The end of a long drought that had threatened the year’s harvest and
prompted Governor Bradford call for a religious fast. Days of fasting and
thanksgiving on an annual or occasional basis became common practice in other
New England settlements as well. During the American Revolution, the Continental
Congress designated one or more days of thanksgiving a year, and in 1789 George
Washington issued the first Thanksgiving proclamation by the national
government of the United States; in it, he called upon Americans to express
their gratitude for the happy conclusion to the country’s war of independence
and the successful ratification of the U.S. Constitution. His successors James
Madison and John Adams also designated days of thanks during their
presidencies.
1817,
New York became the first of several states to officially adopt an annual
Thanksgiving holiday; each celebrated it on a different day, however, and the
American South remained largely unfamiliar with the tradition. In 1827, the
noted magazine editor and prolific writer Sarah Josepha Hale, author, among
countless other things, of the nursery rhyme “Mary Had a Little Lamb”, launched
a campaign to establish Thanksgiving as a national holiday. For 36 years, she
published numerous editorials and sent scores of letters to governors,
senators, presidents and other politicians. Abraham Lincoln finally heeded her
request in 1863, at the height of the Civil War, in a proclamation entreating
all Americans to ask God to “commend to his tender care all those who have
become widows, orphans, mourners or sufferers in the lamentable civil strife”
and to “heal the wounds of the nation.” He scheduled Thanksgiving for the final
Thursday in November, and it was celebrated on that day every year until 1939,
when Franklin D. Roosevelt moved the holiday up a week in an attempt to spur
retail sales during the Great Depression. Roosevelt’s plan, known derisively as
Franksgiving, was met with passionate opposition, and in 1941 the president
reluctantly signed a bill making Thanksgiving the fourth Thursday in November.
Research Source: History
Succulent
pork loin is a budget friendly option when it comes to a company fancy meal.
Herb
Crusted Pork Loin
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
onion, sliced
2
tablespoons olive oil
salt,
to taste
1
(3 pound) boneless pork loin, leave fat on
black
pepper, to taste
2
tablespoons garlic powder
3
tablespoons Italian seasoning
1/2
cup water
Directions:
Preheat
oven to 375 degrees.
Place
sliced onions in the center of a baking dish, drizzle olive oil over onions and
sprinkle salt. Place pork loin on top of onions. Season pork loin with salt,
black pepper and garlic powder. Drizzle olive oil over pork loin. Massage Italian
seasoning onto the pork loin, covering all the meat. Pour water around the pork
loin, making sure the water doesn’t touch the pork lion.
Roast
the pork loin for 1 1/2 hours. Test for doneness using an instant read
thermometer. When the internal temperature reaches 155 degrees, remove the pork
loin from oven. Allow it to sit for 15 to 20 minutes before carving. It will
continue to cook while it rests. Enjoy!
This looks delicious! I'm putting it into my oven right now. :)
ReplyDeleteThank you for your comment. Enjoy!
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