Christmas in July *ok, November*, part II.

Yeah, I don't know either, it's one of those wacky traditions of my husband's family. Apparently, a kind of "all-aunts-and-cousins" Christmas is being celebrated after each Thanksgiving, since everyone's in town anyway for Thanksgiving.

Since W and I are "back in the home land" now, we got to participate in a wild and wacky random drawing of Xmas gifts (themed "anything you can use up within a year"). Mostly foodie gift baskets (with the exception of a much coveted, huge pack of beer and something unspeakable in South Park-Cartman shorts (it was, actually, a sack of bird seeds). With various people almost fainting from the hilariousness (and me somewhat pining for a drink), we did score Suzie's nice gift basket containing nougat chocolate and a ton of coffee, tea and hot cider implements, and something else containing a lot of suspicious looking, powdered seasoning mixes. Will try out and report!


Anyway, having turkey twice a week, but without any leftovers, left us oddly unfulfilled. Where are the leftover sandwiches with gravy? Am I going to have to cook a turkey myself now? Meh, maybe a small one.

Side dishes I made for Thanksgiving: Stuffing (the boxed kind. What can I say, that's what I like best), Maple-Ginger Glazed Sweet Potatoes, Maple Roasted Carrots, and my favourite: Orange and Ginger Cranberry Sauce:

12 oz. whole fresh cranberries, 1 cup sugar, 1/2 cup water, 1/4 cup orange juice,
1/4 tsp each: grated ginger root and salt, 1 Tblsp Grand Marnier or other orange liqueur. Heat cranberries, sugar, water and orange juice to boiling in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 3 minutes. Stir in ginger and salt; reduce heat. Stir until mixture thickens and berries begin to split, about 5 minutes. Remove from heat; stir in Grand Marnier. Refrigerate at least 3 hours before serving.