Thanksgiving has always been a highly anticipated holiday in our house. I used to wake up in the morning to the delicious smells coming from the kitchen. My mom wasted no time in getting the days feast started first thing in the morning. The turkey was already slow cooking in the oven and you could almost taste the air. It’s always thick with the smell of all the ingredients for the stuffing, the gravy, the sweet potato pie and the fresh baked rolls. I wasted no time in turning the TV on to watch every moment of the Macy’s Thanksgiving Day Parade and rolling up the sleeves on my flannel pj’s to get started on my tasty contribution—Chex Mix.
By noon all the boys were in the family room watching football and munching on Chex Mix while the girls were sipping hot totties and taking turns basting the bird in the oven. My sister and I would collaborate on setting the table while my mom tried to convince us that it would be a nice touch to have name cards. We would catch my dad at least a dozen times opening the oven and pulling off pieces of turkey meat as my mom yelled “don’t touch that bird, it’s not ready yet”.
Then, it was time to gather around the table to share what we were grateful for. A wonderful family and true friends was tops on the list for everyone, followed with a special prayer for all of those less fortunate, that they find love and peace in their lives. The feast would begin, the wine would flow, and the laughter would ensue. We always polished our full bellies off with a fresh baked pie and spent the rest of the night playing games.
As the family grew with each one of us getting married and having children of our own, there are new routines for each individual family but the tradition of coming together, sharing love, laughter, gratitude and plenty of good food and wine is still the same.
Share your Thanksgiving Family Traditions with us on Facebook and on Twitter.
I attended the festival last year and was amazed at the wide variety of entertainment, arts, crafts and activities that were available and appropriate for kids of all ages. (Including adults who still consider themselves as kids.)
The festival takes place every Memorial Day and Labor Day Weekend (Saturday, Sunday and Monday) in downtown Hermosa Beach, California. Fiesta Hermosa is known as the largest arts and crafts fair in Southern California, and it isn’t hard to see why.
From the amazingly diverse food court to the charity Beer and Wine Garden and two stages of live music, adults can be entertained the whole three days.
And of course they didn’t forget the kiddies! The Kiddie Carnival features a 30 foot slide, mechanical rides, rock climbing wall and bungee jump, and games for kids from 3 to 10 years old. There are also Pony Rides, Petting Zoos and amazing Face Painters. I got an awesome piece of art brushed on my face last year while I was hanging out with my 8th Continent Fam!
So if you are near Southern California, make sure to come out to this awesome event and also make sure to stop by our booth, check out the new packaging, and slam some soymilk with us!
Did you go last year? What was your favorite part? Let us know on our Facebook Page or give us a shout on Twitter!
We are now on Day 4… will he make it?
Is he foaming at the mouth?
Is he pacing around hallucinating about steaks and clouds of Porkchops?
Watch the video and see how the Carnivorous Killer is doing today!
Rub down the 2 Medium Sized Sweet potatoes with soy oil, stab with fork to allow ventilation, and wrap in foil. Bake in 400 degree oven for 45 minutes. (Depending on size of sweet potato)
Dice 1/4 clove of garlic and sautee in pan along with 1 Tsp of butter. Once hot, add sliced Portabella mushrooms into pan and cook on medium-low heat for 5 minutes on both sides.
Once sweet potatoes are finished baking, remove from oven and allow to cool. Unwrap the sweet potatoes and discard of the foil. Cut one sweet potato down the middle and remove 1/2 of the contents from the skin. Place the skinned sweet potato in a bowl and add 1/2 cup of 8th Continent Original Soy milk. Mash together to form somewhat of a paste.
Boil water and snap both ends of the fresh green beans. Once water is boiling, add green beans and allow them to boil for 10 minutes. Strain and set aside for complete dish.
Dip the cooked portabella mushrooms into the sweet potato paste and then coat with bread crumbs. Heat soy oil in a skillet and carefully set the breaded portabella slives into the pan. Allow to brown on both sides, flipping and paying attention to the frying and quickly move to a plate.
Dish the finished portabella slices, the cooked fresh green beans, and the baked sweet potato on a plate. Slice sweet potato to add salt/ pepper/ brown sugar to taste…
This is going to be perfect for later today. A nice afternoon snack that won’t upset my stomach later.
Prep Time:
25 min
Start to Finish:
55 min
Number of Servings:
4 servings
Ingredients:
1/4 cup cornstarch
1/3 cup sugar
2 cups 8th Continent® vanilla soymilk
2 egg yolks
1 teaspoon vanilla
1 tablespoon butter or trans-fat-free margarine
1 ripe medium banana, thinly sliced
1 cup frozen fat-free whipped topping, thawed
8 squares cinnamon- or chocolate-flavored graham cracker crumbs, crushed (1/2 cup)
Caramel or chocolate fat-free topping, if desired
Instructions:
1. In 2-quart stainless steel or nonstick saucepan (do not use aluminum because pudding will discolor), stir together cornstarch and sugar. Gradually stir in soymilk and egg yolks with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla and butter. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate about 30 minutes or until cool.
2. Stir pudding mixture. Sprinkle 1 1/2 teaspoons crumbs over bottom of 4 small shallow individual serving bowls. Spoon 1/4 cup pudding mixture over crumbs; top with 1/4 of the banana slices. Spoon 1/4 cup pudding mixture over banana slices; top with 1/4 cup whipped topping and 1 1/2 teaspoons graham cracker crumbs. Drizzle with topping.
High Altitude (3500-6500 ft):
Decrease cornstarch to 2 tablespoons.
Nutritional Information:
1 Serving: Calories 310 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g Trans Fat 0g); Cholesterol 110mg; Sodium 190mg; Total Carbohydrate 53g; (Dietary Fiber 1g, Sugars 34g); Protein 6g Percent Daily Value*: Vitamin A 10% Vitamin C 2% Calcium 15% Iron 6% Exchanges: 1 Starch 2 Other Carbohydrate 1/2 Low-Fat Milk 1 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Quick and easy and the perfect thing to make on a summer afternoon!
I am lactose intolerant like a lot of other Spanish/ Hispanic/ Latino people… and the thought of a smoothie usually makes me cringe because I know I will pay for it later… now we have a great alternative option!
Check this out:
Lactose Free and Delicious!
Prep Time:
5 min
Start to Finish:
5 min
Number of Servings:
2 servings
Ingredients:
1 1/2 cups 8th Continent® vanilla soymilk
1 bag (10 oz) Cascadian Farm® frozen organic unsweetened strawberries, partially thawed
1 medium banana, cut into chunks
1/3 cup calcium-enriched orange juice
Honey, if desired
Instructions:
1. In blender or food processor, place soymilk, strawberries, banana and orange juice. Cover; blend on high speed about 1 minute or until smooth. Sweeten to taste with honey.
2. Pour into 2 glasses. Serve immediately.
High Altitude (3500-6500 ft):
No change.
Nutritional Information:
1 Serving: Calories 200 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0g Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 37g; (Dietary Fiber 5g, Sugars 25g); Protein 7g Percent Daily Value*: Vitamin A 10% Vitamin C 170% Calcium 30% Iron 8% Exchanges: 1 1/2 Fruit 1 Low-Fat Milk Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
