WELCOME to the debut of “The Truth Is!”, a blog of reporting and commentary that aims to be informative, thoughtful and provocative. At least initially, the blog will have a strong heartland flavor by virtue of the connection of a number of us to Cowles family journalism. I am former editor of the Des Moines Register’s opinion pages. Another contributor, Michael Gartner, is former editor of the paper; he later served as president of NBC News. Another former Register editor who has agreed to contribute, Geneva Overholser, is director of the University of Southern California’s Annenberg school of journalism. Followers of the blog will have access also to the work of Herbert Strentz of Des Moines, a close Register and other newspaper watcher who once headed Drake University’s journalism school. Bill Leonard, a longtime Register editorial writer, will add insights.

“The Truth Is!” will be supervised by my daughter, Marcia Wolff, a communications lawyer for 20 years with Arnold and Porter (Washington, D.C.). Invaluable technical assistance in assembling and maintaining the blog is provided by my grandsons Julian Cranberg, a college first-year, and Daniel Wolff, a high school senior.

If you detect a whiff of nepotism in this operation, so be it. All of it is strictly a labor of love. —Gil Cranberg

Thursday, December 5, 2013

Gilbert Cranberg: ROSE SCHMITT'S THANKSGIVING EXTRAVAGANZA


We have a gourmet cook in our family.

Cocktails

Hors D’Oeuvres:
Red Ruby Potatoes with Crème Fraiche and Caviar
Babaganoush and Pita Breads
Chicken Liver Pate and Assorted Crackers
Artichoke Spread
Filo Cups Stuffed with Goat Cheese and Honey Beets
Filo Cups Stuffed with Brie and Onion Relish
Grapes with Honeyed Goat Cheese and Pecans
Gourmet Grilled Cheese with Date Nut Bread and Brie

Appetizer:
Langoustine and Grilled Shrimp in Red Pepper Sauce Over Puff Pastry Shells

Principal Meal:
Roasted Turkey
Grilled Salmon
Stuffed Pork Loin with Loganberry Pepper Sauce
Vegetable Lasagna
Turkey Divan
Quinoa-Stuffed Red Peppers with Black Beans and Eggplant
Lentils with Carrots and Celery
Mashed Potatoes and Gravy
Candied Sweet Potatoes
Potato Latkes with Apple Sauce and Sour Cream
Cheesy Potatoes
Macaroni and Cheese
Cheesy Cauliflower
Corn Pudding
Dressing with Raisins, Apples and Nuts
Roasted Brussels Sprouts and Carrots
Green Beans with Oregano and Slivered Almonds
Broccoli Salad with Grapes, Provel Cheese, Red Onion and Almonds
Cranberry and Orange Relish

Assorted Breads

Desserts:
Pumpkin Pie with Whipped Cream
Pecan Pie
Pumpkin Cake Roll with Cream Cheese Filling
Cream Puffs
Cheese Cake
Zucchini, Pumpkin and Chocolate Breads

                                         
                                                            Rose Schmitt at Rest


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