(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

Next Thursday is Thanksgiving and this leaves us less than a week for families to plan to get-together. Many have made the plans for Thanksgiving many months ago by securing time off from work, scheduling flights or traveling plans. It is predicted to be one of the biggest travel days to fly with many millions doing everything and anything to make it possible to spend time with their families and loved ones which they may have not seen for months or even years. It is difficult to be away from loved ones, especially on holidays. I can’t imagine how very exciting it is for so many families getting together for the holidays as we are thrilled to see our grandchildren that come in from Athens, Ohio, and Morgantown.

Of course we are all hoping for nice weather to make traveling easy.

Millions of turkeys will be sold and prepared along with many different side dishes and desserts for our families and friends.

Thankfully there are many churches and organizations with volunteers to prepare and serve the less fortunate a warm Thanksgiving dinner. I honor and highly respect all the people that donate their time and effort and it is a true blessing.

Thanksgiving is a day to celebrate and give thanks.

Right after the feast day the Black Friday starts kicking off the beginning of the Christmas shopping season. However lately many stores and businesses start their so-called Black Friday sales earlier.

The stores have packed their shelves with popular items for sale and shoppers are out early again this year it seems to find the bargains.

This is a great time to be thankful and count our many blessings and as we grow older we find out that life is not about how much we can accumulate but pray for love, health and happiness.

Belief is a huge key to our lives and belief that there is a reason for the season.

As we are preparing for big feasts next week, be sure to prepare some fattening foods and desserts and pretend that holiday foods do not contain calories and eat as much as your little heart desires.

I realize that it is not true about no calories but then again why go to all the time and trouble plus expenses of baking and cooking and refrain from eating and to save your frustrations put your scales away. LOL.

I am including a few recipes for your dinner table and want to thank you for your calls and texts.

I wish you all a very happy and healthy Thanksgiving and “Eat – Drink – & be Merry”!

Till next week.

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GREENBRIER RACK OF LAMB

Two French trimmed racks of lamb 2 1/2 pounds for both

2 tablespoons cooking oil

1 pinch rosemary

1 pinch garlic

6 slices white bread with crust removed

1/2 cup loosely packed parsley sprigs

2 eggs

1 tablespoon Poupon mustard

1/2 cup butter melted

1 cup red wine

1 cup brown sauce

1 tablespoon of fresh chopped tarragon

Heat oil in skillet and brown lamb racks well. Place fat side down, sprinkle with garlic and rosemary and place in 475 degree F oven for five minutes, remove lamb from oven. Place bread and parsley in food processor. Chop to fine breadcrumbs. In separate bowl, whip eggs and mustard together, add melted butter slowly while whipping. The lamb Into egg mixture. Loosely coat with bread crabs mixture (reserve skillet for use later)/ Place lamb on a rack in a baking dish. Bake at 400 degrees F to desired doneness. Pour excess fat from skillet and deglaze pan with red wine. Reduce to one – half volume. Add brown sauce and tarragon, bring to simmer. Adjust seasoning and serve with carved lamb.

(A quick brown sauce made as follows.)

Combine 2 tablespoons butter and 2 tablespoons flour in a skillet cooking 2 minutes until smooth and bubbly. Stir in one cup beef bouillon and cook until slightly thickened.

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FRUIT STUFFED DUCKLING (from The Riverside Inn)

1 (2-4 pound) duckling

1 cup wholegrain bread cube

1 stock celery diced

1/4 cup dried prunes, diced

1 tablespoon raisins

1 tablespoon browned sliced almonds

2 tablespoons sliced water chestnuts

1 tablespoon dried currants (may substitute for white raisins)

1/2 teaspoon, poultry seasoning

2 tablespoons melted butter

2 tablespoons orange juice

2 tablespoons orange marmalade

Orange slices for garnish

Prepare stuffing the day before cooking bird and allow to sit in the refrigerator overnight to blend flavors. Combine bread cubes, celery, raisins, almonds, chestnuts, currants, poultry seasoning, melted butter and oranges for stuffing. Mix well, cover and refrigerate. Just before cooking duck, place stuffing in breast cavity. Roast duck on rack at 400 degrees F for 90 minutes until well browned and done.

May need to cover legs with foil tents during last 30 minutes if becoming too brown. Glaze with orange marmalade. Bake approximately 20 minutes.(Watch carefully or it will blacken) garnish with orange slices, sprinkled with nutmeg, cinnamon and sugar, serve warm.

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NAVARIN OF FRESH BAY SCALLOPS (from Valley Barn Restaurant located at the Greenbrier Valley north of White Sulphur Springs)

1 small zucchini

1 small yellow squash

1 leek

1 carrot

1 tablespoon minced shallots

1/3 cup white wine Vinegar

Salt and pepper to taste

1 cup cold butter

1 pound fresh bay scallops

Cut zucchini, yellow squash, carrot and leek into Julienne strips. Mix together and set aside. Combine shallots, vinegar, salt and pepper in a small saucepan, bring to a boil, lower heat, and reduce sauce by 1/2. While sauce is still hot, cut in cold butter until blended. Sauce will thicken as it sets. Steam scallops and julienne vegetables for 5 to 10 minutes. To serve, place scallops in a shallow bowl. Place julienne of vegetables or scallops and spoon sauce over.