Newsletter, Thanksgiving Week, November 20, 2021

Welcome to my home. Happy Thanksgiving Week
In our family, we have an annual discussion about making something new and exciting, a different recipe at least, for Thanksgiving Dinner. We each argue for the one or two things that have to stay the same and by the end of the planning, we have come up with–the same menu. This means we have to have Sarah’s Green Bean Casserole and Len’s (e)Scarole Soup, and Megan’s Creamed onions and Corn pudding and of course stuffing and turkey and gravy and sweet potatoes and mashed potatoes. And pies. And cranberry sauce. We just can’t seem to break free and declare we are having something totally different. I guess we can leave the lobster dinners, to those who will enjoy them more. You will find us stuffed next Thursday.

In Cooking This Week
Recipe of the Week-Thanksgiving Flat Bread

This week I am featuring a bread I often make at Thanksgiving. This replaces the old cranberry quick bread from the back of the Ocean Spray cranberry bag. our copy should address 3 key questions: It is a yeasted bread but requires no kneading, just a bit of patience as it rises first at room temperature, then is refrigerated for a few hours to make it easy to handle. It is perfect for baking at the last minute when the turkey is finished baking and resting. It is also good if made early in the day, or on a different day altogether. You can see the possibilities for variations, too, Roll whatever sounds good into it and bake- grated cheese and parsley, rosemary, and garlic, you get the idea.
Thanksgiving Flat Bread
Make the dough several hours in advance, You need a cast iron pan-10 or 12 inches should both work for this.  Grease it on the sides and bottom with about three tablespoons of softened butter, lard, or bacon grease.  Or use a neutral-tasting oil (avocado, etc).
Mix together 1½ teaspoons of instant yeast, 1½ teaspoons salt,  ½ cup cornmeal, and 1 ¾   cups flour.  Add one cup of lukewarm water.  Stir together and let sit at room temperature for about two hours.  You can use it immediately at this point or refrigerate it for several hours, which makes it easier to handle.  To prepare the bread, Roll the dough onto a counter or breadboard, shape it into a ball, using a little more flour if needed.  Flatten the ball to ½ inch.  Sprinkle the dough evenly with ½ cup fresh or dried cranberries (I like the taste of the fresh berries, dried are sweeter and also good).Sprinkle dough with 4 tablespoons sugar and the grated zest of an orange (another citrus would work too).  Roll up like a jelly roll to incorporate these and then reshape into a ball and flatten to fit the size of your cast iron pan.  Allow the bread to rest for about an hour.
Preheat the oven to 450 degrees.  When ready, heat the skillet and bread on medium heat for a minute to get things started and really heat up the pan.  Place in the oven and bake for about 20-30 mins.  The loaf should be a rich yellow-brown when it is finished.  I like to leave it in the pan and cut it into narrow wedges in the pan.  

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In Writing This Week
I wrote a story about my long relationship with Don
A Conventional Husband is Highly Overrated – So Who’s Complaining After 52 Years?
Read more here
What is the Meaning of Life? Am I Finally Ready to Give up on This Question?In my Seventies, I have different priorities
Read the story here
I have added another story in my series about piano practice:
The Greatest Challenge is to Remain Attentive and Practice Effectively Through the Entire Hour
I succeed some of the time
Read the story here

What is it About November That Chills the Blood?
A Seventyish Woman watches the dark ascend.
Read the story here
Five Common Habits That Lower Your Chance of Satisfaction in Your Senior Years
Read the story here
5 Things for Older and Wiser Americans to Consider About the Upcoming Holiday Season
A Seventyish Woman’s — perhaps old fashioned — perspective
read about this here

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Would You Rather Have an Autographed Paperback Copy of Dear Milly?
Sure you can get my book on Amazon as an ebook or paperback. But if you’d rather have me autograph it, I will mail you a paper copy. Just $20, postage included. Email me at for info.
Here’s the Amazon link to Dear Milly
Dear Milly: a love story ’til the end of time’

I wish you and your family a very Happy Thanksgiving

Want to get in touch with me?

Published by Jean Anne Feldeisen

I was born in Atlantic City, New Jersey to Mildred Shropshire and Theodore Felsberg Jr. I was raised in Galloway Township and graduated from Oakcrest High School in southern New Jersey in the Sigma 67 Class in 1967. I attended Cedar Crest College in Allentown, PA, and graduated from Stockton University in Galloway, NJ, in 1974 with degrees in Philosophy, English Literature, and (almost) music. After that, I taught piano to local children and adults in the 70s and 80s, had a catering business, "Jean's in the Kitchen," from 1980 to 1992, then went to graduate school at Rutgers Camden to obtain my Masters's Degree in Social Work. Since 1996 I have worked as a therapist and counselor, first in New Jersey for five years and then, when our family moved to Maine, in Augusta, Maine, for five years. For the past 17 years, I have had a private psychotherapy practice in Gardiner, Maine, During the pandemic, I packed up and moved my office home to Washington, Maine. On the year of my seventieth birthday, I decided to write and self-publish a memoir about our parents' World War II romance, Dear Milly. I began blogging on Medium in earnest in 2020 and have posted more than 265 stories, including a block of stories about my catering career which I hope to turn into a book in the next year. I have been writing and collecting poetry since childhood but never showed it to anyone. Recently, I learned how valuable it could be to join a group for feedback and support for my writing. I have taken several courses and written many poems, and recently had several poems accepted for publication. Off in a new direction, again.

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