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Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts

Sunday, November 19, 2017

Holiday Quick Breads, Entertaining, Gifts




Home baked goods are always welcome on any party table or in a gift basket. Recipients of such thoughtful offerings just know a little touch of love is sprinkled into every batch.

Pumpkins, apples, dates, nuts and cranberries are tradition in holiday festivities and what better and easier way to use them than for quick breads. Below are the recipes for an apple bread, a pumpkin cranberry bread, a date/nut bread and a cranberry orange bread. Quick breads freeze well so you can get some holiday baking done early.

APPLE BREAD

3 cups chopped apples
2 cups sugar
1 cup vegetable oil
2 eggs
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 cup chopped nuts or 1 cup rolled oats
2 tsp vanilla

You'll need two bowls
Peel and chop the apples
Combine the apples and sugar
Let sit for 30 minutes
Add the oil and eggs
Beat well
Combine the flour, baking soda and salt
Add the dry ingredients to the wet ingredients
Stir in the nuts (or oats) and vanilla
Dip into 2 greased loaf pans
Bake at 350 degrees for 60 minutes
Cool before removing from pans

PUMPKIN CRANBERRY BREAD

3 cups sugar
1/2 tsp baking powder
2 tsp baking soda
4 cups flour
1 cup vegetable oil
1 cup cold water
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
2 cups pumpkin
4 eggs
2 cups dried cranberries

You'll need a large bowl
Combine the dry ingredients and sift well to blend
Add the oil, water, pumpkin and eggs and mix thoroughly
Fold in the dried cranberries
Pour into 2 greased loaf pans
Bake at 325 degrees for 60 - 70 minutes
Cool before removing from pans

DATE NUT BREAD

2 cups chopped dates
2 cups boiling water
2 tsp baking soda
2 eggs
2 cups sugar
1 cup vegetable oil
2 tsp vanilla
3 1/2 cups flour
2 tsp baking powder
1 1/2 cups chopped nuts

You'll need three bowls
Pour boiling water over dates and baking soda
Set aside
Beat eggs and sugar
Blend in the oil and vanilla
Combine the flour and baking powder
Add dry ingredients alternately with the date mixture to the batter
Fold in the nuts
Pour into 2 greased loaf pans
Bake at 350 degrees for 60 minutes
Cool before removing from pans

CRANBERRY ORANGE BREAD

2 cups sugar
4 cups flour
1 tsp salt
1 tbsp baking soda
2 tbsp grated orange rind
2 beaten eggs
4 tbsp melted butter
1 cup orange juice
4 tbsp hot water
1 1/2 cup chopped nuts or raisins
2 cups cut up cranberries

You'll need one large bowl
Combine the dry ingredients
Make a hole in the center and add the eggs and wet ingredients
Blend well
Fold in the nuts (or raisins) and the cranberries
Pour into two greased loaf pans
Bake at 350 degrees for 60 minutes
Cool before removing from pans



Sunday, November 20, 2016

Apple Crisp, Cross between a cookie and a pie



Apple season is here and you can never have too many recipes on ways to enjoy them. It is the week before Thanksgiving and the weather has taken a downhill spiral seemingly overnight. So what is there to do on a blustery Sunday afternoon but enjoy home baked goodness and a steaming hot cup of coffee.

This recipe for Apple Crisp is a combination of a crisp oatmeal cookie and apple pie. But you don't have to deal with making a pie crust and most likely the ingredients are already in the cupboard. Originally from an issue of Taste Of Home magazine, this recipe was contributed by Gertrude Bartnick of Wisconsin.

APPLE CRISP

Preheat the oven to 350 F

In a mixing bowl, combine these four ingredients:
 1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp ground cinnamon

Cut in:
1/2 cup butter which is 1 stick.

If right out of the refrigerator, soften for 20 seconds in the microwave. You want it softened a bit but not melted.
Use a pastry blender tool to cut in the butter until the mixture is crumbly.
Press half of this mix into a greased baking pan.
The recipe says to use a 2 1/2 qt. baking dish or a 9 inch square baking pan.
I had doubled the recipe so in the photo shown I had used a 9 x 12 in. baking dish.

Peel and chop:
4 cups apples

Add the chopped apples to cover the crumbly mixture already in the baking pan.

In a saucepan, combine:
1 cup sugar
2 tbsp. cornstarch or arrowroot powder
1 cup water
1 tsp. vanilla extract

Cand stir this sugar mixture until it comes to a slight boil and turns thick and clear.


Pour the sugar mixture over the apples which are already in the baking pan.

Sprinkle with the remaining crumb mixture.

Bake at 350 degrees for about 1 hour or until the apples are tender and the topping is golden brown.

Let sit to thicken up before cutting into it to serve.
Serve warm as is or add a scoop of vanilla ice cream to each serving.


Wednesday, November 13, 2013

Homemade Applesauce, Easier than you Think

September brings the arrival of apple season in the pack houses of your local orchards.  By November, the apples are picked, sorted, and available for purchase at the best seasonal prices. Fall is the time to buy in bulk and make nutritious, homemade applesauce.

The rule of thumb when wondering how much to buy is that it takes between 2.5 -3 pounds of fruit to yield one quart prepared sauce. A peck is 10 - 12 pounds or around 32 apples. It takes 4 pecks to equal 1 bushel.

Next is to decide what types of apples are good for applesauce. 
Tart apples make for excellent applesauce because they allow the adjustment of the sweetness by adding sugar to taste. Baldwin, Rome and Jonathan apples are good all-purpose varieties because they are juicy and mildly tart. Green apples are juicy and tart, and their crispness gives a nice, thick texture to homemade applesauce.

McIntosh, Northern Spy and Cortland are soft apples which cook quickly and easily mash. So as the sauce isn't too mushy or watery, Stayman, a semi-soft apple, is good to add for texture.

 Fuji and Gali apples are two of the best baking varieties you can use for applesauce, due to their perfect combination of firmness, juiciness and sweetness.

Some people just blend a variety of apples, yet others know their types well enough to be more fussy.
Apple types not to use are Red and Golden Delicious and Empire. Red and Golden Delicious are good eating apples but once cooked are too mild, and Empire is too watery.

Before starting the cooking process, the first thing to do with your apples is to wash off any dirt, bacteria, pesticide and waxes. You can either use a vinegar wash or a bleach wash.
For a vinegar wash, add 1/2 cup white or apple cider vinegar to a sink full of water and soak the apples for 15 minutes.
For a diluted bleach wash, add 1 tbsp. bleach per quart of water and soak for 15 minutes.
For either method, drain the sink and rinse the apples with water.


There is no need to peel or remove the cores from your apples. Just cut into quarters or wedges and fill up a soup pot. Add only about an inch of water to get it going since the apples will quickly release their own juices. Cover with a lid, bring to a boil, and turn down to a simmer. Use a large spoon to stir in order to bring the soft, cooked apples to the top and the top layer too the bottom. Pay attention so you don't scorch the apples with too high heat before the juices flow. The apples only need about 20 minutes till soft.


Turn off the heat, remove the pot from the heat, take off the lid and let sit until cool enough to safely handle. Ladling hot apples into the press or mill can be messy and any splashes can result in a burn.


The press pictured here is called an Italian Tomato Press or Mill (there are other types available)and can be used to mash up any cooked fruit or vegetable. I use it mainly for making applesauce and pumpkin puree.


Once the apples have cooled off a bit, you are ready to make your sauce. Add one bowl to catch the pulp and another bowl to catch the sauce. Use a ladle to spoon into the chute. Turn the crank and watch how nifty this gadget is at separating the sauce from the skin, core and seeds. Once done, add any sweetener and/or cinnamon if you desire.



If you plan on freezing your sauce, divide into smaller containers and freeze.
If you plan to hot water bath using mason jars, bring the sauce back to the boiling point, stir to avoid sticking to the bottom of the pot. Use a funnel to carefully ladle the sauce into your quart or pint jars, leaving 1/2 inch head space. Wipe the rims clean, remove any air bubbles by pushing a wooden spoon handle down around the edges of the jar, and place your lids. Add the jars to your canner, (racks hold seven jars), add water to cover jars by one inch above the top. Bring to a boil and process pints for 15 minutes and quarts for 20 minutes. Remove the jars from the water and place on a rack to cool. You will know they sealed by listening for the pop in the lid.

Enjoy your homemade goodness!








Friday, November 8, 2013

Repurposed Fall Decor for Your Door



Autumn craft shows offer many beautiful items for your home decor, but there are things you can do yourself that will cost you next to nothing. With a little planning ahead and imagination you can have the materials on hand to make your own door hangings to add a seasonal touch to your home.

Though I have a vengeance for the Oriental Bittersweet because it is an invasive vine that crawls over anything in its path, I do appreciate its beautiful berries that in October, split open to display the red seeds within their yellow casings. These woody vines can be cut to gather these clusters to be used for wreaths, swags or fall centerpieces. Eventually, these twiggy branches get messy as the casings and berries dry out and fall off, but they will last throughout the holiday season.

An idea for a door decoration is to find an old leaf rake, and remove the rake part from the wooden handle. Use your imagination with how you arrange your gathered materials. Pictured here is a very simple idea. All that was used was evergreens, the Oriental Bittersweet branches and tiny gourds mounted on wooden dowels (these were found at a thrift shop, but craft stores carry all kinds of ideas if you don't have access to your own). Use a bit of twine, rope, or wire to form a loop for hanging, and attach to the back of the rake. You now have a unique door decoration ready to hang.


An idea for a simple, yet beautiful swag, is to use Chinese Lanterns (also known as Winter Cherry). This hardy, drought tolerant, perennial is very easy to grow but be aware that it easily spreads. Great if you want an effective ground cover or just want an abundance of the sought after orange, papery, lantern shaped seed cases to gather in the fall for flower arrangements. Plant in containers if you don't want it popping up all over your garden area. A member of the nightshade family, be aware if you have young children or pets, that the plant is considered toxic if ingested.

Once the lanterns turn from green to orange, cut the stems at the ground level and trim off the leaves. If you wait till early November, a lot of the leaves will have shriveled up on their own, which makes it easier to remove them, but if you do wait that long there is a chance the lanterns won't be as pretty if they started to break down or develop holes in them.

Once you have enough for a bundle, gather the heavier stem ends together and bind with a piece of twine, wire or rope. Swags are much easier to make than wreathes, yet beautiful to brighten up a door or wall. If kept out of the sun, Chinese Lantern decorations last a long time before the color starts to fade. To keep them dust free, put a sock over your vacuum hose and lightly sweep the arrangement.


 

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Saturday, November 17, 2012

Grace and Gratitude this Thanksgiving

Jared Whalen, Fort Jackson S.C. Basic Training Graduation
3rd Battalion, 60 Infantry Regiment " River Raiders"


Courtesy of the Red, White and Blue (The Angry American) by Toby Keith
 

Upon completion of the U.S. Army Basic Combat Training at Fort Jackson, South Carolina after a grueling ten weeks of unrelenting demands, another group of young men and women have earned the respect of  becoming part of the United States Army. Challenged physically, mentally, and emotionally, these soldiers have learned  the true meaning of perseverance, self-control and pride not only in themselves but in their country.

Fort Jackson trains more soldiers than any other Initial Entry Training Center in the U.S. Army.   
Their mission is to transform volunteer civilians into Soldiers in order to enable them to successfully complete Advanced Individual Training and contribute to their first units of assignment.  The Drill Sergeants ensure that every Soldier has the opportunity to not only change their lives, but to succeed at making this change. 

Only about 2% of the American people are serving in the military and about 3% of living Americans have served in the military. To think in this great country full of blessings and opportunity, such a small percentage actually volunteer a portion of their own lives to help guarantee such freedom and safety for the rest of us. What a blessing to be born amidst a land where the majority can feel secure within the safety of their homes. To wake each new day in control of its opportunity, with food on the table, clean water from the tap and warmth from the cold. Let us never take for granted the sacrifices of those responsible for where we as a people are today.

This Holiday Season, let us not only count our blessings, but include in our prayers all of those who cannot be at the dinner table with their loved ones. Take a moment to remember those who believe in the importance of making a contribution, to be a "leaver rather than a taker".

As a new Army Mom, I am proud to support my son's optimistic belief in career possibilities of his own choosing, and paths of opportunity made more realistic by being one of the Army Strong. 

 


Wednesday, November 16, 2011

Yummy Ways to Enjoy those Pumpkins

Every year I buy a few of the smaller sugar pumpkins with good intentions to cut, cook and puree the pulp and roast the seeds.  Then days and weeks pass as I pass them on my porch and ultimately feel pressured to get it done before frost.  Once frost hits them they get soft and start to rot.

Pumpkins were a mainstay in the diet of Native Americans yet in the typical modern lifestyle they are too often only thought about for pumpkin pie during the holidays or for Halloween decorations.  Technically a fruit but served as a vegetable, pumpkins are loaded with B vitamins, essential fatty acids, protein, and zinc.  Carotenoids, what gives them the orange color, are powerful antioxidants that enhance the immune system and enable the body to form vitamin A.  Pumpins and squash are a valuable part of dealing with prostate disorders and diabetes.

To put up a pumpkin:  First wash off any dirt and place the pumpkin on a cutting board.  Use a strong kitchen knife large enough to cut through the hard shell.  Cut the pumpkin in half and using a large metal spoon scrape out all the stringy insides and seeds.  Pull the seeds off the stringy part and put in a separate bowl.  Continue to cut straight down so you end up with vertical strips about 2 - 3 inches wide.  Cut those slices across so you end up with smaller chunks.  Put all these smaller chunks into a big soup pot, add a little water, bring to a boil, then turn down to a simmer until soft.  Drain and cool till you can touch.  Using your large spoon, scrape the pulp off the shell and put into a strainer to drain off the excess water.  Then transfer to a bowl.  In small batches, puree the pulp in a food processor and measure out 2 cup portions to put into freezer containers and freeze.  Each 2 cup portion is about equal to the typical 15 or 16 oz. can of pumpkin.

Now for ways to get your kids (and/or husband) to eat it!


To roast the seeds:  Wash the seeds with water, lay out on a paper towel and pat dry.  Put them in a bowl and toss them with a bit of oil (about 1 tsp. per cup seeds).  Spread out on a baking sheet and sprinkle with salt if desired.  Bake at 250 - 300 degrees for about 45 minutes, stirring occasionally, till toasted.




Fresh Pumpkin Soup:
This recipe comes from Taste of Home
Makes 6 servings
Can be on the table in 30 minutes

1/2 cup finely chopped onion
2 tbsp. butter
1 tbsp. flour
2   14 1/2 oz. cans chicken broth or 29 oz homemade
2 cups pumpkin puree or 1  15 oz. can
1 tsp. brown sugar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp gound nutmeg
1 cup heavy whipping cream (I used evaporated milk and it turned out fine)

In a large saucepan, saute the onion in the butter until tender.  Remove from the heat and stir in the flour until smooth.  Gradually stir in the chicken broth, pumpkin, brown sugar, salt, pepper and nutmeg.  Bring to a boil, reduce heat and simmer about five minutes or until heated through.
Great with a salad and corn muffins or crusty bread.



A great alternative to the usual vanilla or chocolate flavored pudding for dessert

Pumpkin Pudding
Makes 8 servings
Ready in 5 minutes

1 package (5.1 oz) vanilla instant pudding
1 can (12 oz) fat free evaporated milk
2 cups or 1 (16 oz) can pumpkin
1 tsp pumpkin pie spice

Beat together the pudding and the milk.  Refrigerate for 5 minutes.  Mix in the pumpkin and spice.  Refrigerate for another 10 minutes.



A favorite for a healthy breakfast, lunch box or after school snack
Pumpkin Chip Muffins
Makes about 24 standard-sized muffins
Shown are several ways to alter this recipe

4 eggs
2 cups sugar
2 cups or 1 (16 oz.) can pumpkin
1 1/2 cups vegetable oil  (or can subsitute 3/4 cup oil and 3/4 cup applesauce)
3 cups all-purpose flour (or can substitute 1 1/2 cup all-purpose and 1 1/2 cup wheat or other type)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
2 cups (12 oz.) semisweet chocolate chips or cinnamon chips (or can substitute 1 cup chips and 1 cup oats)

In a large bowl, beat together the eggs, sugar, pumpkin and oil (or oil and applesauce) until smooth.
In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
Add dry mixture to the wet pumpkin mixture and mix well.
Fold in the chocolate or cinnamon chips (or chips and oats).
Fill greased or paper-lined muffin cups about 3/4 way full.  A 1/3 cup measuring cup works great for dipping out each muffin cup portion of batter.
Bake at 400 degrees for 16 - 20 minutes or until they test done with a toothpick.

Cool in pan for 10 minutes before removing.  These also freeze well.




Thursday, November 10, 2011

Charlie Brown's Workplace Lessons



 It's that time of year again to repost this humorous interpretation of "A Charlie Brown Thanksgiving". With the short work week the week of the holiday, perhaps you can relate to the Peanuts gang.
With the holiday season rapidly approaching, many people feel the stress as they try to get everything done within the shorter workweeks of November and December.

Kenya McCullum is a freelance writer and wrote two articles for the Interpersonal Relationships Examiner with her interpretations of "A Charlie Brown Thanksgiving".  The first article, "7 Interpersonal relationship lessons from 'A Charlie Brown Thanksgiving'" was touched upon in a prior blog post. (click here)
Kenya also wrote an article titled, "7 Workplace lessons from 'A Charlie Brown Thanksgiving'".

The Peanut's cartoons have valuable messages behind the actions and personalities of the characters.  If watching "A Charlie Brown Thanksgiving" is a yearly tradition in your household, pay close attention to the wisdom Charles M. Schulz weaves throughout his stories.

1.  Holidays create more work for everyone.
Sally complains that holidays just mean more schoolwork to cram into a shorter week.  We often say we have to pay the price for any time off, be it a holiday or personal vacation.


2 When you whisper sweet nothings in your coworker's ear, make sure that no one else is around.
When Peppermint Patty invites herself over to Charlie Brown's house for dinner she checks to see if anyone is listening in on their conversation.  Any workplace can be a setting for gossip and the possibility of bits of overheard dialogue misinterpreted.  Lesson hear is to be careful with personal conduct amidst coworkers.

3.  Teamwork can get impossible jobs done.
Charlie Brown was at a loss as to how to cook a dinner, but with the help of his friends he was able to focus and put together some form of a meal.  A good manager knows to encourage teamwork and delegate assignments to those most capable for that particular project. An employee who is resistant in asking for advice or help when overwhelmed puts himself/herself at risk for burnout and a low performance rating.

4.  Whistle while you work.
Snoopy and Woodstock find a little time amidst the workload of dinner preparations to play a game.  Any type of career choice eventually loses its novelty and becomes just a job.  Try to find ways to make the work more enjoyable and stimulating.

5.  You don't want to be the one who acts up at the office party.
Peppermint Patty is not happy with the Thanksgiving meal and vocally lets everyone around her know about it.  Even within the aggressive, competitive environment of the business world, there is a fine line between confidence and just being rude.  It is acceptable to speak your mind but timing is everything and nothing can ruin a party setting faster than a clueless guest who makes those around him/her uncomfortable. 

6.  Some people cannot work outside of their element.
When made aware of her behavior, Peppermint Patty sums it up by exclaiming that she just can't function outside of a baseball game environment.  Employers look for well-rounded people who are capable of multitasking and able to handle the stress of the unexpected.  Problem solving and dealing with people successfully makes for a very valuable employee.

7.  Delegate the hard jobs whenever you can.
Peppermint Patty isn't totally clueless about her behavior but she has issues with admitting her mistakes and offering an apology.  It takes confidence and courage to be the better person and face up to our mistakes by making peace with the offended person(s).  Getting others to do our dirty work for us is frowned upon, even if that person has the authority to delegate the job to someone else.

Thank you to Kenya for helping us watch this favorite show with a new perspective!
Perhaps your input will put a smile on the faces of those who feel overworked or unappreciated in their field of work.
Enjoy your holiday with all the food, family, friends and football. 



Wednesday, November 9, 2011

Charlie Brown's Relationship Lessons

Some of the greatest lessons in life of how to handle ourselves in our relationships are often learned during childhood.  The Peanut's cartoons have valuable messages behind the actions and personalities of the characters.  If watching "A Charlie Brown Thanksgiving" is a yearly tradition in your household, pay close attention to the wisdom Charles M. Schulz weaves throughout his stories.

Kenya McCullum is a freelance writer and wrote an article for the Interpersonal Relationships Examiner titled "7 Interpersonal Relationship lessons from 'A Charlie Brown Thanksgiving'".
Enjoy her humorous take on relationship scenarios familiar to many of us.

1.  A liar will lie to you all year round. 
When Lucy tries to convince Charlie Brown to kick the football and land flat on his face, she did what she always does, which is lie.  Thanksgiving is a season of tradition and giving thanks but the message here is that such behavior is the same no matter what the day of year, festive or not.

2.  Some women do go for the smart guys.
Sally has a thing for Linus which is heartwarming and dedicated.  Despite certain cultural stereotypes about what makes for an attractive man,  attraction is a very individual thing.  If the chemistry is there, go ahead and brag about your prize guy.

3.  If you invite yourself to someone's house for dinner, make sure that they can cook.
Peppermint Patty invited herself to Charlie Brown's house for Thanksgiving dinner with the assumption he'll have a spread fit for the holiday.  She soon learns to never assume anything and if you assume wrong, deal with the consequences.

4.  Your sibling will tell you the truth.
Though sibling rivalry may be common, when it comes right down to it, you can usually depend on your family.  When Charlie Brown wonders how he ended up with three uninvited dinner guests, his sister Sally is very honest with him without skirting around the truth.  While other people may worry about hurting feelings if the truth be told, siblings often get to the point.

5.  Sometimes women really do talk too much.
Linus asks Charlie Brown why he just didn't tell Peppermint Patty that he had other dinner plans.  Charlie Brown stated that with Peppermint Patty he just can't get a word in the conversation.
We can all relate to that scenario. 

6.  A good friend will always tell you when you're being a jerk.
We all should have a friend like Marcie.  She put Peppermint Patty in her place when she reminded her that she had no right criticizing Charlie Brown when he did nothing wrong.  Marcie told her she had no right to be rude by pushing the limits of social courtesy.  There is a lesson here for assertiveness training in quiet personalities dealing with people like Peppermint Patty.

7.  Grandparents always save the day.
Everyone should have some sort of support system to fall back upon in a pinch.  Charlie Brown was at a loss as to how to handle his guests, so he called his grandmother for advice.  As grandparents often do, they save the day.

Kenya also wrote an article titled, "7 Workplace lessons from 'A Charlie Brown Thanksgiving'".



Thank you to Kenya for helping us watch this favorite show with a new perspective!
Enjoy your holiday with all the food, family, friends and football. 







Wednesday, November 24, 2010

The Real Thanksgiving Story

Are you a history buff who has an interest in the origins of our holiday celebrations?

The information reprinted below is from a site called Native American Wisdom.

Thanksgiving: Fact or Fiction?

by Jonathan Holmes

In the minds of many Americans, when asked the question, “When was the United States first settled?”, invariably the response will be, “in 1620 when the Pilgrims landed.” This so called “origin myth” has frequently been termed “the story of the first Thanksgiving” in many children’s books about the subject.

However, beginning the story of America’s settlement with the Pilgrims at Plymouth Colony in 1620 leaves out not only the Native population, but also the Spanish, African and French as well. As a matter of fact, the very first non-Indian or non-Native settlers in this country known called the United States, were African slaves left in Georgia in 1526 by Spaniards who abandoned a settlement attempt.

According to Jeannine Cook, in Columbus and the Land of Ayllón: The Exploration and Settlement of the Southeast published in 1992, in the summer of 1526, approximately five hundred Spanish colonists and one hundred African slaves, and perhaps some free African colonists, under the command of Lucas Vázquez de Ayllón, founded a settlement in America called San Miguel de Gualdape.

The colonists had sailed from the Caribbean island of Hispaniola in July 1526 aboard six ships. In August, they had landed at Winyah Bay on the mouth of the Pedee River, in what is now South Carolina, near present-day Georgetown. However, they failed to find an Indian village, which they felt from past experience would be necessary for food until crops could be planted and harvested, so they sailed further southward. On what would later become the Georgia coast, Ayllón and his colonists found a village of Guale Indians and chose to settle nearby.

Although physical remains of their settlement have not been found, historians and geographers have utilized surviving navigation logs and other records to reconstruct the 1526 voyage. Based on the latest research, the San Miguel de Gualdape settlement probably was situated on the mainland of what today is McIntosh County in Georgia, opposite Sapelo Sound. Disease and disputes with the local Guale Indian village caused many deaths in the settlement, and finally in November 1526, the African slaves rebelled, killed some of their Spaniard masters, and escaped to live with the local Guale tribe. By now only 150 Spaniards survived, so they evacuated back to Haiti. The former slaves elected to remain behind. Consequently, the first non-Native settlers in this country we now know as the United States, were Africans.

In 1564, approximately 250 French Protestants or “Huguenots” as they were called, established a settlement on the St. John’s River near present-day Jacksonville, Florida calling it La Caroline, commanded by René Goulaine de Laudonniere. Then in August 1565, some 600 Spanish soldiers and settlers under Don Pedro Menéndez de Avilés came ashore at the site of a Timucuan Indian village, fortified the fledgling village and named it Saint Augustine.

According to findings by Kathleen Teltsch, published in the New York Times in 1990 titled, Scholars and Descendants Uncover Hidden Legacy of Jews in Southwest, when the long arm of the Spanish Inquisition established itself in Mexico City, some Spanish Jews, called Sephardim in Hebrew, (the descendants of Jews whose ancestors lived on the Iberian Peninsula), fled with Don Juan de Oñate in 1598 and established permanent settlements in what is today New Mexico and Colorado.

In addition, beginning the origin story in 1620 at Plymouth, Massachusetts, omits recognition of the first British settlement in Jamestown, Virginia in 1607, and also omits the Dutch, who were living in a settlement in what is now Albany, New York by 1614.

Just before the Pilgrims landed in Massachusetts Bay, a process started in Southern New England which would lay a foundation for the Plymouth Colony which was to come later.

By 1617, British and French fishermen had been fishing off the Massachusetts coast for decades. After filling the hulls of the ships with Cod, they would go ashore to gather firewood and fresh water, and perhaps capture a few Native Indians to sell into slavery in Europe. It is now considered likely that these fishermen transmitted some illness to the Native population.

The Plague which started escalating in the Southeastern coast of New England in 1617 made the “Black Plague” of 1348-1350, which killed an estimated 30% of the population of Europe, pale by comparison. Some Historians theorize the New England Plague was Bubonic, others suggest it was Viral Hepatitis or Influenza. In any event, within three years the New England Plague had wiped out close to 96% of the Native population of coastal New England. Native tribal societies were devastated. During the next fifteen years additional epidemics, most of which we now know to have been Smallpox, struck Native Indian populations repeatedly. John Winthrop, Governor of the Massachusetts Bay Colony at Plymouth beginning in 1629, called the Plague, “miraculous.”

According to R. C. Winthrop in Life and Letters of John Winthrop, 2 volumes, 1864–67, Gov. John Winthrop wrote a close friend in England in 1634 saying,

“But for the natives in these parts, God hath so pursued them, as for 300 miles space the greatest part of them are swept away by the Smallpox which still continues among them. So as God hath thereby cleared our title to this place, those who remain in these parts, being in all not 50, have put themselves under our protection…”

The result of the Plague of 1617, which is said to have reduced the coastal Native tribes from 30,000 to approximately 300, helped to prompt the myth of the legendary “warm reception” the Pilgrims enjoyed in 1620 from the Wampanoag Federation of tribes. In actuality, Massasoit (b. 1580 – d. 1661) of the Pokanoket tribe, and leader or Grand Sachem of the Wampanoag Federation, was eager to ally with the Pilgrims that arrived in 1620 because the plague had so weakened his villages, that he feared the stronger Narragansett Federation of tribes in Rhode Island and the Tarratine Federation of tribes in Maine that would likely take advantage of the situation. Especially since war had broken out between the Tarratines and the Penobscots in 1615. When Nanapashamet, the Grand Sachem of the eleven villages of the Massachusett Federation of tribes offered help to the Penobscots, the Tarratines of Maine hunted him down and killed him in 1619.

The Massachusett Federation of tribes, around what is now Boston Harbor, had been powerful enough to drive off Samuel de Champlain and his men when they tried to settle in Massachusetts in 1606, and in 1607 the Abenaki tribes successfully expelled the first Plymouth Company settlement from the coast of Maine. However, by the time the Native populations of Southeastern New England had replenished themselves to some degree, after so many being killed by Plagues in 1617, it was too late to expel the European intruders.

Bear in mind that the Separatist Puritans on the Mayflower, later known as Pilgrims, numbered only 35 out of the 102 settlers on board. The other 67 persons on board were ordinary folk seeking their fortunes in the new Colony at Jamestown, Virginia. Why the Mayflower never arrived in Virginia, but ended up in Massachusetts Bay, is still up to debate. The “origin myth” states that the Mayflower was blown off course. However, a great majority of Historians now believe that the Dutch bribed the Mayflower’s captain and part owner, Christopher Jones, to sail north so the Pilgrims would not settle near their settlement of New Amsterdam, now known as New York City.

It is further believed that Massachusetts Bay was then chosen as a good site because of the known absence of Native Indians, as a result of the Plague three years earlier, in addition to the good fishing known to be off Cape Cod. In fact, John Smith had studied the Massachusetts Bay area previously in 1614 and he published the result of his explorations on his land and coastal survey in a guidebook called A Description of New England printed in London in 1616. The guidebook included a map drawn by Smith himself, of the land he named New England. A guidebook one of the 35 Pilgrims carried with them on the Mayflower. (note: A rare copy of this book was purchased at Sotheby’s Auction in New York in 1999 for $211,500.)

Despite having ended up many miles from other European settlements, the Pilgrims hardly “started from scratch in a wilderness” as the “origin myth” would have us believe. Throughout Southern New England, Native Indian tribes had repeatedly burned the underbrush, creating a park-like environment. After first landing at the tip of Cape Cod in what is now Provincetown, Massachusetts, the Pilgrims assembled a boat for exploring and began looking around for a site for their new home. They chose Plymouth perhaps because of it’s beautifully cleared fields, recently planted with corn, it’s sheltered harbor, and a brook of fresh water nearby. It was a great site for a town, because before the Plague of 1617, this had been Squanto’s village of the Patuxet tribe.

The new Plymouth colonists did not encounter a wilderness. In fact, in Three Visitors To Early Plymouth: Letters about the Pilgrim Settlement in New England During its First Seven Years by John Pory, Emmanuel Altham, and Isaack deRasieres, edited by Sydney V. James, Plymouth colonist Emmanuel Altham noted in a letter in 1622 that,

“In this bay wherein we live, in former time, hath lived about two thousand Indians.”

In addition, the colonists received help and support from sources not fully known by the majority of Americans today. In his sailor’s journal, written by a colonist on his second full day in Plymouth, Massachusetts, and published in the work done in 1901 by Azel Ames titled, The Mayflower and Her Log, July 15, 1620-May 6, 1621, Edward Winslow writes of he and a companion, saying,

“…we marched to the place where we had the corn formerly, which place we called Cornhill, and digged and found the rest, of which we were very glad. We also digged in a place a little further off, and found a bottle of oil. We went to another place which we had seen before, and digged, and found more corn, viz. Two or three baskets full of Indian wheat, and a bag of beans, with a good many of fair wheat ears. Whilst some of us were digging up this, some others found another heap of corn, which they digged up also, so as we had in all about ten bushels, which will serve us sufficiently for seed”…. “The next morning we followed certain beaten paths and tracks of the Indians into the woods, supposing they would have led us into some town, or houses”…. “When we had marched five or six miles into the woods and could find no signs of any people, we returned again another way, and as we came into the plain ground we found a place like a grave, but it was much bigger and longer than any we had yet seen. It was also covered with boards, so as we mused what it should be, and resolved to dig it up, where we found, first a mat, and under that a fair bow”….. “Also between the mats we found bowls, trays, dishes, and such like trinkets. At length we came to a fair new mat, and under that two bundles, the one bigger, the other less. We opened the greater and found in it a great quantity of fine and perfect red powder, and in it the bones and skull of a man”…. “We brought sundry of the prettiest things away with us, and covered the corpse up again. After this, we digged in sundry like places, but found no more corn, nor any thing else but graves.”

In Karen Ordahl Kupperman’s book, Settling with the Indians: The Meeting of English and Indian Cultures in America, 1580-1640, published in London by J. M. Dent in 1980, she states that the Pilgrims continued to rob graves for years. However, more help came to the Pilgrims from an even more unlikely source named Squanto, also known as Tisquantum.

1911 illustration of Tisquantum or Squanto teaching the Plymouth Colonists to plant maize.

In the “origin myth,” Squanto was a solitary member of the Pautuxet tribe, part of the Wampanoag Federation of tribes, who had supposedly learned English from fisherman, and as a “God sent savior”, taught the Pilgrims how to hunt and fish in the new wilderness, which helped them survive their first winter in New England.

According to Sir Ferdinando Gorges, a leader of the Plymouth Company in England, around 1605 a British Captain stole Squanto from Massachusetts when he was still a boy, along with four members of the Penobscot tribe, and took them to England. There Squanto spent nine years, three of them in the employ of Sir Ferdinando Gorges. After which, in 1614, he arranged for Squanto to be returned to Massachusetts.

Later in 1614, after skirmishing against and then making peace with the Patuxets, John Smith returned to England, leaving a second ship to fish for cod under the command of one Thomas Hunt. Luring Squanto and about twenty other Wampanoags on board, Hunt kidnapped them and then seized about seven others on Cape Cod before sailing for Málaga, Spain. There Hunt began selling his captives as slaves until some priests intervened and redeemed the rest, including Squanto, in hopes of converting them to Christianity. Squanto’s movements are unclear for the next three years until 1617, by which time he had somehow managed to get to London. Living in the home of John Slany, the treasurer of the Newfoundland Company, Squanto became immersed in the English language and culture, and he began to see in the colonial ambitions of Slany and his associates the means by which he could return home.

Squanto’s plans moved closer to realization when, on an expedition to Newfoundland, he became reacquainted with Thomas Dermer, an officer under John Smith in 1614. Like Smith, Dermer had left Patuxet before the fateful kidnapping. Dermer took Squanto back to his former employer, Sir Ferdinando Gorges, then the most determined colonizer of New England. Although he had already failed in several attempts to use kidnapped Indians to advance his endeavors, Gorges was persuaded by Squanto’s evident knowledge of the region, his apparent standing among his people, and his professed loyalty. So with Thomas Dermer at the helm, Squanto finally sailed for Massachusetts in the spring of 1619.

Now Squanto set foot again in Massachusetts and walked to his home village of Patuxet, only to make the horrifying discovery that he was the sole member of his village left alive. All others having perished in the Plague epidemic two years earlier.

By the winter of 1620, struggling to survive, half the unprepared Plymouth colonists succumbed to starvation and disease during the harsh winter. Finally in March of 1621, members of the Pokanoket and Nemasket tribe convinced Samoset, a visiting Abenaki with ties to English traders, to sound out the beleaguered colonists. Finding them receptive, Samoset returned a few days later with Squanto, whose knowledge of the English and their language exceeded his own.

As translator, ambassador and technical advisor, Squanto was essential to the survival of the Plymouth Colony in it’s first two years. In the book edited by Samuel Morrison in 1981 titled Of Plymouth Plantation: 1620-1647 the first Governor of Plymouth Colony, William Bradford called Squanto,

“…a special instrument sent of God for our good beyond expectation. He directed us how to set our corn, where to take fish, and to procure other commodities, and was also our pilot to bring us to unknown places for our profit.”

Their “profit” was the primary reason most Mayflower colonists made the trip. Contrary to the myth, religious freedom was only a secondary motive. Squanto was not the only advisor for the Pilgrims either. As critical as he was to Plymouth’s fortunes, Squanto’s usefulness was limited because he had no power base among the remaining Wampanoags or other local natives. In the summer of 1621 the colony invited a second Indian, a Pokanoket named Hobbamock, to live among them, and he stayed for several years serving as a guide and ambassador. In fact, Hobbamock helped the Plymouth colonists to set up fur trading posts at the mouth of the Penobscot and Kennebec rivers in Maine, along the Aptucxet River in Massachusetts, and along the Windsor River in Connecticut.

All this brings us to Thanksgiving. The Pilgrims did not introduce the Fall Harvest Thanksgiving Ceremony.

Northeastern tribes had observed autumnal harvest celebrations for centuries. However, in the Fall of 1621, the Governor of the Plymouth Colony, William Bradford, decided to have a harvest thanksgiving celebration of his own and invited Massasoit, the Grand Sachem of the Wampanoag Federation to come as a guest. Massasoit arrived on the appointed day with ninety warriors, and gifts of more food, including apple cider, deer, lobster, clams, oysters, smoked eel, corn, squash, wild rice, smoked cod fish, and popped corn with maple syrup. The Wampanoags remained at Plymouth for three days and the celebration continued for several more days after they left.

When the next great wave of Puritans settled in the Massachusetts Bay Colony in 1630, there was such a shortage of food, that the new Governor, John Winthrop, sent one of the ships back to England to purchase as much food as possible. When it returned in February 1631, Governor Winthrop ordered a day of Thanksgiving to be celebrated by all the settlements in the colony. The first such celebration to be held in the Massachusetts Bay Colony in ten years since 1621.

Other than in Plymouth, Massachusetts, where they were held as a local custom every year from 1631 on, thanksgiving celebrations were held sporadically in the European colonies in America during the 1600s and 1700s. During the American Revolution, the Continental Congress recommended that each of the colonies observe a day of thanksgiving every year, and when George Washington later became President, he proclaimed November 26th to be a National Day of Thanksgiving. However, the custom fell into disuse in a short time, and the States that did observe an annual thanksgiving day celebration, did so on a day that best suited them, although they all observed it in the Month of November.

During the Civil War in 1863, when President Lincoln felt that the Union needed all the patriotism that such as observance might muster, he proclaimed Thanksgiving a National Holiday to be observed on the last Thursday in November. However, the Pilgrims and Plymouth Colony were not included in the celebrations at that time. It would not be until the 1890s that the Pilgrims were included in the celebration traditions. In fact, Americans did not even use the term Pilgrim until the 1870s.

Lastly, it is interesting to note that some historians believe that Thanksgiving became such an important holiday in the New England States because the Pilgrims and the Puritans wanted a festival to replace the Christmas Holiday that they had refused to recognize or observe, and which was banned outright in the 1640s. Although this may have been the case in the early years, both holidays became important to all New Englanders after Christmas became a legal holiday in the United States in 1856.

References:

Addison, Albert Christopher. 1911.
The Romantic Story of the Mayflower Pilgrims. L. C. Page & Company: Boston, MA.

Ames, MD, Azel. 1901.
The Mayflower and Her Log: July 15, 1620 – May 6, 1621. Houghton, Mifflin & Company: Boston, MA.

Anderson, Virginia Dejohn. 1993.
Migrants and Motives: Religion and the Settlement of New England, 1630-1640 in Katz, ed. Colonial America. McGraw-Hill, Inc.: New York, NY.

Bercovitch, Sacvan. 1986.
A Library of American Puritan Writings. Volume 9 – The Seventeenth Century. Ams Press, Inc.: New York, NY.

Bradford, William. Samuel Eliot Morrison, ed. 1981.
Of Plymouth Plantation 1620-1647. McGraw-Hill: New York, NY.

Cook, Jeannine. ed. 1992.
Columbus and the Land of Ayllón: The Exploration and Settlement of the Southeast. University of Georgia Press, Darien, GA.

Davis, William T. 1883.
Ancient Landmarks of Plymouth. A. Williams and Company: Boston, MA.

Deetz, James. 1996.
In Small Things Forgotten: An Archaeology of Early American Life. Anchor Books Doubleday: New York, NY.

Garvan, Anthony N. B. 1951.
Architecture and Town Planning in Colonial Connecticut. Yale University Press: New Haven, CT.

Greene, Jack P. 1988.
Pursuits of Happiness: The Social Development of Early Modern British Colonies and the Formation of American Culture. The University of North Carolina Press: Chapel Hill, NC.

Heath, Dwight B. 1963.
Mourt’s Relation: A Journal of the Pilgrims at Plymouth. Corinth Books: New York, NY.

Hume, Ivor N. 1969.
Historical Archaeology. Alfred A. Knopf: New York, NY.

Kupperman, Karen Ordahl. 1980.
Settling with the Indians: The Meeting of English and Indian Cultures in America, 1580-1640, J. M. Dent: London. (reprinted 2000 as Indians and English: Facing Off in Early America. Cornell University Press)

Perkins, Frank H. 1947.
Handbook of Old Burial Hill: Plymouth, Massachussetts. Rogers Print, Inc.: Plymouth, MA.

Pory, John, Emmanuel Altham, Isaack deRasieres, edited by Sydney V. James. 1963 (Reprint 1997).
Three Visitors To Early Plymouth: Letters about the Pilgrim Settlement in New England During its First Seven Years. Applewood Books, Plymouth, MA.

Simmons, R. C. 1976.
The American Colonies: From Settlement to Independence. W. W. Norton & Company: New York, NY.

Smith, John. 1971.
Advertisements for the Planters of New England. Theatrum Orbis Terrarum Ltd.: Amsterdam.

Young, Alexander. 1841.
Chronicles of the Pilgrim Fathers of the Colony of Plymouth: from 1602 to 1625. C. C. Little and J. Brown: Boston, MA.

Teltsch, Kathleen. 1990.
Scholars and Descendants Uncover Hidden Legacy of Jews in Southwest in New York Times (Sunday, 11 Nov 1990, p. 30), New York, NY.

Winthrop, Robert Charles. ed. 1864-1867 (Reprint 1971).
Life and Letters of John Winthrop. Vols. 1-2, Boston, MA.

Monday, October 25, 2010

Time of Reflection


Seasonal reflection:
"Our gardens are tired, they've given their all,
The bounty is gathered, we're ready for Fall.
Herbs cut and dried, seeds stored away,
Swallows have flown, mice hide in the hay.
Take time to listen, the message is there,
Blessings abound, our work now to share.
Give what you can, but take a moment to rest
Take care of yourself and you'll give back your best."

































As the months just seem to blend one into another it is easy to let these beautiful days slip away as we focus more on the day to day schedule of demands than on taking advantage of the moment.

Once frost hits, these beautiful Fall days will become another memory in a year fast coming to a close.



Hopefully we all remembered to take notes of what worked and what didn't in our gardens. In only a few weeks we'll be getting 2011's seed catalogs in the mail. By then the gray doldrums of Winter will have us color starved gardeners aching to begin the planning stage of next year's garden layout.

So while there is still time, get outside and really take it all in before we wake one morning to a glistening landscape.