Heirloom Meals: Savoring Yesterday's Traditions Today

Wednesday November 24, 2010

Heirloom Meals Radio:
Loring Barnes

Loring Barnes Family

Thanksgiving Buffet

On this eve of Thanksgiving, a holiday to give thanks and celebrate the harvest, count our blessings and share food with family and friends, it is fitting that our guest is a Mayflower descendant, Loring Barnes. Loring is the 10th direct descendant of Governor William Bradford of Massachusetts, and her Dad is named Bradford. Much of her Dad's side of the family remains in Plymouth.

Loring's namesake, Thomas Loring, was the "Collector of Customs" for President Abraham Lincoln. Loring traces her lineage to Miles Standish and some other folks too, such as: Loring, Barnes, Brewster, Belcher, Adams among many from the original Mayflower passenger manifest.

Loring shares with great energy and enthusiasm some of her family recipes and the importance of Thanksgiving as an opportunity to indulge in a long and plentiful meal and enjoy being with friends and family. Loring shared her easy make ahead three cheese party potatoes and I will make them and post the recipe soon!! They sound and look DELICIOUS!!

Enjoy the show and I wish each and every one a wonderful Thanksgiving!!

Acorn Squash

Tuesday November 23, 2010

Home-Made Hostess Gifts

On DEC 4, 2010 watch Carole whip up some Home-made Hostess Gifts on WNYT, NewsChannel13, between 8am and 9am.

Tuesday November 23, 2010

Tabletop Tuesdays:
Thanksgiving Themed

What can I say, I am a sucker for cute and sometimes borderline tacky table accoutrement!! These suit my fancy and are fun for a day or two to set the stage for the real tabletop decor - the FOOD!!

Thanksgiving decor

Thanksgiving Turkey tabletop

Sunday November 21, 2010

Life at Boulderwood:
Burtee’s Dinner

Ever wonder what the king of all dogs gets to eat in my household?

The wait is over.  Burtee, as you might expect, does not eat canned or store bought dog food.  Every week a new batch of homemade food is cooked up fresh.  Generally, I get 5 pounds of organic ground turkey and 3 pounds of a combination of organic sweet potatoes and regular potatoes.  I cook the ground turkey on top of the stove until well done and simultaneously boil the potatoes.  Then, I mash the potatoes and add the meat and mix them together.  I serve it with a sprinkle of parmesan cheese.
I also make, boiled chicken breast with rice and carrots.  Jim knows that if he's ever hungry, Burtee's food, which is stored in the fridge, is fair game!!

One of these days I'll share with you why I make his food. But until then -- BONE Apetit!!

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