Ways to save at grocery store and have your cake and eat it, too

This may seem bizarre to some and even repulsive to those who don't like mayonnaise on a sandwich. However, bear with me and hear me out......
With eggs and butter (even oils) so costly at the grocery store, you can still make a little cake without breaking the budget.

Mayonnaise - yes, mayonnaise.

Full-fat, real mayonnaise has eggs and it has oil. It has what you need to make a cake.

But you say, "Isn't mayonnaise expensive, too????" And yes, it can be. It can also be cheaper than eggs and butter or oil for baking. You can use high end or store brand as long as it's real mayonnaise and not "light," "fat-free," or made with "olive oil."

You can economize by purchasing it when it's on sale and also use a coupon. You can also use more economical "store brand" and get just as good results.

Example: This particular week, Mid-March 2025, at the Food Lion grocery store their 30 oz jar of real mayonnaise is $2.69 and there is a digital coupon of $.95. So if you use 1 cup of this mayonnaise your cost is $.41 for the oil and eggs in your cake! This week a single white/large store brand egg is $.47 each!

So whether you're trying to economize or simply have just run out of eggs and/or oil at home, give it a try. (NOTE: You can use mayonnaise with cake mix also with great success.)

Basic vanilla "mayonnaise cake" recipe:

1 cup mayonnaise

1 cup white sugar

3/4 cup cold water

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

Sift dry ingredients together 2 or 3 times. Set it aside. Thoroughly blend together mayonnaise and sugar. Alternate adding sifted dry ingredients and water to the mayo/sugar mixture. Begin and end with flour. Blend in vanilla. 

Check out my post on Chocolate Pumpkin "Mayonnaise" Cake - click here

The Turkey Carcass

After you've served up your beautifully baked (or roasted, or smoked, or deep fried) turkey that you've sliced into lovely servings, take that "carcass" and further trim it. Cut off all that tender meat that stubbornly clings to the bones. (The old saying is that the "meat is sweetest closest to the bone.") That meat will be lovely in a salad such as topping a lovely green salad or finely copped into a sandwich type spread salad.

Now there will still be some wee bits of meat clinging to those bones. Not to worry. There is still a heap of good in the bones to be had. Now put the remaining carcass into a very large stock pan and cover it with water. Boil/simmer for at least an hour. Two is probably better.

Drain the liquid. Toss the remaining bones. Any meat that you see can be retrieved and saved in the broth. This is your stock for soup in the cold wintery days ahead. Season it with salt, pepper, and other seasonings and herbs as you like. Add vegetables or noodles as you like.

So DON'T TOSS THE CARCASS until you've gleaned all the goodness from it. 

NOTE: If too tired to do this after Thanksgiving dinner, put the turkey carcass in a large freezer bag (smash it down to size) and freeze it. 

NOTE 2: If too tired to freeze turkey carcass or someone tosses it in the trash, DON'T FRET THE SMALL STUFF. Take a deep breath, sit down, rest. Be thankful you had the blessings of that day.

--Chat With Vera's Vera Godley©

Quick cook fry pan bread treat

 I have found a delightful way to make a "treat" using bits of left overs and ripe bananas.The "recipe" is kind of a mish-mash and no particularly set amounts. It is for a non-stick fry pan about 8" in size. Ingredients I use sometimes (and you can vary).... NOTE: I started making this using just over-ripe bananas so they wouldn't go to waste. Then I began the adventure of playing with other add-ins. 

Root veggies at the root of it all

We all know how good root vegetables are for us. Just chock full of nutrients. And.... there are so many varieties., 

We depend greatly for the diverse white potato. I like the red-skinned potato as well as the Yukon Gold potato. And of course Russets for baking. 

Recently I was gifted an odd looking root veggie that resembled a small sweet potato (or yam) but yet different somewhat in outer appearance. I assumed it was a turnip of some sort. The sweet lady that gifted the veggie to me said it had "tops like a turnip." So I'm assuming, too, that it is a turnip.

Smaller pieces are "unknown root" or Golden Beet
and larger pieces are peeled Red Skin Potato

It was small so I thought I'd cook it together with one peeled Red Skin Potato. So both roots were peeled, lightly salted and peppered, water added to "boil" them and a small amount of butter.

I cooked them until tender. The liquid cooking down a bit to where it was a thickened a bit naturally.

After eating, I believe the new, unidentified root is a golden beet or yellow beet. The texture and taste resemble regular red beets  slightly. The taste was definitely not that of a turnip.

The combined potato and "golden beet" is delicious and a dish I hope to recreate again sometime soon.

Organic Boneless Thin Sliced Chicken Breast for dinner

Today we'll talk about what I did with the FarmerFocus Organic Boneless Thin Sliced Chicken Breast. I thought there were 4 servings in the pack so when I lifted out 1 breast I thought, "Well, it's thinner that those monster huge breasts that are so tough. We'll see." I began the prep thinking one serving. I'm just preparing a very simple dinner with this lovely chicken. 

I seasoned lightly with salt, black pepper, and chili powder (yep, light dusting) on both sides. In doing so I saw the one piece was actually two very thin slices. After seasoning, I set it aside to allow flavor to penetrate meat. 

I then prepared the sauté pan with extra virgin olive oil and a little butter. I heated the oil/butter in pan and placed meat in. Then after a couple minutes flipped it. I was using a medium-high temp to sauté the chicken. Once done (it's thin so I had to be quick and not over cook it) I placed it on a cutting board and sliced it to place atop the already prepared salad.

Salad: I used Butter Lettuce, English cucumbers, locally grown tomato, grated cheese, croutons, and a bit of homemade Thousand Island Dressing. Chicken was placed on top and served immediately.

Vegetable: A dear friend gave me some already cooked, locally grown green beans. Yummy.

Nice to know.... My package of FarmerFocus Organic Chicken was from the River Bottom Farm in Virginia. I enjoyed reading online about this farm and feel confident eating meat produced at it rather than on a mega-farm.

Meal prepared in my home kitchen solely by myself. I enjoyed it consuming it all.

WHOLLY® Avocado makes meal prep fast for everyone.

 
The product is good, all natural, just avocado and would really save a lot of time in preparing dishes where you need several avocados at a time. I really like that the prepared avocado lasts longer in the unopened package than an unused whole avocado. Once the package is open, though, they do turn brown just as a freshly prepared avocado would. There are NO preservatives. It is so special that it does not include ANY additives. Really makes food prep a breeze. I don't use a lot of avocados and the 8 oz package is probably the best option for me.

I purchased 3 of the packages of the prepared WHOLLY® Avocado as a #WhollyAvocadoInsiders reviewer and it is more than I can use in the freshness period, I shared a couple of the packs with my neighbor. They are Hispanic and I thought they'd enjoy. The eyes of the young lady really lit up when she saw the Wholly Avocado products. She said, "Yes, they could use them. We use lots of Avocado!" I loved sharing and it introduced my neighbor to this delightful new product!

Such a treat to not have to prepare an avocado. And a double treat for me since as I got to sample these for free via @theinsidersus group featuring #WhollyAvocadoInsiders. Super treat!

 #avocado #avocadopieces @eatwholly #founditatWalmart @theinsidersus

Hungry for delicious beef stew

Occasionally I get a hankering for something that I cooked when my family was growing up. Of course, it was in larger quantities than I need these days, but still I sometimes just simply get hungry for some old fashioned comfort food.

So the other day when I was putting together an online grocery order that I would pick up nearly a week later, I thought of stew. What's not to like about a good pot of stew beef slow cooked for hours. Of course, sometimes it is a flat out bust when the meat isn't tender. But I had high hopes.

I ordered a pound of rather expensive stew beef. Angus beef. Grass fed. That's good stuff!

Of course, you don't always get what you order these days. It can be a missing item (sold out) or it can be a substitute. But I had faith that it would be the good stuff and would be in-the-bag. And it was! Not only was it there, the quantity was 1 1/2 pounds! Banner shopping day!

Since it has been a long time since I've cook stew and since this was such a premium item, I Googled for tips. Here's what I decided to do.......

I put a bit of plain flour in a nice, clean brown paper sack (no seasonings). Tossed in the chunks of beef a few at a time. Shook the bag after each addition. When all the beef had been coated with the flour. I placed a few chunks, spaced a bit apart so they would brown nicely, in my slow cooker that sautes as well as steams and slow cooks. A fabulous piece of kitchen ware to own.

I browned them at 400 degrees in 1/2 stick of butter and about the same amount of extra virgin olive oil. I like the taste of butter and I like the health benefits of olive oil. So I strike a good compromise. As each batch was browned, I gently lifted the pieces out - avoiding piercing them because I didn't want to let those juices escape.

When all was browned, I returned them all to the slow cooker. I added one envelope of Lipton Onion Soup Mix (beefy one) and one standard size can of Muir Glenn Organic Fire Roasted Tomatoes. I rinsed the can with about 1/3 of a can of water. Stirred the mixture gently and put the lid on.

I simmered and slow cooked this for about 3 1/2 to 4 hours. I didn't keep track.

This makes a rich, thick stew that will go with lots of veggies and perhaps rice or mashed potatoes.

I ate some and it is rich, tasty, and very very tender! I share some with my son and his wife.

Who are you going to bless with a bit of comfort food today? What will you cook?

Luxurious, healthy, delicious and available. Laumière Gourmet Fruits bring joy and delight to all

I am so pleased with this beautiful package of delicious, nutritious, and healthy goodies. Ordered for myself, I would share with family, but the dreadful Covid19 pandemic doesn't allow for gatherings.

I have eaten the different items in the beautiful superfood collection and thus far my most favorite is the apricot "sandwich". I couldn't imagine what the middle layer consists of but it is absolutely delicious. So I checked for the ingredients and it is an almond/honey paste. Delicious!

I have totally enjoyed these luscious, healthy snacks that will go from nibbling at home to the finest party food to serve your guests. Comes beautifully and protectively wrapped which is essential for quality as well as health issues. The apricot items are my "most favorite."

With such a shortage of items available now and with "shelter in place" in effect, this is a perfect item to order for your home or to gift to family and friends. And my product arrived securely wrapped and in great shape plus a protective layer of wrap which is so needed in these uncertain times. I truly love this beautiful and tasty Laumière Gourmet Fruits product.

All the products are preservatives free, gluten-free, sugar-free & dairy-free. All the products are suitable for a vegetarian and vegan diet.

Products readily available & FREE SHIPPING in USA!

DISCLOSURE: Products reviewed on Chat With Vera are sometimes free or at a reduced cost to me. I was not compensated to provide a review. Opinions expressed are mine, alone and given without requirement to post a favorable review.

Finding a bit of joy in an overripe banana and stuff in the fridge and pantry

When my children were growing up, we didn't consider ourselves "poor" just had "limited means" that meant one salary, five children, a small house, and opting to choose good medical care and private school education for our children. That meant scrimping in lots of other areas.

I carefully planned the food items to have available to maintain a healthy and adequate diet. Included in that diet was a bit of fun eating - cookies, cakes, pies. Most all of which I made at home. Sometimes it was not according to a recipe because the stuff needed just wasn't available or not enough of it. So that is where a bit of improvisation came into play.

The children are gone and in their place are successful, beautiful adults who have families of their own and there are even grand children and great-grands. And this means I have no need, and little desire to cook these goodies. But today......... well.... here is the story.

The things I found in pantry and fridge

I eat a lot of fruit. I like my fruits and veggies. And since we are at war with the coronavirus - CoVid-19, I am staying out of the line of fire by maintaining my shelter in place, stay at home, stay away from folks. That means someone else is bringing me my fruits, etc. Today, the store had NO BANANAS.

It's going to be kind of shallow, and right now it doesn't look real appealing.

I thought well, I can go a few days without bananas. I have other fruits and veggies. And then I remembered that small, very dark brown banana sitting on the shelf in my fridge. And I thought, "Vera, you can't let that banana go to waste! There is a shortage of bananas and that is nutrition!"

So I rummaged through my pantry and discovered I had the following......

• A Duncan Hines Spice Cake Mix
• A bag of Ocean Spray Cherry flavor Cranberries, dried
• Eggs
• Butter
• Half & Half.

..... and I thought...."Banana Cake! But with just one little banana?" So here is what I did.

Cooked. Turned out. Yes, it is a shallow "cake." But so moist looking.

About (remember this is improvising)  1/2 stick of butter melted, 2 eggs, banana (mashed fine). Melt butter, add mashed banana, add eggs and stir until blended. I didn't want to mess with the mixer so I just used a spatula. Then use about 1/2 the cake mix stirred into the wet stuff; and when about half mixed and some dry mix still visible, add a nice handful of cranberries. Stir thoroughly. Well, it looked too dry at this point, so I added a couple splashes of half and half. Stir until mixed well (not beaten). Then pour into an oiled and sugared loaf pan. Bake 350 F. for 30-35 minutes. 

Yummy! I think it is a success!

I think it is rather tasty, moist, and I feel quite successful. I hope you will find something fun to do as you stay away from the CoVid-19 and find a bit of joy.

Operation Blessing presents "Recipes From Around The World Cookbook"

Information on the ministry, cookbook, and offers are below.

Just what is "Operation Blessing"?

With the support of generous partners who make it possible to bring clean water, nourishing food, medical care, and disaster relief to those in desperate need, we are blessed to experience amazing cultures – rich sights, smells, and tastes of those lands - through special recipes gleaned from those who have been impacted by Operation Blessing.

For over four decades, Operation Blessing has shared God’s love by alleviating human suffering in every state and over 90 nations. Our generous partners provide:

• Clean water to thirsty people in remote villages and disaster zones
• Food to famine victims, long-term hunger solutions for developing communities, plus groceries and support for struggling families here in America
• Medical care and life-changing surgeries for men, women, and children in desperately poor regions of the world
• Disaster relief to those devastated by hurricanes, fires, earthquakes, and other catastrophes

You can learn more about our global impact here: Operations Blessings Global Impact

https://www.facebook.com/operationblessing
https://www.pinterest.com/operationbless/
https://twitter.com/operationbless
https://www.youtube.com/user/operationblessing

Using the recipes from the unique Operation Blessing "Recipes From Around The World Cookbook," you can enjoy tasty treats from many countries where Operation Blessing and our partners are changing lives.

The recipes from an assortment of countries and cultures are given in Recipes from Around the World Cookbook. Approximately 5 x 7" and soft cover, this is a small cookbook. The variety is pretty extensive and colorfully displayed.

Special offers from Operations Blessings:

1.Make a donation of any size to Operations Blessings and receive a copy of the "Recipes from Around the Word" cookbook - CLICK HERE

The cookbook is offered as a gift for any dollar amount donation. It has a soft cover with a total of 34 international recipes ranging from breakfast, side & main dishes, breads & desserts and drinks. The recipes originated from 15 countries namely Honduras, Mexico, Peru, Kenya, Israel, Haiti, Guatemala, El Salvador, Japan, Cambodia, Indonesia, Thailand, Philippines, China, and United States.

2. Operation Blessing Recipe Cards... Get offer here:  CLICK HERE

We are pleased to offer four (4) recipe cards inspired by international recipes from Operation Blessing’s latest cookbook, “Recipes From Around the World.” Anyone can sign up to receive this free gift after which, requests will be processed and delivered straight to their mailbox. 

3. PLUS A GIVEAWAY 

You can enter this giveaway and try to win a copy  of Recipes From Around the World Cookbook for yourself.   CLICK HERE TO ENTER GIVEAWAY

DISCLOSURE: I received a complimentary copy of the cookbook to facilitate this review. Opinions are my own and are freely given. Responsibility of giveaway promotional herein is that of Operation Blessing and/or the publicist.

ArtMartin by Americook Steamer/Casserole Granito Tech [Review]

Oh my! This is an absolutely stunningly beautiful pot. I haven't had a "real" steamer and have had to improvise. This is definitely one to get!

It is large capacity with a glass lid. The lid has a little vent hole (watch out for escaping hot steam!). I used it tonight for some steamed veggies and they were so good. No seasoning. Just the goodness of the veggies. I steamed a combination of baby carrots, zucchini and yellow squash, and broccoli. So easy to use.

This is obviously a high quality product and very well constructed. The care in packaging speaks volumes to me about the product. Outstanding! Made of aluminum and coated with ceramic, it is an excellent heat conductor as well as non-stick. The pot (bottom portion) can easily be used for other cooking purposes. The steamer is beautiful and shinny and large capacity for holding a large amount of veggies to steam.

Perks in addition to this lovely steamer include two pot holders - a square and a mitt. Nice! And a little sac to place your pot in for storage to help you retain its new look a bit longer.

Storage bag

Protective sleeve for lid

Again, I just love this steamer and know my family will delight in having a "real" steamer to steam their veggies in when they visit.

Check it out: https://www.walmart.com/ip/Non-Stick-Ceramic-Coated-Die-Cast-Aluminum-Round-Casserole-Pot-Steamer-with-Induction-Bottom-10-inch/913756323

#sponsored #cookingwithVera
DISCLOSURE: I received this product to facilitate a review. I was not compensated other than the product. Opinions are mine, alone and given after actually using the product.

Eating light. Eating healthy. Eating simply.

Eating light. Eating healthy. Eating simply. How to do it and still stay sane, satisfied, and satiated.

I am going to show you some dinners and lunches I have prepared for myself that are so simple and satisfy quite well. Also, they have that special caveat of being good for you - your heart health!

A lovely piece of salmon. You buy the finest you can afford. This is salmon from the cold waters of the Patagonian area. I poured Extra Virgin Olive Oil inside the baking dish (on bottom) then added salt, black pepper, and some chili powder. I stirred this with my finger tips. Then I took the largish piece of salmon and rubbed the flesh side first into the oil m
ixture. Flipped it over and rubbed the skin side in the mixture. Again, flipped it and made certain edges and top had a bit of the mixture. I baked it at 440℉ for the length of time (usually on package, but check your cookbooks) needed for it to remain moist but flaky.

Remove portions for yourself and whoever is dining with you. Serve as you like. I enjoy baking a piece of salmon large enough to facilitate the "day after" recipes. So much better for salads than canned salmon.

Again, a lovely piece of salmon. This package had 2 pieces that were marinated in a lovely, spicy, tangy seasoned oil/vinegar base. Prepacked in the marinade. I simply poured Extra Virgin Olive Oil over the inside bottom of the baking dish (I use a 8" Pyrex - brown - glass dish). No further seasoning is needed. I do the flip thing to make sure a bit of oil covers the top and bottom and perhaps the sides of the salmon. Bake it about 425-450℉ as long as need to produce a moist, flaky fish. Be sure it is done through, but still moist and flaky.

Served this time as a hot meal with steamed mixed vegetables and a lovely Asian green salad with feta cheese, mandarin orange slices, cranberries, and Asian dressing.

If you have left overs, use in the next day or so for a lovely salad.

WHAT’S ON YOUR PLATE FOR LUNCH? Mine has a lovely salmon salad made from the salmon I baked the day before, a bit of chopped sweet onion, chopped dill pickle cubes (or you can use a mixture of the dill and the sweet relish or cubes), real mayonnaise, and a dash of black pepper and a sprinkle of celery seed. Paired with a lovely mini cucumber, fresh fruit, and a couple crackers.

“Next Day” salmon... lovely lettuce, tomato, and tiny cucumber with salmon atop and a dill Caesar dressing. Watermelon on the side. Again this is from salmon I baked a previous day. I remove the skin portion, nicely wrap the flesh, and then microwave a few seconds until it is warm. Flake it over the bed of greens and season with whatever dressing you wish. Since the salmon was seasoned when originally baked, there is no need for additional salt, pepper, etc.

And we never want to miss taking a moment of quiet
 when we can simply sip our tea to mellow us out a bit.

Perhaps, we'll take a moment to look at other items to cook besides salmon one of these days. Want to join me then?

Wanda E. Brunstetter’s Amish Friends Christmas Cookbook

My thoughts:  What a joy to browse this lovely cookbook. It is more than just a compilation of recipes. It is truly a beautiful book that sprinkles pinches and dashes of Scripture throughout, has lovely pictures of Winter scenes as well as prepared food, and short essays on Amish life and Amish Christmas celebrations.

I thought, with an inward chuckle, that I have many of these same (or recipe-cousins) recipes that I have prepared through the ages and they are simply good stuff. But I also chuckled inwardly that so many of these recipes are loaded with the richness of sugars, cheeses, butters and other succulent ingredients that many eschew today because of their personal specialty diets.

But if you're not one to avoid specific foods, this is a cookbook you will want to add to your collection and gift to someone who shares your same enthusiasm about cooking "the good stuff."

Recipes include delectable sweets, gifts from the kitchen, main dishes, breakfast dishes, salads. Just a heap of good stuff.

And I might warn you...... This "Wanda E. Brunstetter" book is sure to literally fly off the shelves So if you're interested, you might just want to get one before they are long gone.

About the Book: Christmas Recipes from the Heart of Amish Country

From New York Times bestselling author of Amish fiction comes Wanda E. Brunstetter’s Amish Friends Christmas Cookbook—revised and expanded for a new season of Christmas cooking. Packed with over 200 recipes and fascinating information from the heart of Amish country. Readers will find only the best of genuine Amish Christmas cooking in the pages of this keepsake book in categories of snacks, breads, gifts from the kitchen, salads and sides, main dishes, and sweets. As an added bonus, readers will enjoy featured insights into Amish life during Christmastime. Surrounded by a beautiful lay-flat binding, this cookbook is the perfect holiday gift for almost anybody.​



DISCLOSURE: I received a complimentary copy to facilitate this review. Opinions are mine, alone and are freely given.

MCHATTE Portable Blender with Personal Juicer Cup for Juice shakes and Smoothies (for Travel and is USB Rechargeable)

I am truly not on-board the "smoothie" groupies that enable one to gulp down their veggies, fruits, and even grains in liquefied form. But this cute little blender for smoothies really caught my eye. So here I sit gulping down an unbelievably delicious, sweet fruity drink.

It is like drinking a cloud of goodness. What I used in this small blender was a small-medium sized banana, 1/4 peeled apple (I buy nice apples, not budget apples), half-dozen baby cut carrots (you buy them already peeled and washed), and about 1/4 cup orange juice.

But I'm getting ahead of myself. First of all I unboxed the MCHATTE Portable Blender, Personal Juicer Cup, Fruit Mixing Machine/Blender, familiarized myself with the pieces, disassembled and reassembled the blender, then again disassembled and thoroughly washed the pieces. At this point, I was ready to gather the fruits and veggies and begin blending.

There are no instructions that I can read as it is all in Chinese or an oriental language. There is no recipe book with suggestions. So you have to just wing it. I'd recommend the company have their box and instructions written in the language to which they are marketed or shipped. But that's not what we're talking about today. We're taking about the pros and cons of this nifty blender.

Designed for small smoothies or those traveling who want to be sure they get their daily quota of smoothies, this product is ideal. It is rechargeable using a USB port cord. You get several uses between charges. Personally, I'd recommend you make certain your unit is charged prior to using. You certainly don't want to plug this into your computer and blend your smoothie. Simply because mishaps do happen. So charge your unit with your recharging device only when you're not making a smoothie. (I know you got a laugh out of those instructions, but people do strange things.)

Now the unit is ready and filled with my fruits and veggies. I push the button to commence action and voila I have a delicious smoothie. It is lovely. I pour it into the cup that functions as the lid to the unit. It is such a cute cup and has a lovely handle.

I think this is an ideal unit for home use but especially for those who travel.

Product information (click here to find unit -   Mchatte Blender )

8.07" includes power base. 5.51" has power base removed.
Has flat "lid" attached to become "to-go" unit.
NOTE: Exercise care when removing power base. Flip to
have powerbase on top or removal and placement of flat lid.

• ULTRAVIOLET DISINFECTION LAMP OF PORTABLE BLENDER: After use, press and hold the power button to turn on the disinfection mode, an ultraviolet disinfection lamp, It's safe and healthy. VERA'S NOTE; I depress the control  a few seconds and the little UV light appears. Do this after washing unit.)
• POWERFUL AND RECHARGEABLE OF BLENDER JUICER CUP: Blend fruits, baby food, vegetables, etc. within 20 seconds, max speed 18300 rpm. 3600mAh rechargeable battery, easily charged by power bank, laptop, computer, or other USB devices. It's very portable and great for traveling outdoor. 
• SMART DISPLAY DESIGN OF PORTABLE JUICER CUP: click the switch to display the power, double-click the switch to start the 20-second countdown to blend.
• CUP SEPARATION DESIGN OF PORTABLE BLENDER: After separating the main engine of Portable Blender , It becomes a sealed cup, which is convenient for refrigerating, on-the-go, Office, and Travel.
• SAFETY AND FOOD GRADE MATERIAL: Personal blender, safe for babies to drink from with an Enhanced ABS resin bottle(FDA, BPA Free), Contains 6 blades made of 304 stainless steel, an in-cup design to prevent accidental finger cuts.

DISCLOSURE: I received a unit to facilitate review. Opinions are mine, alone and are freely given

Giblet Gravy and thoughts of Thanksgiving

As the family ages, different members take over preparation of various dishes for traditional Thanksgiving dinners. Here are the lovely thoughts expressed by my middle daughter today after a session in the kitchen - knowing that her sibilings were also in their kitchens preparing for our Thanksgiving gathering.......

The meat is carefully picked from the Turkey
neck bones.

“The heart, liver, gizzard, and the like, of a fowl, often cooked separately.”  According to Dictionary.com, this is the official definition for “giblet.”  When you type in “giblet,” the first drop-down option given by Google is “giblet gravy.”  Who knew this was such common terminology? Giblet gravy conjures humorous debates over the proper pronunciation of “giblet,” what a gizzard is, how slimy neck bones feel, and how unhealthy organ meat is.  Mostly, it reminds us of Thanksgiving dinners prepared by Mom and Grandmama.

The rich broth from cooking giblets is base
for delicious giblet gravy.

Traditions can be burdensome.  To military families, divorced parents, and those whose children have moved across the country, the essence of holidays changes.   There are fewer celebrants, and the cooks are exhausted from long days at work.  So why bother with giblet gravy?  As my fingers searched for tiny bits of meat from between the turkey neck bones, I contemplated the depth of love that makes a mother or grandmother or sister or brother prepare laborious recipes for those they love.  The praline topping for a pumpkin pie.  Peeling and dicing potatoes, onions, and celery.  Why bother?  Because these are acts of love.  Because we are blessed beyond measure that there are people in our lives to love.  So “giblet” to me means “love.”  Whether together or miles apart, I am thankful for the parents, siblings, sons, nieces, nephews, in-laws, and friends that God has given me.

Finished giblet gravy ready for a pretty bowl. Gravy contains:
turkey neck meat, liver, and gizzard as well as boiled eggs.

I don’t always make giblet gravy, and I am the first to show appreciation for Mrs. Smith’s culinary skill.  I prefer ham instead of turkey, and I will never cook collards no matter how much my loved ones enjoy them.  But I hope to always be able to find a way to show my love to all of you.  By the way, the proper pronunciation for “giblet” is “jiblet.”

Happy Thanksgiving!