the Friday Feeding; VOL. 104

Giving thanks. What we like so much about Canterbury is the behind-the-scenes unpaid, unsung heroes.  It’s extraordinary.  And especially at this time of year.

Those who clean out the gutters on our building.  You know who you are. We thank you.

Those who string the lights on our building and the center green.  You know who you are. We thank you.

Those who prune those trees in the green and beat down the brush and pick up the trash.  You know who you are.  We thank you.

And those who rake & haul, those who nail & paint and those who check & balance us so that this unlikely little store in the middle of nowhere can survive and thrive. It takes our village and we thank you.

And finally, tho they are paid, they still may be unsung, THANK YOU to the staff of our store who remain positive and have fun.  We ALL know who you are. We thank you.

THANK YOU.

As you race…

… into this next week of Food, Family and Festivities know that we are here for your last minute items and holiday shopping. We are closed on Thanksgiving.

It’s a festive month at the store in the center of town. Click here to see all that is coming up…

Last weeks BAKED! art show reception. If you weren’t here, we are sorry you missed a good party but the show is up into the first week of January. Come see the beautiful art and amazing gingerbread creations.

Gingerbread martini!

I do enjoy a good fancy drink for special occasions but my complaint is that most of them on any menu feature pre-mixed chemically-stabilized liquors. Here is a fun recipe that includes just simple straight ingredients and it tastes great! Do with or without spirits, as you choose.

For each martini, place in a shaker or jar with a lid:

• 1 drop of pure cinnamon bark essential oil (try Granite State Naturals for this or get it on Amazon)
• 1 tsp dark molasses
• 1T Quince syrup (we sell this; its is 100% cold pressed quince with no added sugar)
• 3T vodka or ginger beer
• 1 crystallized ginger cube
• 3 ice cubes

Shake very well until all is blended and cold. Pour into a glass reserving the ginger cube. Top the martini with 2oz (1/4 cup) of plain sparkling water. If you really like ginger like I do, put the ginger cube into the glass to continue flavoring the martini.

Cut a slice in the reserved ginger cube and put it on the side of the glass along with a gingerbread cookie if desired. OR if you really like ginger like I do, put the ginger cube into the glass to continue flavoring the martini! Enjoy!

Have a happy thanksgiving,

Jane and Dave

PS Don’t forget to reserve some of Betty’s squash rolls to pick up on Wednesday. We committed to a bunch made fresh for the store and we gotta sell em!