Happy Thanksgiving

I know some of you may see this more than once, sorry. I am sending it to all the forums I am on.

I wish you all a very good Thanksgiving, and I hope you all find it very easy to find an abundance of thangs to be thankful fer.

Please remember who we need to be thankful to.

In case anyone don't know, It is......JESUS CHRIST the one who suffered and died on a cross so we would have a way to heaven. The only thing we have to do is admit we are sinners, believe in him, and accept him as our Lord and Savior.

Can't git no easier than that.

Please follow Jesus!!!

 

Very nice and true...
I won't be on for about a week, so I just wanted to tell you all to have a happy and safe Thanksgiving!

 

AMEN!

Happy Thanksgiving, everyone!

 

You and your family be sure and do the same,glad to hear some folks still remember he is the reason for the upcoming seasons.

 

Thanksgiving Day , legal holiday in the U.S., first celebrated in early colonial times in New England. The actual origin, however, is probably the harvest festivals that are traditional in many parts of the world Festivals and Feasts. After the first harvest was completed by the Plymouth colonists in 1621, Governor William Bradford proclaimed a day of thanksgiving and prayer, shared by all the colonists and neighboring Native Americans. The Pilgrims of Plymouth Rock held their Thanksgiving in 1621 as a three day "thank you" celebration to the leaders of the Wampanoag Indian tribe and their families for teaching them the survival skills they needed to make it in the New World. It was their good fortune that the tradition of the Wampanoags was to treat any visitor to their homes with a share of whatever food the family had, even if supplies were low. It was also an amazing stroke of luck that one of the Wampanoag, Tisquantum or Squanto, had become close friends with a British explorer, John Weymouth, and had learned the Pilgrim's language in his travels to England with Weymouth.
After the first New England Thanksgiving the custom spread throughout the colonies, but each region chose its own date. In 1789 George Washington, the first president of the United States, proclaimed November 26 a day of Thanksgiving.
Thanksgiving day continued to be celebrated in the United States on different days in different states until Mrs. Sarah Josepha Hale, editor of Godey's Lady's Book, decided to do something about it. For more than 30 years she wrote letters to the governors and presidents asking them to make Thanksgiving Day a national holiday.

Finally, in 1863, President Lincoln issued a White House proclamation calling on the "whole American people" wherever they lived to unite "with one heart and one voice" in observing a special day of thanksgiving. Setting apart the last Thursday of November for the purpose, the President urged prayers in the churches and in the homes to "implore the interposition of the almighty had to heal the wounds of the nations and to restore it...to full enjoyment of peace, harmony, tranquility and union." He also states that they express heartfelt thanks for the "blessing of fruitful fields and healthful skies."

In 1939 President Franklin D. Roosevelt advanced Thanksgiving Day one week. However, since some states used the new date and others the old, it was changed again 2 years later. Thanksgiving Day is now celebrated on the fourth Thursday in November.
The first formal celebration of Thanksgiving in North America was held by an English explorer, Martin Frobisher, who attempted to establish an English settlement on Baffin Island, after failing to discover a northern passage to the Orient in 1576. Canada established the second Monday in October as a national holiday, "a day of general thanksgiving," in 1957.

In 1817 New York State adopted Thanksgiving Day as an annual custom. By the middle of the 19th century many other states also celebrated a Thanksgiving Day. In 1863 President Abraham Lincoln appointed a national day of thanksgiving. Since then each president has issued a Thanksgiving Day proclamation, usually designating the fourth Thursday of each November as the holiday.

Why Turky

The turkey tradition was really pushed by Benjamin Franklin, who wanted to make it the United States national symbol because it is a quick runner, wary, with sharp eyesight, and exhibited a regal stance, at least to Franklin. While the bald eagle nudged out the wild turkey for our official national symbol, Norman Rockwell has probably made the image of the family Thanksgiving turkey even more famous, and certainly more mouth watering.

Tradition
The American traditions of Thanksgiving revolve around a huge and lavish meal, usually with Turkey as the centerpiece. For those who do not like Turkey, a Roast or Prime Rib is common. As tradition has it in most families, a special prayer of thanks precedes the meal. In many homes, family members will each mention something they are very thankful for.
Thanksgiving is a time for families to create traditions and memories that last a lifetime.
Rumela Recommended Links
Netglimse - Happy Thanksgiving, Thanksgiving Greetings, Recipes, Mayflower Myths, Ecards


Let's not get Christmas and Thanksgiving mixed up

 

History and Origin of Canadian Thanksgiving

In Canada Thanksgiving is celebrated on the second Monday in October. Unlike the American tradition of remembering Pilgrims and settling in the New World, Canadians give thanks for a successful harvest. The harvest season falls earlier in Canada compared to the United States due to the simple fact that Canada is further north.
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The history of Thanksgiving in Canada goes back to an English explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient. He did not succeed but he did establish a settlement in Northern America. In the year 1578, he held a formal ceremony, in what is now called Newfoundland, to give thanks for surviving the long journey. This is considered the first Canadian Thanksgiving. Other settlers arrived and continued these ceremonies. He was later knighted and had an inlet of the Atlantic Ocean in northern Canada named after him - Frobisher Bay.
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At the same time, French settlers, having crossed the ocean and arrived in Canada with explorer Samuel de Champlain, also held huge feasts of thanks. They even formed 'The Order of Good Cheer' and gladly shared their food with their Indian neighbours.

After the Seven Year's War ended in 1763, the citizens of Halifax held a special day of Thanksgiving.

During the American Revolution, Americans who remained loyal to England moved to Canada where they brought the customs and practices of the American Thanksgiving to Canada. There are many similarities between the two Thanksgivings such as the cornucopia and the pumpkin pie.

Eventually in 1879, Parliament declared November 6th a day of Thanksgiving and a national holiday. Over the years many dates were used for Thanksgiving, the most popular was the 3rd Monday in October. After World War I, both Armistice Day and Thanksgiving were celebrated on the Monday of the week in which November 11th occurred. Ten years later, in 1931, the two days became separate holidays and Armistice Day was renamed Remembrance Day.

Finally, on January 31st, 1957, Parliament proclaimed...

"A Day of General Thanksgiving to Almighty God for the bountiful harvest with which Canada has been blessed ... to be observed on the 2nd Monday in October.
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Just thought I'd add our history as well even though my Turkey day is long over.

Hope you all had a good day!

 

Thanks to Marty and Dry Creek.

That was very interesting. {to me} I knew the United States Thanksgiving is celebrated because of the event held between the indians and the original settlers, but that is about all I knew. I didn't know thanksgiving was celebrated anywhere but in the United States.

Would anyone else be willing to share any history about thanksgiving day that you may celebrate? When ever it may be, if it exists where you live.

 

Happy thanksgiving guys!!!

We dont celebrate here, so whilst uyour tucking into gorgeous food and beer Im stuck in the office...

Im not jealous....much!!

Lisa

 

Happy Turkey Lurkey Day everyone!!! And yes, I know I have A LOT to be thankful for!!! Best wishes for a great day for everybody!!

 

oh I forget your day is just starting and Im 20 minutes from home time tis not all bad!


Have a great day everybody!

 

Would anyone else be willing to share any history about thanksgiving day that you may celebrate? When ever it may be, if it exists where you live.

__________________


I believe that is when the white man said goodbye to the Indians.


Don't celebrate Columbus Day either.

 

Happy Thanksgiving guys and gals! That was some interesting reading...thanks for sharing!

 

I would like to say Happy Thanksgiving Day to everyone here on the Board.God Bless you and your family,and animals on this wonderful day.

 

i SEE ALL U MOFO'S ONLINE ,,,, GET OFF AND I SAY GO EAT TURKEY,,, LMAO,,, HAPPY THANKSGIVING YOU MOFO'S,,LOL

 

Happy Thanksgiving Day to all the members! Yes, this MO FO is about to have himself summa that Turkey!! LOL!!

 

http://www.history.com/minisites/thanksgiving/

http://www.infoplease.com/spot/tgturkey1.html

http://www.infoplease.com/spot/tgturkey2.html

http://gonewengland.about.com/cs/thanksgivingfacts/a/aawhenthksgivg.htm

http://www.2020tech.com/thanks/

Read all about it here

 

This is an old and re-used posting. It has been posted every year since
I've been reading the group and I guess now I see it as a sort of
tradition. That's what Thanksgiving is supposed to be about, isn't it?
Tradition? Feasts, family, Macy's Thanksgiving Day Parade, football and
the Black Turkey recipe.

People often request it. There have been discussions on rec.food.cooking
among people who have actually made it, but I must confess that I haven't
tried it. It seems very labor-intensive but it is supposed to be quite
good.

I guess I like this version because it is an *entertaining* recipe. I'm
not sure who originally wrote this piece, I certainly didn't, but I hope
you enjoy it.

Happy Thanksgiving!!! Thomas Fenske



-------------------------Black Turkey, circa 1963------------------------

For about a dozen years, at the approach of turkey-eating season, I have
been trumpeting to all who would listen, and to a good many who would
rather not, that there is only one way to cook a turkey. This turkey is
not my turkey. It is the creation of the late Morton Thompson, who wrote
"Not as a Stranger" and other books.

This recipe was first contained in the manuscript of a book called "The
Naked Countess" which was given to the late Robert Benchley, who had
eaten the turkey and was so moved as to write an introduction to the
book. Benchley then lost the manuscript. He kept hoping it would turn
up-- although not as much, perhaps, as Thompson did, but somehow it
vanished, irretrievably. Thompson did not have the heart to write it
over. He did, however, later put his turkey rule in another book. Not a
cookbook, but a collection of very funny pieces called "Joe, the Wounded
Tennis Player".

THE ONLY WAY TO COOK A TURKEY!!!!!!!

This turkey is work... it requires more attention than an average
six-month-old baby. There are no shortcuts, as you will see.

Get a HUGE turkey-- I don't mean just a big, big bird, but one that
looks as though it gave the farmer a hard time when he did it in. It
ought to weigh between 16 and 30 pounds. Have the poultryman, or
butcher, cut its head off at the end of the neck, peel back the skin,
and remove the neck close to the body, leaving the tube. You will want
this for stuffing. Also , he should leave all the fat on the bird.

When you are ready to cook your bird, rub it inside and out with salt
and pepper. Give it a friendly pat and set it aside. Chop the heart,
gizzard, and liver and put them, with the neck, into a stewpan with a
clove of garlic, a large bay leaf, 1/2 tsp coriander, and some salt. I
don't know how much salt-- whatever you think. Cover this with about 5
cups of water and put on the stove to simmer. This will be the basting
fluid a little later.

About this time I generally have my first drink of the day, usually a
RAMOS FIZZ. I concoct it by taking the whites of four eggs, an equal
amount of whipping cream, juice of half a lemon (less 1 tsp.), 1/2 tsp.
confectioner's sugar, an appropriate amount of gin, and blending with a
few ice cubes. Pour about two tablespoons of club soda in a chimney
glass, add the mix, with ice cubes if you prefer. Save your egg yolks,
plus 1 tsp. of lemon -- you'll need them later. Have a good sip! (add 1
dash of Orange Flower Water to the drink, not the egg yolks)

Get a huge bowl. Throw into it one diced apple, one diced orange, a
large can of crushed pineapple, the grated rind of a lemon, and three
tablespoons of chopped preserved ginger (If you like ginger, double this
-REB). Add 2 cans of drained Chinese water chestnuts.

Mix this altogether, and have another sip of your drink. Get a second,
somewhat smaller, bowl. Into this, measuring by teaspoons, put:

2 tsp hot dry mustard
2 tsp caraway seed
2 tsp celery seed
2 tsp poppy seed
1 tsp black pepper
2 1/2 tsp oregano
1/2 tsp mace
1/2 tsp turmeric
1/2 tsp marjoram
1/2 tsp savory
3/4 tsp sage
3/4 tsp thyme
1/4 tsp basil
1/2 tsp chili powder

In the same bowl, add:

1 Tbsp poultry seasoning
4 Tbsp parsley
1 Tbsp salt
4 headless crushed cloves
1 well-crushed bay leaf
4 lrg chopped onions
6 good dashes Tabasco
5 crushed garlic cloves
6 lrg chopped celery

Wipe your brow, refocus your eyes, get yet another drink--and a third
bowl. Put in three packages of unseasoned bread crumbs (or two loaves of
toast or bread crumbs), 3/4 lb. ground veal, 1/2 lb. ground fresh pork,
1/4 lb. butter, and all the fat you have been able to pull out of the
bird.

About now it seems advisable to switch drinks. Martinis or stingers are
recommended (Do this at your own risk - we always did! -REB). Get a
fourth bowl, an enormous one. Take a sip for a few minutes, wash your
hands, and mix the contents of all the other bowls. Mix it well. Stuff
the bird and skewer it. Put the leftover stuffing into the neck tube.

Turn your oven to 500 degrees F and get out a fifth small bowl. Make a
paste consisting of those four egg yolks and lemon juice left from the
Ramos Fizz. Add 1 tsp hot dry mustard, a crushed clove of garlic, 1 Tbl
onion juice, and enough flour to make a stiff paste. When the oven is
red hot, put the bird in, breast down on the rack. Sip on your drink
until the bird has begin to brown all over, then take it out and paint
the bird all over with paste. Put it back in and turn the oven down to
350 degrees F. Let the paste set, then pull the bird out and paint
again. Keep doing this until the paste is used up.

Add a quart of cider or white wine to the stuff that's been simmering on
the stove, This is your basting fluid. The turkey must be basted every
15 minutes. Don't argue. Set your timer and keep it up. (When confronted
with the choice "do I baste from the juice under the bird or do I baste
with the juice from the pot on the stove?" make certain that the juice
under the bird neither dries out and burns, nor becomes so thin that
gravy is weak. When you run out of baste, use cheap red wine. This
critter makes incredible gravy! -REB)The bird should cook about 12
minutes per pound, basting every 15 minutes. Enlist the aid of your
friends and family.

As the bird cooks, it will first get a light brown, then a dark brown,
then darker and darker. After about 2 hours you will think I'm crazy.
The bird will be turning black. (Newcomers to black turkey will think
you are demented and drunk on your butt, which, if you've followed
instructions, you are -REB) In fact, by the time it is finished, it will
look as though we have ruined it. Take a fork and poke at the black
cindery crust.

Beneath, the bird will be a gorgeous mahogany, reminding one of those
golden-browns found in precious Rembrandts. Stick the fork too deep, and
the juice will gush to the ceiling. When you take it out, ready to carve
it, you will find that you do not need a knife. A load sound will cause
the bird to fall apart like the walls of that famed biblical city. The
moist flesh will drive you crazy, and the stuffing--well, there is
nothing like it on this earth. You will make the gravy just like it as
always done, adding the giblets and what is left of the basting fluid.

Sometime during the meal, use a moment to give thanks to Morton
Thompson. There is seldom, if ever, leftover turkey when this recipe is
used. If there is, you'll find that the fowl retains its moisture for a
few days. That's all there is to it. It's work, hard work--- but it's
worth it.

(What follows is not part of the recipe, but is an ingredients list to
aid in shopping for this monster, or for checking your spice cabinet
-REB)


Ingredients List:
1 turkey
salt
garlic
4 eggs
1 apple
1 orange
1 lrg can crushed pineapple
1 lemon
4 lrg onions
6 celery stalks
plenty of preserved ginger
2 cans water chestnuts
3 packages unseasoned bread crumbs
3/4 lb ground veal
1/2 lb ground pork
1/4 lb butter
onion juice
1 qt apple cider

Spice List:
basil
bay leaf
caraway seed
celery seed
chili powder
cloves
ground coriander
mace
marjoram
dry mustard
oregano
parsley
pepper, black
poultry seasoning
poppy seed
sage
savory
Tabasco
thyme
turmeric

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Black_Turkey.txt

 

oh your making me hungry

so are you all hungover this morning after your celebrations?!??!

 

Nope, the old saying is bite the dog that bit you (Have another one) Lol

 

Actually, the word is that the first Thanksgiving was held in St. Augustine Florida, decades before the Pilgrims set foot on Plymoth Rock!

http://www.usatoday.com/life/lifestyle/2007-11-20-first-thanksgiving_N.htm

And no matter how or where it originated, using Thanksgiving as a time to thank God, I don't see anything wrong w/ that.