Happy Thanksgiving

Thanksgiving Turkey, Macy's Thanksgiving Day Parade 2007 (Getty Images)

"O Lord, we thank Thee for this food,

For every blessing, every good.

For earthly sustenance and love

Bestowed on us from heaven above.

Be present at our table, Lord.

Be here and everywhere adored.

Thy children bless and grant that we

May feast in paradise with Thee."

Happy Thanksgiving

April Food Day 2010

The Who Farm is up and running. Jamie's revolution is gaining momentum. And Feeding America is providing food to 37 million Americans, including 14 million children, and food and groceries to 33,500 food pantries, 4,500 soup kitchens and 3,600 emergency shelters, most of which are run entirely by corps of volunteers.

Visit the AprilFoodDay blog and Feeding America site for more information and to donate. Also check-out Local Harvest for information on and locations of community supported agriculture and farmers' markets in your area.

"...the interests of agriculture, the employment of our first parents in Eden,
(are) the happiest we can follow, and the most important to our country."
                                                                          - Thomas Jefferson

It's planting time!   tIO x

Hey Everybody it's Pancake Day!

It's Shrove Tuesday, aka 'pancake day', aka my pancake-loving mother's favorite day!

If you are not heading out to a traditional pancake breakfast, perhaps you'll want to stay in and try this recipe, a favorite at our house:

OATMEAL-BUTTERMILK PANCAKES
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves (optional)
Fresh blueberries (optional)Whipped cream (optional)

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.

Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired. Makes about 20.

(image via charms4you on Etsy; recipe via BonAppetite, August, 1999)

Batter up, blogfriends!   tIO

PS: My lovely mother generally eschews the berries for cinnamon chips and maple syrup. True New Englander/Southerner that she is. xx