Rain, November, Tuesday...Haiku later...

Just a quick note before I turn in for the night.

My sister and brother-in-law arrived earlier this evening, in time for meatloaf, green beans, and boiled potatoes. It's great to see both of them. They mean a lot to me, beyond family ties, and I am always eager to grow closer to them. They both lead very busy lives, so getting together with them can be difficult, but we manage to do so every 2 or 3 months. I also keep in very close contact via email and the phone. I respect them both immensely, and their little dog, too.

He's a Westy, named Henry, and he's 15 years old. He's completely deaf, and has all the ailments with which old dogs live, but he's bright and energetic and a part of life. Sweetie Pie, on the other hand, isn't too hot on him. Actually she tolerates him and keeps her distance when he comes to visit. We do have to move her food upstairs, though, or else Henry will eat it and not let her have any. In their way they are both very territorial.

This will be a busy Thanksgiving. Mom made dinner tonight, my sister is cooking tomorrow, and we are going out to eat on Wednesday, before I have to go to my meeting. Then on Thursday we all pitch in and do up Thanksgiving dinner. I've made the cranberry sauce already, and will be taking care of the turkey, gravy, and a baked apple crisp. My sister is making pumpkin pie and stuffing. That leaves my BiL to make the Brussel sprouts and chestnuts, mashed potatoes, and corn pudding. He's a very able cook so I'm not worried.
Dinner's at six.

Here's my cranberry sauce recipe...

1 12 oz. bag of fresh cranberries
1 cup of golden raisins
1 cup of sugar
1 cup of apple cider
2 cloves
1 small cinnamon stick
2 slices of orange peel

Mix all the ingredients, except for the cranberries and raisins, in a non-reactive pot (stainless or whatever, NO ALUMINUM!!!). Bring to a simmer until all the sugar melts. Add the berries and raisins, bring back to a simmer and cook on low until all the berries pop and start to cook down. At this point it's done, so you can take it off to cool. If you want to keep cooking it, it will just be really thick when it sets up, a la jelly. It's best to make this 2 days ahead of time and keep covered in the fridge.

I'll post the haiku later today....


Johnnyboy