On Second Thought~
The Power Of Giving Thanks~

No one will deny the trouble our country is in on so many levels; facts are facts, to pretend otherwise is neither good nor fair to those who are putting their lives on the line to make it safe and workable.

Yet, with all the issues around us, from home-base to the far reaches across the globe...we still have the right and the freedom to take a set aside day to focus on our blessings and to show gratitude for all that is "us."

A blessed and beautiful Thanksgiving Day to you and yours~

You Asked....

Which is better: fresh or dried Sage for holiday cooking?

Personally, I, and many throughout the food community, would vote for dried. Sage is one of those herbs that comes into its own after drying.

Rubbed sage (dried by hanging and hand crushed/rubbed to a cotton like stage) imparts a more subtle flavor...loses the green taste.

Table Tips~

Regardless what the menu is on the festive day place small dishes of seeds, nuts, and cut fruit on the table, the sidebar, and around the kitchen and dining-room.

Include one candle in the center of the table for those who made the day possible.

Recipe~ Sage Buttermilk Biscuits

1/2 cup cold, unsalted real butter (softened)
2 1/2 cups all purpose flour
1tbsp baking powder
1tsp kosher salt
1/4 tsp baking soda
1 tsp pure cane sugar
1 tbsp finely minced sage leaves (fresh or dried)
1 cup buttermilk
2 tbsp heavy cream

Heat oven to 450*

In a large mixing bowl cut the butter into the flour until it is like coarse meal.
Add the baking powder, salt, soda, sugar, and sage. Stir to combine.

Make a well in the center and pour in the buttermilk - mix with a fork or your hands until all ingredients come together. (Don’t over-knead)

On a lightly floured work surface, form dough into a ball and roll to about 1/2" thickness. Flour a 3" biscuit cutter or a glass rim and cut the biscuits. Makes 12.

Keep rolling the dough until all is used.

Place biscuits on an ungreased baking sheet and brush with cream.
Bake until golden brown...10 to 15 minutes, depending on oven temps.

(Tribute to my mother for these delicious biscuits...I grew up loving them and still do.)

People and Places We Know and Love~


Pat's Pens and Treasures
**Pat's Christmas Sale will be Monday & Tuesday after Thanksgiving (USA) November 29 & 30**

Christopher is my eldest grandson. Charming, talented, successful, and loves his family and his God.

I have two sons and two younger grandsons...a very large family ranging in ages from a few months to 97 years.

A growing business that brings me joy every day-

And "you"...my loyal customers and followers of my work and passions.

I'm blessed and I'm very grateful~

A special thanks to Vanessa Shelton - she makes me look so much better in print than I otherwise would.

Happy Thanksgiving to All~
The Sage Hill Farm Family~

Bea Kunz