A very typical American Thanksgiving dinner, see how she presents the offering to the master of the house, as with the feast of 1621 the best food is given to the most important people.While in Britain the time after Halloween means the run up to Christmas, already Santas in Shopping centres are proclaiming "whore whore whore" or maybe it was ho, either way the big man's fondness for slappers has been noted. However in America the embrace of a fat European man who likes to empty his bag with the help of your very own children is hampered by something called Thanksgiving day, copied from the little known celebration in Britain called the Harvest festival this was a time to give thanks to Mother Nature for the crop yield or later on to God who now takes the credit for everything.
Americans just after Halloween start to drool from the corners of their mouths thinking about all the foul, er I mean the lovely food they will consume in large quantities. Traditionally the weemen slave over a hot stove for hours catering for family and friends while the men entertain the other males in the parlour with cigars and Cognac. The meal is eaten and leftovers are to be served for up to a week after to symbolise the first feast in 1621 that lasted for 3 days. After the food while the weemen are banished again to the kitchen for the ritual packing away and cleaning up of the dishes the men with a beer in one hand and the other hand down their trousers scratch themselves, fart, belch and yell at the TV while watching a Ghey form of Rugby in which the players wear so much padding so they don't get hurt, American Football as we call it, the Americans incorrectly refer to it as Football though feet are mostly only used for running with, a strange people the Yanks.
In 1621 the pilgrims who would of died out (no great loss) except for the help of the local Wampanoag Indians had a 3 day feast and invited about 90 of the Injuns to join in, and taking advantage of the natives generosity and naivety within 70 years the Indians had gone from a population of 12,000 to 400, Columbus would have been proud, he also saw politeness and hospitality as weakness to be exploited.
A sad Indian, go on invite a savage round for Turkey, just hide the fire water.Abraham Lincoln in 1863 declared the Thanksgiving feast to be held on the last Thursday in November.
Franklin D Roosevelt who knew better changed it to the 4th Thursday.
In 1970 the Native American organisation declared Thanksgiving to be a National day of mourning, those Sad Sacks, cheer up Johnny red fellow its nearly Christmas, joy to the world and all that.
I don't know that much about American football except its ghey but should the Cowboys not play the Redskins every year for tradition's sake? or is there a team called the Pilgrims? well have a good dinner .
The Pilgrims' Menu
Foods That May Have Been on the Menu
Seafood: Cod, Eel, Clams, Lobster
Wild Fowl: Wild Turkey, Goose, Duck, Crane, Swan, Partridge,Eagles,
Meat: Venison, SealGrain: Wheat Flour, Indian Corn
Vegetables: Pumpkin, Peas, Beans, Onions, Lettuce, Radishes, Carrots
Fruit: Plums, GrapesNuts: Walnuts, Chestnuts, Acorns
Herbs and Seasonings: Olive Oil, Liverwort, Leeks, Dried Currants, Parsnips
What Was Not on the MenuSurprisingly, the following foods, all considered staples of the modern Thanksgiving meal, didn't appear on the pilgrims's first feast table:
Ham: There is no evidence that the colonists had butchered a pig by this time, though they had brought pigs with them from England.
Sweet Potatoes/Potatoes: These were not common.
Corn on the Cob: Corn was kept dried out at this time of year.
Cranberry Sauce: The colonists had cranberries but no sugar at this time.
Pumpkin Pie: It's not a recipe that exists at this point, though the pilgrims had recipes for stewed pumpkin.
Chicken/Eggs: We know that the colonists brought hens with them from England, but it's unknown how many they had left at this point or whether the hens were still laying.
Milk: No cows had been aboard the Mayflower, though it's possible that the colonists used goat milk to make cheese.
Source: Kathleen Curtin, Food Historian at Plimoth Plantation.
