Hello and good Friday.
At this time next week, we'll look back at a Thanksgiving Day that looked totally different from years gone by, but we will feel grateful and grateful for everything we did. MAKE have nevertheless. With so many people out of work, without families, or just struggling to keep things together, it's time to display the wonders of empathy and gift that we all have within and share them with others.
I have always tried to be a philanthropic person. I am very lucky and I know it. This is why it is extremely important for me to share with those in need and to teach my daughter to do the same. Whether it's giving and assembling Thanksgiving dinners for the YWCA (such an amazing organization), approaching strangers in the grocery store to donate Santa's milk for the local food bank, or by giving Christmas gifts and our time to The Road Home Sugar Cane Corner, we have received as much or more participation in these initiatives than those they benefited from.
This year it will be no different, and we start with Thanksgiving.
Because we'll be cooking for a much smaller gathering than usual, we'll donate what we would have spent on a larger Thanksgiving dinner at the Food Bank of Utah to help those who are food insecure in Utah.
I challenge you to do the same. Here's how:
Donate any size to a food bank in your area. Here in Utah, every dollar donated turns into $ 8, thanks to the purchasing power of the food bank. Like my grandma said, silver is a great gift to give because it's always the right size and color.
But first, let's take a look at this week's Friday favorites.
Mark your calendars, Charlie Brown's Thanksgiving and Christmas Episodes will be broadcast on public television only once this year.
So you might be thinking you're having a bad day ...but not like these people.
30 things to do on Thanksgiving that don't revolve around eating.
Confused about how to prepare your favorite family dish? Have a Thanksgiving recipe swap.
How to cook, drink and be merry together: How to organize a virtual Thanksgiving this year.
Very cute for children -> Free Printable Thanksgiving I-Spy Game.
do not forget to brine your turkey!
The croutons on this salad are EVERYTHING.
These rollers are magical.
I'm already plotting my turkey day leftovers and this casserole is literally everything.
When gingerbread meets banana bread that's what happens.
This stuffed pork loin is so ready for the holiday table.
Health is also healthy when you cauliflower kung pao.
Instant Pot recipe alert: Carnitas!
Take your glogg drink with this slow cooker enriched cider recipe.
This curry is perfect for meatless Mondays.
My husband says I should listen this podcast, and if you love to cook, you should too.
Post Malone started a beer pong league and with 2020, we're here for it.
Big necklaces like this one is what you want now.
This night light makes me happy.
You will want to give this menorah a treat every night.
If you are a Star Wars fan, this hotel will be the first place you want to visit after the trip is over.
Joggers you will never want to leave it again.
If it were the whole, I would gladly wear matching family pajamas.
For those days when all you wanna do is snuggle up you need it.
This puffy blanket Is almost too pretty to slip into because you'll just want to look at it instead.
it's a sweater. it is a dress, that's what will get you out of your leggings now (or wear them anyway.)
If you are a woman you will enjoy these shots of life. # 11 is the best.
Some really good points we could all hear: How to listen to each other to better understand each other.
So much for this week. Have a great weekend, WEAR A MASK and BE SAFE!
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If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the indications on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this film for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.