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Issue No.
november 20 - December 3
20
Community Thanksgiving Day Dinner to be Held for 11th Year If you’re looking to share your Thanksgiving Day with others in addition to your family and friends, come to MacIntyre Park Middle School on November 26. Community Transformation Inc., Word Doers and Project Backyard will serve community Thanksgiving dinner from 10a to 2p for dine-in. People who would like to have dinner delivered to them should call 229233-0078. Deliveries will start at 10a. Last year 275 volunteers served more than 1200 meals. “This is a great coming together of people from all different walks of life to feed people and share a meal,” said Bryan Watt, Creative and Programs Director of Project Backyard. “Service starts in our own backyard.” According to Ginny Carvin of Word Doers, the community Thanksgiving meal started in 2005 when truckers and other travelers got stranded in Thomasville because of Hurricane Katrina. “One year we served a man who had lost his job and had to cut back on food just to pay the bills,” says Ginny. “He and his family came to the community Thanksgiving dinner. Not long after that he found a job and came back the following year as a volunteer.” Organizers of the event need volunteers in the following areas: •
Food prep the night before, November 25
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Dish-washers
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Take-out line
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Greeters
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Security
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Childcare {games and activities for children available}
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Bussers
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Prayer Room
Apple Pie, Hold the Sugar
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Beverage table
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Parking
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Food pantry
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Clothes closet
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Volunteer check-in
June Dollar is all in. She and her husband Grady Enlow have been in Thomasville for less than a year but she has already found outlets for her many passions and we are better for it. June is on the board of the Thomasville Entertainment Foundation where she uses her background in marketing and public relations, she teaches yoga at the YMCA, she is a huge fan of the local music scene, and she recently began writing for the Townie!
People interested in donating canned food items and slightly-used or new winter clothing should email info@ projectbackyard.com to arrange for drop-off. Financial donations are also being accepted. To sign up to volunteer go to www.projectbackyard.com/thanksgiving. ON THANKSGIVING DAY Date: Thursday, November 26, 2015 Time: 10a-3p {deliveries start at 10a} Location: MacIntyre Park Middle School Cafeteria, 117 Glenwood Drive. Parking: THS Stadium Parking Lot {Note: If you have children, we have plenty of opportunities from them to serve alongside you, such as in our children's area or our clothes closet} - June D.
Kitchen team
november 20 - December 3
June Dollar
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Day of the event including: •
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What is your favorite thing to do in Thomasville? I love listening to live music at The Plaza on a Wednesday night or at Bacchus on a Friday night. What event do you look forward to most in your second year? I loved Due South! What local business makes you the most excited? The Bookshelf excites me. ForeverRetro excites me. Those are people living their dream. What is one thing about TEF that you wish everyone knew? They are the hardest-working board on which I have ever served. They love this community and they know that the arts are one of the things necessary in order for a community to thrive. How long have you practiced yoga? I have practiced yoga continuously for four years. I recently finished my 200hour teacher training. I started teaching this past summer. Yoga teaches me how to be still and to how calm (most of the time) the mind chatter. It also isn't bad for my waistline. What did you do for FSU when you worked there? I worked for the Florida State Opera at the FSU College of Music. I was the production manager. I loved the job because it called on me to use every tool in my tool belt -music, theatre, public relations, team-building, community relations - everything I know and love was put to use. What is the best advice you’ve ever received? Oh a quote passed down from the Greek sages....so often said but so hard to do -- "Know thyself." If you could have a super power what would it be? I would fly without a doubt.
- Emily M.
The Relish Thanksgiving Turkey by Cameron Jahnke By the time you’re reading this Townie issue the turkeys will be flying off the grocery shelves and landing in the shopping carts of cooks who are dreaming of the aromas of that fat, juicy bird on the grill or smoker. I knew where to get the best advice in town for grilling a perfect turkey. Relish is here for a reason, and Owner, Cameron Jahnke is my go-to expert. Finding Cameron among the Le Creuset cookware, Wusthof knives, USA pans, and other delectable finds was easy. He’s the guy with the friendly smile leading me to the Big Green Egg room.
the turkey in advance and adding vegetables and herbs. See Cameron for all the secrets. Happy Thanksgiving, y’all! Roasted Turkey Recipe to make the perfect roasted turkey.
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One turkey, cleaned thoroughly
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Small EGG will hold a 10 lb turkey or a turkey breast
Here’s what I know for sure. If you are wondering what to give the griller on your Christmas list, you can find it at Relish in the Big Green Egg room. And, while you’re strolling through the front of the store, please pick up a Nora Fleming piece for me.
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Medium EGG will hold an 18 lb turkey
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Large EGG will hold a 20 lb turkey
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XLarge EGG will hold two 20 lb turkeys
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Big Green Egg Dizzy Gourmet® Whirly Bird™ Rub
Ready to light the grill? Here’s what you need to know to grill the perfect, scrumptious, and juicy turkey on the Big Green Egg. Or you can get fancy with a recipe for brining
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1 whole onion cut in half
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1 stalk celery
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2 cups chicken broth, wine or water
F r e e
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My sweet little mama eventually — and very appropriately — put her foot down: it was time for a change of guard. We were adults beginning our own families. And so the tradition shifted. But not much. It’s still a funny holiday. There was the year my then five-year-old ate so much turkey, roast beef, shrimp, mashed potatoes, and chocolate fondue that he came home with a distended belly and what we affectionately called “the meat sweats.” The Thanksgiving we hosted a new, young teacher in town, and my sons decided to make use of their new whoopee cushion. The specially-made pizza that my oldest son triumphantly requires because of his poultry allergy. We’re funny. And I wouldn’t have it any other way.
But one thing’s for sure: by no means do I plan to add sugar to my apple pie.
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In my head, the memories and the years go by in a quick fast-forward: my mom’s paper autumn leaves that she saved for each Thanksgiving to decorate. The coveted kids’ table, where we “young’uns” were so relieved to be seated — even when we were in our early twenties. (The alternative was the adult table in the nice dining room, where my grandmother’s topics of conversation were generally – well, anatomical in nature.) My stepfather, Bob-o, who never failed to make the off-color joke about why the Butterball turkeys were recalled.
http://www.biggreenegg.com/wp-content/uploads/2014/11/ Turkey-Cheat-Sheet-no-click.pdf
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When we all grew and went to college, returning with boyfriends, roommates, and weeks and weeks of dirty laundry, my mom finally threw up her hands and made Thanksgiving burritos instead of turkey. In her brilliance, my sister made lychee martinis for everyone. And you’re right: Uncle Tom was not pleased.
My family will come to us to celebrate in Thomasville this year. My husband and I are still quibbling over whether to fry or bake the turkey; whether the potatoes should be sweet or white; whether the greens should be brussels or beans.
— Dara B.
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Thanksgiving has always been a comedy of errors for my family, in one way or another. There was the year my stepuncle Tom made a big stink because the cranberry sauce was too darned fancy. He required the traditional kind — the kind that slithered out of its can in a solid, gelatinous cylinder, ridges from the container still intact, making a suction-y thunk on its plate. There was the year my stepfather’s biscuits turned out like bricks.
Cook for 12 to 15 minutes per pound until the temperature in the breast meat is 160°F/71°C and the temperature in the thighs is above 170°F/77°C. Reserve the drippings from the drip pan to make gravy.
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Set the EGG up for indirect cooking at 350°F/177°C {use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey}. Spread the rub generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or V-Rack then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine or water.
Ingredients:
+
Instructions
I remember watching her make that infamous pie. She cut the tart apples into fine, uniform slices and laid them in one continuous circular wave on top of the uncooked crust. She sprinkled cinnamon along the layers. Sheer artistry. In went another layer of apples, more cinnamon, butter, and the top crust. My little cousins, toe-headed and barely able to see over the top of the kitchen island, ran back and forth to the oven to turn on its interior light. The house filled with the scent of the baking goodness. But when the time came for slices to be cut and tasted, we all realized in unison that something was very wrong. Mom had forgotten the sugar.
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