Time thanksgiving bows & ties com offers tips

Time thanksgiving bows & ties com offers tips

Time thanksgiving bows & ties com offers tips,Just in time for this year's thanksgiving online tie retailer Bows-n-Ties.com published a guide on how to remove Thanksgiving dinner specific food stains from a fine silk tie. Tie aficionados will learn tricks like how to remove gravy stains from a silk tie, how to remove red wine spots form a fine necktie, and much more.

Thanksgiving weekend starts tomorrow and that means one thing: food, food and more food! And with food comes stains. On Turkey Day, Americans across the country celebrate by dressing up in their finest garb for a family feast, only to have their clothes destroyed by careless slurping or too-fast gobbling. Mom’s gravy, Dad’s spinach dip, Aunt Sylvia’s cranberry sauce, cousin Nancy’s butternut squash soup, cousin Martha’s special stuffing and that bottle of Beaujolais Nouveau Uncle Jack brought—all of them can delight the tongue, but devastate the threads. Luckily, this year Bows-n-Ties.com is offering Thanksgiving feasters something to be especially thankful for: a full guide for how to remove all kinds of stains from silk ties and garments.

Available at Bows-n-Ties.com's fashion blog with the title "How to Remove Gravy Stains From a Tie", tie aficionados will learn tricks like how to use a sponge to remove cranberry sauce stains, corn starch to remove gravy and table salt to get rid of nasty red wine stains.

Instead of just pretending that new red blotch on a silk tie is an extra polka dot, one can now consult Bows-n-Ties.com’s handy guide to find the fastest and best way to erase the stain once and for all.

“If there’s one thing that’s been a consistent tradition since the first Thanksgiving in Plymouth to the present day, it’s that men will somehow manage to soil their clothes,” said Bows-N-Ties founder Hendirk Pohl. “Well, we think a tie should make a statement about the man, not a stain. So we’ve created the ultimate guide to stain removal and made it available to everybody on our site for absolutely free.” The online retailer carries a wide selection of over 2,000 quality neckties, bow ties (as well as men’s accessories like cuff links and handkerchiefs) sorted into 18 different color shades to match every dish on the Thanksgiving table.

Thanksgiving, which was originally celebrated by the Pilgrims at the end of harvest cycles to give thanks for a good harvest, is now the American holiday most closely associated with traditions like watching football, scoring Black Friday shopping deals and Thanksgiving Day parades. While everybody in the family has a favorite tradition, there’s one custom absolutely everybody agrees on: indulging in the Thanksgiving banquet. But, this Turkey Day, the best way to keep the many flavors of Thanksgiving--mashed potatoes, pumpkin pie, corn on the cob, green bean casserole and cornbread—on the taste buds and off the silk ties is with help from Bows-n-Ties.com.

The 8 Biggest Thanksgiving Mistakes and How to Avoid Them

The 8 Biggest Thanksgiving Mistakes and How to Avoid Them

The 8 Biggest Thanksgiving Mistakes and How to Avoid Them,I look forward to a big festive Thanksgiving with lots of family and friends every year. I love the food and (no surprise since I'm the food editor of EatingWell Magazine) the cooking too. All this worry that Americans have over the meal seems just plain silly to me. Why does roasting a turkey inspire endless debate about how to keep the meat moist and how to know when it's done?



I'm not saying everything about my Thanksgiving meal is always perfect. In fact, one year I sloshed half the pan-drippings from the turkey onto the brown suede boots I was wearing as I pulled the bird out of my dad's tiny oven. But what's the big deal if your turkey gets a little dry or the carver cuts a few ragged edges into your perfectly roasted bird? If you're sitting down to a Thanksgiving meal with friends and family then you have plenty to be happy and thankful for.

So whether you're like me and look forward to Thanksgiving all year or you've got the Butterball Turkey Talk-Line programmed into your speed dial, take a few deep breaths and get ready for a simple, beautiful and enjoyable Thanksgiving. Here I've come up with easy solutions for 8 common Thanksgiving mistakes, so you can avoid them:

Mistake 1: Getting started without a game plan. For me, the more dishes at Thanksgiving, the better. And the same goes for guests. But it can all go awry if you haven't thought through a real plan. You don't want to be stuck with an overly ambitious plan of cooking 8 different dishes with only 24 hours to pull it all off. So plan in advance. Sit down, write out your guest list and your menu. Find the recipes you're going to cook and figure out what can be done in advance. Write a day-by-day plan of what you'll do on each day. Want some ideas to get started? Check out our Easy Thanksgiving Menu and Planner, with delicious recipes and detailed instructions of what to make when, starting 3 days before the big meal.

Mistake 2: Trying to do everything yourself. Because Thanksgiving often means many dishes and much coordination, enlist help. Otherwise you risk ending up stressed out and busy when you should be enjoying a day with family and friends.

Recipes to Try and Share: Easy Thanksgiving Side Dishes

Mistake 3: Ending up with too many dishes that need to be heated up in the oven at the same time. This goes back to making your game plan and is something we consider when we plan a Thanksgiving menu in the EatingWell Test Kitchen. How will all those dishes be cooked or reheated if you only have one oven and that oven is full of a big old bird? The solution is to make sure you incorporate dishes that can be done on the stovetop and ones that can be cooked in advance and reheated in the microwave. Also keep in mind that, after the turkey comes out of the oven, you will have about 30+ minutes while it rests-in that time you can use the oven space to reheat stuffing or rolls for example. Another way to avoid this: try cooking a whole turkey breast on the grill and using the oven for everything else.

Mistake 4: Undercooking your bird. Nobody wants to sit down to bloody-looking Thanksgiving turkey. So have patience and let your bird cook until it's done! Now the only real secret here is that you must, and I mean must, invest in a meat thermometer. They are inexpensive and you can find them at the supermarket. Forget jiggling the leg around or piercing with a fork until the juices run clear. Just get the thermometer! To properly use it, insert it into the deepest part of several areas of the bird. I temp both the breasts and thighs. And make sure not to let the thermometer touch bone. Leave it in the bird for about 20 seconds, and voilà. If you want to get fancy, try a remote digital thermometer. You can put the sensor in the bird and then read the temp from outside the oven. High-tech, convenient and nice to have…but not necessary.

Mistake 5: Overcooking your bird. All that worry about dry meat on Thanksgiving is just about overcooking it. If it's done right, which is to 165 degrees F (considered safe by the USDA), then it should stay juicy and moist. Keep in mind if you want your meat to end up at 165, then you'll need to pull the bird out of the oven when it hits between 155 and 160. The temperature will continue to rise 5 to 10 degrees as the bird rests (that's called "carryover cooking.") The complicating factor here is that the breast tends to cook faster than the thighs and legs, and also will naturally dry out more because it's leaner. I like this turkey-roasting technique of protecting the breast meat with a foil deflector; the foil slows down how fast the breast cooks, so that it reaches the proper temp at the same time that the thigh meat does.

Mistake 6: Getting the skin too dark. If you ever take a look at food-magazine covers at this time of year, you know the allure of the perfectly browned roast turkey. But honestly it's quite easy to take it too far and end up with a bird that looks more charred than golden and succulent. Check the turkey often and as soon as it starts to look nice and brown, tent it with foil. Another way to slow the browning: baste the bird every hour or so. The liquid reduces the external temp of the bird, thus slowing the browning.

Mistake 7: Not using your pan drippings! Besides carving the turkey and worrying about dry meat, gravy is the other area that less-experienced Thanksgiving cooks are afraid of. But that's nonsense! I grew up watching my mom make a simple pan gravy every single Thanksgiving and I never once even saw her consult a recipe or use a measuring cup. It's just that simple. Sure, you can make something fancy or sophisticated with added booze, wine, herbs, seasonings and what not. But the secret to any really good gravy is those fabulous pan drippings. This is where all the flavor comes from. (There's absolutely no need for bottled gravy, Kitchen Bouquet or any other trick.) At its most basic, here's the formula: scrape everything out of your pan, let the fat separate, pour off the fat, and return the now-defatted pan drippings to the pan. Now heat the roasting pan on your burners, add a couple cups of turkey or chicken stock, let it come to a boil, slowly drizzle in a slurry of water (or broth) and flour as you whisk. My mom used to just throw a bunch of water and flour into a jar, shake it up, then add a little bit at a time, whisking and letting it bubble until it was the right consistency. Here's a step-by-step gravy-making technique and delicious gravy recipes to get you started.

Mistake 8: Not learning how to carve a turkey. As much as I encourage cooks to delegate tasks at Thanksgiving, I must say that carving is one that I like too much to give up. It's just so darned satisfying to cut up a big bird and produce a beautiful platter of turkey. The easiest way to learn: follow a step-by-step photo guide, like our 6 Steps to Perfectly Carve a Turkey.

Thanksgiving Day prayer and blessings before meal

Thanksgiving Day prayer and blessings before meal

Thanksgiving Day prayer and blessings before meal, For each new morning with its light, For rest and shelter of the night, For health and food,For love and friends, For everything Thy goodness sends.
Thanksgiving prayers are meaningful words that bless not just the holiday meal, but friends and family as well. On this day of thanks, many will also pass along blessings by email, in an e-card, on Twitter or as a status update on Facebook to spread the word about the many things we have to be thankful for.

While giving thanks is something many of us do on a daily basis, Thanksgiving is traditionally a day when everyone gathers to express these sentiments to family and friends.


Whether you are looking for a thoughtful prayer to say before your holiday meal or you would just like to share one with your social media connections, there are many resources on the Interent that will help you find the perfect blessing.

Top 100 Thanksgiving Prayers for Thanksgiving or Any Day

How to Host a Beautiful (and Stress-Free) Thanksgiving

How to Host a Beautiful (and Stress-Free) Thanksgiving 

Thanksgiving is just two days away, and that can spell panic if you're the one hosting the holiday. That's especially true if this is your first time in the hot seat, but no matter how experienced you are, big holidays are big deals that can lead to big stress. At the end of the night, murder should not be on your mind! Here are our tips for making your Thanksgiving easy, elegant, festive and fun. The goal? Being able to spend the morning watching Macy's Thanksgiving Day Parade guilt-free!


Start today-Don't wait until Thanksgiving to get your home ready for guests. Take care of any little fix-it items such as replacing burned-out lightbulbs, removing dead flowers from outdoor pots, polishing silver. Don't knock yourself out cleaning every last surface. General tidiness is what guests will register, not the dust that may be hiding on top of a window valance. Besides, you'll have to clean all over again after Thanksgiving.


Decorate!-With the Christmas season growing ever longer and Santa appearing earlier each year, holding on to some semblance of the Thanksgiving spirit may be a losing battle. Nonetheless, creating a festive atmosphere is every bit as important as serving good food and will go a long way toward making the day memorable. Try a harvest theme -- tie corn husks around your entrance, plant ornamental cabbage in your outside pots, or fill them with gourds and pumpkins, which you can still buy this time of year. Even if you hate plastic flowers, they serve a purpose outside, where getting wet or eaten by squirrels can be an issue. Stick sprays of faux berries or bittersweet in planters or try sheaves of wheat tied with raffia.


Inside-Spice-scented candles in the living or family room will put guests in the mood, but never use scented in the dining room! You don't want them to compete with the food. Fresh flowers can be simple potted mums in baskets or burlap or cut flowers trimmed for shorter arrangements. Look for unusual containers that can be used for vases -- thrift shops are a great place to find old crockery or kitschy Thanksgiving items like ceramic turkeys and Pilgrims. Or go natural, with birch bark covers for glass vases (try Roxanne's in the Strip) or twigs.


Get ready to serve-Dig out the serving pieces and utensils. If you're doing a buffet, set it up now so you know where everything will go. Use your imagination. Bowls can be placed in baskets, baskets can be lined with colorful napkins, napkins can be wrapped around anything unsightly, especially if it's coming straight from the oven.

Stock your bar and make sure there's something for everyone. Instead of soft drinks try cranberry juice mixed with lemonade, cider or other seasonal drinks. Have plenty of dry white wine and some good pinot noir on hand, and whatever else your tradition dictates chilled and ready to go. Buy pretty paper holiday cocktail napkins for use with drinks and hors d'oeuvres.


Set your table early-Check your tablecloths and napkins for freshness and stains and make sure your glasses and dishes are spot-free. Decide what linens and accessories you want to use. No need to own special napkins. Roll and tie white ones with brown and orange ribbons or several pieces of raffia or tuck sprays of bittersweet into a fold.

Garlands of fall leaves from Michael's or other craft stores can look very real by candlelight. Snake them around hurricanes, circle them around a classic cornucopia filled with small gourds or punctuate them with votives. Corn husks can be stripped from the stalks and used as an informal runner, with miniature ears of Indian corn scattered on top or a selection of small heirloom pumpkins in unusual shades of green, silver and orange.


Don't be afraid to delegate-When guests and especially family members ask what they can do or bring, suggest wine, appetizers, after-dinner chocolates, maybe even the side dishes. The more things you don't have to do or buy, the better.


Keep it simple-This is not the time to experiment with a new recipe or to make anything with a zillion ingredients. Thanksgiving is all about family, friends and comfort food. And not all that much of it either. Mashed potatoes and sweet potatoes? Stuffing and rolls or bread? Four different kinds of pie? Yes, Thanksgiving dinner should be a feast, but in this age of obesity, make some courageous choices and edit the menu. No one will starve.


Buy ahead-Make sure you have purchased everything you need before Thanksgiving Day when you shouldn't have to leave the house. Do as much prep as you can in advance -- baking, mixing, chopping -- so Thanksgiving is more about assembling. Your kitchen will be cleaner, too. Ideally you should stuff the turkey on Thursday morning, put it in the oven and kick back with the Rockettes. Now that's a happy Thanksgiving!

Thanksgiving stress

Thanksgiving stress

Thanksgiving stress-How to Host a Beautiful Thanksgiving-For months, you've been bombarded with images of golden, perfectly roasted birds, gorgeous homemade pies, and picture-perfect table settings. Every magazine and television program seems convinced that on this one day of the year, we all must unleash our inner Martha Stewarts to whip up veritable feasts with nary a dirty dish in sight. This pressure, combined with the reality that we may be hosting (ahem) difficult relatives, puts many people into a total tizzy this time of year. Before you throw in the towel, let me make a bold statement: hosting a Thanksgiving dinner needn't be a stressful occasion. It can actually be a lot of fun. It's all about perspective and planning.


Though my husband and I live in a fifth-floor walk-up, with a kitchen the size of a shoebox, we hosted Thanksgiving for 12 friends and family last year. Yes, there was a lot of work-shopping and cooking and set-up (and probably a day's worth of dishes after!) -- but it was by far one of the most memorable and rewarding experiences of my life.

Why? I realized through the experience is that it doesn't matter how beautiful a Thanksgiving day table may look -- it's who's around it that counts. The picture below is from last year's Thanksgiving, before the guests arrived. The food and the table settings (the things I obsessed over for weeks) didn't begin to compare with the sounds of laughter and clinked glasses and stories told, and the sight of so many people I love enjoying the meal and each others' company. We are having friends around the yellow table again this Thursday, and I cannot wait. This year, instead of focusing on making every detail of the Thanksgiving meal picture-perfect, I am spending time reflecting on the meaning of Thanksgiving. I'm trying to think about what it means to live a life of thanksgiving -- not just celebrate one day with a big turkey and a ton of food. In our crazy busy lives, it is so easy to lose sight of what's important and to forget just how blessed we are, when we focus on what we don't have.

Having this perspective takes so much pressure off pulling off the "perfect" Thanksgiving (which of course doesn't exist outside magazines). But perspective aside, a little planning certainly doesn't hurt.

After hosting several Thanksgiving meals over the years, I've got a few simple tips that will keep things relaxed and stress-free for you and your guests:

* Set your table the night before. In fact, do as much as you can a day or two before-pick dishes that you can make in advance (check out the menu below for ideas) and reheat just before guests arrive.

* Don't try and make everything yourself. Last year I went all out and made the turkey, eight side dishes, and two pumpkin pies. It about killed me. This year, I'm doing the turkey and a few sides and asking my guests to each bring a favorite side dish or a dessert and a bottle of wine. Going potluck is brilliant because you won't get stuck with all the cooking -- and the cost. Plus guests love to feel like they've contributed something to the meal. Last year, a friend brought the lovely pie below.
Keep the menu simple. There may be 10 fabulous new recipes you are dying to try, but Thanksgiving is not the time to try them all.

 Ask someone to come early and bring appetizers so guests have something to nibble on when they arrive. That way you can put the finishing touches on the meal and everyone can have a drink and mingle in the living room. This is actually a really nice way to break the ice before everyone sits down at the table (and it buys you a good hour or so!).

 Impressing your guests should not be your goal. This is Thanksgiving-it should be a time of warmth and family and friends. Make sure everybody is comfortable, but remember this is actually supposed to be fun for you too!

 Think about which dishes can be made in advance (the more the better!), which ones will need the oven, which can cook on the stove top, and which need to be chilled. The timing of Thanksgiving can be tricky since the turkey is in the oven for several hours leading up to the meal, and there are usually other dishes that need to go in the oven too.

 There is no shame in ordering some of your food from a restaurant or a grocery store. Maybe you hate cooking turkey -- order it! Or make the turkey and pick up a pumpkin pie at a local bakery. Enjoying your guests is the goal, and they would rather have a relaxed you than an over-the-top meal that keeps you chained to the kitchen all day.

 Try and incorporate some simple, healthy side dishes into your Thanksgiving menu. Guests are guaranteed to bring fattening casseroles and desserts, so balance things out with some deliciously healthy veggie sides (see below for recipes and ideas). That way you'll feel energized after the meal instead of comatose.

* Consider asking a friend to stay after and help with the dishes in lieu of bringing food, or hire someone for a couple of hours the next day to come help with clean-up. For me, this is the biggest stress-reliever of all-not having to do all the dishes myself!

* Keep a bottle of bubbly in the fridge and have a glass before guests arrive. Remember to have fun-otherwise why bother hosting?

At the end of the day, Thanksgiving is about being thankful. For the gift of life and the many gifts that life brings. I am looking forward to celebrating all of this not only this Thursday, but every day. We have no idea how many days we have left, so give thanks today.

The biggest Thanksgiving horror stories

The biggest Thanksgiving horror stories

No matter how prepared or experienced you are, even the most skilled hosts sometimes run into trouble on Turkey Day. Whether it's a non-functioning oven; a burnt, raw, or frozen turkey; or surprise vegan guests, the size of the annual feast and the strong feelings of many family members and friends means there's plenty of room for mistakes and lots of expectations to meet (or, as the case may be, not meet).

With this in mind, a few weeks ago, we asked our Facebook fans to share their Thanksgiving horror stories, and at last count, we had 70 responses. Here you'll find the highlights (which include a surprising number of stories involving dogs) and hopefully learn a thing or two. The overwhelming conclusion is this: You're not alone; just about everybody has a disaster in his or her Thanksgiving past.

Klutzy in the Kitchen
Andrea Lundgren: I worked really hard on a pumpkin cheesecake (fresh pumpkin even). My hubby went to get it out of the fridge to serve our guests, and he tipped the tray. It slid right off and SPLAT! on the floor.

Beth Eileen Walker-Cavalli: My in laws were having the first Thanksgiving where all their children were married and the spouses were all together at their home. (Very Big deal) so they thought to do the carving at the big table. Sadly the table was not big enough, so they opted to carve on a small side table from the garage. Upon cutting into the bird, my father in law slipped and the whole bird fell onto the dining room carpet!

Hungry Pets
Patricia McNeil Germer-Coolidge: One year we didn't have room in the fridge for the thawed turkey, so my mom put it outside in the cold Colorado air...up "too high" for the German shepherd to reach...Not!! I think we had roast beef that year!

Jeff Fitzgerald: Thanksgiving Day, had just got the turkey out of the fridge to begin preparation when I'm called out of the kitchen for a second. When I return, our dogs had pulled the raw turkey off the counter and had already managed to get both of the drumsticks off. Thinking quickly, I cleaned the remainder off, removed the breast, and turned it into a roulade that everyone thought was just fine.

Cynthia Love: I'm Australian and married an American. My first year of marriage I did Thanksgiving - the full works. In the middle of the meal my cat strolled into the dining room with a live rat in his mouth.... and released it. All hell broke loose.

Colleen DeBoer Mundwiler: When we had a puppy that was only 3 months old, she got into the pecan pie and ate the middle out of the pie. Funny - now yes, then not so much. The funniest part is my mother-in-law felt so bad, she made a small batch of filling and added it to the "puppy pie."

Gravy Gone Awry
Laura Parker: Dad was a gravy champion, best in our family. He loved pepper, and one year took the shaker top off so it would be easier to get more. Except he forgot he had, and ended up dumping a whole jar of pepper in the gravy! Nobody ever asked him to make the gravy again.

Sue Foster: A few years ago it was my sister's job to make the gravy while I carved the turkey and dished up the side dishes...she kept saying "the gravy isn't thickening"...so I kept telling her to add more flour...the product that arrived on my table had the consistency of jello! Now I make the gravy!!!

When Weather Strikes
Lisa Redmond: Many years ago I prepared a dinner for 10. Then we got an unexpected 3-foot snowstorm. None of the family could get to us. But I served the dinner to my husband at the dinner table with centerpiece, turkey etc...He looks so funny in pictures, sitting at the table with all that food! Family showed a couple of days later for hot turkery sandwiches and leftovers.

Barbara Maclay Cameron: We once planned to eat Thanksgiving dinner out at a restaurant (unusual for us), but a snowstorm hit and we couldn't leave the house. We ate Stouffer's frozen French bread pizzas (remember those?) for Thanksgiving dinner!

Real Danger
Patti Davidson: A number of years ago my sister and I were preparing dinner for both our families and extended family at her house. The day before Thanksgiving my sister had a large band-aid on her finger. We had a huge turkey to stuff and it took both of us to accomplish it. When it was all done and tied up and in the roaster ready to go in the oven my sister looked down and said, "Oh my god...my band-aid is gone". Well, we were both horrified and then we got the giggles about someone finding it in their stuffing. Should me make it a prize like the baby in a king cake? We just couldn't risk it so we totally undressed the bird and combed through every piece of stuffing. We found nothing! So we stuffed it back up and when we lifted the roaster to put it in the oven, there it was! Stuck to the BOTTOM of the roaster the ENTIRE time! We still laugh about it all the time!

Chip Fowler: My niece was in the kitchen garnishing the turkey on the platter for presentation. Her husband stood near her opening a bottle of champagne. The cork flew into the air and hit the overhead lights, which shattered and rained shards of glass all over the turkey.

Barb Wilkins: 1/2 hour left to go on the turkey and we hear on the news that Safeway has a turkey recall because someone called in a threat they poisoned all the birds. Took the bird back, fully stuffed, told the guys it needed 30 more minutes if they wanted it, and started all over again. At least the Safeway guys got a thanksgiving dinner at work.

Evelyn S. Hlabse: We were invited by a family member for Thanksgiving dinner and she didn't wash the turkey out before stuffing it. The four of us ended up in the ER because of food poisoning.

The Classics
Virginia Shea: Back in college, a billion years ago, a housemate and I cooked early Thanksgiving dinner for our 20-person co-op. My housemate had invited over a guy she wanted to impress & asked him to carve the turkey. He cut off the first slice and pulled out the wax-paper bag of giblets! Ew. We ate the turkey anyway and it was fine. But, at least as far as I know, my housemate & the guy never got together.

Amy Van Dreumel-Hammer: Thoroughly check the turkeys cavity, because sometimes there are "2" bags of gizzards, instead of the usual "1."

Francie Crawford Todd: I was invited home with my college roommate for Thanksgiving dinner. Her very proper mom made a fabulous meal topped off with pumpkin pie. She heaped whipped cream on each slice and waited for comments. Finally her husband mentioned that it tasted 'off'. She broke down and confessed she had forgotten the sugar but had hoped the whipped cream would save it. It didn't.

Heather Ireland: Woke up super early one Thanksgiving morning to get the turkey started. Turned the oven on to pre-heat and started making coffee and other things. Next thing I know my oven is on FIRE! My heating element was completely destroyed. I was beyond upset as I had about 10 family members coming over for dinner. Hubby and I ended up going back to the store and buying enough steak for everyone and grilled out. It worked out in the end but is sure wasn't what I planned!

Polly Ferguson: I have double ovens...one for the turkey...one for the side dishes (that I had prepared weeks and days before) that needed reheating. I pride myself on my organizational skills! I forgot to turn on the oven for the turkey...

Brianne DeRosa: My mother-in-law had one a few years back! She purchased what she thought was a fresh turkey, but she didn't read carefully--it was "previously frozen." In other words, still frozen partially in the middle. She tried to cook it, and after HOURS in the oven, it was still raw on the inside and as chewy as leather on the outside!

Plumbing Problems
Terri Terrell: Just before Thanksgiving the hot water pipe in my kitchen floor busted causing flood. Had to climb over all sorts of drying fans and machinery to cook dinner that year. Plus the kitchen was tented off from the rest of the house and cupboards were sealed up due to possible mold. It was awful. But! The dinner turned our wonderful.

Donna Fritz Nalbach: Seriously plugged up the disposal about 30 minutes before dinner...most of the food was ready but could not use the sink or dishwasher...washed dishes for 12 in the basement stationary tub and bathroom tub!

Good Food, Annoying Guests
Jill Echols: My in-laws were coming from out-of-state for one of our first Thanksgivings early in my marriage. I was certainly going to impress my mother-in-law with a full Martha Stewart spread (from her November 1995 magazine). To achieve the perfect presentation the Roots Anna recipe requires that you "Place a cast-iron skillet on the foil" during baking; but I did not have one. I improvised by using a large, washed rock to weigh down a second pan placed on top of the potatoes. My mother-in-law opened the oven, peeked inside, and asked, "Is THAT the Turkey?"

Jennifer Filice: You mean like my boyfriend's mom feeding her entire extended family before coming over to the full Thanksgiving dinner I'd prepared?

Kimberly Argus Lish: Before we were married, my now husband invited some childhood friends for Thanksgiving dinner. They were the worst guests in the world: the children were out of control and the wife kept trying to talk to my husband about her single sister (whom he dated in high school) and how good she looked now. To make matters worse, one of the elements in our stove had broken without our knowledge and the turkey wasn't cooking. After ten hours of nightmarish guests and cooking in a broken oven, we finally managed to get some turkey cooked enough to eat. Needless to say, it was the worst Thanksgiving ever!

10 Facts About Thanksgiving

10 Facts About Thanksgiving

Thanksgiving Day is a very important day in the United States. There are many things that are especially related to the celebrations of the Thanksgiving Day. These include Thanksgiving turkey trivia, pilgrims, thanksgiving proclamation, thanksgiving as a national holiday and other things. Some of such facts are mentioned here which will not only help you enhance your knowledge about Thanksgiving Day but also make you enjoy this day with even more zeal.

1. Thanksgiving Day is celebrated on the fourth Thursday in November in the United States.

2. Thanksgiving Day is celebrated on the second Monday in October in Canada.

3. The Plymouth Pilgrims were the first to celebrate the Thanksgiving.

4. The pilgrims arrived in North America in December 1620.

5. The Pilgrims sailed across the Atlantic Ocean to reach North America.

6. The pilgrims sailed on the ship, which was known by the name of 'Mayflower'.

7. They celebrated the first Thanksgiving Day in the fall of 1621.

8. They celebrated the first Thanksgiving Day at Plymouth, Massachusetts.

9. The drink that the Puritans brought with them in the Mayflower was the beer.

10. The Wampanoag Indians were the people who taught the Pilgrims how to cultivate the land.

11. The Pilgrim leader, Governor William Bradford, had organized the first Thanksgiving feast in the year 1621 and invited the neighboring Wampanoag Indians also to the feast.

12. The first Thanksgiving feast was held in the presence of around ninety Wampanoag Indians and the Wampanoag chief, Massasoit, was also invited there.

13. The first Thanksgiving celebration lasted three days.

14. President George Washington issued the first national Thanksgiving Day Proclamation in the year 1789 and again in 1795.

15. The state of New York officially made Thanksgiving Day an annual custom in 1817.

16. Sarah Josepha Hale, an editor with a magazine, started a Thanksgiving campaign in 1827 and it was result of her efforts that in 1863 Thanksgiving was observed as a day for national thanksgiving and prayer.

17. Abraham Lincoln issued a 'Thanksgiving Proclamation' on third October 1863 and officially set aside the last Thursday of November as the national day for Thanksgiving. Whereas earlier the presidents used to make an annual proclamation to specify the day when Thanksgiving was to be held.

18. President Franklin D. Roosevelt restored Thursday before last of November as Thanksgiving Day in the year 1939. He did so to make the Christmas shopping season longer and thus stimulate the economy of the state.

19. Congress passed an official proclamation in 1941 and declared that now onwards Thanksgiving will be observed as a legal holiday on the fourth Thursday of November every year.

20. Benjamin Franklin wanted the turkey to be the national bird of the United States. But it was Thomas Jefferson who opposed him. It is believed that Franklin then named the male turkey as 'tom' to spite Jefferson.

21. The annual Macy's Thanksgiving Day Parade tradition began in the 1920's.

22. Californians are the largest consumers of turkey in the United States.

23. When the Pilgrims arrived in North America, the clothing of the Native Americans was made of animal skins (mainly deer skin).

24. On December 11, 1620 the first Pilgrims (or Puritans, as they were initially known) landed at Plymouth Rock.

25. By the fall of 1621 only half of the pilgrims, who had sailed on the Mayflower, survived. The survivors, thankful to be alive, decided to give a thanksgiving feast.

How to do Thanksgiving dinner for $70

How to do Thanksgiving dinner for $70

Help! My dinner is: Thanksgiving tips

Help! My dinner is: Thanksgiving tips

Avoid the holiday hassle and enjoy your time in the kitchen this Thanksgiving with some helpful tips to create the perfect dinner.

Turkey tips
You have the turkey, you’ve got the pan  now make the perfect bird.

Turkey tipsWhat is the done temperature for turkey?
Answer is turkey 165 degrees

When roasting turkey from the frozen state, how much time should be added to the cooking time?
Answer is roast turkey from frozen state increase cooking time by 50 percent

How much turkey per person should I plan to serve?
Answer for fresh turkey 1 pound of turkey per person

How long should I plan to thaw turkey safely?
Answer  thaw turkey 24 hours for every 4 to 5 pounds

Stuffing tips
Tradition says cook it in the bird, but others say the bird cooks better when stuffing is baked in the oven .

 What temperature should I use to dry out the bread?
 Answer is Stuffing 275 degrees

How much stuffing do I need when cooking it in the turkey?
Answer is 3/4 cup of stuffing, per pound of turkey

What combination of herbs is used?
Answer is stuffing thyme, rosemary, sage, parsley

Turkey gravy tips
It’s the topping to every Thanksgiving meal  but be sure to avoid the lumps and don’t make it too runny.

What should I use to avoid lumps?
Answer is whisk and strainer for lumpy gravy

What are helpful ingredients to thicken runny gravy?
Answer is Use cornstarch or flour to thicken turkey gravy

How would you make gluten-free gravy?
Answer is rice flour for gluten free gravy

If my gravy turns out too salty, what can I add to it?
Answer is Add potato to salty gravy

Mashed potato tips
It seems every family has their favorite version  with or without lumps, mashed by hand or whipped, and with or without seasoning, just avoid making it dry or too watery.

How many pounds of potatoes should I use?
Answer is 1 pound of potatoes for every 4 servings of mashed potatoes

What size chunks do I cut the potato into?
 Answer is 1 1/2 inch chunks of potato for mashed

How do I avoid gluey mashed potatoes?
Answer is Don't over mash the potatoes

Should your mashed potatoes turn out runny, try adding this quick substitute.
Answer is add instant potatoes to runny mashed potatoes

Cranberry sauce tips
Make it tangy or make it sweet, but just don’t make it from a can. No one truly likes it that way.

What ingredients do I use to make the sauce?
Answer is cranberry water, sugar

How long does it take to make?
Answer is simmer cranberries for 10 minutes

Do you serve it cold, hot, or at room temperature?
Answer is serve cranberry sauce at room temp

If I do use canned cranberries, what are some ways I can dress it up?
Answer is add spices, oranges to dress up canned cranberries

Dinner roll tips
No dinner plate would be complete without one, or two, homemade rolls.

How long will it take my bread dough to rise?
Answer is 45 minutes to an hour double in size dough

Where should I put my bread dough to rise?
Answer is warm spot for bread to rise

I have a bread machine, can I use it to make dinner rolls?
Answer is bread machine dinner rolls

Pumpkin pie tips
It’s the sweet treat at the end of the meal  so don’t let down your guests and family with a burnt crust or a mushy center.

What is the difference between canned and fresh pumpkin?
Answer is pumpkin + canned or fresh + difference

What size sugar pumpkin should I get if I want to use fresh pumpkin?
Answer is 5 lb. pumpkin makes 4 cups mashed

I have a frozen pumpkin pie, do I thaw it before baking?
Answer is don't thaw a frozen pumpkin pie before baking

How do I keep my pie crust from burning if the pie center isn’t done?
Answer is cover pie crust with tin foil

Sweet potato tips
It’s the savory sweet dish served during the meal  candy them with marshmallows, cover them in cinnamon, or just mash them down a bit.


What’s the difference between sweet potatoes and yams?
Answer is taste difference + yams and sweet potatoes

What’s the best temperature to bake sweet potatoes?
Answer is 400 degrees for sweet potatoes

Instead of marshmallows, what’s a different topping to use on sweet potatoes?
Answer is pecan topping sweet potato casserole

At the grocery store, do I pick out large or small sweet potatoes?
Answer is pick a smaller sweet potato

Thanksgiving tablescape tips
Add the final touches to your meal with a table that’s fit to serve.

What’s the best wine to serve for Thanksgiving dinner?
Answer is riesling wines for a thanksgiving dinner

What’s the best beer to serve for Thanksgiving dinner?
Answer is amber ale beer pairing for turkey

How do I do an easy Thanksgiving tablescape?
Answer is easy thanksgiving tablescapes

Turkey Day: Seven Steps to Safely Deep Frying Your Thanksgiving Turkey

Turkey Day: Seven Steps to Safely Deep Frying Your Thanksgiving Turkey

Although there’s some debate about whether turkey was actually served at the first Thanksgiving, there’s no question that modern-day Americans are finding new and creative ways to serve up this traditional holiday favorite. One that’s been on the rise in recent years involves the use of turkey fryers. Deep-fried turkey started in the deep South, but has become something of a national craze in the past decade.


Unfortunately, this passion for deep frying has resulted in a rise in the number of dangerous accidents involving turkey fryers. According to the National Fire Protection Association, Thanksgiving is the peak day for home cooking fires, which are the number one cause of residential fires and fire-related injuries. Turkey fryers are playing an increasingly significant role, too, with the NFPA estimating they cause 1,000 fires annually.

“Every Thanksgiving, we receive reports of accidents involving turkey fryers,” said Mike Convery, chief claims officer and vice president for MetLife Auto & Home®. “Some of these stories are quite serious, too. For example, not so long ago, we had a customer whose overturned turkey fryer ignited his motorcycle’s gas tank. He suffered serious third-degree burns and endured months in rehab -- not to mention the total destruction of his home.”

Although using a turkey fryer can be dangerous, there are actions that can be taken to reduce the likelihood that an accident or injury will occur. Consider the following:

01. One major cause of turkey fryer accidents is that the turkey is not completely thawed, which can create a volatile situation. The National Turkey Federation recommends refrigerator thawing: allow approximately 24 hours for every five pounds of bird thawed.
02. Use your turkey fryer outdoors, away from buildings and any material that can burn. Never use turkey fryers on wooden decks or in garages. Make sure to place the fryer on a flat surface.
03. Never leave the fryer unattended. If you don't watch it carefully, the oil may catch fire.
04. Never overfill the fryer, and make sure to leave adequate room for the oil displaced by the turkey.
05. Never let children or pets near the fryer when in use. And, even after the food is on the table, remember: turkey fryers remain dangerously hot for hours.
06. Always use well-insulated potholders or oven mitts when using a turkey fryer. And, even though they may look silly, wear safety goggles to protect your eyes from oil splatter.
07. If a fire breaks out, never use water to try to put it out. Adding water to a grease fire will only make things worse, quickly, and could result in significant fire damage, as well as devastating injury. Make certain you keep a fire extinguisher on hand, but if the fire appears unmanageable, call 9-1-1 for help, rather than fighting it yourself.

To help people learn more about fire safety in general, MetLife Auto & Home offers free materials, including a coloring book for children entitled “Learn about Fire Safety with the PEANUTS Gang” and a fire safety brochure entitled “About… Fire Safety.” Both are available by calling 1-800-608-0190. Fire safety information is also available at www.lifeadvice.com.

MetLife Auto & Home, a brand of Metropolitan Property and Casualty Insurance Company and its affiliates, is one of the nation’s leading personal lines property and casualty insurance providers, with more than 2.7 million policies in force. MetLife Auto & Home is a part of MetLife, Inc. MET, a leading global provider of insurance, annuities, and employee benefit programs, serving 90 million customers in over 50 countries. For more information, visit www.metlife.com.

Thanksgiving needs tweaking

Thanksgiving needs tweaking-Mess with tradition too much and you're sure to ruffle feathers, but some judicious tinkering will have everyone thanking you.For me, Thanksgiving is inevitably too much, too rich, too frenzied. Even when there were only four of us, my mother used to get up at 5:30 on Thanksgiving morning to start cooking, huffing and puffing all the way, 'til my father revved up his electric carving knife and dinner was served. We ate quickly, and just when I thought we could maybe relax and digest, maybe take a snooze, she'd clap her hands and command: Dishes!



That's maybe why as an adult I rebelled against the holiday, sometimes opting out entirely and staying in to read. Or time-shifting my idea of Thanksgiving to late summer. Then, with no one's expectations to consider but my own, I could cook dishes that actually went together, invite friends (not too many) who would be good company and drink beautiful wines I'd saved for the occasion. I thought I'd won — a lovely meal as opposed to a gargantuan extravaganza — but it was the wrong season and a Thanksgiving that didn't thank those who counted most.

So I came up with a new strategy. I have instituted the curated Thanksgiving. Goodbye, cacophony. Say hello to a Thanksgiving meal in which the elements go together, the wines work and everyone has a fine — and relaxed — time.

The menu is a little different each year, even the way I cook the turkey. It might be brined. It might be salt-rubbed. It might be deconstructed (parts roasted separately but put back together before serving so it creates the impression of one big, magnificent bird). I also make the stuffing and the gravy.

But I farm out the sides to the trusted cooks in the group. They can suggest ideas, but I don't give them free rein. If they propose something I don't think will work, I might suggest an alternative recipe or something else entirely, all in the service of a meal that makes some kind of sense together.

And you know what? It works.

One thing I insist on is not too many dishes. I hate all that mess in the kitchen of everybody squeezing past everybody else to heat up whatever they brought. And all the packing up of leftover food and containers, tools left behind, treasured platters lost.

Without someone taking charge, hysteria can take over the kitchen. Captive to tradition, cooks can go into meltdown. Somehow, they're expected to fit every remembered family dish into the jigsaw puzzle of the menu. For some family members, nothing can be changed. Aunt Kim inevitably has to bring her awful sweet potatoes with marshmallows, cousin Lucy the green beans cooked in canned mushroom soup. And Roger always manages to sneak in a can of the cranberry sauce he prefers to homemade.

When I cook Thanksgiving, my mother always asks whether I made the stuffing with Mrs. Cubbison's packaged mix, which I guess is part of our family's tradition (the one I'm not following, bad daughter that I am). I like cornbread stuffing with lots of celery and onion, a little pancetta or guanciale, and sage from the garden.

"No, Mama," I answer, "I did not."

"Just curious," she'll say.

And before she wonders, I'll tell her I also made the pumpkin pie with a real pumpkin instead of purée out of a can. These are my small rebellions.

I've tried bigger ones too — scrapping tradition entirely. Like the year I invited everyone to Berkeley for Thanksgiving and made a Moroccan feast — that everybody hated. Even the turkey molé fest I cooked for Thanksgiving strays in college went over much better. But then it was a very different crowd than my relatives, and I've learned — oh, how I've learned — that you only mess so much with tradition.

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Lady Gaga To Host Thanksgiving Special

Singer will perform eight songs on ABC's 'A Very Gaga Thanksgiving' on November 24.It's going to be "A Very Gaga Thanksgiving." No, that's not some joke about your Aunt Frannie showing up in a turkey dress for the annual family gathering. It's the actual name of the 90-minute prime-time Lady Gaga Thanksgiving special that will air on ABC on November 24.The show, which will team Gaga with veteran TV news announcer Katie Couric, was, of course, conceived and directed by Mother Monster herself and will feature the singer performing eight songs in front of a small audience of her friends and family, according to a press release announcing the show. Couric will also sit down for an interview in which she asks Gaga about the inspiration for some of her songs as the two chat at Gaga's New York alma mater, Sacred Heart Catholic School.


"We all know Lady Gaga is a phenomenon," Couric said in a statement. "This is a chance to see more of who she is beneath the wild costumes and staged musical numbers ... Lady Gaga as a high school student still bruised by being excluded from the party, Lady Gaga as a devoted daughter and caring sister, Lady Gaga as a 25-year-old woman embracing fame and fortune that seemed to come overnight. She will impress you, delight you and surprise you." 


In addition to her new single, "Marry the Night," and other songs from Born This Way ("You and I," "The Edge of Glory"), Gaga will perform "White Christmas" and her duet with Tony Bennett, "The Lady Is a Tramp." Chef Art Smith will also drop in to share some recipes on the special, including his holiday classic, deep-fried turkey and waffles.

The always busy Mother Monster has other plans cooking up this month. She'll hit the U.K. "X Factor" for a performance on Sunday, November 13, where'll also sing "Marry the Night."

Thanksgiving 2011: Restaurant roundup

Thanksgiving draws near and if you're suddenly panicking about preparing the meal of the year, you have options. There's no shortage of restaurants that will be cooking up delectable feasts -- both traditional and wildly creative -- to help you and your family get through the holiday in style. Below is a list of choices.
Bouchon Bakery: Bouchon's recently added bakery, in the first-floor lobby of the Beverly Hills bistro, is lending a helping hand to those making meals at home this year with desserts and breads available for purchase. Apple, pumpkin and pecan pies as well as pumpkin cream cheese macaroons, turkey-shaped shortbread and cornbread will be available for pickup Nov. 14-24. 235 N. Canon Drive, Beverly Hills, (310) 271-9910 ext. 621, bouchonbakery.com.

Cafe del Rey: Celebrate your Thanksgiving by the sea with Cafe Del Rey’s three-course menu, served from 1 to 8 p.m. Select from an assortment of dishes including butternut squash and burrata agnolotti; free-range turkey breast with duck sausage, haricot vert almondine, cranberry sauce and pan gravy; or go the nontraditional route of pan-seared Maine scallops with cauliflower puree, corn succotash and warm pancetta vinaigrette. The Thanksgiving menu is available for $55 per person, with a kids menu for $18. 4451 Admiralty Way, Marina del Rey, (310) 823-6395, www.cafedelreymarina.com.
Cecconi’s: Cecconi’s is serving a traditional Thanksgiving dinner for $45 per person (children 10 and under $25) beginning at 2 p.m. Diners will feast on turkey, gravy, seasonal vegetables and mashed potatoes garnished with truffles. There will also be an additional fall-inspired menu offering butternut squash tortelli with amaretti crumble; butternut squash and Gorgonzola pizza with shaved black truffles; and ricotta and pumpkin cake. 8764 Melrose Ave., Los Angeles, (310)-432-2000, www.cecconiswesthollywood.com.
Cleo at The Redbury:  For $65 per person ($32 for kids ages 5 to 12, free for kids under 5), Cleo restaurant is serving "Cleopatra’s Feast" for Thanksgiving.  Chef Danny Elmaleh has prepared a family style menu featuring roasted Brussels sprout hearts; pumpkin salad; za’atar; preserved lemon- roasted turkey with apple cider gravy; and a dessert platter.  Seatings will be at 1, 3, 5 and 7 p.m. Reservations can be made at www.sbe.com/cleo or by calling 323-962-1711. 1717 Vine St. (at the corner of Hollywood and Vine, next to Bardot), Hollywood.
Plenty more options after the jump!

Comme Ca: David Myers and executive chef Kuniko Yagi are making a complete family-style Thanksgiving-to-go. For $160, the meal feeds four to six people and includes a pre-cooked whole turkey with thighs confited in duck fat and sage; braised Tuscan kale and onion soubise; mushroom fricassee with roasted chestnuts; house-made scones with jam; garlic bread; and a pumpkin tart with chantilly cream. 8479 Melrose Avenue, W. Hollywood, (323) 782-1104, commecarestaurant.com. Craft: From 2 to 8 p.m., Tom Colicchio's Westside restaurant will serve a three-course meal featuring roasted free-range turkey; sausage, raisin and fennel stuffing; and chestnut agnolotti. Pumpkin doughnuts (yum!) and a "24-hour" apple pie will complete the gastronomic affair. $85 per person. 10100 Constellation Blvd., L.A., (310) 279-4180, craftrestaurant.com.
Delphine:  Executive Chef Sascha Lyon has crafted a sea-inspired, four-course Thanksgiving dinner ($55 per person) featuring fresh oysters, prawns, and seafood ceviche.  Guests will also be able to savor holiday classics like roasted turkey, wild mushrooms, sweet potato pureé, country bread stuffing and pumpkin pie. Reservations are recommended; call (323) 798-1355. 6250 Hollywood Blvd., Los Angeles, www.restaurantdelphine.com.
Farmshop: Farmshop has cooked up an array of Thanksgiving starters, sides, desserts and, of course, turkey. Begin the meal with roasted Tahitian squash soup, Fuyu persimmon salad with burrata, hazelnuts and wild arugula; or a quinoa-and-avocado salad with sungold cherry tomatoes and garden mizuna.  Pick up a Diestel Family Farms turkey for $80 ($70 if you cook it) along with your favorite Thanksgiving sides like stuffing with sage, apple and mushroom; roasted fingerling potatoes with garlic and rosemary; buttermilk biscuits; and sweet potato puree with brown sugar and butter. For dessert, try the pecan chocolate chip pie or apple cranberry pie. Orders must be placed by 5 p.m. Sunday by phone, (310) 566-2400, or email, order@farmshopla.com. 225 26th St. Suite 25, Santa Monica, www.farmshopla.com. 

Fig: Chef Ray Garcia has created an unconventional Thanksgiving menu by paying homage to Thanksgiving leftovers. He'll integrate classic favorites via an a la carte menu featuring four categories: cranberry and stuffing, potatoes, veggies and turkey. Dishes range from $8 to $26 and include prosciutto and turkey croquettes, quinoa stuffing and Okinawa sweet potatoes. Dine in or pick up curb-side. 101 Wilshire Blvd., Santa Monica, (310) 319-3111, figsantamonica.com.
Fraiche: Should you go with turkey or suckling pig this year for Thanksgiving? Fraiche is offering both choices on their Thanksgiving menu from noon until 9 p.m. They will be serving traditional sides like pumpkin soup; stuffing with beef, pork, mushrooms, almond, and raisins; roasted baby yams; and more.  You can dine in (two sides/$40, three sides/$60, entire menu/$80, children under 12/$25) or take the meal home ($30 per person/four-person minimum). 312 Wilshire Blvd., Santa Monica, (310) 451-7482, 9411 Culver Blvd., Culver City, (310) 839-6800, www.fraicherestaurantla.com.
Guelaguetza: For a twist on the traditional American Thanksgiving dinner, check out Guelaguetza's Oaxacan interpretation of the holiday meal. Feed up to 10 people for $98 with a menu featuring stuffed turkey, black mole sauce, spaghetti with poblano pepper sauce and mexican rolls. 3014 W. Olympic Blvd., L.A., (213) 427-0608, guelaguetzarestaurante.com.
Joe's: The California-French restaurant will serve up a turkey day feast from 1 to 9 p.m. The tasty fare includes butternut squash soup, mussels, lamb sirloin, cider-glazed turkey, bread pudding and more for a $56 prix-fixe deal. 1023 Abbot Kinney Blvd., Venice, (310) 399-5811, joesrestaurant.com.
Knoll at Le Parc:  This hotel restaurant is offering an affordable Thanksgiving meal with all the traditional fixings from 11 a.m. to 8:30 p.m. For $42.95 guests will feast on a three-course menu. The main event is sage-roasted turkey with pear, prosciutto and hazelnut stuffing and cranberry-and-citrus relish; Yukon gold and sweet potato mash; and green beans with pomegranate brown butter. Finish the meal with chocolate cake, gelato and macaroons. 733 N. West Knoll Drive, West Hollywood, (310) 855-8888, www.leparcsuites.com/dining.
L'Ermitage Beverly Hills: Do brunch this Thanksgiving from 11 a.m. to 3 p.m. if you want to make the new "Muppets" movie showing. Holiday fare will include turkey, prime rib, potatoes galore and an array of desserts. Brunch is $75 per person, and an additional $20 gets you endless mimosas, Bloody Marys and Bellinis. 9291 Burton Way, Beverly Hills, (310) 278-3344, lermitagebh.com.
LA Market Restaurant by Kerry Simon: Red kuri squash soup with southern-fried rock shrimp; pumpkin flan with autumn fruit compote; and hazelnut praline and spiced anglais highlight this year's three-course, prix fixe Thanksgiving menu at LA Market Restaurant. In lieu of dealing with holiday traffic, downtown residents can choose to stay close to home by dining at the JW Marriott restaurant. 900 W. Olympic Blvd., L.A., (213) 765-8630, lalivemarriott.com.
Little Next Door: The West Third Street brasserie will offer a prix-fixe menu on Thanksgiving Day. For $36 diners can gorge on a menu that includes a roasted butternut squash and pomegranate salad and a roasted natural turkey with giblet gravy and cranberry sauce; and for dessert, diners can choose from either a pumpkin pie with praline custard or a caramelized pecan pie with an Earl Grey sauce. 8164 W. 3rd St., L.A., (323) 951-1210, thelittledoor.com.
Locanda del Lago:  Executive Chef Gianfranco Minuz has crafted a multi-course Northern Italian-style Thanksgiving menu available from 11:30 a.m. to 10 p.m. There will be a prix-fixe meal ($49 for three courses, $59 for four courses, $20 optional wine pairings, $10 for dessert) and à la carte options. Diners can enjoy menu items including purée of creamed white corn soup with warm lump crab; house-made apple tortelloni with foie gras sauce; and roasted turkey roulade with toasted cashews, cranberry compote, tricolor mashed potatoes, brown gravy and sautéed green beans. Reservations can be made by calling (310) 451.3525 or by visiting OpenTable or Urbanspoon. 231 Arizona Ave., Santa Monica, (310) 451-3525, www.lagosantamonica.com.
M Cafe: Chef Lee Gross has created a macrobiotic Thanksgiving meal without the use of poultry, meat, dairy, eggs, or refined sugars. The holiday roast dinner includes savory sliced seitan, herbed bread stuffing, pan gravy and cranberry relish ($60 for two people; $110 for four). Diners will also be able to select from various side dishes such as soy cream spiced butternut bisque; a winter green salad with fennel, cranberries and Bosc pears; whipped potato and rutabaga; and more. This menu can also be ordered to go. The deadline is Tuesday at noon. 7119 Melrose Ave., Hollywood, (323) 525-0588, 433 Brighton Way, Beverly Hills, (310) 858-8459, www.mcafedechaya.com.
Malibu Cafe: Malibu Cafe at Calamigos Ranch is offering a country-style take on traditional Thanksgiving dishes using local ingredients. Some of the menu highlights include butternut squash soup with chanterelle mushrooms and sage; honey-and-ginger glazed ham; spice-rubbed turkey with porcini stuffing; and roasted fingerling potatoes with wilted kale, shallots and andouille sausage. The restaurant will also offer a huevos rancheros and omelet station. Dinner is served from 10 a.m. until close for $39 per person ($22 for kids). 327 Latigo Canyon Road, Malibu, (818) 540-2400, www.themalibucafe.com.
Napa Valley Grille: Available from noon to 8 p.m., Napa Valley Grille will be offering a festive three-course menu for Thanksgiving using ingredients from Southern California family farms. For $49 per person, guests can sample dishes like autumn squash bisque with smoked blue cheese and gingersnap gremolata; natural Diestel turkey cooked in lemon verbena brine with confit leg dressing; sweet potatoes; and orange cranberry sauce. For dessert: upside-down cranberry cake with crème fraîche ice cream.  Diners can also take their holiday feast to-go with menu options ranging from $9 to $75 per item. To place an order, email westwoodevents@napavalleygrille.com by 1 p.m. on Wednesday and pick up the order on Thanksgiving day between 10 a.m. and 5 p.m. 1100 Glendon Ave., Los Angeles, (310) 824-3322, www.napavalleygrille.com.
Nick and Stef's Steakhouse: This contemporary steakhouse will offer a traditional Thanksgiving dinner beginning at 3 p.m. For $39 per person ($19.95 for children under 12), diners will be served turkey with brioche stuffing, mashed potatoes, roasted butternut squash, and cranberry-and-quince relish. For dessert, guests can select apple pie tatin, pumpkin pie with hazelnut-and-butternut squash sauce, or pecan pie with Tahitian vanilla bean mascarpone ice cream, pecan caramelized maple sauce and cinnamon tuile. 330 South Hope St., Los Angeles, (213) 680-0330, www.patinagroup.com.
Oliverio at the Avalon Hotel: Chef Mirko Paderno has planned a three-course Italian-inspired Thanksgiving that will be served from noon to 8 p.m. for $48 per person. Guests will first be served an antipasti plate of charcuterie and imported artisan cheeses. A primi of butternut squash ravioli will precede a traditional free-range turkey dinner with mashed potatoes, stuffing, gravy, green beans Italiano and house-made cranberry sauce. For dessert, diners can choose between chocolate bread pudding or Mirko's pumpkin pie. Each dinner includes a glass of Prosecco and coffee or tea. 9400 West Olympic Blvd., Beverly Hills, (310) 277-5221, www.avalonbeverlyhills.com.
Palate Food and Wine: Start the holiday off with a Thanksgiving-themed cocktail like the "Puritan's punch" with rye, muddled cranberry, homemade heirloom applejack and crystallized rosemary. Then partake in a four-course feast including turkey (of course); squash gnocchi; and honey-baked pork knuckle. The desserts are sure to satisfy the traditional Thanksgiving palate with pumpkin pie and banana bread pudding. $48 per person. 933 S. Brand Blvd., Glendale, (818) 662-9463, palatefoodwine.com.
Pinot Bistro: The French bistro in Studio City is preparing a three-course holiday meal at $48 per person with roasted-pumpkin soup with spiced crème fraîche as the first course; pan-roasted cod with fennel-onion soubise, tomato confit and brandade croquette as the second; and an apple tart tatin with caramel and vanilla ice cream to finish. 12969 Ventura Blvd., Studio City, (818) 990-0500, patinagroup.com.
Public Kitchen & Bar at the Hollywood Roosevelt Hotel: Gobble up a three-course meal featuring dishes like Kabocha squash soup with crème fraiche and cardamom; swordfish with baby artichokes and mushroom jus; and an apple crostata. Or go traditional with a classic turkey dinner and pumpkin pie. At $49 per person, the choice is yours. 7000 Hollywood Blvd., L.A., (323) 769-8888, thompsonhotels.com.  
Scarpetta Beverly Hills: Chef Scott Conant will whip up a la carte dishes in accordance with the transitioning season. Featured Thanksgiving menu items include pumpkin soup and winter vegetable salad; pumpkin cappellacci stuffed with ricotta, amaretti and pepperoncini; or herb-roasted turkey with porcini-sausage stuffing and Brussels sprouts. 225 N. Canon Drive, (310) 860-7970, montagebeverlyhills.com.
Street: Susan Feniger's Street is offering a long list of Thanksgiving sides for pickup. Purchase a three-, five- or seven-pack of sides for $40, $50 or $65. Spicy deviled eggs with homemade green sriracha sauce; wood-roasted Brussels sprouts and cauliflower with hazelnut vinaigrette; pumpkin and poblano tamales; spaghetti squash with chipotle honey butter; and a Moroccan-spiced winter squash soup are just a sampling of the slew of sides available for pre-order. 742 N. Highland Ave., L.A., (323) 203-0500, eatatstreet.com.
Tavern: Suzanne Goin and Caroline Styne’s Brentwood eatery is offering a Thanksgiving menu that meets the needs of meat lovers, vegetarians and vegans alike. At $65 per person, the menu features an herb-roasted organic turkey breast and stuffed leg with mashed potatoes and gravy served with
Goin’s chestnut stuffing and Brussels sprouts with pancetta and thyme. The Larder at Tavern will offer a Thanksgiving menu too, but in to-go form. 11648 San Vicente Blvd., L.A., (310) 806-6464, tavernla.com.

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American Greetings Offers More Ways to Reach Out This Thanksgiving

This year as friends and family gather together to celebrate Thanksgiving, they will also be reaching out to share warm wishes with the people they love, but can't be with physically. Considering that 81% of the 2.5 million Thanksgiving greeting cards exchanged each year are mailed, it's clear that even when distance separates, people still crave connecting. That's why American Greetings Corporation AM is offering even more ways to send loved ones a unique message this holiday season.

Consumers who love to find the perfect card need look no further than their local supermarket, drug store, or mass retailer. Available in thousands of retailers nationwide, where people are already shopping for their holiday needs, it's easy to peruse the American Greetings card aisle for the card that has the right message, look, and feel for an important loved one. Whether they want to send a festive message with glitter and rhinestones, a deeply touching religious verse or a fresh and inspiring watercolor design from renowned greeting card artist Kathy Davis, there's something special for everyone.


Subscribers to AmericanGreetings.com can find a vast assortment of Thanksgiving greetings that can be emailed or posted to a Facebook wall as well as the ability to print cards at home. In addition, AmericanGreetings.com also offers all consumers the ability to create their own personalized cards, giving them yet another way to find the right message to send to someone important.

Equal parts sassy and sweet, the new justWink iPhone and Android app from American Greetings offers people a fun way for consumers to send a digital greeting card. Download the free app and get access to nearly 200 digital cards including Thanksgiving designs that range from "light meat" to "dark meat" to celebrate whatever and whoever is on your thankful list.
For more information on all of American Greetings offerings this holiday season including store locations, visit www.corporate.americangreetings.com.  You can also follow American Greetings on Twitter at www.twitter.com/amgreetings and Facebook at www.facebook.com/AmericanGreetings.
About American Greetings Corporation
For more than 100 years, American Greetings Corporation AM has been a creator and manufacturer of innovative social expression products that assist consumers in enhancing their relationships to create happiness, laughter and love.  The Company's major greeting card lines are American Greetings, Carlton Cards, Gibson, Recycled Paper Greetings and Papyrus, and other paper product offerings include DesignWare party goods and American Greetings and Plus Mark gift-wrap and boxed cards.  American Greetings also has one of the largest collections of electronic greetings on the Web, including cards available at AmericanGreetings.com through AG Interactive, Inc. (the Company's online division).  In addition to its product lines, American Greetings also creates and licenses popular character brands through the American Greetings Properties group.  Headquartered in Cleveland, Ohio, American Greetings generates annual revenue of approximately $1.6 billion, and its products can be found in retail outlets worldwide.  For more information on the Company, visit http://corporate.americangreetings.com.

Thanksgiving roundup

Historians are divided on where and when the first Thanksgiving was held in America - some say Plymouth, Massachusetts, in 1621; others say Virginia in 1619, and still others say Saint Augustine, Florida in 1565. But there's no arguing the universality of such a holiday, celebrated in some form or another all over the world: the harvest festival.

If historians can't agree on where the first Thanksgiving, technically, was held, then it surely shouldn't matter where on the globe you happen to be when Turkey Day rolls around on the last Thursday of November. This year, it falls on Nov. 24.

You don't need to sit Stateside to get a fix of roast turkey and all the trimmings, and while the day is also traditionally a time to spend with family and friends, if you're traveling or living abroad you know how expansive those concepts can be.


True, a Thanksgiving in Prague probably won't involve watching the Macy's Parade or an American football game, and you most likely will not be able to get a slice of your mother's/aunt's/brother's amazing pecan pie, but there are several good options for feasts around town, as well as ways to find the ingredients needed to host your own. Here is a sampling:

Seeing as Thanksgiving and tradition go hand in hand, American restaurant Jáma is hosting its 17th annual Thanksgiving feast at all three of its New Town locations, with a special deal for students. At the original Jáma (V Jámě 7) and Jáma Steakhouse (Ostrovní 26), "A Traditional Thanksgiving in Prague" starts at 5 p.m. Nov. 24. For 390 Kč a head, the meal includes clam chowder, roast turkey, homemade almond stuffing with gravy, cranberry sauce, chicken gravy, mashed potatoes and pumpkin pie with cinnamon. To reserve a table, call Jáma at 222 967 081 or Jáma Steakhouse at 222 542 823.

Jáma Bar & Grill (Petrská 23), hosts a Thanksgiving Dinner just for students. With a valid student ID, hungry thankers can tuck into a meal of turkey meat both light and dark, stuffing, gravy, mashed potatoes, cranberry sauce and pumpkin pie, for 250 Kč. To book, call 224 810 804.

Hilton Old Town (V Celnici 7, Prague 1-New Town) is organizing a special menu for Thanksgiving between 6 and 11 p.m. Nov. 24. The meal includes roast turkey with traditional stuffing and garnishes, coleslaw and pumpkin soup, for 795 Kč.

Hilton Old Town also offers turkey to go, which includes stuffing and a choice of two sides for four persons, for 2,650 Kč. Takeaway must be reserved at least five days in advance. For more info, contact call 221 822 300.

Another option for a catered, at-home Thanksgiving is Culinaria (Skořepka 9, Prague 1-Old Town), where meals or individual items can be ordered for pickup or delivery. Roast turkey comes pre-sliced at 75 Kč per 100 grams, and the deli's list of finger foods and sides includes cranberry-brie parcels, corn fritters, corn chowder, maple pecan salad, Waldorf salad, Brussels sprouts, sweet-potato puree, gravies, pumpkin and pecan pies, and homemade apple cider, to name just a few things. Check out Culinaria.cz for more info.

If you're tackling the holiday head-on by making your own turkey and trimmings and feel like splashing out for some familiar British and American brands, the butcher-cum-import-shop Robertson is ideal. With several branches around town, including Nusle, Dejvice and Vinohrady, as well as an online shop and pickup/delivery service, whole turkeys and other musts fly off the proverbial shelves, so it's important to order as early as possible to avoid disappointment. A fresh, whole turkey of approximately 7 kilograms will run you 699 Kč, and Robertson also sells turkey crowns and breasts, turkey roll with sausage stuffing, and whole roasted hams. Boxed stuffing favorites like Paxo and Bisto for gravy can also be found here, as well as many other expat treats. For more information on the selection, shop locations and terms, visit Robertson.cz.

Those looking forward to dessert should check out newcomer Big Sky Pies for homemade pies ranging from classic pumpkin and apple to a delicious apple and cheddar chili pie, each for about 500 Kč. For more information, see Bigskypies.net

Soldiers spend Thanksgiving with best substitution to family

Soldiers spend Thanksgiving with best substitution to family,It may not seem like there would be much difference between a military Thanksgiving and a civilian one. Many of the day’s traditions are the same -- turkey, dressing, cranberry sauce, mashed potatoes, pumpkin pie, football.

But if you look closely, it’s unlikely you’ll find a family resemblance amongst the faces gathered at the dinner table.

For many military families, the closest they’ll get to the Thanksgivings they knew growing up is a phone call. They’ll miss out on Grandma’s Pumpkin Pie or Aunt Mary’s Secret Stuffing because they don’t have the time or money to travel “home.”


But they make up for it by surrounding themselves with the best resource a military family can have: good friends.

Between two deployments and being stationed 1,000 miles from home, my husband hasn’t been with his extended family for Thanksgiving for 10 years. And so this year, his first as a civilian, that was his request: Thanksgiving with his family.

But we certainly didn’t spend the last three Thanksgivings at Fort Benning alone.

Like many who are in the military, we celebrated with friends, developed new traditions and made the best of the situation.

Melissa Harvel’s husband was stationed at Fort Benning for four years and during that time they never traveled home to North Carolina for Thanksgiving because they had more time at Christmas.

“We would have three or four families come together” for Thanksgiving, she said in a recent phone interview, adding that they also invited single soldiers who didn’t have anyone to spend the day with.

One year she said there were a few single soldiers she had never met before who came because they didn’t have anywhere else to go. They knew someone going to Harvel’s celebration and tagged along.

“(For) new (soldiers), it is an eye-opening experience if you’ve always had your family there and suddenly you don’t,” Harvel said. Inviting them into her group was a way of showing the new soldiers how familial military friendships become.

One reason Harvel said she enjoys spending the holiday with her friends is that while they “always think of most of our friends as family,” they don’t bicker like family.

She also enjoys sharing the cooking and cleaning responsibilities with other families, especially because preparing a full Thanksgiving meal for her three-person family “would be a waste” and not financial reasonable, she said.

Jennifer Parker, the Fort Benning Community Spouses Club president, said that she and her husband used to host single soldiers for Thanksgiving when they were stationed at Fort Polk, La., and Fort Bragg, N.C., but they don’t have the opportunity to do that here.

“I miss it,” she said. Adding that she’s always looking for people who need a place to go for the holiday.

But she said it’s mostly junior enlisted soldiers who really can’t afford to travel home for Thanksgiving and her husband doesn’t oversee many in that group. Unit first sergeants usually make sure their soldiers aren’t alone on the holiday.

“They generally take care of their own,” Parker said.

Now stationed at Fort Lewis, Wash., Harvel said they won’t be traveling for Thanksgiving or Christmas, but plan to spend both holidays with friends they’ve reconnected with in their new location.

“We’ve been very blessed to be in the Army, to have this lifestyle and to know so many wonderful people,” she said.

Many more stores opening on Thanksgiving this year

Many more stores opening on Thanksgiving this year

For the first time, a host of big name retailers will be opening their doors at Midnight on Black Friday, heralding the start of a 23-hour shopping day.

1000 Gap, Blue Navy, Banana Republic and Athletic stores will start Thanksgiving sales as the clock strikes 12 on November 25, joining Macy's, Best Buy, Kohl's and Target in the new trend.

The move may be a desperate effort to boost flat sales, following a dismal October.

Black Friday madness takes grip as Macy's, Gap, Kohl's and Target announce midnight store openings.

In holiday seasons past, outlet malls were the first places to open in the wee hours of Black Friday.

Now a dogpile of mainstream retailers are fighting back and throwing open their doors even earlier.

Walmart will open at 10 p.m. while some families are just cleaning up their turkey dinner.

Macy's, Bealls, Target and others will open at midnight Thanksgiving Day in hopes of reaping bigger sales on the year's biggest shopping day, and the list of early-bird stores keeps growing. BestBuy will kick off Black Friday events by 9 p.m. on Thanksgiving.

Not to be outflanked, some outlets are moving their opening hours earlier, too. Ellenton Premium Outlets, for instance, will have some stores opening at 10 p.m. on Thanksgiving.

"It's a race to the bottom," said Doug Stephens, a retail consultant based in Toronto. "It's no secret that even giants like Walmart have been stacking up quarter after quarter of negative same-store sales performance. So, they're all jumping on the blowout wagon this year to a greater extent than last."

That tactical playbook gives retail stores a few benefits.

Opening early first of all gives stores a few more hours to generate sales, and helps a store generate more buzz leading up to the holidays.

But on another level, opening at midnight on Thanksgiving — or sooner — lets retailers press the one advantage they have over online merchants like Amazon: their physical storefront.

So here's a rundown of a few major retailers, and their plans for early openings:

Walmart, long known as a Black Friday Mecca, will open at 10 p.m. on Thanksgiving, then begin phasing in deals: 10 p.m. will feature toys, home and apparel bargains, then electronics deals begin at midnight. Other items will go on sale after 8 a.m.

BestBuy will kick off its Black Friday events at 9 p.m. on Thanksgiving at many locations with what they call "cinematic events" for those in line. Then, officially, their doors will open at midnight.

The Gap plans to open about 80 percent of its stores, including The Gap, Banana Republic and Old Navy, on Thanksgiving. For instance, the Old Navy at Westshore Plaza mall will open 9 a.m. Thanksgiving, close at 8 p.m. and then reopen at midnight.

Bealls will open stores at midnight on Thanksgiving, compared to 4 a.m. on Black Friday last year, and hand out 100 scratch-off game cards for a chance to win an iPad2 or a $250 gift card.

Target will open the bulk of its stores at midnight on Thanksgiving this year — compared with opening around dawn on Black Friday last year — and will take a much more organized approach to crowd control. At the moment of opening, Target managers will let in groups of 30 people at a time, then pause for a margin of safety, and then let in anther group.

Macy's will open most of its 800-plus U.S. locations at midnight Thanksgiving, compared with 4 a.m. on Black Friday last year.

Disney plans to open 150 retail stores at midnight on Thanksgiving this year, though plans at individual locations may vary. The Westfield Brandon location is scheduled to open at midnight on Turkey Day, and so is one at Westfield Countryside mall in Clearwater. The International Plaza store in Tampa will open at 6 a.m. Friday. (For those willing to travel to The Florida Mall in Orlando, there will be trivia contests to win a Muppet toy.)

The hhgregg chain of electronics and appliance stores plans to open at midnight on Thanksgiving this year, compared with 4 a.m. on Black Friday last year.