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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Ready to Talk Thanksgiving?
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Ready to Talk Thanksgiving?
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Tuesday, November 20, 2012, 2:08am Report to Moderator Report to Moderator

Formerly SERAFFA, Explorer
Ee Dan
Posts: 3,945
Gender: Female
Location: DFW Mid Cities, TX
Age: 53's finally relented to going to the Aunt's, at the last minute.

My Aunt does NOT make turkey so we can expect chicken mixed with stuffing, canned peas, corn and mashed potatoes and those store bought pies, black coffee, black tea.

I only picked out the chicken from the stuffing last year, and ate a ton of peas. Presented my relatives with a conventional Gingerbread House for a holiday present.

so I can run fast away from my Mom after I take her home...........

And I'm giving hand-crocheted Christmas ornaments this year, in protest against conventional wheat in Gingerbread Houses The world deserves better!

"Continuous effort - not strength or intelligence - is the key to unlocking our potential." -- Churchill

Adrenal Fatigue and PCOS; 14 years of hormonal-based bulimia cured by SWAMI and my ND!

"Life always finds a way." -- Jurassic Park

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Tuesday, November 20, 2012, 6:30pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 13,989
Gender: Female
Location: New York
Age: 45
I wish I could invite you to join us at our table Seraffa, but you're much too far away. I don't think there's anything on my menu that would be harmful for an A (except for the white potatoes that are just for the Bs.)

Ruth, Single Mother to 22 yo  O- Leah , 20 yo O- Hannah, and  15 yo B+ Jack

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Wednesday, November 21, 2012, 1:38am Report to Moderator Report to Moderator

Kyosha Nim
Columnist and Bloggers
Posts: 5,216
Gender: Female
Location: southeastern Pennsylvania
Age: 59
Spice cake trifle: very, very simple, and you can have fun playing with it to suit your own tastes. I start off with a spice cake made with gluten-free or spelt flour and plenty of pumpkin pie spice. I usually bake it just a bit dry, then cut it into two inch cubes.

After that it's just a question of what you'd like to use for layers. I make homemade butterscotch pudding, and layer it with the cake cubes and whipped cream. Some chopped dried apricots soaked in brandy are a nice addition. It's fun to add a little sprinkle of white wine or brandy if you like to lighten up the rich flavors. Chopped roasted nuts are good on top too. This is quite a production and very calorie dense of course, so I make a small trifle--a little goes a long way. Extra yummy with a drizzle of melted dark chocolate and a sprinkle of coarse sea salt on top when served, too.

Everyone is entitled to his or her informed opinion. --H. Ellison
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Tuesday, November 27, 2012, 8:38pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 4,383
Gender: Female
Location: Metrowest Boston, MA
Age: 73
I was in Louisiana at my son's.  We bought an all natural fresh turkey (18 pounds) and my DIL did a beautiful job with it.  I made mashed sweet potatoes and added just a pinch of turbinado sugar and butter.  I also made fresh cranberry sauce.  My son made a green bean casserole that I didn't try and some other casserole.  There were white potatoes with sour cream too and asparagus, peas, corn and rolls.  I made a pumpkin pie with a pecan crust for dessert and my DIL made a gluten free chocolate cake that was so rich it tasted like ganache....OMG.  The weather was beautiful and we ate outdoors on the patio.  All in all a great day.  I was leaving the next morning early and wouldn't get to eat until late that evening so I had a turkey and cranberry sauce sandwich on toasted millet/rice bread for breakfast becfore leaving for the airport.  That carried me though with nothing else but a Unibar until I got home at around 7:30.
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Ready to Talk Thanksgiving?

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