I am going to have to up my game:
I’m going to enjoy this administration.
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Come for the politics, stay for the snark.
Too often we hand the biggest microphones to the cynics and the critics who delight in declaring failure.
The GOP couldn’t organize an orgy in a whorehouse with a fist full of 50s.
JFC, are there no editors left at that goddamn rag?
Perhaps you mistook them for somebody who gives a damn.
We are builders in a constant struggle with destroyers. let’s win this.
Accountability, motherfuckers.
Damn right I heard that as a threat.
I’ve spoken to my cat about this, but it doesn’t seem to do any good.
“Jesus paying for the sins of everyone is an insult to those who paid for their own sins.”
But frankly mr. cole, I’ll be happier when you get back to telling us to go fuck ourselves.
Republicans are radicals, not conservatives.
Let us savor the impending downfall of lawless scoundrels who richly deserve the trouble barreling their way.
In my day, never was longer.
A last alliance of elves and men. also pet photos.
That’s my take and I am available for criticism at this time.
if you can’t see it, then you are useless in the fight to stop it.
Schmidt just says fuck it, opens a tea shop.
Is it negotiation when the other party actually wants to shoot the hostage?
Putting aside our relentless self-interest because the moral imperative is crystal clear.
The words do not have to be perfect.
Motto for the House: Flip 5 and lose none.
Just because you believe it, that doesn’t make it true.
I did not have this on my fuck 2022 bingo card.
The republican caucus is already covering themselves with something, and it’s not glory.
Citizen Alan
Being a Southerner (and a Mississippian in general), my mind recoils at the use of apples and any spices other than salt, pepper and sage (and light on the sage unless you want the dressing to turn green). The spicy sausage is interesting in a Cajun sort of way, but for me, the word “dressing” should always be preceded by “chicken and.”
NotMax
No slam on Harris but don’t care for sausage in the dressing. It tends to overwhelm the delicacy of the other flavors, turning a symphony in pianissimo into one in forte.
Grover Gardner
Off topic, but what’s the the “Defund Sanctuary Cities” pop-up ad?
prostratedragon
It happens that I’m on the way into the kitchen to start some cornbread for a recipe similar to the VP-elect’s, only no apples; the sweetness will be provided by cranberry relish. I don’t always use sausage, but plan to do so this year. And definitely sage (judiciousness needed here) and thyme. A little rosemary for a rustic touch sounds good. Oh, and I use a fresh breakfast sausage, not a smoked/hard cured one.
Kent
I’ve never been one for meat in a stuffing or dressing. Turns it more from a side dish into some sort of casserole instead. The turkey is the protein.
Kent
Where has your browser been Grover? Sounds like some sort of google ad that followed YOU over from the dark side!
Citizen Alan
@Kent:
In my family, chicken and dressing is a casserole and, more than that, is the centerpiece of any holiday gathering. The turkey is something we have out of a sense of tradition on par with having a Christmas tree in the background.
CarolPW
Started working on my stuffing today – got through caramelizing 3 onions and browning 1.5 lbs mushrooms. Tomorrow I will mix that with 7 cups unseasoned bread crumbs, 2 tsp basil, 1.5 tsp salt, and 1/2 tsp nutmeg. Thursday morning it will get mixed with 2 drained 8 oz cans of water chestnuts, 1/2 cup melted butter and 3 beaten eggs. I will stuff what will fit in this year’s smaller bird, and add half and half to the stuffing remainder and bake at 350 for an hour. Stuffing, and gravy, are the only good things about thanksgiving. The turkey is just a gravy production vehicle.
NotMax
@Carol PW
Yum. Personal secret when sauteeing mushrooms is to wait until they are done then drizzle in the slightest splash of bourbon and allow that to boil off completely. Adds a subtle touch of oomph.
Jay
@Kent:
Mom used to make a stuffing of bread, ground beef liver, turkey bits, onions, celery, salt, pepper, baked in the turkey.
It was always the first thing gone.
MisterForkbeard
@NotMax: I’ve used spicy italian sausages in other foods, and they can add a LOT to a dish.
That said, you have to be careful that they don’t overwhelm everything else. But I think it’d work out okay here. One of the big things you want is to get the oil from the sausage slightly into everything, which gives you a great edge to the rest of the food that you enjoy more fully when you reach a part with actual sausage in it.
RobertB
We’ll make one dressing with oysters, and one without. It’ll probably be too much dressing, seeing as how there will just be four of us here to eat, but more for me I guess.
dmsilev
Not that I’ll be visiting to partake in it, but I’m sure my mom will be making stuffing using the secret family recipe passed down from her mother: buy a package of Pepperidge Farm stuffing, follow directions on packaging.
(She prefers to spend made-from-scratch time on important things like the apple pie)
namekarB
The recipe calls for 4 celery stalks. Last I looked, a celery stalk is the entire above ground plant. Perhaps it meant one of the celery leafstalks or ribs.
Why? Because having read so many recipes calling for celery get this wrong wrong wrong.
Wag
We are going completely non-traditional this Thanksgiving. No bird for us, instead a pre-Christmas trial run for inverse roasted leg of lamb. Along with mashed potatoes and roasted Brussel sprouts, and Kamela’s stuffing/dressing.
Suzanne
I am doing the stuffing again this year. Typically, I do a cornbread stuffing similar to this, minus the sausage. This year, I’m trying it in the crockpot. Also going with Italian bread rather than baking my own cornbread.
I miss Spawn. And I’m stressed out. Feel like I dodged a bullet. This vaccine can’t come fast enough.
Ohio Mom
From a PR point of view, it’s an interesting choice for the VP-Elect to share a recipe.
I can’t help to think back to the flack Hillary got for not having a favorite chocolate chip cookie recipe. Is this an attempt to head off anything like that? It’s hard to imagine a male politician sharing a recipe, or anything domestic (“Here’s my technique for lawn care”).
Is part of the message to reassure skeptics that Kamala is a “real American,” you can tell because she celebrates Thanksgiving? She’s bi-racial, not white, her parents were immigrants, and her husband is Jewish. There are a lot of bumpkins who might find that combo unsettling, let alone for someone in high office.
It’s beautifully laid out with gorgeous photography. Worthy of a cookbook or even a coffee table book.
Ohio Mom
I’ll add that I think it courageous of Kamala to wade into the perrenial stuffing controversy. Or is it dressing?
People can be very stubborn about their set of ingredients being the best and only correct set, and appalled at what others choose to include (for examples, see this thread!).
She takes a stand, but graciously.
smike
@Citizen Alan:
When you talk about chicken and dressing, do you mean roasted chicken in the dressing, rather than sausage? Or are you talking about a chicken w/side of dressing?
Yarrow
@Ohio Mom: It’s definitely an interesting choice. Cooking seems to be something she does, so it’s very comfortable for her and real, not put on.
TomatoQueen
I’m now harboring a mild- by-past-experience upper respiratory unpleasantness, so have completely lost interest in the five game hens lurking in my freezer. It is unlikely that the wine will taste like anything, but maybe the cranberry sauce…
I love stuffing v dressing arguments, cos it means somebody else is doing the work. Pepperidge Farm blue bag, 1 stick of butter, low heat, stir and lift with a big old-fashioned salad serving fork, not with a spoon, and two fat spoonfuls go in the stuffing hole of the bird, the rest is baked 45 minutes. Yes we stopped with that practice eventually. Then one year we had dinner at the neighbors’ house, and were served rolled turkey breast with Mornay sauce. Absolutely fabulous.
Jay
@Ohio Mom:
technically, because it’s not stuffed, it’s a side,
just proving how lefty radical Kamela is //.
Ohio Mom
Suzanne: Anyone in your position — new job, big move, big move away from child — has already racked up stress points, even without Covid.
Plus it’s getting colder and darker. That’s why we have holidays this time of year, to distract us from the dark and cold.
Hang in there.
scav
I was just promised my neighbor’s traditional stuffing recipe that includes Chinese sausage. I may just die happy, even ignore other parts of the meal. Luckily, there are only two of us at table, otherwise I’d make a public spectacle of myself, curled protectively around the platter, snarling. Just a private spectacle this way.
chrisanthemama
@Yarrow: Here’s Kamala with Mindy Kaling cooking Masala Dosa: https://www.youtube.com/watch?v=xz7rNOAFkgE
chrisanthemama
I’ve got a cornbread/chorizo dressing recipe I got years back from Sunset Magazine. With butternut squash, mushrooms, fennel, etc. Good leftover main dish, too. My kid loves it, and that’s the most important part.
Mary G
@Ohio Mom: She genuinely loves cooking and has put emphasis on it while campaigning, for example making masala dosa with Mindy Kaling.
There’s also an video and article in Town and Country this week about how she brines her Thanksgiving turkey.
Plus there was an article in WaPo’s food section last August titled:
For female politicians, talking about cooking can be fraught. Kamala Harris is breaking that mold, too.
and
The whole article goes on about political women and food; it’s a really interesting long read.
Yarrow
@chrisanthemama: That’s such a fun video!
Wapiti
@Mary G: I think part of her comfort level may come from being a west coaster, especially a Californian. Foodies are a serious subculture.
A couple years back I was chatting with an exterminator working at my sister’s house and he started talking about his wine cellar…
cain
Ugh, just skip the whole turkey thing altogether. You can’t make turkey taste good at ll. I’ll be having vegetarian sandwiches with a lovely cranberry pickle that I make at home and a good beer.
laura
2 8oz. boxes of cornbread mix can only mean one thing – jiffy! Possibly the first baked good I ever made. Will love it till the end of time.
I’ll be making deviled eggs tomorrow and baking the wings to start the gravy stock. Hoping for a gentle holiday and better days ahead.
Citizen Alan
@smike: My mother’s recipe is boiled whole chicken which is shredded and then added to a mixture of cornbread, ground-up biscuits, chicken broth, cream of chicken soup, salt, pepper, sage, chopped boiled eggs.
frosty
@Ohio Mom: I couldn’t have said it better. I light a fire in the fireplace and open a bottle of champagne on the solstice because we’re turning the corner.
Jay
@Citizen Alan:
so it’s dead chicken, creamed chicken, chicken juice and unborn chickens,
what did chickens ever do to your Mom that there was so much hate for chickens and delishousness?
that’s like 3 generations, all dead to make one dish.
feebog
@Mary G:
One of her best cooking videos featured Mark Warner and how to make a grilled cheese sandwich. Hilarious.
smike
@Citizen Alan:
Thanks for the reply. That sounds quite tasty…
Ms. Deranged in AZ
Her recipe is very similar to my own except I use a softer, mild sausage. I love the combo of sweet apples with the savory sausage. Plus I’m so white breakfast sausage is sometimes “too spicy” for me.
Citizen Alan
@Jay: One of my ancient ancestors was savaged by a rooster gone rogue, and in response, the Clan Alexander swore a blood oath against all members of Gallus gallus domesticus wherever they might lurk. Our family motto is “Eat them before they eat you.” It’s emblazoned on a crest that shows a dead chicken being stuffed with parts of a different dead chicken.
John Revolta
This is very close to Mrs. Revolta’s stuffing, except without the cornbread……now she wants to try it. Usually she’ll use some kind of bread although the last couple of years she’s been doing quinoa, and a herby sausage rather than spicy. Granny Smith apples so it won’t be too sweet. We stuff the bird with it and then make a panful in the oven as well so it lasts almost as long as the turkey!
Also………..how cool is it that this is our VP? It hasn’t really sunk in for me yet with all the other drama going on. Amazing!
CaseyL
My ex, who is a fabulous cook, is very fond and proud of his oyster stuffing. I should love it, since I love stuffing and I love oysters. But it didn’t do anything for me, the oyster taste was weird in that context, and their texture clashed with the rest of the stuffing.
I have never had the heart to tell him so. (We’re still friends.)
@Citizen Alan: Do you stand over the poultry case at the grocery store and shout “Revenge! Revenge will be mine!”?
Calouste
@Ohio Mom: I can imagine Joe Biden sharing his secrets of how to take care of a vintage Chevy, but I’m not sure that strictly counts as “domestic”.
?BillinGlendaleCA
I just cooked the stuffing for Thursday’s meal, I tried using my Instant Pot. It works well.
Ruckus
@Citizen Alan:
If your mom doesn’t go out in the back yard and wring the chicken’s neck, it’s not authentic. Grandma used to do that and she lived in south central LA. Of course gramps passed away in the middle of the depression so raising chickens and growing veg was not a bad idea. And yes the chicken still tasted great.
?BillinGlendaleCA
@Calouste: It’s not a Toyota, so it’s domestic.
Brachiator
@Ohio Mom:
I’m sure that Peggy Noonan is drafting a sternly worded op-ed piece about how Harris should not be degrading the position of VP by sharing a recipe.
prostratedragon
@laura: Make sure that Jiffy is not too far past its expiration date. Comes out pretty flat. I just chipped (sic) off a piece and tried it in water to see how it reacted to moisture. Grocery is delivering some fresh tomorrow.
Yutsano
@Jay: They know what they did…
(note to WaetrGirl tomorrow: nyms not sticking for me…)
opiejeanne
Someone mentioned deviled eggs. I just realized that since my youngest always brings them we won’t be having them this year. I can’t eat more than one or two, and I won’t really miss them that much but it just drove home the point that we can’t have anyone for Thanksgiving dinner and I’m suddenly sad.
We’re roasting a chicken for the two of us because all of the small turkeys are long gone. My secret stuffing recipe (which no longer goes into the bird) is Mrs Cubbison’s cornbread stuffing; I follow the instructions on the box and then add a cup of chopped pecans.
We grew some pumpkins this year, 63 pounds worth, and the Rouge vif d’Etampes is going to be broken down tomorrow, baked, run through the Cuisinart to make it smooth, and then most of it will be packaged frozen in pie-sized amounts. I think that one is about 12 pounds. The other two weigh about 40 pounds between them, but they’re not quite ripe.
?BillinGlendaleCA
@opiejeanne:
Heh, get a load of this pumpkin!
Major Major Major Major
@opiejeanne: is that a lot of pumpkins? Been a very long time since I had a sense of what pumpkins weigh or how hard they are to grow (easy, I think). Grew up with the things (mom ran/sometimes owned a pumpkin carving kit company) but have mostly avoided them as an adult…
Pete Mack
That stuffing might want a bit of acid. Try adding some dried apricots (or other dry fruit) poached in white wine.
opiejeanne
@Major Major Major Major: The combined weight of the 4 pumpkins is about average for the three varieties we grew. We grew them for fun, built a vertical frame for them to grow on, and discovered that one fruit per plant was the standard. We managed to get a second one off one vine but it stopped growing after it set another fruit, which is the biggest one we grew.
TCarb
Sausage dressing has been around for decades. Just like meatloaf, there are many variations on the stuffing/dressing theme. Not everyone has been satisfied with just celery and onions. Adding sausage, oysters, giblets, apples or dried fruit are all options that have been around for generations. This recipe sounds delicious.
tybee
a box of cornbread mixing? she done be gone wrong with that step…