Thanksgiving Holiday ‘Goat’s or Cheese!’

November 10, 2013 at 12:26 PM
It’s November ( Thanksgiving) my favorite holiday Starting in few  weeks, look for a “Countdown to and I taking (the week off).

Buttermilk and goat’s milk soap a TUSCANY WINE

The last three weeks have been action packed and  making freshly handmade soap products with different size and scents!  For couple days we were busy,  (Monday to Sunday) no STOP
This past months ..I had made a Handmade soaps for give to my Family and Friends ,  I always want to decorate the table for my Family on thanksgiving , but don’t know how much of the table will be covered with bowls, platters, and plates , so I creating the perfect cheese plate! HA! it’s a Joke that is a soap from our Company-  Here is the pictures (Goat’s and Buttermilk Soaps) – Just like Cheese !

Goat’s milk Soap Just like CHEESE !!

Goat’s Milk Soap is a Good Gift for all ages and skin . I can say that many people with skin issues tend to like to use our goat’s milk soaps because of what they offer the skin. Between vitamin A and lactic acid, goat’s milk is the way to go.=D .

Goat’s Milk Soap from NATURAL HANDCRAFTED SOAP .

I may  be obsessed with  cheese (are you, too?), so the fact that we live near  from Whole Foods Market, North Raleigh  the most diversity  cheese shop  from France to Swiss , is fabulous and a little dangerous. I love the Parmegiano Regiano , The Triangle’s newest Whole Foods Market, which recently celebrated its first anniversary, provides one of the best bets when it comes to cheese buying in Raleigh.    (and give samples!).
Cheese plate for 2:
Softer cheeses work best with a butter knife. Harder cheeses, like Parmesan, are good with a triangle-shaped knife.

I Choose a fun variety of cheeses: different textures, countries, and all three milk types (goat, sheep, cow) ,: Salami from Italy and pate from France.

CONFUSION WITH MY REAL CHEESE AND MY GOAT'S MILK SOAP

Where To Eat On Thanksgiving If Cooking Isn’t Your Thing (NC)
Some of Raleigh, Durham and Chapel Hill’s finest restaurants are open for Thanksgiving. Many, but not all of them, are hotel restaurants. Check out their menus online and be sure to make your reservations early.
Millennium Hotel A sumptuous Thanksgiving buffet
Fairview at the Washington Duke Inn & Golf Club Traditional Thanksgiving Buffet
Herons at the Umstead Thanksgiving buffet
Four Square Restaurant
Cracker Barrel Traditional Thanksgiving menu. Open all day on Thanksgiving. No reservations required. Multiple locations.
Hot Springs
Mountain Magnolia Inn Thanksgiving Harvest Dinner
My favorite recipe

Thanksgiving Recipe from Biltmore Estate:
George Vanderbilt’s Favorite Turkey and Cornbread Dressing

Ingredients:

• 20–25 pound turkey
• Cornbread, prepared
• 6 buttermilk biscuits, prepared
• 1 dozen eggs, hard-boiled
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup ground sage
• Kosher salt and freshly ground pepper to taste

Method

• Rinse turkey and rub with salt inside and out.
• Using a large boiler or cooker, place turkey in enough water to almost cover it (one gallon or more).
• Heat to boiling point and cook on medium for about 2 1/2 hours or until breast is tender; use a ladle to baste broth over the breast meat to keep it moist.
• For cornbread dressing: Bake a large pan of cornbread using your favorite cornbread recipe.
• Bake about six buttermilk biscuits using your favorite recipe, or purchase frozen biscuits and bake.
• Peel eggs and chop or grate them into large mixing bowl. Add onions, celery, sage, salt and pepper. Crumble cornbread and biscuits into bowl.
• When turkey is done, pour turkey broth over the cornbread dressing until the desired consistency is reached. Mix well, using plenty of broth so that dressing will be moist and soft when done.
• Place turkey in center of large baking pan. Spoon dressing into and around turkey. Bake in 425ºF oven for about 45 minutes. If turkey browns too soon, cover with aluminum foil.
• Serves eight to ten

The creator of this recipe, Ellen Davis, came to Biltimore House from the community of Avery Creek in the spring of 1899 to work as a cook for the Vanderbilt. She fell in love with Thomas H. Johnson, a groomsman in the Stables, and they were married the following spring. This recipe was a favorite of George and Edith Vanderbilt’s, and it became a tradition for Ellen Johnson to prepare it for them each year.