A Carpathian Thanksgiving

Guest post written by author Christine Feehan
Christine Feehan is the #1 New York Times bestselling author of more than 80 novels and multiple series, including the Carpathian series, the GhostWalker series, the Leopard series, the Torpedo Ink series, and the Shadow Rider series. Her newest novel, DARK TAROT, releases on November 9^th. Christine resides in northern California. Learn more online at christinefeehan.com.

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Anyone whose read my Carpathian series knows that these immortal warriors have a soft spot. For all their fierceness, these men and women love and honor family. For a Carpathian male, women and children are everything. Even when they have lost their emotions as they wait to find a lifemate, these men recall the importance of keeping women and children safe. Once they do find their lifemate, the other part of their soul, the emotions flood back and the idea of giving thanks becomes even more important.

Even though Thanksgiving is an American holiday, Carpathians do get together to celebrate and give thanks for the friends and family they have. But as for the actual Thanksgiving holiday itself, those Carpathians in American celebrate with their own traditions.  Traditions that reflect the way they live their lives.

They would love to be outside where the autumn colors would decorate the scene. Long tables would be decorated with flowers, pumpkins and the arts & crafts made by the children. Since Carpathians can control the weather, it would always be a perfectly warm evening. The humans who live with them would start putting things together just before the sun went down. As the sun dropped the Carpathians would join them, enjoying the acts of creating a celebration.

Carpathians don’t eat human food, but they respect those humans who they’ve let into their circle. They respect the traditions of those around them and include a variety of traditions, so everyone feels welcomed and cared for.

As all sat around the table, many of the Carpathians would take turns regaling everyone with stories of long ago. Stories of heroes, family, and the old ways. There would be laughter and love. Music would call them all to dance and enjoy the evening together.

A Carpathian Thanksgiving would be less about eating food and more about being together, giving thanks, and finding joy in family and friends.

This Thanksgiving I thought I’d share two of my own recipes that I think a Carpathian Thanksgiving would include.

From my family to yours- Happy Thanksgiving!

Mom’s Turkey Soup
Ingredients

• Turkey meat
• 1 can stewed tomatoes
• 1 can chicken stock
• 2 Tbsp parsley
• 1 tsp pepper
• 1 Tbsp Italian seasoning
• 1 package onion soup mix
• 1 onion diced
• 1 bag baby carrots
• 1 small can tomato sauce
• Fresh or frozen vegetables of choice: Broccoli, cauliflower, zucchini, etc.
• ½ cup chopped celery
• 1 can drained corn
• 1 can string beans
• ½ cup rice or 2/3 cup of uncooked flat noodles

1. Cut excess meat off the turkey carcass and put aside. Discard fat. Put carcass in large pot of cold water. Bring to boil. Cook until a nice broth has been rendered, approximately 1 ½ hours. Remove the carcass. Cool and separate the meat from the bones. Make sure no little bones have broken off in soup. Put the rest of the meat and broth back in the pot.
2. Add 1 can stewed tomatoes, 1 can chicken stock, 2 Tbsp diced garlic, ½ cup of chopped celery, 1 tsp pepper, 1 Tbsp Italian seasoning, 1 package onion soup mix. Add 1 diced onion, 1 bag of baby carrots.
3. Boil for 30 minutes. Reduce heat. Add 1 small can of tomato sauce. Add vegetables of choice. Cook 30 minutes. Add ½ cup rice or 2/3 cup uncooked noodles. Cook 30 minutes.
4. Serve with garlic bread or rolls.

And for a little something sweet…

Russian Tea Cakes
Makes 3 dozen

Ingredients

• 1 cup butter
• 4 tbsp powdered sugar
• 2 tsp vanilla
• 2 cups flour
• 1 cup chopped walnuts

1. Preheat oven to 350 degrees F.
2. Cream butter, add sugar, and continue to beat until light.
3. Add vanilla.
4. Add sifted flour and mix well.
5. Fold in the chopped nuts.
6. Shape into small balls on an ungreased baking sheet and bake for 15 – 18 minutes.
7. Roll in confectioner’s sugar while still hot.

*These were always popular at holidays and Mom loved making them for us.