A Thanksgiving craft at Camp Grandma needs turkeys, catapults, and some crazy flying action. The grandsons wanted to make colorful turkeys, and pompoms were perfect for this craft. After the grandkids super glued pompoms together, they added feathers for tails.
The eyes, beaks and waddles made some cute, crazy and wild looking turkeys with the help of puffy paints. The biggest turkey got the name Humpfrey, and Nate hoped it would fly the farthest.
Boys like to launch things, and catapults seemed like the perfect way to see how far our turkeys could fly.
With pictures for ideas, they each designed their own catapults, starting with popsicle sticks hot glued or taped together.
Their creative engineering ideas included a Turkey Tree House and a Turkey Pen attached to the catapults.
The turkeys need a target and the pilgrims are waiting for their Thanksgiving turkey dinners. Pretzels were glued with a thick mortar made from flour and water onto a cardboard box. Hot glue added strength to the fence and turkey pen.
Luckily, the boys are becoming more adept at using hot glue. They wore finger guards, but the back of one little hand needed some bagged ice for a few minutes.
What Thanksgiving crafts are you planning for this holiday?
Grandkids love to help with meals. These rolls are easy to make, cute and delicious. Although we made these birds for our Thanksgiving meal, they taste too good to wait until November to eat again.
Preheat oven to 350. Spray the muffin tin cups with butter-flavored cooking spray. Drape unrolled crescent rolls over each muffin cup. Make sure the dough drapes down into the cup and both the triangular tip and the wide end lay flat on top of the cups. With scissors, cut the wide end of each triangle into feathers. Eyes can be added in pointed end with toothpick. Bake, following the crescent roll can directions.
What would a turkey say when the rolls are ready to eat? “Gobble me!” What else?
Traditions have always been an important part of the Thanksgiving celebration. But how did these traditions get started? Football games
For our family, this day is a tradition for giving thanks and watching our Packers play football.
The Detroit Lions are credited with starting this Thanksgiving day tradition in 1934. The team’s owner knew scheduling a game on a holiday could be risky, but when the game was quickly sold out, a tradition was born. Our son-in-law’s team, the Lions, beat our Packers on Thanksgiving Day. Oh well, there’s always a next time.
Turkey Wishbone Cracking
This is one of the odder traditions that has a very deep history and actually dates back thousands of years.
The custom of snapping these bones or furculas in two after dinner came to us from the English, who got it from the Romans, who got it from the Etruscans, an ancient Italian civilization.
The Etruscans apparently thought chickens had supernatural powers, so they used the birds in an attempt to predict the future.
Amazingly, they found goose bones were capable of predicting if the winter would be severe or mild.
I wonder if my local television station’s weatherman has a few wishbones next to his prognosticating equipment!
Love it or hate it, they are considered a part of the Thanksgiving tradition. While cranberries were available, the Pilgrims likely weren’t devouring them as a sauce or relish. Since sugar was a luxury item, making the jam would have been expensive.
As reported in The New Jersey Star-Ledger, “Cranberries officially became a part of the national Thanksgiving tradition in 1864, when Gen. Ulysses S. Grant ordered cranberries be served to soldiers as part of their holiday meal.” Whether it was widely used before that remains a mystery.
This cranberry recipe got five stars from my family and is now part of our traditional turkey dinner. What’s your favorite (or wacky) holiday tradition memory.
Make it a day ahead, as it allows the fruit to set nicely and the flavors to really come together.
12 ounces fresh (rinsed, stemmed and drained) or frozen cranberries
½ POM pomegranate juice (about ¼ cup)
1 Quince (peeled, cored, seeded and diced)
2 Satsumas or small oranges (juiced and zested)
1 cup super fine sugar
Place the diced quince in a small saucepan with enough water to cover fruit over high heat. Bring to boil, lower heat to medium and simmer until quince is fork tender. Set aside without draining fruit to avoid discoloration.
Place cranberries, Satsuma orange zest and juice, sugar and pomegranate juice in medium-size saucepan over high heat.
Bring to a boil and cook for about 2 minutes. Lower heat to medium, add drained quince and simmer for about 10 minutes or until mixture thickens and quince melds with the cranberries. Crush the quince with back of wooden spoon while stirring if necessary.
Test if thickened. Remove from the heat and cool completely. Refrigerate. Will keep for 3 or 4 weeks in refrigerator.