FOOD CENTRIC HOLIDAY

With Thanksgiving coming soon, I've looked at recipes that can be made ahead and keep well. The jellos, cranberries,  and some desserts  can be made two days ahead. Even the stuffing, if  made outside of the turkey, can be made two days before and heated in the microwave. Salads, to retain their freshness, are a bigger challenge. I found three that do well.
Joe Carcione's Stuffed Iceberg:
1/4 th cup grated carrot, 3 tbsp. sour cream, 1/4 tsp. Worcestershire sauce, 1 tsp. lemon juice, 1/4 tsp. salt, 3 tbsp. minced fresh tomato, 3 oz. pkg. cream cheese, 1 tbsp. minced green pepper, 1 tbsp. minced green onion, 1 tbsp minced celery, 2 tsp. minced parsley, 1 large head of iceberg lettuce, 1/2 cup pomegranate berries.
Blend cream cheese, sour cream, Worcestershire sauce, lemon juice and salt. Add minced veggies. Hollow out the core and center of the lettuce. Stuff with carrot filling. Wrap lettuce in foil. Chill over night. At dinner time, slice crosswise and serve on a pretty plate with a  sprinkling of pomegranate berries. Serves six.
Tomato Green Bean Salad.
1 lb  fresh green beans, halved. 3 medium tomatoes cut into chunks. 1/3 cup basil olive oil. Salt to taste. 1 tbsp. minced fresh garlic.
Cook green beans for six minutes in boiling water, drain and rinse to cool in cold tap water. Dress with half the basil olive oil. Dress the cut tomatoes with other half of the basil olive oil, or to taste. Lightly salt both. Cover and refrigerate. Just before dinner, arrange green beans and tomatoes together on a plate, sprinkle with minced fresh garlic and serve. If there are basil leaves left in the garden, cut a few slices with a scissors to garnish. Serves  six, generously.
I like both of these salads because they don't take up much room in the refrigerator like a huge green salad does. The beans can conveniently be marinated in a plastic bag in the crisper and kept off the shelves.
Red Apple & Cabbage Slaw.
1/2  large red cabbage, sliced medium fine. (Food processor does this well.)  1/2  medium yellow onion, minced. 1 stalk celery finely sliced. 1/4 cup cider or red wine vinegar. 1/2 tsp sugar, 1/2 tsp pepper, 1/3 tsp salt, 1/2 cup plain or walnut flavored olive oil, 3  crisp red skinned apples, 1/2 cup chopped walnuts.
Make dressing with  oil, vinegar and seasonings. Pour over  cabbage, onion, and celery and cover in the refrigerator the day before. Before dinner, core and dice the red apples. Add them and the chopped nuts to the bowl before serving.
One of these can help spread the  preparation time over several days since food is central to our American Thanksgiving celebration.

CHOCOLATE CRANBERRY APPLESAUCE.

Can’t think, brain numb, inspiration won’t come. My destiny for today.

I worked apples yesterday, putting up bags of apples in the freezer for later use. Since I had a bag of frozen cranberries I thought I’d make cranberry sauce. With a sink full of apples, the combination intrigued me so I put them together and found it very tasty. After dinner, I thought about the ways I’d used cranberries. I remember putting them still frozen in the brownie mix  just before putting them in the oven.  A huge success. In the market, cranberries, cherries, ginger, nuts of all kinds and pomegranate seeds are paired with chocolate.  I decided to have a dish of warmed cranberry applesauce with chocolate.  It was okay. Not great, just okay. I guess I could experiment with the amount and type of chocolate and come up with a better result. A chocolate sauce instead of grated. Or perhaps chocolate chips. Maybe a bit of brandy? You know, some things are just best left alone. I like chocolate and I liked the sauce.   Nuff said.

LONG BEACH GARAGE SALE

Long Beach, Washington claims to be the longest beach in the world. Looking at Chile, one has to wonder, but who cares?

One thing about this beach, as far as you can see in either direction, the only “development”  is this dual set of condos, nice!

It was sweater and jacket weather, yet some brave souls got  right in and played in  the water.

The Chamber of Commerce hires a horse and wagon to haul people from sale to sale since most places hosting a sale lack ample  parking.

At this place cell phone chargers and cell phones?  There must have been 300 of them. Two brand new phones in boxes for $5 each. We looked but they aren’t old enough for us. We want to buy an older type phone that has an external port to plug in an amplifier, just to have a spare. Invaluable for our needs on the road.

This woman told me she caught a fish 5 feet 1 inch long. It happened 20 years ago, but she can still thrill to her one great catch.

Long Beach has a number of nicely painted murals around town. This sign gave me a chuckle.

A portion of the rest of the mural.

Cranberries, another local industry, working hard in this mural.

Town was full of people having fun. Renting tricycles and quadricycles  that hold the whole family of four plus a baby, and pedaling around town. There are amusement rides and pee wee golf; shopping, good eats, frisbee and kite flying on the beach. We curled in during the cold morning and  finished books we were reading.  Decent weather lured us back to town and we weren’t disappointed. Didn’t find that cast iron pan, but it was fun looking. Found a 50 cent video and took it home to watch after dinner.

CRANBERRY MUSEUM

Cranberries are in much demand as their health benefits have become known. A cranberry research station associated with the University of Washington helped make cranberry production big business here. Their little museum on Long Beach has a delightfully tasty gift shop along with the story of cranberry farming.

Most fascinating to me was how easily they grow. Shovels full of fibrous roots and stems are strewn around a field and machine disked into the ground. Vioila! Cranberry plants come up like weeds. Of course, they like a certain type of soil. I had seen pictures of cranberry harvesters waist deep in water corralling the floating cranberries to a dock where they were vacuumed up for processing. No longer the case. The bogs are not nearly so wet, nor floating necessary, thanks to the research station. They now machine harvest them much like any crop. Cranberry picking with scoops was a backbreaking job for the pickers. That is also a thing of the past. The plants are quite pretty and colorful. Sensitive to both heat and cold, they react to wide weather fluctuations. For us, they are no longer simply a Christmas treat.

For several photos click the link: http://picasaweb.google.com/1579penn/CranberryMuseum#