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Lydia Jensen, Editor: Lydiajj@get2netdk

Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com

For this week's edition, you may visit:

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=> Article: The Importance of thanksgiving

=> Article: Carving a Turkey

=> New Recipes of the Week

=> Hot Tip

=> Joke/Story of the Week

=> Next week's Issue

=> How to Be Featured as our Guest Writer

=> Subscribe information

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THE IMPORTANCE OF THANKSGIVING

To some, Thanksgiving is one of the most important holidays to

celebrate. Many people enjoy Easter and Christmas, but

Thanksgiving is special to many. During Thanksgiving you can

think about and concentrate on two words, "Thank you." Thank

you for a wonderful year. I often think of a special friend of mine

who has had more difficult times than I could ever imagine and

yet she was always cheerful and thankful. I once asked her how

she managed to keep going. Without hesitation she replied,

"Some people like me have a hard life. I am always thankful that I

have conquered my difficulties and that I am still alive. I have a

lot to look forward to."

This Thanksgiving try to think of the good aspects of your life.

Thank you can be gift to a friend, a bonding phrase to a partner,

recognition of your family and friends and a chance to thank

yourself. Make it a point to thank yourself for your optimism, for

being good to yourself and look forward to a year of enjoying

your time with your family and friends.

Sometimes we become very involved with the material aspects

of life - the colored TV. set, the new computer, the digital camera,

the new home, car, clothes, and the list could go on indefinitely.

Instead of wanting more, assess what you have and think about

what riches you have in your life. There is so much for which we

can be thankful.

Christmas is important. Easter is important. Halloween is

important for the younger generation, but for our own personal

happiness, there is nothing like a truly heartfelt Thanksgiving.

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CARVING A TURKEY

To carve a turkey you will need a sharp carving knife and a good

fork.

First, cut through the skin where the leg meets the breast.

Pull the leg away from the body with the fork and continue to cut

down, close to the body, to find the joint where the thigh meets the body.

Pull the leg out further and slice right through the joint to remove the leg and thigh.

Then place the leg skin-side down and locate the line at the joint
where the thigh and the drumstick meet.

Holding your knife along this line of the thigh, you can slice easily through the
joint. If you hit resistance, adjust your angle and try again.

Cut down through the line and separate the thigh from the drumstick. Repeat
this process with the other leg.

If your family hasn't already done so, remove the wishbone (actually

the collarbone) from the turkey.

Removing the bone will prevent it from splintering when you carve
the breast meat.

Next, run your knife through the skin along one side of the
breastbone.

Then cut down along the ribs, pulling the meat gently away from
the bones in one large piece, leaving behind as little meat as
possible.

When you get to the wing joint, cut through it and continue to remove
the breast from body. Repeat with the other side.

Remove the wings and slice the breasts before serving.

For even, attractive slices, cut the meat against the grain.

Instructor: Katherine Alford

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Articles:

The Importance of thanksgiving

Carving a Turkey

Recipes:

Sausage Stuffed Acorn Squash

Turkey Breast with Gorgonzola

Turkey Salad Exotica

Turkey Schnitzel

Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting

Gravy with Cranberry Sauce

Glazed Pearl Onions

DON’T FORGET THE FOUR SUNDAYS OF ADVENT

December 1

December 8

December 15

December 22

December 1, you need to light the first advent candle

www.eclecticcooking.com/CookingRecipes.htm

http://www.eclecticcooking.com/whatnew.htm

http://eclecticcooking.community.everyone.net

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When you roast a goose or duck, save the drippings and freeze

them. The next time you roast a chicken, brush the chicken with

a little of the drippings. The chicken will be nice and crisp on the

outside and have a little different flavor from the usual roasted

chicken.

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Experience is a wonderful thing. It enables you to recognize

a mistake when you make it again

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Next Week’s Edition, December 4, 2002

Article: Christmas History

Recipes:

Cookie Recipes

Gløgg

Christmas Tea

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Thank you.

Recipes and articles can be Emailed to Lydia Jensen, editor: Lydiajj@get2net.dk

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What do you think of our newsletter? Do you have any comments about the

article, recipes, jokes, etc.?

(For advertising please contact, Lars@eclecticcooking.com)

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Copyright 2002 Eclectic Cooking

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