Sunday, November 4, 2012


   Have you started doing your Christmas shopping? You know there are only two weeks left, if you haven’t gotten out there time to get steppin friend. With only two weeks left in the shopping season people are beginning to feel the pressure of the oncoming holidays. I for one have not started my shopping and probably will continue to put it off for another week, shameful I know. Although I have yet to make actual purchases I have done some browsing online in my spare time. The gift options we have these days are crazy!
   It is hard to believe within the span of a century the most popular gifts given have gone from a teddy bear to such things as the xbox 360 and ps3. One can only imagine what the gifts of the future will look like, have you played with kinect. Although I am no longer the avid gamer I used to be I have had the opportunity to play with the kinect, the user interface xbox has created is like Minority Report. Not going to lie I am kind of jealous of the kids of the future, if the world doesn’t end this coming year, they will be getting some pretty kick ass toys.

Top 50 of the last 100


      This fine recipe was found at www.bakingdom.com .  Good luck.  This will make your house smell like heaven.

Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

by Darla

If you follow me on Facebook, you probably know that I’ve been running in the mornings. Usually. I mean, mostly. I run most mornings. It really just depends on whether it’s too hot. Or early. Or late. Or whether I’m tired, or hungry.
Anyway. I usually go, but I’ve lost some of my oomph for running lately, and I don’t know why. Just about anything can become an excuse not to run.
I think the Hubster sensed this the other day when he texted me from work to say good morning. He reminded of something very important that I had forgotten. Something that we all learned is Rule Number One (well, all of us that watched Zombieland).
If I’m going to outrun the zombies. I need to work on my cardio.
Thanks, Hubs, for reminding me that those zombies wanna eat, so I don’t have time for stopping, or looking around. Just keep running. Those were his exact words, “don’t stop. don’t look around. zombies wanna eat.” I mean, he prefaced it with, “have a good run,” but you know, when it comes down to running because a horde of undead, rotting corpses are chasing you down so they can make your brains into sushi…having a “good” run is sort of off the table.
All the zombie talk certainly motivated me that morning to quit being such a baby, but it also got me thinking about zombie movies. Obvs.
For example, how come there’s never any little kid zombies. Dawn of the Dead had a little girl in it at the beginning, but she was the only one I’ve ever seen. Do they maybe not last as zombies? You never see a bunch of shuffling middle schoolers going after their principle or teachers or anything, and I’m sorry, but if I became a zombie when I was in middle school, that definitely would have been my strategy. If zombies have strategies. Which I guess is pretty unlikely, but still.
Also, can we just get it cleared up as to whether or not zombies can, in fact, run? I mean, it’ll be of vital importance when caught in a showdown with one, to know whether it’ll just shuffle towards you all creepy like, in which case you can just skip away laughing…or even just shuffle a little faster, taunting it. Or whether it’s going to have full use of it’s arms and legs, and coming bolting after you.
In some cases, even if they can run, you could probably still outrun them, but what if you get stuck with the ex-track star zombie? You’re pretty much screwed then.
How come there’s never any animals in zombie movies, either? It’s been made clear, pretty much across the board, that zombies only wanna eat people brains. Yet, where have all the animals gone? You never see stray cows in the fields, or even walking the streets, for that matter. You would think they’d still be everywhere, but they aren’t. So…did the zombies eat them once they ate up all the people brains? Did they get so hungry that they resorted to animals?
Hunger can make you do crazy things.
That got me wondering whether there would be any foods, like for really real foods, not brains, that might entice a zombie to not eat your brain. If they’re willing to eat cow and puny turkey brains out of desperate hunger, maybe pumpkin bread would work too?
I doubt it. But I made some anyway…for all of us non-zombies. Then I added a super amazing streusel on top, cause I’m cool like that. For the record, though, this stuff is as bad as the zombies in that you better get some cardio in, because you’re not gonna be able to resist the bread. The cardio is gonna make you feel a whole lot better about that.
Trust me.

The bread needs several ingredients, but they’re pretty standard issue cupboard fare, so you will probably be set…except maybe for the pumpkin. Which you should go buy, like, yesterday. Cause it’s gonna be sold out e-ver-y-where any day now. At least in the States it will be. I’m not sure about the rest of the world, but we sure do love our pumpkin in the Fall here in the U.S.
But you know, it’s actually super easy to make your own pumpkin puree with a real pumpkin, too. Really, it is. I’ve done it. It takes quite a long time (baking time), but it’s still easy. If you hit up the store and there’s only those poor lonely cans of squash puree next to the vast emptiness that used to be the canned pumpkin shelf, google how to make your own. It’s e-a-s-y.
Anyway. Like I was saying, you’ll need pumpkin puree, all-purpose flour, apple sauce, canola or vegetable oil, water, brown sugar, sugar, cinnamon, nutmeg, ginger, clove, salt, baking soda, and eggs. If you wanna go for some vegan pumpkin bread, you can easily do the flax seed substitution in place of eggs (1 tablespoon ground flax seeds combined with 3 tablespoons water, per egg).

Mix, mix, mix, then divide the batter between either six mini loaf pans, like I’ve done here, or between three 7×3-inch loaf pans. Your call.

The streusel topping for these is pretty much your run of the mill streusel: brown sugar, cinnamon, flour, butter, and a nut of some kind. Walnuts and pecans are delish, but I wanted to try out pepitas (pumpkin seeds, which, trust me, you want to buy hulled), and they’re great. I mean, they just make sense, right?
These bake for about 40 to 45 minutes in their mini form, and 50 to 55 minutes when they’re grown up loaves.

These come out of the oven all gorgeous and spicy and warm and irresistible. They are such a fabulous payoff for hardly any work at all. Seriously. Mix the bread batter, pour it in the pans, mix the streusel, top the batter, bake. That’s it. Oh yeah, well, there’s also stand over them breathing in the perfectly pumpkin smell, slice, eat, and repeat. But I figured you guys knew those steps already.
Btdub – those mini loaf pans are from Michaels. And guess what? They’re only a dollar. Yes, that’s right, they are ONE DOLLAR each. Pretty awesome.

While I highly recommend allowing these to cool completely before slicing and serving, I’d be a hypocrite if I told you that you have to. Cause I never do. I just can’t.
So go. Bake these, and eat them warm from the oven. Preferably on a cool, crisp day with a nice hot cup of tea. Enjoy!

Pumpkin Bread
with Cinnamon Pepita Streusel Topping [Printable Recipe]

Makes 6 mini loaves, or 3 7×3-inch loaves



3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups (300 grams) sugar
1/2 cup (127 grams) brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

FOR THE STREUSEL (optional, this bread is still amazing without it)

1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour
1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped)
2 teaspoons ground cinnamon
1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*)
*when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

To make the bread:

 Preheat oven to 350 degrees (165 C). Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

Recipe by Darla


   This diy comes from www.pinkhousepages.blogspot.com .   A great idea to add some little vintage mini Christmas trees to your holiday display.

Vintage-look Bottle Brush Trees Tutorial

 Because some of my blog readers have asked "How the heck did you makethese?!?!?" I've invited the master-mind behind their creation to be a guest today and show you! Her name is Rosann, and she's one of those very clever people who can look at something, and figure out how to make it herself, and then actually make it out of, "oh just stuff I already have laying around the house."! You, however may need to go to the local hardware store to get the supplies, and here's Rosann now, to tell you what you'll be needing. Rosann--take it away, my friend.


Good morning Little Pink House readers! I'm excited to be here! Let's get going!

Supplies needed

sisal twine ~ your choice
wire ~ I like 26 gauge steel
rubber gloves
contact cement ~ dries clear
paper towels
tacky glue
vise ~ clamp type, (or just a drawer that shuts tightly - Jan)
paint brush ~ #12 flat is fine
items to decorate tree
wax paper

 First ~ protect your work surface. This will make for easy clean-up. Cut sisal into 3”to 4” lengths, then separate strains. Use as much or little for fullest and/or height of tree.Cut wire at least 20” long, then fold in half. Make a loop at top of wire with pencil turning 3 times. Remove pencil. With gloves on, put contact cement on both section of wire were the sisal will lay between.


 Center the sisal on one side of wire then place other half of wire on top, lining it up. (I felt like I needed two more hands at this point - Jan) Let cement set. 

 With ends of wire, place into the vise, tighten. With pencil back in loop, start to twist. You may need help the wire twist where sisal is, so use one hand to move sisal round it. Twist enough to hold firmly. Too much and the wire will break. (My first tree did break, but that's OK, it was still usable! - Jan)


 twist, twist and twist some more! This was the hardest part for me--getting the twists even throughout the wire, instead of bunching the twists at one end - Jan

 Remove tree (even though it doesn't look like one yet), from vise. Move sisal around to even out empty or full spots on tree.

 Start shaping the tree with scissors. Remove a little at a time on a 45 degree angle. Have the top of the tree towards you and work out to the base. (Kinda like that old joke about the marble sculpture--cut away anything that doesn't look like a tree ?!?!?)

 Keep the loop on the wire at the top to add a topper, otherwise it can be cut off. Trim wire at base, leaving as much as you need for base / stand.

 Lay a nice layer of mica on wax paper. This makes it easy to return unused mica to container. Brush tacky glue on tree, then roll over mica. May need to sprinkle some mica on by hand. (You could use glitter too, right? I wonder how German glass glitter would look!)

 Choose a base / stand for your tree. Then add on items with tacky glue to decorate the tree.(There are lots of options for the base. Rosann used 1/2 of a small Styrofoam ball, covered in flecks of gold glitter and the mica she used on the tree. You could use a wooden spool, or block too!) Or just anything you have laying around the house!

 Different twines will produce different trees. You can also dye the sisal to make trees for any season! Contact with water will also straighten out the twine as it dries. I used food coloring for my green trees (see picture at the top of this post) before I glued it to the wire, but I bet you could dip them afterwards too! How about PINK for Easter? And then you could glue tiny eggs to the tree, or...or...or...the possibilities are mind-boggling!
Important point: Some of the twines you find at the hardware stores are NOT SISAL, and don't work as well. They don't turn out as "full" and they won't "take up" any dyes. So be sure you have a true sisal (you can smell sisal, or just ask the sales person if you don't want any funny looks in the rope aisle at the hardware store).
PLEASE--if you make a tree, or a whole forest of them, email me to show us--we'd love to see what you've done! Rosann, thanks so much for showing my readers how to do this!
No problem, Jan. You can also check outwww.buildingmodeltrains.com/bottlebrush-trees/, for more instructions. If anyone has any questions you can email Jan and I'd be happy to answer them! Thanks for letting me sit in with you today!


   Almost every set of how-to instructions for pumpkins, whether it’s carving or cooking, will tell you not to discard the pumpkin seeds. Some may indicate that they are tasty when they are roasted, but many just stop at telling you not to be wasteful, not really helping you much with what to do with them now that you have set them aside for later.
   I remember my mom roasting pumpkin seeds as a snack when my brother and I would carve pumpkins as kids (a few years ago now). So, I have always known that the seeds could be roasted, but I have to admit that I have thrown them away more often than not. The few times I did attempt to roast them, they would come out tasting like burnt popcorn, and then I would throw them out after roasting them.
   Over the past few years, though, I’ve had my share of pumpkins (and made lots of puree), so I did a little bit of research on how to correclty roast pumpkin seeds. It seemed like the responsible thing to do, right? Though I may not be the pumpkin seeds expert, I thought I’d share what works for me!

Sweet and Salty Roasted Pumpkin Seeds
(Ingredients for seeds from 1 large pumpkin)

  • 1 - 2 tablespoons canola oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt

  Remove as much of the pulp from the seeds as you can (but don’t be crazy about it!). Then, give the seeds a quick rinse in a collandar. While you can buy hulled raw seeds at a bulk store, I never bother to attempt to take the outer seeds off of mine. They are perfectly edible as-is, and I just don’t have the time and energy for that!
Spread the seeds out on a baking sheet that has been lined with aluminum foil. They will be pretty slimy at this point, so let them sit out and dry for a while (I usually let them go overnight).
   Once the seeds have dried, preheat the oven to 300°F.
   While the oven heats, drizzle the seeds with some canola oil (just enough to coat). Then, sprinkle the seeds with the brown sugar, cinnamon, and salt. Use your fingers to mix everything up and make sure the seeds are evenly covered. Spread them out in a single layer on the baking sheet and pop into the oven.
   Roast the seeds for about 40 – 45 minutes, stirring once or twice so that they don’t stick to the pan. They are ready to come out of the oven when they are golden brown and toasty.
   Let them cool on the pan, stirring occasionally. Once they are cool to the touch, transfer them to a serving dish (or eat directly off of the pan!) and start munching.


   This recipe was found at www.graciousrain.com .  They're good first thing in the morning or late at night. 

Heard the prophetic statement, “Wickedness never was happiness?” Of course it’s true, and I’m no heretic. However…
I’m afraid I’ve found one teensy, weensy exception.
Oh yeahhhhh. I just bet I’ve got your attention now. heh heh heh
One of my cute little moms in my cute little class brought a couple pans of these amazing…no, no…FABULOUS cinnamon rolls–and seriously, it was all I could do not to hang on her leg as she went out the door. Lucky for me, and now you–she is a very good recipe sharing girl (thanks *Megan!).
Before we start here, let me just make one gigantic disclaimer. This recipe makes a busload of cinnamon rolls–enough to pass around the neighborhood, maybe even the world. That’s not the disclaimer part.
This is…
If you make these unbelievable little babies–and I’m thinkin’ you will–and decide to eat the entire batch all by yourself, and the kids find you later that evening sitting on the floor of the pantry with frosting on your chin in a sticky cinnamon stupor—mumbling something about a cruise to Cozumel and Johnny Depp, well now, my friends, I’m just not going to take responsibility for that.
Any more than I took when it happened…
Go on–make them.
I dare you.

The Perfect Cinnamon Rolls

4 cups milk
1 cup vegetable oil
1 cup sugar
2 pkgs. or 2 Tbsp. Dry Active Yeast
9 cups flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1-1/2 tsp. salt
1-1/2 cups melted butter
1 cup sugar

Mix milk, oil, and sugar in a large saucepan and heat to “scalding.” That means—just before it starts to boil. You don’t have to stir it the whole time but I would advise you not to wander off. It will boil over in a foamy-frothy-messy surge the second you do. Don’t ask me how I know this.
Turn off the heat and let it cool for about an hour. NOW you are free to explore the universe…for only an hour. Set a timer.
Once it rings, and you make sure it is lukewarm, sprinkle the yeast over the top. Leave it a few minutes to soften and do it’s thing.
When you come back, add 8 cups of flour to the mixture and stir it in. Cover with a warm, wet towel and let it sit for one hour. Now you are free to go again–until the timer rings.
Stir in the final cup of flour with the baking powder, soda and salt. Mix well, right there in the pan.
Flour the counter generously. Take half the dough at a time and pat it out into a rectangle.
Now start rolling it into a bigger and more glorious rectangle.

Gently smush up the edges a bit so that the next step works better. Pour the butter over the dough.

Now sprinkle 1 cup of sugar evenly over the dough.
Next, sprinkle cinnamon generously over the sugar. I thought I was going way over board, but seriously, we could have put even more and been good.
Starting from the far side, start rolling the dough as tightly as you can towards you.
When you get nearly to the end, stop rolling and carefully pull the dough edge up and pinch it to the roll. That will help keep all that sugary goodness inside the roll.
Butter four 9×15 pans and have them ready. You can cut the rolls in 1 inch slices with a knife or use the thread method (remember the pumpkin roll?).
Place them in the pans and let them sit and get to know each other for about 20 minutes.
Heat the oven to 400 degrees and cook these lovelies for 15-18 minutes–depending on your oven and how it behaves. You want them to be a light golden brown.
While that is happening–scurry on ahead and make this:

Evil Maple Frosting


1-32 oz. bag powdered sugar
2 tsp. maple flavoring
3/4 cup of milk
1/4 cup melted butter
1/8 tsp. salt

Stir all the ingredients together in a mixer or by hand–whatever floats your boat.

When the cinnamon rolls are out of the oven and cooling safely away from any creature with a working sniffer–you can begin pouring the icing over the cinnamon rolls.

Spread it around generously and don’t lick the spoon until you are completely finished…then you’re on your own.

Try to give the darlings their space for about 20-30 minutes to settle into their new sweet life—
wolfing them down with shameless abandon
taking to the neighbors.

All is well in Zion.


   Since ancient times, ghost stories—tales of spirits who return from the dead to haunt the places they left behind—have figured prominently in the folklore of many cultures around the world. A rich subset of these tales involve historical figures ranging from queens and politicians to writers and gangsters, many of whom died early, violent or mysterious deaths.

What Is a Ghost?

   The concept of a ghost, also known as a specter, is based on the ancient idea that a person's spirit exists separately from his or her body, and may continue to exist after that person dies. Because of this idea, many societies began to use funeral rituals as a way of ensuring that the dead person's spirit would not return to "haunt" the living.
   Places that are haunted are usually believed to be associated with some occurrence or emotion in the ghost's past; they are often a former home or the place where he or she died. Aside from actual ghostly apparitions, traditional signs of haunting range from strange noises, lights, odors or breezes to the displacement of objects, bells that ring spontaneously or musical instruments that seem to play on their own.

Early Ghost Sightings

  In the first century A.D., the great Roman author and statesman Pliny the Younger recorded one of the first notable ghost stories in his letters, which became famous for their vivid account of life during the heyday of the Roman Empire. Pliny reported that the specter of an old man with a long beard, rattling chains, was haunting his house in Athens. The Greek writer Lucian and Pliny's fellow Roman Plautus also wrote memorable ghost stories.
   Centuries later, in 856 A.D., the first poltergeist--a ghost that causes physical disturbances such as loud noises or objects falling or being thrown around--was reported at a farmhouse in Germany. The poltergeist tormented the family living there by throwing stones and starting fires, among other things.

Three Famous Historical Ghosts

   One of the most frequently reported ghost sightings in England dates back to the 16th century. Anne Boleyn, the second wife of King Henry VIII and mother of Queen Elizabeth I, was executed at the Tower of London in May 1536 after being accused of witchcraft, treason, incest and adultery. Sightings of Boleyn's ghost have been reported at the tower as well as in various other locations, including her childhood home, Hever Castle, in Kent.
   America's own rich tradition of historical ghosts begins with one of its most illustrious founding fathers: Benjamin Franklin. Beginning in the late 19th century, Franklin's ghost was seen near the library of the American Philosophical Society in Philadelphia, Pennsylvania; some reports held that the statue of Franklin in front of the society comes to life and dances in the streets.
   Though many ghost sightings have been reported at the White House in Washington, D.C., over the years, perhaps no political figure has made so frequent an appearance in the afterlife as Abraham Lincoln, the nation's 16th president, who was killed by an assassin's bullet in April 1865. Lincoln, formerly a lawyer and congresseman from Illinois, is said to have been seen wandering near the old Springfield capitol building, as well as his nearby law offices. At the White House, everyone from first ladies to queens to prime ministers have reported seeing the ghost or feeling the presence of Honest Abe--particularly during the administration of Franklin D. Roosevelt, another president who guided the country through a time of great upheaval and war.

Haunted Places

    Some locations simply seem to lend themselves to hauntings, perhaps due to the dramatic or grisly events that occurred there in the past. Over the centuries, sightings of spectral armies have been reported on famous battlefields around the world, including important battle sites from the English Civil War in the 17th century, the bloody Civil War battlefield of Gettsyburg and the World War I sites of Gallipoli (near Turkey) and the Somme (northern France). 
   Another particularly active center for paranormal activity is the HMS Queen Mary, a cruise ship built in 1936 for the Cunard-White Star Line. After serving in the British Royal Navy in World War II, the 81,000-ton ship retired in Long Beach, California in 1967; the plan was to turn it into a floating luxury hotel and resort. Since then, the Queen Maryhas become notorious for its spectral presences, with more than 50 ghosts reported over the years. The ship's last chief engineer, John Smith, reported hearing unexplained sounds and voices from the area near the ship's bow, in almost the same location as a doomed British aircraft cruiser, the Coracoa, had pierced a hole when it sank after an accidental wartime crash that killed more than 300 sailors aboard. Smith also claimed to have encountered the ghost of Winston Churchill--or at least his spectral cigar smoke--n the prime minister's old stateroom aboard the ship. Many visitors to the Queen Mary have reported seeing a phantom crewmember in blue overalls walking the decks. Around the ship's swimming pool, reports have been made of mysterious splashes and ghostly women in old fashioned bathing suits or dresses, along with trails of wet footsteps appearing long after the pool had been drained.

    Among major cities, New York is especially rich with ghost stories. The spirit of Peter Stuyvesant, the city's last Dutch colonial governor, has been seen stomping around the East Village on his wooden leg since shortly after his death in 1672. The author Mark Twain is believed to haunt the stairwell of his onetime Village apartment building, while the ghost of poet Dylan Thomas is said to sometimes occupy his usual corner table at the West Village's White Horse Tavern, where he drank a fatal 18 shots of scotch in 1953. Perhaps the most famous New York ghost is that of Aaron Burr, who served as vice president under Thomas Jefferson but is best known for killing Alexander Hamilton in a duel in 1804. Burr's ghost is said to roam the streets of his old neighborhood (also the West Village). Burr's spectral activity is focused particularly on one restaurant, One if By Land, Two if By Sea, which is located in a Barrow Street building that was once Burr's carriage house. 


  In Canada, Thanksgiving is celebrated on the second Monday in October. The origin and history of Thanksgiving Day in Canada is different from the American Thanksgiving. Whereas the American tradition talks about remembering Pilgrims and settling in the New World, Canadians give thanks for a successful harvest. The geographical location of Canada is further north as compared to the United States therefore the harvest season falls earlier in Canada.
   In Canada Thanksgiving 2009 will be celebrated on second Monday in October - 12th October 2009.

History and Origin of Canadian Thanksgiving

There are three traditions behind Canadian Thanksgiving Day:

1The farmers in Europe held celebrations at the time of harvesting to give thanks for their good fortune of a bountiful harvest and abundance of food. The farmers would fill a goat's curved horn with fruits and grains. This curved horn was known as a cornucopia or the horn of plenty. It is believed that when the European farmers came to Canada they brought this tradition of Thanksgiving with them.

2. The history of Thanksgiving in Canada is related to Martin Frobisher, who was an English navigator. He made a lot of efforts to find a northern passage to the Orient. Though he did not succeed in his efforts but he was able to establish a settlement in Northern America. In the year 1578, he held a formal ceremony, in what is now known as Newfoundland, to give thanks for surviving the long journey. This is considered the first Canadian Thanksgiving. Martin Frobisher was later knighted and an inlet of the Atlantic Ocean in northern Canada was named as ' Frobisher Bay' after him. When other settlers arrived here they continued this ceremony of giving thanks.

3. The third influence occurred in 1621 in what is now the United States. Here the pilgrims, who were the English colonists, celebrated their first harvest in the New World at Plymouth Massachusetts. By the 1750s this celebration of harvest was brought to Nova Scotia by American settlers from the south.
   In the 1600s, another navigator Samuel de Champlain crossed the ocean and arrived to Canada. Other French Settlers also came with him and their group held huge feasts of thanks for the harvests. On this event they shared their food with the Native American neighbors and thus involved them in their celebrations. Then they formed ' The Order of Good Cheer' which marked the harvests and other events as well.

   After the Seven Year's War ended in 1763, the citizens of Halifax held a special day of Thanksgiving.
   During the American Revolution the Americans who remained loyal to England moved to Canada. They brought with themselves the customs and practices of the American Thanksgiving to Canada.
   In 1879, the Parliament declared 6th day of November as the day of Thanksgiving and also declared it a national holiday. Over the years different dates were used for celebrating the Thanksgiving Day in Canada but the most popular date was the 3rd Monday of October.
   After World War I, both Armistice Day and Thanksgiving Day were celebrated on a common day that was Monday of the week in which fell the 11th day of November. Ten years later, in 1931, both Armistice Day and Thanksgiving Day became separate holidays and Armistice Day was renamed as the 'Remembrance Day'.
   Finally, on January 31st, 1957, the Parliament issued a proclamation to fix permanently the 2nd Monday in October as the Thanksgiving Day. The Proclamation goes as...

"A Day of General Thanksgiving to Almighty God for the bountiful harvest with which Canada has been blessed ... to be observed on the 2nd Monday in October…"