Veterans or Veteran’s

Why is this so confusing for some people. Veterans Day indicate more than one, as in all the veterans. Veteran’s Day means the day belongs to a Veteran. Hum, maybe we should call this Veterans’ Day, as in a day belonging to all veterans.

Whatever you want to call the day, its purpose has never changed. Appreciate those who have put on the uniform in answer to a Nation’s call to serve. Conservative, Liberal, Democrat, Republican – it makes no difference. We are one Nation and as such need to give thanks for those who hear a call to duty – to serve and protect. Thank you one and all. God Bless you.

Nothing says thanks better than a special supper and family gathered round the table. I wish I could invite everyone, from every walk of life, to break bread together. Lord knows so often I make enough food to do that. Okay, maybe not the entire world, but often enough Hubby will ask when our dinner guest are arriving or did I plan to feed the entire neighborhood. I grew up in a house that had one basic rule. Always cook enough that unexpected guests were welcomed and no one ever left the dinner table hungry.

Gather the family, and enjoy a delicious supper together, counting your blessings and giving thanks. Remember to thank the Veterans who took the time to serve our great nation.

Happy Veterans Day!

Roasted Herb Game Hens
6 sprigs Rosemary
6 sprigs Sage
6 sprigs Thyme
3 Garlic Cloves
1 Lemon
3 tablespoons Butter
3 Game Hens
Olive Oil
Salt to taste
Black Pepper to taste
1/2 cup White Wine
1/2 cup Chicken Stock

Heat oven to 450-degrees.

Set 3 sprigs of each herb aside. Strip leaves from the remaining sprigs, dice and set aside. Peel garlic. Scrub lemon peel, then cut lemon into wedges. Cut butter into 6 thin slices.

Pat the hens dry with paper towels. Use your index finger to loosen the skin on the top of the hens around the breasts. Slip a thin slice of butter between skin and breast meat. Add Rosemary, sage and thyme leaves to the pats of butter under the skin. Repeat for each hen. Place a wedge of lemon into the cavity of each hen along with a clove of garlic and a sprig of Rosemary, sage ad thyme. Truss the hens by tucking wings under the boy and tying the legs together with kitchen twine.

Place birds in a roasting pan. Place in the oven, roast for 25 minutes. While the hens are roasting, combine the chicken stock with wine in a bowl. Set aside.

After the hens have been roasting for 25 minutes, reduce oven temperature to 350-degrees. Pour whine mixture over the birds, continue to roast for 30 minutes longer, basting with juices at the bottom of the pan every 10 minutes. The birds are done when a thermometer inserted into the thickest part of the thigh registers 165-degrees and the juices run clear.

Carefully remove the hens from the roasting pan, pour the juices from their cavities into the roasting pan. Transfer the birds to a warmed platter, remove the trussing strings, empty cavity and tent with foil to keep warm.

Pour the juices from the roasting pan into a saucepan, bring to a boil for about 8 minutes to reduce drippings. Carve birds, pour pan sauce over the meat. Serve immediately.

Yukon Gold Potatoes with Garlic Cream Chives
2 lbs small Yukon Gold Potatoes
Salt for cooking water
3 tablespoons Butter
2 Garlic Cloves
3/4 cu Heavy Cream
Chives
Kosher Salt to taste
Black Pepper to taste

Scrub potatoes, place in a large pot with a tight-fitting lid. Cover potatoes with about 1 inch of water. Season with salt, then bring to a boil over high heat. Reduce the heat to low, cover and maintain a gently boil for about 12 minutes or until the potatoes are fork-tender. Drain to remove all the water, return potatoes to the pot. Cover and keep warm.

In a small saucepan over medium-low heat, melt butter. Peel garlic, press into the melting butter. Sauté for 2 minutes. Add heavy cream to the butter mixture, increase heat and bring to a boil. Snip chives, continue to cook for 30 seconds longer. Taste, seasoning with pepper as needed.

Pour the hot cream mixture over the potatoes. If the potatoes have cooled, reheat gently. Transfer Cream Potatoes to a large bowl for serving.

Buttery Baby Peas
1 can Young Peas
1 tablespoon Butter

Drain peas, place in a sauce pan over medium-low heat. Add butter, simmer until gently heated through.

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The LORD’s are the earth and its fullness;
the world and those who dwell in it.
For He founded it upon the seas
and established it upon the rivers.