2009 Newsletter Archive

Newsletter 34: Thanksgiving

Newsletter 34 – November 19, 2009

 

 Cranberry-Pineapple Gelatin Salad

 

Stand up, on this Thanksgiving Day, stand upon your feet.

Believe in man. Soberly and with clear eyes, believe in your own time and place. There is not, and there never has been a better time, or a better place to live in.

 Phillips Brooks

 

With each passing year, America’s Best Flowers is increasingly grateful for all our friends who have supported our business throughout the years.  We feel so fortunate to spend our days bringing “Beauty with God’s Help to You.”  From the bottom of our hearts, we thank you for making it possible.  We wish you the best Thanksgiving ever. 

 

 “Thanksgiving, after all, is a word of action.”

  ~W.J. Cameron

 

 Winter Break

America’s Best Flowers is currently closed for the winter.  Our associates are taking some time off during the holiday season, enjoying their families and friends.  To keep in touch, we will continue to send monthly newsletters throughout the winter.  We would love to hear from you, too. Your input provides ideas and information on how we can better serve you in years to come.  Please email – ed@americasbestflowers.com or write or call. 

 

 "Doc, I can’t stop singing The Green, Green Grass of Home."

"That sounds like Tom Jones Syndrome."

"Is it common?"

"Well, It’s Not Unusual."

 

Gift Certificates Available Year Round

A gift certificate to America’s Best Flowers is the perfect gift for those gardeners on your Christmas list.  Just call 608-222-2269, and your gift certificates will be in the mail.  What could be easier. 

 

Apple Picking Game

Here is a game that’s a lot of fun, once you get the hang of it.  Just use your mouse to move the bucket under the falling apples.  Hint – keep your eyes high in the sky.   http://www.ferryhalim.com/orisinal/g2/applegame.htm

 

 

BONNIE’S KITCHEN

 

Paula Deen has a fabulous Jello recipe (it’s all in the topping) that is perfect for Turkey Day!  I make a really good similar one every Thanksgiving, but this is better and will be our new family classic!

 

The second recipe is one I made last week with roast chicken and it would be perfect for a small gathering at Thanksgiving, although I’m sure you could easily double or triple it.

 

Thanksgiving is almost here. I CAN’T WAIT!

 

Cranberry-Pineapple Gelatin Salad

Makes about 16 servings

 

2 (3 oz.) packages raspberry gelatin

½ envelope unflavored gelatin

1 c boiling water

½ c cold water

1 (8oz.) can crushed pineapple packed in its own juice

1 (15oz.) can whole cranberry sauce

¼ c finely chopped walnuts

 

Topping:

1 (8oz.) package cream cheese

¼ c confectioners sugar

2 T whipped cream

¼ c walnuts

 

Spray a 4 cup gelatin mold or a 9”square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in ½ cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.

 

About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature: the salad will release itself and come clean from the mold.

 

Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

 

Chipotle Smashed Sweet Potatoes

Every year there’s something that is THE hot new item that is incorporated into tons of recipes. This year it’s the chipotle pepper. Usually the kind they mean is the canned variety that is in adobo sauce, which is a kinda/sorta  chocolatey yummy sauce that pairs beautifully with the sizzle of the adobo. These potatoes are definitely yummy, and have a unique taste.

 

2 large sweet potatoes, peeled and cubed

2 T unsalted butter

1 whole canned chipotle pepper in adobo sauce, chopped

1 t adobo sauce from can of peppers

½ t salt

 

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2” from the bottom of the basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add chopped pepper, sauce, and salt and continue mashing to combine. Serve immediately.

 

A Thanksgiving Blessing

May your stuffing be tasty.

May your turkey be plump.

May your potatoes ‘n gravy, have nary a lump.

May your yams be delicious.

May your pies take the prize.

May your Thanksgiving Dinner, stay off of your thighs!!

 

SEE YOU IN THE SPRING!!!

May the Holy Spirit Guide You!  God Bless
Edward Knapton says Keep on Smiling!
Sec – Treasurer Berry Hill Farms, Inc.
DBA Americas Best Flowers Garden Center
4311 Vilas Hope Road
Cottage Grove, WI 53527
608-222-2269 Fax 608-222-1234 Cell 608-698-5627
ed@americasbestflowers.com
https://www.americasbestflowers.com/home.htmlAlso President of The Commercial Flower Growers of Wisconsin  http://www.cfgw.org/ an Organization that is a division of the six group Wisconsin Green Industry Federation (WGIF) a 3 Billion dollar industry with over 4700 businesses and over 43,000 employees in Wisconsin
http://www.wgif.net/
Senator Representing Wisconsin members of the American Nursery and Landscape Association – ANLA
http://www.anla.org/
Also Board member of Garden’s Beautiful Garden Centers
Also member of legislative of Committee of WGIF
Also Board Member of (WGIF) Wisconsin Green Industry Federation

SEE YOU SOON!!!
Carol and Ed Knapton, owners of Americas's Best Flowers You’ll Love Your Garden … It’s Our Promise! May the Holy Spirit Guide You! God Bless
Edward Knapton says Keep on Smiling!
Sec – Treasurer Berry Hill Farms, Inc.
DBA Americas Best Flowers Garden Center
4311 Vilas Hope Road
Cottage Grove, WI 53527
608-222-2269 Fax 608-222-1234 Cell 608-698-5627