Henny Penny Farmette

Even in the wrong bowl, a trifle makes an elegant offering among Thanksgiving pies

On Thanksgiving, our family is usually grouped in the kitchen working our magic on individual dishes for our communal feast. But this year, things were different. My daughter is recovering from emergency surgery and her hubby has been trying to get over a bout of pneumonia. Their twin daughters had just come home from college, so when my daughter asked me if I would mind planning and shopping for the whole meal and then cooking it, I jumped at the chance.

My enthusiasm was not dampened by the fact that I was working on a new book and writing it against a “slam” deadline. Though this deadline is tighter than usual, I enjoy the topic, so it’s not really work. Ah, but there are other things to do as well.  With the cold weather and the rain, I’m keeping a close eye on my plants, chickens, and bees. Still, Thanksgiving offered me a break from the norm. My daughter asked me to help make this holiday special and I wasn’t about to let her down. As it turns out, serving as the family chef lightened my heart and gave me the opportunity to be mindful of each special moment in our Thanksgiving day.

There is always a passion for pecan pie in our family

Although I intended to do the cooking myself and had already baked the pumpkin and pecan pies and had whipped up a layered trifle for dessert, I asked my beautiful, brilliant granddaughters for help. There were sweet potatoes to peel, green beans to prepare, cornbread to be made, herbs to chop, and the turkey to be stuffed and cooked.

By two o’clock, the table was set, the food laid out, and the feast begun. We offered thanks for our blessings and asked for God’s grace on others and especially family members who hadn’t made the trip this time. Then, we made a special request for good health. The twins and I had used natural ingredients imbued with love for our food offerings and so believed that our gifts would put their mom and dad on the road to health in no time.

Today–Black Friday–I’m back to writing my book and feeling confident about the direction I’m going as well as the hours and minutes I have left to get there. And honestly, I’d rather be writing than shopping.

Our pumpkin pies feature leaves made from pate brisee dough, brushed with egg, and sprinkled with sugar before baking; they’re attached after the pie is baked.

Tonight, we’re going to eat leftovers with the addition of a simple winter salad–seeds from a ripe pomegranate, sections of a tangerine or two, slices of blood orange and a ripe pear tossed into some fresh greens along with small chunks of goat cheese and walnuts–drizzled with a toasted sesame dressing. And best of all, I can pluck most of the fruit walking around the farmette after I check on the plants, the bees, and the chickens. There’s work to do–plenty of it. But the way I see it, I’m honored to do work that blesses both the giver and the receiver.

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Enjoy reading about farming topics? Check out my cozy mysteries–A BEELINE TO MURDER and also THE MURDER OF A QUEEN BEE  (both in the Henny Penny Farmette series from Kensington Publishing).

These novels are chocked full of recipes, farming tips, chicken and beekeeping tips, sayings and, of course, a charming cozy mystery. For more info, click on the links under the pictures.

The books are available through online retailers such as Amazon, Barnes & Noble, Kobo Books, and Walmart as well as from traditional bookstores everywhere.

See, http://tinyurl.com/hxy3s8q

This debut novel launched the Henny Penny Farmette series of mysteries and sold out its first press run. It’s now available in mass market paperback and other formats.

See, http://tinyurl.com/h4kou4g

NEWLY RELEASED! This, the second cozy mystery in the Henny Penny Farmette series, is garnering great reviews from readers and industry publications.

Up at seven o’clock today meant I caught the sunrise while letting the chickens out of the hen house to forage around the farmette in frigid temperatures.

Basted turkey is ready to slice

I got a good head start on prepping the turkey today. I popped it into the oven by 7:30 a.m. before starting the other side dishes like cornbread stuffing, butternut squash with cranberries and cinnamon-spiced nuts, and the other vegetable and appetizers.

The pumpkin pie is made. I only have to make homemade whipped cream for a dollop on top. Last night, I whipped out two versions of cranberry relish–the traditional stove-top relish and the other made with fresh cranberries.

Cubes of butternut squash with dried cranberries and cinnamon-spiced almonds and just a hint of honey for a little sweetness

The fresh cranberry relish was exceedingly easy to make–two small pippin apples and an orange right from my backyard tree, plus three cups of freshly washed cranberries. I washed the apple and orange, cored the apple and removed the seeds from the orange. Then I just pulsed everything together in a food processor, poured it all into a glass jar and put it in the fridge.

So all the food goes into the car around lunchtime. We’ll serve it at my daughter’s home where the rest of our family will gather together to give thanks for our blessings. We’ll pray for those far from home and those without a home and the less fortunate on our planet.

Some have ordered my novel,  A BEELINE TO MURDER, for me to sign. I’ll give them jars of lavender honey as a thank you.

God bless you, my readers. Happy Thanksgiving.

For more tips on farming and beekeeping, plus delicious recipes, check out my newest mystery–A BEELINE TO MURDER. See, http://tinyurl.com/p8d6owd