Friday, November 4, 2016



  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…"


This diy comes from www.greylustergirl.blogspot.com .  The holidays are just around the corner and these in different sizes would look great during the winter holidays.

3-D Cardboard Star

I have one thing from my Fourth of July mantel done, wahoo! I better get cracken cause the 4th is just around the corner! If you are in a Independence Day mode too, why not make one of these fun 3-D cardboard stars!

Here is what I did: Grab an empty box of cereal. Trace and cut out two stars. Score both stars from their tips to the indented parts (5 times each star). Push the stars out on the score lines by the tips and push in by the indented parts.


If that doesn't make sense to you, head over and follow this tutorial.

Glue the stars together. I used hot glue.


Once dry, spray paint them your color of choice. Distress with ink if desired.


This was found at www.southernasbiscuits.com .   I've bought the sculpy clay and it's not very cheap.  Nothings better than making it yourself and saving a few buck at the same time.  Good luck!   There are many things during the holidays when this stuff will come in handy.

Homemade Model Magic
My second-grader recently had a school assignment to make a model of an African animal. Two pounds of model magic costs around $20. I thought perhaps those nifty DIYers would have a recipe or tutorial online and I wasn't disappointed. We whipped up a batch at home, using only two ingredients and water! Since I had these on hand, it didn't cost me, but I'd estimate it at around almost $3, especially if buy generic.

We had fun making the modeling clay and the model! I added food coloring to tint. It worked, but know that for strong color, you'll need stronger coloring gels. We painted our model with craft paint.

DIY Model Magic


2 cups baking soda

1 cup corn starch
1 1/2 cups cold water


Combine 2 cups of baking soda, 1 cup of cornstarch and 1 1/2 cups of cold water in a pan. Stir the ingredients until you have a smooth consistency.

Place the pan over your stove on medium heat. Stir the mixture until it boils.

Continue stirring to remove any lumps. Set a pan cover slightly askew and cook the mixture until it has the consistency of mashed potatoes. Keep a close watch on the pan and stir every few minutes to avoid burning the mixture.

Pour the mixture into a large bowl. Saturate a kitchen towel in cold water and wring out so it is damp rather than dripping. Place the towel over the mixture and allow it to cool.

Note: Do not be tempted to eat the dough! It looks just like frosting! My kids were begging to try a taste. I'm sure this is what is piped onto those great-looking demo cakes in the Dewey's Bakery window.

Sprinkle cornstarch on a clean kitchen surface and knead the mixture once it has cooled. Knead the mixture until pliable, then use as desired. Knead in more corn starch, a little at a time, as needed if the dough is too "wet". Keeping a damp kitchen towel over the extra dough, it will keep for some time. It has kept two weeks so far for us, and counting. We've been making Christmas ornaments with the rest.

Our finished cheetah model using the DIY modeling clay.


 Rhetoric is only as potent as its source material – this is why any allusion to the Salem Witch Trials of 1692 is so effective. What comes immediately to mind is the hideous and completely unfound legal proceedings – based mostly on superstition, irrational paranoia, Puritanism-fueled mass hysteria, and deception–which resulted in 19 wrongful executions, each one hanged, burned, or drowned for some ill-fated finger-pointing. The imagery evoked is just as barbaric and painful as the means by which these accused “witches” were tried and ultimately “proven” guilty. (In actuality, most of the “afflicted” were just suffering from some mental illness medical science hadn’t quite caught up to at the time, “evil” being amongst the worst know epidemics.) Here are ten ways their verdict was ascertained:

Spectral Evidence


   This type of evidence is based on claims by accusers that they would see the individual accused of witchcraft in dreams or visions doing the Devil’s bidding. The argument against this was that the Devil could take any shape, while the counter-argument was that the Devil could not inhabit an individual’s body without their permission. This form of evidence was somehow enough to convict several accused during the time it was deemed plausible. (When it was later thrown out, the conviction rate decline severely and hastened the trials’ conclusion.)

Eye Witnesses Testimonials


   Some witnesses would confess to actually seeing the alleged witches practicing their black magic, which was enough to tattoo guilt all over them. Of course there was nothing to stop accusers of making up stories just to see people they disliked or deemed strange taken away. Many accusations stemmed from the belief that a death or illness had been caused by witchcraft, which upon filing with a magistrate and being deemed credible would lead to an arrest. On the charge of “affliction with witchcraft” or “entering a covenant with the devil.”

Witch Cake

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   In this voodoo-inspired test, the ingredients of said cake were rye meal… and urine from the girls said to be afflicted by the witch’s evil incantations. The test had dogs eat this cake, after which the alleged witch should scream out in pain – for in the process of her cursing the victims, she sent invisible particles of herself (the embodiment of pure evil, that is), which would show up in the urine. The cake, then, was effectively a voodoo doll of herself in a way. This superstition came from the Cartesian “Doctrine of Effluvia,” which logically was prescribed as a document of medical fact.

Witch’s Teat



 If you’ve ever heard the expression “cold as a witch’s teat,” now you know the origin: the aforementioned teat corresponded to any kind of mole or unusual skin blemish which all witches (and frankly most humans) are characterized to have. The test was that this teat would be pricked with a needle, and if the recipient didn’t bleed or feel it, then surely there was a witch in our midst. Often times, however, needles would be purposefully blunted so it would be easier to demonstrate just how “cold and unfeeling” this teat really is.



   Sought after in the accused home were any artifacts corresponding to witchcraft that could be used as evidence for condemnation. These included poppets (a voodoo doll of sorts through which spells could be cast), cauldrons full of ointments, and books on palm reading and horoscopes. Also having flying broomsticks, talking black cats, and pointy hats would be instant red flags (at least in the Harry Potter universe).

Lord’s Prayer Test


   This was a literal test of faith. The accused would be made to recite the “Lord’s Prayer” without error – this included any stumbling, stammering, or outright spasming. As elocution is a painstaking art, it seems that any average human would slip up, but under “God’s eyes” (as well as whoever else sees themselves fit to judge) mistakes are unacceptable. As far as fits go, try forcing someone who may be mentally-retarded or hysterical (medically-speaking) or hallucinating from LSD-fungus-covered rye bread (another suspect of these ubiquitous “fits”) to read from the bible with absolute level-headedness.

Touch Test

Salem Witchtrials

   This test is all about the performance. If an afflicted person – throwing fits and the like – suddenly becomes calm after the accused places their hand on him/her, then the toucher is most certainly a witch. This is said to be because all the “venom” and assorted evil toxins (stemming from the witch’s eye) that originally addled the afflicted soul have returned to their evil host.

Forced Confession by Dunking

Image:Cucking Stool

Those who didn’t admit to being a witch and under heavy suspicion were usually induced to confess by way of torture. One method was dunking, in which the accused would be held under water repeatedly until they were successfully broken down. This is also an effective means to brainwash someone into believing a lie, anything to make the inhumanity cease.



Another means of torture designed to make the accuser talk, but made it impossible for them to talk, much less breathe. Called “pressing,” the subject is placed beneath heavy stones, meant to literally crush you into submission. One such recipient endured this very treatment, an 80 year-old man named Giles Corey accused of being a warlock (yes men could be accused as well). He refused to give a plea each of the several times he was asked, and was ultimately crushed to death by the stones, which, as it turned out, were more likely to speak than he was.

Bound Submersion


   There was no favorable result in this test; essentially the alleged witch would be bound at the hands and feet – with heavy rocked attached – and thrown into a body of water. If the body floated to the surface, that was proof, along some kind of whimsical lines, that the accused was indeed a witch (at which point they’d execute her by some other means). If she sank to the bottom – and inevitably drowned – she was innocent. Given that none of these girls had received any proper Navy Seals training – inhale, hold your breath, don’t panic – about 100% of them drowned, with apathetic standers-by shrugging it off, thinking ‘Oh well. Now we know.”


Four and twenty blackbirds baked in a pieā€“the blue-blood ancestor of the turducken.
Four and twenty blackbirds baked in a pie–the blue-blood ancestor of the turducken

   Once upon a time, you had to be royalty to be surprised by your food. But these days, an ordinary Thanksgiving gathering is cause for trepidation and excitement. It's 2015, and any turkey you face could be a turducken. 

   The turducken, if you’ve managed to avoid its company thus far, is exactly what it sounds like–a chicken stuffed into a duck stuffed into a turkey, all deboned and layered with various types of stuffing. It looks like a regular turkey, but, when cut, magically reveals its true soul (the duck), as well as its soul’s soul (the chicken). It would fit nicely next to a Midwestern dessert salad, but is also the kind of main course you’d expect from a Thanksgiving feast thrown by the psychedelic machine minds at Google Deep Dream. In short, it is a truly mysterious food, melding the nostalgic with the futuristic, the traditional with the impossible. 
   The carnivore-baiting chimera has been a gold-plated staple of New Orleans cuisine since 1980, when Chef Paul Prudhomme began serving up a Cajun-inflected version in his restaurant, K-Paul’s Louisiana Kitchen. Prudhomme trademarked the name in 1986, and we’ve been calling it that ever since.
Chef Paul Prudhomme, Father of the Turducken.
Chef Paul Prudhomme, Father of the Turducken

   But although the branding may be new, the meatmanteau it describes is not. Roman emperors were said to enjoy the occasional “tetrafarmacum,” a concoction of sow’s udder, pheasant, wild boar, and ham, piled together in a starchy shell. Medieval lords would flaunt their prestige by commissioning complex “illusion foods”—huge pastry castles stuffed with meat and fruit, or roasted peacocks with the feathers carefully replaced, so that diners could have their ‘cock and eat it too. One 15th-century king was fond of cockentrice, a pig’s top half sewn onto a rooster’s bottom. The more specific vision of "putting one bird inside another bird inside of another bird and cooking them" goes back to the Renaissance, when it was practically common practice, says food historian Andrew F. Smith.
   As meat became less of a luxury, everyday people got in on the game. By the 18th century, ordinary (though ambitious) British homemakers were encouraged to impress their guests with “Christmas Pyes” filled with three or four nested fowls. By the 19th century, Smith says, “there are many recipes in American cookbooks that talk about the same kind of concept,” often adding beef tongue, pork, and other meats to the fray.
   After Prudhomme carved his version into the history books, the turducken became a regional favorite, a joyfully off-kilter food you could get in the joyfully off-kilter city of New Orleans. Nationwide popularity came a couple of decades later, courtesy of enthusiastic fan John Madden, who carved one on live TV during a Thanksgiving Day football game broadcast in 1997. After that, the turducken expanded its reach, slowly pulling in devotees from up north and out west. In 2010, it made the Oxford English Dictionary, and now you can buy a frozen one at Sam’s Club

A properly cooked turducken looks like an overfed turkey.
A turducken looks like an overstuffed turkey

   There are tons of strange, previously royal foods commoners wouldn’t dream of mass-producing. Why did the ungainly turducken make the leap? Smith thinks it was a question of etiquette and thrift. With a regular turkey, “you can only do so much with a knife and a fork,” he says, “and if you’re in polite company, on occasion, it can get a little awkward, or you waste a lot of meat.” The turducken, he says, sidesteps these problems–you get all of the meat with none of the mess. (Tell that to John Madden, who said of his first time: “It smelled and looked so good. I didn't have any plates or silverware or anything, and I just started eating it with my hands.”)
   J. Kenji Lopez-Alt of Serious Eats perfected his turducken recipe in 2012. But after years of obsessing over oven temperatures and stuffing composition, he thinks the appeal is skin-deep. Taste-wise, he says, a turducken is less than the sum of its birds. “It’s a stunt food,” he says. “People make it because it’s a feat of engineering. It’s just, 'What thing can we stuff into another thing?'”


The veggieducken lets everyone get in on the game.
A veggie turducken


   Lopez-Alt attributes the canonization of this impulse to the internet, where “if someone does something ridiculous, somebody’s going to say, ‘Hey, look at this ridiculous thing.” Stuffing things into other things is the online stunt-food version of dressing to impress. “That’s how Taco Bell comes up with new menu items, right?” he asks.
   A quick glance at the turducken internet reveals that the standard variety no longer suffices. The turducken arms race has escalated, leading to monstrosities like the 12-bird roast, the Lovecraftian Cthurkey, and the cherpumple, a dessert-course spinoff that has several different pies baked inside the layers of a cake.
   This is only natural. In a world where ordinary people eat turducken, the true royals, internet or otherwise, have to separate themselves from the plebes. And the way to do that, as Lopez-Alt says, is to "stick things in other things" in increasingly immoderate ways.