It’s Thanksgiving in Canada! Which means one thing: FOOD. Folks often say, “Wow, I didn’t know Canada had Thanksgiving.” Yup. We do. Not just an American thing. Sourced from Planet Jenn:
The first Canadian Thanksgiving. My sources tell me that the first foray into giving formal thanks did not revolve around the roasting and basting of murdered poultry. In fact, salt beef was the entree du jour (why does that make my mouth water), peas (BARF — why not just feed everyone poop), and dry crackers. An English seaman (tee-hee-hee … you said seaman) named Sir Martin Frobisher was looking for a Northwest Passage to serve as a possible trade route between India and China. Anyway, he eventually found Baffin Island, situated in modern-day Nunavut where it’s freeze-your-teats-off-cold, made two more voyages after the first, and it was this third voyage, with a fleet of 15 or so ships, that was super hard. One ship died. Ice and bad weather pervaded. When they finally did land on solid ground in 1578, a fellow prone to preaching said, “Thanks, God, for not dashing our brains against the icebergs. We will live another day to piss our names into snowbanks” in a ceremony otherwise unclassified — were there dancers? Fireworks? Shirtless men offering aperitifs and appetizers? History does not tell us. Bottom line, these folks were glad to be not dead, and no longer at sea. And despite the fact that they managed to avoid death in the grips of the icy northern waters, they turned right around and did it again, this time with what Mr. Frobisher believed to be tons and tons of gold. He stuffed his ships’ holds to bulging and sailed back to Jolly Old England, likely counting all the ways he would spend his untold fortunes. Unfortunately, his “score” turned out to be iron pyrite, or fool’s gold. Worthless. Poor sod … The Pilgrims — who we’ve learned were a rather dastardly, deceptive bunch considering how they treated the Native Americans who helped them upon landing at Plymouth — celebrated the first recognized settler-initiated American Thanksgiving nearly 43 years later. What does that mean? CANADA FOR THE WIN.
NOW YOU KNOW.
I wonder if Revelation Cove will be all decked out for the big event–food cooking, guests gathered around the big screens in the dining room and lounge to watch football and hockey, Concierge Ryan running around trying to keep Hollie out of trouble …
We actually had food and friends yesterday. (We did not eat the friends. We are not related to Hannibal Lecter.) Turkey basted in olive oil, butter, rosemary, garlic, sea salt, and black pepper, soaking in a brine of beef bullion, onion, celery, carrot, mushroom, more garlic, more butter … homemade bread (well, sort of, if bread machines count as homemade–remember, Eliza in the kitchen = fire hazard. We have the fire department on speed dial), Elsie’s potatoes (mashed potatoes with cream cheese and sour cream), fresh cranberry sauce, steamed carrots, stuffing rich with celery, apple, and onion.
Is it time for leftovers yet?
For those who ask me this every year: Yes, as an American citizen (Portland born and raised, yo!), I will be celebrating Thanksgiving again next month. Because food comas are fun.
I didn’t have a spare moment to make this little beaut for the big dinner, but I’m thinking it might be on today’s tryptophan-hangover menu. Thanks to Cat Wong for sharing this recipe with me! She always has incredible recipes (as well as awesome stuff about farming and fiber and things I know nothing of), you guys, so check her out.
Onward toward Lazy Daisy Cake — and Happy Thanksgiving, Canada!
Lazy Daisy Cake
(Thanks, Taste of Home Magazine!)
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1/4 cup butter, cubed
- 1-1/2 cups packed brown sugar
- 3/4 cup butter, melted
- 1/2 cup half-and-half cream
- 2 cups flaked coconut
- In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes. Yield: 16-20 servings.
Let me know how it turns out! Bon appétit!