remove turkey from brine and drain  -    a brined turkey will release water while cooking so drain as much water as possible before you place in oven. You need to check on the turkey as it cooks to make sure that water is not accumulating in the roasting pan. Insert the apples, onions, whole rosemary
and sage into the cavity of the turkey.

Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together to keep the cavity closed. Drizzle the top of the turkey with olive oil and rub it into the skin – this will create a golden brown color and help crisp the skin. Tent with foil. Roast the turkey for 2 ½ hours at 325 degrees F. The turkey is done when the juices run clear at the joint of the thigh or when a meat thermometer reads at least 165 degrees F in the breast.

While the turkey is cooking, place neck and giblets in 4 cups of water – bring water to a boil and then reduce to simmer, stirring occasionally for about 1 hour. This will make the turkey stock for the gravy.  Once cooked, transfer turkey to a platter, tent with foil and allow to rest for at least 15 minutes for the juices to settle.   While the turkey is resting, prepare the gravy. 

[Recipe came from Gordon Robertson, of The 700 Club. I watched him demonstrate it in Nov. 2005, then again in ’06. Decided to give it a try (‘06) and it’s the best and most moist turkey I’ve ever cooked. ]