With these words from the 45th. President of the United States, a tradition that harkens back to 1621 is refreshed and renewed once again; some 397 years running.
We certainly have much for which to be thankful; our lives, our families, our friends and neighbors, our homes and communities, jobs and businesses, and so much more.
Someone offered recently that if each of us tried a simple experiment -- Begin every day, for one week, by writing down just 3 different things for which we are grateful -- our entire outlook on life would improve, as would our general dispositions.
Question of the Week:
What Will I Do to Cultivate Within Myself an "Attitude of Gratitude?"
The Green Bay News Network wishes a most Happy and Blessed Thanksgiving to all of our Members and Readers - and to their Families.
Here's a few tips regarding the days following our Thanksgiving Feasts:
Black Friday is all about saving money.
Small Business Saturday is all about recognizing and supporting local small businesses.
Cyber Monday is all about using the internet to promote products and services.
The Green Bay News Network is all about all of the above! We are passionate about helping locally owned businesses and community organizations connect with those who live and work in the Greater Green Bay Area.
If you own or operate a businesses in the area and want to promote events, publish specials, tell your unique story through short articles, reach job seekers, or just help area consumers find you, The Green Bay News Network has a gift for you.
Simply contact us at [email protected] Now or on Black Friday, Small Business Saturday or Cyber Monday to express interest in becoming a member of our network and become a member by Christmas and get up to 50% off your 1st year subscription.
May a Spirit of Thankfulness Fill Your Hearts and Homes!
Chef Andy Mueller, of Galley 57 Supper Club in Allouez, has some mouth-watering tips for your Thanksgiving preparations!
It's easy to be overwhelmed by the thought of a hungry flock of eaters arriving Thanksgiving morning and you still have four or five things left on the prep list.
The turkey's in the oven, but you miscalculated the timing because this year you stuffed it and it's not going to be done until four instead of two like you told you're relatives. You also misjudged the size of your oven and because you had to take the top rack out, you now have no room for the beans, sweet potatoes, or the four pies you aggressively took on this year.
It's OK, that's why we start planning now.
First of all, unless you like playing Russian roulette with you're guests and their health, I highly recommend you don't stuff your bird.
There are two reasons behind my advice, the first has to do with health concerns and the second, taste. When you stuff a bird, the mixture is at an optimum bacterial growth temperatures as it bakes in the oven. Because it has come in contact with the raw juices from the turkey, and those juices will mix in and find their way to the center, the entire stuffing mixture must be cooked to at least 175 degrees to be safe to consume. This will not only take a lot longer than you had anticipated, it will explain the main reason for not stuffing your turkey. By the time the very center of the stuffing reaches 175 degrees, your bird has been cooked far too long to remain juicy and tender. Yes, the dark meat may be palatable, but the white meat is past tennis shoe stage, inching closer to garden hose texture.
If at all possible, make dressing instead of stuffing. Yes, it's that simple, if it's inside the bird it's called stuffing, and if it's baked outside the bird, it's called dressing. And dressing has a few secrets that make it fluffy and moist instead of gummy and thick, like the spackle you use to fill holes in your walls.
The key to a moist and fluffy dressing lies in the liquid you add to the bread, spices and ground meat. Some type of liquid must be added to moisten the bread crumbs, but water or stock alone, isn't enough. You must add enough water to barely moisten the mixture, but the addition of melted fat is what makes the dressing lift up and become fluffy.
Fat, for lack of a better term, doesn't dry out when cooked like water does, and helps create a moist dressing. This addition of fat can come in the form of butter, natural oils from onions, carrots, and celery when lightly sauteed before adding to the mix, or drippings form cooked ground beef or bacon.
If you choose to stay away from too much fat added to your dressing, a healthier approach is to beat an egg or two and add it before you mix your dressing (I use a combination of both). The will act as a leavening agent and give a little lift to your dressing.
To decide if your dressing has the right amount of liquid, it should stay together nicely when you gently pinch it between your fingers.
If it's too wet, it will fall apart and more bread will have to be added. Start with a little liquid and keep adding as you go, you can always add more, but you can't take it away.
The additions to your dressing are limited only by your imagination, and can very from sweet to savory and everything in between.
Tradition suggests using thyme and sage, with a pinch of nutmeg along with cooked ground beef or sausage, minced or ground carrots onions and celery,a little stock and you're ready to bake. I like to spice it up a bit with dried fruits like cranberries, raisins, or currants, and a few nuts like cashews, walnuts, or toasted pecans.
Be creative, add what you like and make sure you get all the prep work done a couple days before.
Preheat oven to 375 degrees
Cut one pound of your favorite bread into cubes, toast until dry or use one pound dried bread crumbs from a package. Place crumbs in large mixing bowl.
In a large skillet over medium high heat add:
1/2 lb. ground Beef
Cook until cooked through, transfer cooked meat and dripping to a bowl, set aside.
Return skillet to medium high heat then add:
6 Tblsp butter
When butter melts and starts to bubble add:
1 cup finely diced celery
1 cup finely diced carrots
1 1/2 cups finely diced onions
Saute for three to five minutes or until onions starts to sweat. Remove form the heat then add:
1 cup dried currants or craisins
3/4 cup toasted pecans or walnuts
Cooked ground beef with drippings
1 tsp dried sage
1/2 tsp dried thyme
1/4 tsp ground nutmeg
generous amount fresh ground pepper
Add cooked meat and vegetables to bowl of bread crumbs then add:
1 1/2 cups chicken stock
2 large eggs, beaten
Mix ingredients well, add more stock if needed to moisten. Depending on how dry your bread crumbs are, you may need to add more stock or water. Make sure you can pinch the dressing and it stays together before you bake it or it will be dry. Turn ingredients into a buttered 13 x 9 glass baking dish. Bake, covered, for about 30 minutes. Remove from oven, uncover and stir dressing to disperse heat, recover and bake for another 30 minutes or until thoroughly heated through. Uncover and bake for ten to fifteen minutes to get that awesome crust to form around the edges.
Galley 57 has become a favorite Supper Club to many discerning diners in our area. We're sure you will want check it out for yourself.
Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.
Hours: Tuesday- Saturday 4pm-9pm
Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!
First available in 2006, the Roth 401(k) is a relative newcomer to the retirement savings world, and employers were slow to adopt it. That has changed in recent years. A 2017 survey found that seven out of 10 large and mid-size employers with defined contribution plans offer Roth accounts, and another 15% were planning to add the option or considering doing so.
This Week, Craig Siminski, of the Equity Design Group, shares some helpful information with those who are considering whether or not a Roth 401(k) is their best option.
A Roth 401(k) is a separate account within the employer’s 401(k) plan that has tax advantages and limitations similar to a Roth IRA.
However, 401(k)s have much higher annual contribution limits ($18,500 for all accounts combined in 2018 or $24,500 if you are age 50 or older). And unlike Roth IRAs, there are no income limits for contributing to a Roth 401(k).
If the Roth option is offered in your workplace plan, you might consider its long-term...
To Read the Entire Article, Please Click Here
Craig Siminski is a CERTIFIED FINANCIAL PLANNER™ professional, with more than 20 years of experience. His goal is to provide families, business owners, and their employees with assistance in building their financial freedom.
Please Remember to tell Craig the Green Bay News Network sent you!
St. John the Evangelist Homeless Shelter emphasizes the concept of family. This is true for staff as well.
When you come to work at St. John the Evangelist Homeless Shelter or The Micah Center you are not simply filling a position. You are joining a family.
St. John's is hiring for full and part-time positions! DEADLINES EXTENDED!
TO APPLY: For all positions, submit a cover letter and resume indicating your interest in and qualifications for the position.
Part-time, seasonal Team Lead (currently recruiting select shifts)
MSW Internship- SJEHS & Micah (Master of Social Work)
Security Internship- SJEHS (Criminal Justice or Related Field)
Social Work Internship-Micah (Bachelor of Social Work or Related Field)
Social Work Internship- SJEHS (Bachelor of Social Work or Related Field)
You can contact St. John's Homeless Shelter by calling them at (920) 436-9344.
When you call, please mention that you saw this article in The Green Bay News Network.
Load the kids in the sleigh, and head on over to Schroeder's Flowers! It's time for their annual Holiday Wonderland!
Among the many Christmas & Holiday items you'll find, here are some that you won't want to miss:
2018-19 Holiday Decor
Fresh Evergreen Boughs
Fresh Evergreen Wreaths
Cemetery Wreaths (18" or 24" are suggested)
Additional Decor Items from $12 to $24
Schroeder's Flowers, located at 1530 South Webster Avenue in Allouez, has long been a favorite of Green Bay area flower lovers. Customers have come to appreciate the quality of flowers and plants along with the tremendous family-friendly customer service
Schroeder's Flower Mart Locations:
WOODMAN’S FLOWER MART
2400 Dousman St., Green Bay
HOURS: Mon-Fri 10am-6pm; Sat 9am-5pm;
BP FLOWER MART
Hwy 57 & Champion Rd. (Cty K) New Franken
HOURS: Mon-Fri 10am-6pm; Sat 9am-5pm;
Schroeder's provides many other services besides flowers. Stop in, Visit Them on the Web, or give them a call at 920.436.6363 or 800.236.4769. Be Sure to Tell Them that the Green Bay News Network Sent You!
Veterans deserve exemplary care, which is why there are specific benefits created just for them.
However, Navigating these benefits can be tricky!
In this week's episode of Real Wealth® Weekly, Heather Lindsley, of Guided Path Financial Services & Retirement Planning, brings us Brian Byars, a Financial Professional and Accredited Claims Agent for the U.S. Veteran's administration, who knows the ins and outs of VA benefits. Please share this episode with the heroes in your life, to ensure they get all the benefits they deserve!
For more information, contact:
Heather Lindsley, LUTCF, RICP, LACP
Guided Path Financial Services & Retirement Planning
Phone: (920) 405-8549
Fax: (920) 405-8553
425 Packerland Drive, Suite C
Green Bay, WI 54303
On November 9th and 12th, respectively, the Civic Symphony of Green Bay and the Allouez Village Band are presenting concerts that are sure to provide wonderful family entertainment and enrichment.
First, on Friday, November 9th, The Civic Symphony of Green Bay will present their Story-Telling Family Concert:
Barber of Seville Overture by Rossini
Peer Gynt Suite No. 1 by Grieg
Iroquois Creation Story by Davids
Scheherazade, Mvts I & II by Rimsky-Korsakov
This concert, 7:00pm at the Meyer Theatre is presented in collaboration with the Greater Wisconsin Chapter of the Alzheimer’s Association.
Then, on Monday, November 12th, The Allouez Village Band will sponsor their "November Collection" with American Legion Post 11, in conjunction with their November Concert.
American Legion Post 11 will be conducting its 13th annual collection for military care packages at our next concert, Monday, Nov. 12 This is their most important collection prior to Christmas for our service people who are overseas. Audience members are invited to bring small food and drink items and hard candies that can fit into pockets as well as small hygiene products (no aerosols please). Candy canes and wrapped Christmas treats that will not melt are also appreciated. They also request items that can be given to children, like small toys, coloring books and crayons.
If you have a loved one in the military who would like a care package please talk with a member of the American Legion Post 11 in the lobby that evening prior to the concert.
The Green Bay News Network hopes that our Members and Readers will plan to attend these two concerts with their families. It will be a great kick-off to the Thanksgving & Christmas Season.
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