Giving Thanks to Gertie: Part II

27 Oct

1  the Thanksgiving gang

The Edmonton branch of our Thanksgiving family: Brother-The-Younger, The-Man-With-Whom-I-Keep-Company, Fourth-Niece, and Second-Nephew. Yours Truly behind the camera.

As posted in Giving Thanks to Gertie: Part I, we enjoyed a varied and thankful Thanksgiving. Our family celebrated Thanksgiving in various spots around Alberta, B.C. and New York. The Edmonton Branch of the Truly Scrumptious family came to our house for Second Thanksgiving. First Thanksgiving (with a turkey) was enjoyed with the Edmonton Branch of The-Man-With-Whom-I-Keep-Company’s family.  Much to be thankful for.

2 feast

A portion of our feast featuring our Heritage Chicken Pot Pie and some of our historic collection of hand-painted Medalta Hycroft “Calico” dishes, from the factory in Medicine Hat Alberta

The Feast consisted of the following (All local and organic where possible. Exceptions were made – we do our best):

Heritage Chicken Pot Pie made by the Local Omnivore

Ham with cranberry glaze. If you boil the ham for half the cooking time, changing the water twice, and then roast it for the remaining time, it will be very moist. I spread a homemade cranberry relish on top for the last ½ hr of cooking and served more of the cranberry relish at the table.

Mashed skin-on potatoes with butter & cream (The-Man-With-Whom-I-Keep-Company did a Vitamix mash on these)

Roasted sweet potatoes, carrots (from my garden), onions and garlic with cardamom, cinnamon and ginger root (wash and cut up veggies – drizzle with olive oil – add spices and give it a shake – roast for about 1 hr at 375 or until veggies can be pierced with a fork – turn veggies half way through)

Roasted beets (from my garden) with rosemary (wash, leave on skin, root end and 1 inch of stems – drizzle with olive oil and add a few sprigs of fresh rosemary, salt & pepper – same roasting instructions as above). To serve the beets, I like to leave on the skins, roots and stems. They look sort of alien, and they taste good too.

Spinach, tomato and avocado salad with balsamic olive oil dressing

One-pot bread (Jacques Pepin’s recipe – at 02:05

Just Add Wine: Road 13 Honest John’s Red 2011 from the Okanagan Valley was a nice accompaniment brought to the table by Brother-The-Younger

3 my plate

My fully loaded plate

Brother-The -Younger also provided dessert:

Pumpkin Pie and Pumpkin-Mince-Meat Pie with whipped cream. Pumpkin-Mince-Meat Pie is a Mom specialty. Brother-The-Younger described his pie preparation: “I carefully surveyed the supermarket aisles for the finest in canned pumpkin pie filling, mince-meat and frozen pie crusts”. Nonetheless, he did construct them and bake them at home and they were fab.

4 Zoe & the pumpkin pie

Fourth-Neice wasting no time serving the pumpkin pie

Since we had both a savoury pie and a sweet pie at dinner, while we were eating we talked about having a Pie Dinner some time just because there are so many types and definitions of pies:

Savory: pot pies, meat pies, Tourtiere, Stargazy pie, Cornish Pasties, Empanadas, Shepherd’s pie, Quiche, Pizza pies, Calzone

Sweet: fruit pies, custard pies, Moon Pies, Whoopee Pies, the politically incorrect Eskimo pies, hand pies, Boston Cream Pies…never mind – just go to Wikipedia’s List of Pies.

5 Thanksgiving tradition - Zoe & Bryce

Fourth-Niece assisting her brother in the  Aerosol Whipped Cream Thanksgiving Tradition

In this time-honoured tradition that began at Brother-The-Younger’s house, after everyone has dispensed aerosol (real 20% M.F) whipped cream onto their pies, Fourth-Niece and Second-Nephew dispense it directly into their mouths. Respect the whipped cream – nozzle must not make contact with mouth.

7 Thanksgiving tradition - Bryce

Second-Nephew post-tradition 

We are thankful for a Thanksgiving that was both fun and exceptional in so many ways.

8 Thanksgiving sketch

Sketch by Marlena Wyman

Posted by Truly Scrumptious


3 Responses to “Giving Thanks to Gertie: Part II”

  1. The Erratic Cook October 27, 2013 at 11:54 am #

    Too much fun!!! and sounds so yummy! Hurricane Haley and I are looking forward to the next Family Food event where we will be in attendance too – Christmas? probably, wow, not too far away!

  2. cradics October 27, 2013 at 5:23 pm #

    Looks scrumptious! 😉 However, two things I’m not so sure about are mince meat and aerosol whipping cream. Mince meat is not a Carly favourite (yes, I call myself a Foodie, but I have my limits). And I dunno about the aerosol whipping cream. Yes, it creates much family fun, but it’s gotta be the natural carton stuff you beat a pulp with the beaters.


    I’m glad Brother-The-Younger finally made a cameo appearance on the food blog.

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