Low Key

 

I have come to the conclusion, after two weeks of sore throats, high fevers, achyness, headaches, tummy upsets, nasty coughs and brain blowing congestion, that we have contracted some strain of influenza. 

My children have been miserable. They are still uncomfortable and run down.  The coughing continues. One child sounds like he is coughing up a lung, the other can't stop hacking and my daughter has a scary croupy bark.  I have spent the past week sleeping every where but in my bed.  Several nights I spent on the living room floor surrounded by feverish, thrashing bodies.  A couple I have spent in my daughters room enclosed in a shroud of mist from the vaporizer.  Last night I held her upright for a while, because her coughing was making me a bit anxious.

So, needless to say, our Thanksgiving was a quiet affair.  Joel's parents and his sister came over to celebrate the day with us.  We gave them fair warning of the crud swirling around our home, but God bless them they came anyway! 

Today my family is celebrating Thanksgiving.  All my sisters and their families, my brother and his family and my grandma will be at my parents for a wonderful feast and a day full of constant talking and laughing. 

We will not be there.

I am going to miss seeing everyone, but we definitely don't want to spread this nasty stuff.  So, this morning I will finish the rolls and mix together the "from scratch" stuffing and send it all on its way over to my mom's with lots of love. Along with this "poo-ple" tutu I made for my nieces 3rd birthday.

 

Today instead of turkey and all the fixin's, I'm going to make a batch of chili. We have several packs of Bob Evans Cheddar Smoked Sausage in the fridge and we are going to have us some kickin' Chili Dogs!  Not exactly your typical Thanksgiving weekend fare, but yummy just the same. :)

Usually I have leftover turkey to use up, but not this year!  But, if you do, you have to try this recipe.  It is one of my favorite ways to use up all the scrumptious meat from a big ole' turkey bird.

Popover with Hot Turkey Salad

2 eggs, room temperature

1 cup milk, room temperature

1 cup flour

1/2 teaspoon salt

4 cups diced cooked turkey

2 cups diced celery

1 cup shredded carrot

1/4 cup minced onion

2 cups shredded cheddar cheese

1- 1 1/2 cups mayonnaise or salad dressing

1/4 cup milk

1/8 teaspoon pepper

salt to taste

 

In a mixing bowl, beat eggs until lemon-colored and foamy.  Add milk, flour and salt; beat just until smooth (do not over beat).  Pour into greased 10-in. glass pie plate.  Bake at 400*F for 35-40 minutes or until deep golden brown.  Immediately prick with a fork in the center to allow steam to escape.  While popover is cooking cook celery, onion and carrot in small amount of olive oil, cook until tender crisp. Next add the turkey, mayo, cheese, milk and seasoning. Stir and cook over low heat until heated through.  When popover is done spoon turkey salad into it.  Garnish with tomato slices if desired and serve immediately.  Serves 8-10

 

Hope each and everyone of you is enjoying this time spent with friends and family! I'm off now to wipe some runny noses and watch a Care Bears DVD for the 20th time!