Thanksgiving
George Smith: Somebody get me a little girl
George Smith’s column for Thursday, November 26, 2009.
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With all of this food, the dilemma is always what to do with what isn t eaten at the big feast. While turkey sandwiches are never a bad idea, there are several ways to use your leftovers. Photo special to The Star. 10 things to do with Thanksgiving leftovers
It’s hard to beat the perfection of a turkey sandwich on white bread with mayo … or pumpkin pie for breakfast … but here goes.
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The Gourmet Touch: Turn leftovers into turkey salad or soup
In a few days, we will be remembering the great Thanksgiving feast and wondering what to do with the leftover turkey. Of course, you can always make a casserole or sandwiches, but why not make a “meal-in-one” salad?
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Harvey H. Jackson: Watching 'the game' with Daddy
As you are reading this, we are on our way down for a Grove Hill Thanksgiving and to watch the Auburn-Alabama game with my father. Though Daddy is still a loyal Auburn fan, he has outlived most of the Alabama supporters who used to make his life miserable when Bear Bryant’s teams were beating the Tigers like a rented mule; so today, his emotional investment in the outcome is a little less — but not much.
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Uncorked: Wine that's worth the calories
I recently read that the average person consumes 4,500 calories on Thanksgiving Day. Gentle readers, forgive me for calling this to your attention, but if this is true, no wonder our girth is growing by epic proportions.
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10 items or less
The Star’s food column for Wednesday, November 25, 2009.
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Turn bones, handful of vegetables into rich stock
If cooking were analogous to football, stock would be an offensive tackle. It’s a power position on the line, mixed with some quick feet and the ability to anticipate — and adapt — to whatever the defense throws his way.
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Photo special to The Star. Harvest the foods of autumn for simple, satisfying dinners
Growing up, our harbingers of fall didn’t include just scarlet leaves or frost on the window. The ingredients of fall are all around and common in their affordable wholesomeness. Their colors are earthy and evoke a sense of home and place.
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This fall has seen an abundance of onions
As a weather predictor, the onion goes back as far as biblical times. Several layers of papery “skins” on the fall onion crop meant a heavy winter was coming. To this day in Belgium and northern France, you can find farmers who make their winter plans based on the last onions they dig from the fall plot.
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Lisa Davis: Turkey Lurkey says — Eat mor chikin
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There are enough stories in the paper already about the Iron Bowl, so I'm going to write about something else that I have grown increasingly tired of. Turkey.
Four graces: We asked local religious leaders to write Thanksgiving prayers for our community
by Star staff
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Father, I give you praise and honor today, for you are the source of blessings. Father, I thank you for the city of Anniston and all the neighboring cities as well.
The 18th-century marketing genius behind Wedgwood china
by Lisa Davis
Features Editor
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When it comes to setting the table for a celebratory feast, one name comes to mind: Wedgwood. But there is much more to the venerated British ceramics company than those pretty blue-and-white plates.
The Gourmet Touch: Congealed salads double as desserts
by Prudence Hilburn
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Congealed salads can do double duty on Thanksgiving Day. After all, not everyone wants a big, rich dessert after a hearty Thanksgiving dinner. A tasty congealed salad can be enjoyed along with the main course, or can take the place of dessert.
Uncorked: American wines for an American holiday
by Pat Kettles
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We are coming up on the nation's most heavily traveled holiday weekend. But I do wonder why so many of us risk life and limb on crowded highways and suffer long lines waiting for overbooked flights to rush home to what is otherwise a pretty boring holiday.
10 items or less
by Star staff and wire reports
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The Star's food column for Wednesday, November 18, 2009.
The first-ever community children's choir to sing at Thanksgiving service
by Bill Edwards
Staff Writer
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An ecumenical gathering was held recently near the altar at First Presbyterian Church in Anniston. But rather than a weighty discussion of spiritual issues of the day, simple songs were the message put forth.
New Beacon Hospice plans annual community Thanksgiving service to benefit Relay for Life
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Area singers will be included in a community-wide Thanksgiving service to be held 6-8 p.m. Nov. 17 at the Edgewood Congregational Methodist Church, 2700 Brighton Ave.
Don't leave your Thanksgiving potluck to chance
by Laura Tutor
Special to The Star
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At one time or another, all of us have been asked to bring something for a potluck. Organizing a good one is another matter.
The Gourmet Touch: New sides will add variety to your menu
by Prudence Hilburn
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Need variety on your Thanksgiving menu? Try new side dishes to complement the turkey and cornbread dressing. I have learned over the years that much of the hassle involved with this special meal is due to the fact that the oven must work overtime to accommodate all the many baked items on the menu. My suggestion is to make use of small kitchen appliances such as the crock pot and electric skillets.
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