Last 24 hours. šŗšø #HappyThanksgiving š¦ pic.twitter.com/eW0lNWeSFz
— Carl Quintanilla (@carlquintanilla) November 22, 2023
So we’ll have more energy to argue about the *really* important issues of the day…
Turkey rules the table. But an AP-NORC poll finds disagreement over other Thanksgiving classics https://t.co/0Di0oE4d4s
— The Associated Press (@AP) November 21, 2023
Thanksgiving may be a time for Americans to come together, but opinion is divided over whatās on the crowded dinner table. We mostly agree on the deliciousness of pumpkin pie, say, but are split over the eternal turkey question of dark meat versus white meat.
And donāt even ask if marshmallows belong on sweet potatoes ā it could cause a ruckus.
THE BIRD
About 3 in 10 U.S. adults (32%) who will celebrate Thanksgiving this year say turkey is their favorite dish in the holiday feast, according to a new poll from The Associated Press-NORC Center for Public Affairs Research.Stuffing or dressing (19%) and mashed potatoes (6%) come in second and third.
āThanksgiving ā itās about turkey,ā said Ralph Caya, 71, from Pensacola, Florida, who participated in the survey…
Although turkey is tops across U.S. regions and ages, thereās a slight generational divide. Americans 45 or older are especially likely to call turkey the best thing on the Thanksgiving table (39%), while younger adults who agree come in at 24%…
My minority opinion: The poultry lump is overrated, except as a centerpiece on the table. I’ll fill up on the delicious sides, thank you, or order a nice ham as an alternative.
And then, of course, there’s this…
Take Back the House, Keep the Senate
Suzanne
I am the weirdo who doesnāt really care for the traditional meal. I think the turkey ā even when itās good ā is never worth the effort or calories. Same with the sides. But everyone else likes it. So weāre doing it.
Rand Careaga
Weāre doing turkey thighs in the slow cooker, along with the usual trimmings. An entire turkey makes little sense for two (three, with the sib expected to put in an appearance).
Geoduck
I’m a white-meat partisan, so if I’m doing the meal, it’s gonna just be a breast. No way I’m dealing with a whole bird. And most of the sides come out of a box or a can. It tastes fine.
Chetan Murthy
Since it’s an open thread: a while back there was a “what are we watching on the teevee” thread.
OzarkHillbilly
Bleccccchhhh, In triplicate.ā
eta: much ado about nothing.
smith
I certainly am happy to see theĀ turkeys at the bottom of the post — preferably roasted to a turn, then served with gravy-smothered schadenfreude and sweet vindication dotted with marshmallows.
Chetan Murthy
@Rand Careaga: I have a couple of turkey thighs defrosting, gonna make Serious Eats wine-braised chicken thighs.Ā Though, I turn it onto a kind of “dinde (turkey in French?) au vin”.Ā B/c it’s just better that way.
Baud
Post needs more tags.
Suzanne
I have a puppy on my lap and that is what I am thankful for.
Chetan Murthy
@Baud: made me look: “Show Us on the Doll Where the Invisible Hand Touched You”
Suuuuch a kidder, AL is.Ā Suuuuch a kidder.
dnfree
My husband will never forget his first Thanksgiving with my family, either 1967 or 1968. Ā His mother was an excellent cook and a traditionalist. Ā My mother was an indifferent cook and we never had poultry, ever. Ā Mom didnāt like to cook it and Dad didnāt care because he had plenty of chicken during the depression. Ā That year, mom was very busy and decided weād just have hot dogs. Ā Something simple. Ā Youād think my husband had just found out about Santa Claus. Ā He still mentions that year in disbelief.
rikyrah
Why does TikTok give me this guy and his INA imitation, and then 4-5 videos later, it’s the actual Barefoot Contessašššš
https://vm.tiktok.com/ZPRv5BCWx/
Spanky
Gonna take my vegan wife to my vegetarian sister’s for the big meal. There’s supposed to be protein in there somewhere.
OzarkHillbilly
@dnfree: I’m having corned beef and cabbage.
Anne Laurie
@Chetan Murthy: That’s one of *my* tags… and usually I only get to use it for fairly depressing posts!
JPL
@Chetan Murthy: That is a wonderful recipe.Ā Enjoy
I’m doingĀ spatchcocked turkey this year.
Anne Laurie
I’m saving a nice WaPo interactive piece on the making of Tofurky for tomorrow…
Chetan Murthy
@Anne Laurie: So you’re sayingĀ you select it?Ā That Sam (?) Altman’s demon spawn has infected the blog server software ?
Run for the hills!Ā Sauve qui peut!
JPL
@Anne Laurie: yumĀ Ā I already read the article and I’ll pass.
Chetan Murthy
@Suzanne: I’m thankful that my sister and her BF walled themselves up with my mom for 2yr, so they all survived covid intact.Ā And I’m also thankful that America’s women have decided enough is enough.
currawong
I discovered deep fried brussel sprouts while in Toronto in June. They’ll definitely be on the menu this Christmas. If you’re in the Danforth area, try Local 1794. Those sprouts were amazing – I could have just had a couple of plates of those.
Chetan Murthy
@Chetan Murthy: Urk, I meant “you didn’t select it?”
Way to blow the punchline.
satby
Well, my drive to Chicago is probably off, I seem to have caught some stomach bug. I would have thought food poisoning, but my DiL had it last week. She couldn’t have given it to me, so it’s just going around. No turkey, but lots of other food here, just don’t think I’ll feel like eating any. š¤¢
Suzanne
@OzarkHillbilly: If it was up to me, it would be lasagna.
Percysowner
I’m on my own, so I’m doing my traditional pigs in a blanket with pork and beans, potato salad and macaroni salad. I haven’t done a turkey in 15-20 years.
narya
All of the elements of the poached-pear tart are complete (crust, frangipane, pears). I have most of the elements of the not-an-opera cake–today’s batch of joconde came out okay, I made pumpkin seed brittle, and I made the soaking syrup the other day. I still don’t know exactly how I’m gonna make the filling (w/ opera, it’s a coffee French buttercream): today I whipped together some mascarpone and pumpkin butter, and, while it wasn’t a fail, I think it’s too thin to work. I have about a million egg yolks, though, so I’ll likely make some pumpkin pastry cream or something. Also: pumpkin-seed brittle. Tomorrow I’ll make the dinner rolls and glazed carrots, and assemble the desserts.
Baud
@satby:
Sorry you’re not feeling well.
Hoppie
What an evil thing to do to innocent marshmallows.
Darkrose
My favorite summary of Thanksgiving is from Brooklyn Nine-Nine when Jake says “The Pilgrims were murderers, and turkey tastes like napkins.”
Fortunately my wife agrees, so we never have turkey. Our tradition (for the past three years) is to order from local places. We have amazing rosemary dinner rolls and cranberry scones for breakfast from the bakery–well worth the 25 minute wait in line to pick up. Dinner from the gastropub is braised beef shortribs, Yukon gold mashed potatoes, wild mushroom soup, and olive stuffing, with sticky toffee pudding for dessert; everything is already cooked and just needs reheating. Telesilla is making German-style green beans with bacon and vinegar, and I’m making Southern greens (collards, mustards, and turnips). I’m the only one who drink; I’ll be opening a bottle of Black Girl Magic RosĆ©.
SFBayAreaGal
Love my turkey white meat, cornbread stuffing, garlic mashed potatoes with butter and a tasty gravy, and I love the jellied cranberry sauce. I will eat any vegetable side dish except green beans (yuck, yuck, yuck). The only pie that should be served at Thanksgiving is pecan pie.
Uncle Cosmo
You and Dad – who lobbied for years to replace the always-too-dry gobbler with fried chicken. Which was food-of-the-demigods for a kid who’d grown up poor in Appalachia.**
Speaking of which, most of the few times I saw him get mad at Mom was when she served pasta more than once a week. It was a point of honor: Don’t I make enough money to put meat on the table instead of this peasant food?*** Once weekly was OK – we were an italoamericano household after all – but his family was so poor they’d lived on spaghetti made from government-handout flour.
** FTR we kids liked the turkey better as leftovers. Sliced turkey breast sammiches of course. Mom would break up the carcass and pressure-cook it til the remaining meat fell off the bones, then added flour and mixed vegetables and reheated the mix and served the creamed turkey over toast. Delish!
***He did…but we thought poor and lived poor. FTR we kids were happy to have spaghetti any day of the week. Even more as leftovers – Mom would chop up the cooked pasta to toothpick size, toss in some sauce & crush up a meatball or two, add a can of Campbell’s pork and beans and a couple of dollops of ketchup for sweetness, and reheat. Very americano version of pasta fazool. It was our favorite lunch.āāā
ETA: Happy Great American Pig-Out to the Jackaltariat.ā
JPL
@satby: I’m so sorry, and I hope you feel better soon.
Anotherlurker
I am thankful for my friends and my sweet pup, Lucy. Ā She is a never-ending source of entertainment. Ā Today, she fixated on a bowl of oranges and wouldn’t stop barking at them. Finally I put the bowl on the floor so she could give them a good sniff. After about 3 minutes she lost interest and went on to the next thing, her favorite plush toy, Lambchop.
Pups. Ā Am I right? Ā :-)
Gin & Tonic
We are not hosting for the first time in approximately a century, but will instead be visiting my daughter and SIL, thankfully only an hour away. Other daughter is staying put, so the only other people joining us will be my son and DIL. And there will be three dogs, who thankfully all enjoy each other’s company. But they may be asking for food.
Nukular Biskits
@JPL:
Watch it, Mister. We don’t need any of those vulgar words here. This is a family-friendly blog.
Gin & Tonic
@SFBayAreaGal:
Truth.
Ladyraxterinok
@Chetan Murthy:
Who in the world had much free time in grad school????
TA etc
Old School
Weāre opting for ham instead of turkey.
Ruckus
I sort of lost my affinity for turkey when in the navy. I noticed that while some ships/stations served actual food, many served unmitigated crap.
Now in extended family get togethers when most of the kids were still living at home we’d always have turkey for thanksgiving. Now? First of all only a couple of cousins still live in CA and the closest is over 125 miles away. Next is over 350. So no actual thanksgiving, packing it in till you can barely walk, or not wanting to eat for the next week, get togethers.
And really, I don’t mind at all. Does this mean I’ve grown up – or just gotten old?
Nukular Biskits
About 25 years ago, a coworker and I came up with what would be the most disgusting, yet still edible, thing to bring to the office Thanksgiving potluck.
We came up with “Deep-fried Spam Loaf with Chicken Gizzard Gravy”.
And, yes, I did.
NotMax
The three best things about turkey: the skin and the legs.
Burnspbesq
There is no turkey small enough for two, so spouse and I are having Italian: lasagna for me and ravioli for her.
Uncle Cosmo
TBH I have no idea what the hell’s for GAPO dinner – my SIL is running the show at their place and no one has asked me to make or bring anything but an appetite (done). I only know it will be good.
I am tempted to try a 4-ingredient pistachio cream cheese pie to bring along – it was one of Mom’s discoveries and used to be traditional but we haven’t had it for at least 15 years. Depends on the somewhat-questionable status of the graham-cracker crust in hand…
dmsilev
Our desserts are all set; as is traditional, mom made an apple pie and I made a chocolate cake. Pie recipe is always the same (ādonāt mess with suceess’), but I like to explore variety in cakes; this year, itās aĀ Torta Caprese.Ā Test cake turned out well, so thatās a good sign.
Most of the vegetables are prepped, the turkey is cleaned and broth for gravy has been made. Etc. Just about everything that can be done day-ahead is doneā¦
The Kropenhagen Interpretation
Since, the fuck, when?
indycat32
Going to Kentucky to my sister’s.Ā We always have turkey and country ham with all the traditional sides. Very few eat the turkey because, country ham!!Ā The strawberries and cream bundt cakeĀ from Nothing Bundt Cakes is in the fridge.Ā I’llĀ claim I made it but I doubt I’ll be believed. All kitties, inside and out, are doing well.
Nukular Biskits
@The Kropenhagen Interpretation:
Ah, I see you’re a man of culture!
Geminid
@Ruckus: I have a friend coming for dinner tomorrow who hates turkey. He spent over two years in the Virginia prison system and that was about the only meat they served. It’s not against any religious dietary restrictions, and they grow zillions of turkeys in the Shenandoah Valley. The prison system probably buys ten refrigerated truck loads at a time.
I’m not a big turkey fan myself, so I will cook four chicken thighs in a big iron pot, stove top. I’ll throw in some “purple” sweet potatos that I picked up a few days ago, and a few onions. I haven’t opened up the bag iof sweet potatos yet, so I don’t know if they are really purple or if it’s just the bag.
WaterGirl
@Baud: I know how to do that now, just a push of the button I didn’t even know was there! Ā :-)
Burnspbesq
@indycat32:
They do a mean carrot cake, and the white chocolate raspberry aināt half bad either.
@indycat32:
The Kropenhagen Interpretation
As many cultures as I can expose myself to. And I expose myself as often as I can.
Hoppie
For decades our business kept us on the road T weekend. Thanksgiving at a hotel was luxury. Ā Jack-in-the-box in Flagstaff? Dennyās in Louisville? Deli across the street from the bailbondsmen in beautiful downtown Burbank? Ā Check and check and check.
WaterGirl
@Suzanne: Ham would be my #1 choice for the main course, followed by lasagna.
WaterGirl
But really, The Thanksgiving meal is all about the dressing / stuffing. Ā Fight me.
indycat32
@Burnspbesq: One of those is on my list for Christmas.
The Kropenhagen Interpretation
The stuffing is the best solid food on the plate. But gravy is the best overall. It elevates everything else.
Mousebumples
I love riced potatoes for Thanksgiving. Look forward to it allll year. Yum.
WaterGirl
@dmsilev: Do you still bring your “test” chocolate cakes to work. Ā Please let me know where to send the application.
MagdaInBlack
@Suzanne: I used to make a big pan of lasagna for my husband and me, because we had turkey at each of the 87 places we were expected go.Ā š
I don’t care if I never eat turkey again.
Eta: we’ve not seen pictures of this pup, btw, hint hint.
Dorothy A. Winsor
@dnfree: I just went and told this story to Mr DAW. We both laughed
Baud
@WaterGirl:
The button wasn’t labeled Select All?
zhena gogolia
@rikyrah: Cute!
satby
@Baud: Thanks. I’m sure I’ll be fine in a couple of days, my DiL was.
zhena gogolia
@satby: I’m sorry, that’s a drag.
Soprano2
We already had our family Thanksgiving last Sunday because my niece and her hubby are going to CA for his family Thanksgiving, so tomorrow after I go to Jazzercise at 8:30 we’ll probably go to our favorite breakfast place because they’re open until 2:00. Our pub opens at 3:00, so we may go out there tomorrow night.
As for turkey or ham, I’m ham all the way. Hubby used to do the turkey every year, and we’d have leftovers for weeks and weeks. I wasn’t a huge fan of that, but I didn’t have to cook so I didn’t complain. He did a good job with the turkey. One year we ordered a turducken from a place in New Orleans. That was weird…. it freaked my mom out!
M31
stuffing and gravy for me are the essentials, and turkey is how you get good gravy so there you go
the partner decided this year she really wanted some kind of british savory pie too (we were watching too much Great British Bake off or something) so also having cheese and onion pie lol
satby
@JPL: Thanks.
dmsilev
@WaterGirl: Never cared for stuffing. Ā All the other sides, yes, but Iāll pass on that one.
zhena gogolia
Our host serves goose. I love turkey, so on the weekend I’ll make Ina Garten’s turkey breast, along with my cranberry sauce (simple, just off the Ocean Spray bag) and Pepperidge Farm stuffing. Just to get a taste of turkey.
zhena gogolia
@WaterGirl: It’s my favorite part, but I’m too lazy to make it. I had a great Melissa Clark recipe for it, and it was delicious, but I’ve only made it twice, I think. Too much work.
TheOtherHank
Thanksgiving is somewhat fragmented this year. The sons and I are going to have Japanese curry with pork katsu tomorrow. Then on Friday I drive to Santa Barbara where my wife is tending to her father and we’ll do some sort of meal on Saturday.
dmsilev
@zhena gogolia:
My mom calls that her secret family recipe, passed down from her mother.
rekoob
Although we grew up with a tradition of family get-togethers for the holidays, when my grandmothers moved to assisted living, all of us would congregate at the cafeteria and they’d give us a private or semi-private room for all and sundry to sit after we’d gone through the chow line.
My parents (especially my mother) thought that was a great idea, and for many Thanksgivings to follow after my grandmothers died, whenever I’d meet my parents for Thanksgiving, we’d find a nice buffet/fixed menu place at a hotel or nearby restaurant and let others do the cooking. The food was perfectly fine, and we could concentrate more on the being together and enjoying the moment.
I still like making Mama Stamberg’s/Craig Claiborne’s Cranberry Relish.
NPR on Cranberry Relish
satby
@zhena gogolia: Thanks. It’s fine. Don’t want anyone to catch anything.
lowtechcyclist
@SFBayAreaGal:Ā ā
Maybe there’s another way to make it, but every one I’ve ever had a taste of is (a) far too sweet, and (b) so dense that I’m feeling full after two bites of it.
I’d say there darn well better be another dessert, but I don’t have to worry about that since I’ll be bringing my pumpkin pie.
lowtechcyclist
@Ladyraxterinok:
My thought as well. I sure don’t recall much of it.
Virginia
I always liked to make weird stuff for Thanksgiving. Ā Duck, or gumbo, or a Wellington, things of that kind. Ā Then when our son was about 12 he asked why we never had turkey. Ā So I made turkey a couple of times and he asked to go back to the random meals. Ā I do love a good stuffing though and itās hard to find other ways to include it in a dinner. Ā Anyway, he moved to Cleveland earlier this year and I invited an art friend over, Iām making paella and finishing it on the grill. Ā The smoke flavor is great on the clams and mussels. Ā Really pleased to hear that my son is cooking dinner every night and calls with āhow to make ?ā questions.
CindyH
@lowtechcyclist: while I like pecan pie, nothing beats a good pumpkin pie – I put a little whiskey and a good dose of black pepper in mine along with the traditional pumpkin spices – yum.
Nukular Biskits
Here in the South, we have dressing, not stuffing.
And thyme in dressing is an abomination, on the same level as canned biscuits.
Nukular Biskits
@CindyH:
Chocolate chip pecan pie is the ultimate Thanksgiving pie.
Fight me.
HinTN
@OzarkHillbilly: Okay, then. Celebrate that cabbage!
lowtechcyclist
@Nukular Biskits:
Sounds to me like a waste of perfectly good chocolate. ;-)
Steeplejack
@Suzanne:
What breed—if any—is the new pooch? I need a visual.
Pink Tie
Our tradition (since having kids) is to have our expat friends over instead of traveling, but for some reason people just aren’t around this year. So it’s just us! I decided this year to make two of my favorite casseroles that my husband always talks me out of: artichoke & tomato casserole and creamed celery similar to this https://www.slaveryandremembrance.org/Almanack/life/food/fdcelery.cfm
Also cooking mashed potatoes, shortbread cookies three ways, pumpkin pie, a turkey breast, corn pudding casserole, bacon/onion/spinach dip, and stuffing. My family back in Virginia are mostly spending the holiday looking after my dad, who likely had a hemorrhagic stroke yesterday… I’m waiting to hear when I need to get on a plane. His favorite is the creamed celery with pecans, which I guess is why I’m making it.
RaflW
We’re in the Middle Keys in Florida with extended family (BF’s side) in a hotel + VRBO.
So to K.I.S.S. it, I’m grilling bone in chicken thighs, and we’ll have Stovetop (literally), home made mashers, and steamed green beans.
Pumpkin & apple pies (alas not my favorite Costco pumpkin pie as the line at the Miami-Kendal Costco on Monday was soul-crushingly long and it was the only item we were getting).
I’m slightly wistful for the classic cranberry jelly (the ridges indicate authenticity!) but there’s no need really, and we leave Saturday morning.
I may roast a bone-in turkey breast back at home on Wednesday, make gravy and gorge on my beloved jiggly condiment.
Cranberry sauce is actually best in a generous red disk on a white bread, sliced white meat turkey, & Duke’s mayo sandwich the next day. Heaven on a lunch sized plate.
realbtl
The best thing about turkey is making turkey enchiladas with the leftovers.
Another Scott
Meanwhile, …
Good, good.
Cheers,
Scott.
Central Planning
My wifeās family didnāt make gravy for Thanksgiving until I started showing up. That was almost a dealbreaker.
BigJimSlade
@Nukular Biskits: Nothing to fight over – you’re absolutely right :-)
Nukular Biskits
@Pink Tie:
Hoping for the best for you and yours.
BigJimSlade
I’m making bread, green beans, and Skillet Carbonara Casserole (from America’s Test Kitchen) for my wife, my mom, and my brother. Comfort food. And if they turkeys are on heavy discount on Friday, I’ll pick one up. Last year I think we got a 12-pounder for about $5. So, now, that’s what Black Friday is for – cooking some ridiculous, but economical, turkey, and, eventually, turkey stock/broth.
Geminid
@lowtechcyclist: Yesterday someone talked about a Texas pecan pie recipe, from the BCS era.. That would be Before Corn Syrup. They never got around to sharing it, though. Then someone else talked about pecan/chocolate chip pie.
You might be able to grow pecans. People here have been growing peanuts for some time now and pecans are as hardy as peanuts.
My friend Joan planted two pecan trees in her yard 30 years ago, and now they’re 35 feet tall.. The nuts never came out right until she applied zinc to the ground three years ago. Joan still doesn’t harvest much of a crop, but now she has a bunch of fat squirrels hanging out at her place.
Martin
The OpenAI drama is so weird. I’ve been looking into it and it’s just infinitely bizarre. I knew some of the high level people were fucking weird, but it turns out literally all of them are just bananas.
So, the whole drama is centered on these two sorta-philosophical camps fighting with one another. One is a doomsday cult that believes that AI will destroy humanity and they want to slow down its release into the wild – continuing to do research and development but keeping it in-house until they feel like they have some arbitrary level of control over it (emphasis on arbitrary). And the other is s doomsday cult that believes that AI will destroy humanity, but we ought to accelerate development of AI so it can help as many people as possible in the meantime
The former group, called doomers by the latter group are also effective altruism folks so they also want to horde as much profits as they can so they can distribute it to humanity through humanitarian orgs (and of course they’ll choose those wisely and not in some eugenics manner) and never mind that the plan means to take as much money from other people as possible so they can a few decades down the road give it back to them – because they care. The latter group, called the accelerationists (I mean…) actually started off memeing on the first group until some of them decided their memes had merit and took it as a serious movement. They too want to take as much money off of people as possible but rather than give it back later through philanthropy they’ll give it back to them in their genius AI that will usher them to Fully Automated Luxury Gay Space Communism before the AI kills everyone. But those last few years will be awesome.
It is really wild that basically everyone at OpenAI (doomers on the board) and at Anthropic (accelerationists on the board – who broke away from OpenAI over that issue) are absolutely convinced that their product is going to destroy humanity, and that the internal fights over the Altman firing where exclusively along these philosophical lines – and not his performance, etc.
I mean, this isn’t entirely new – there were similar fights in the nuke community coming out of the Manhattan Project. But they were a lot more grounded, policy focused, and well, not profit motivated.
Altman is an accelerationist at a company run by dooomers, which is basically the entire reason he was ousted. But SBF pretty much killed off ethical altruism as a movement (which he wasn’t but claimed to be, not that it much mattered) so I guess everything is being run by doomsday cult accelerationists. And that might be terrifying, but security lapses at these companies have resulted in many of the current algorithms and datasets landing in the public domain, so it’s just in the wild now. The public domain stuff is a couple years behind OpenAIs work, but just a couple.
grandmaBear
We’re doing Thanksgiving at my son’s place where they’ve just remodeled their kitchen, although the dishwasher wasn’t working yet when I stopped by the other day. Could be a problem. Ā It’s potluck, so people bring what they like/expect at Thanksgiving. Ā I’m making the gravy and chestnut-sausage dressing but my son’s smoking the turkey, so I went to my local gourmet market where you could buy, individually, turkey necks, legs, breasts, thighs, wings and/or giblets. Ā I bought a leg to roast for the fat (and left overs for me) and necks to make the broth for the gravy. My daughter-in-law’s making the green bean casserole (ick) and the sweet potatoes with sugar and marshmallows (granddaughter’s favorite). Her dad’s bringing pies (he never remembers pecan, so I bought half of one at the gourmet market for myself later), and cool whip (yes, they still make that sludge). Ā Don’t know how many people will be there, but the neighbors have invited themselves, their 3 children and one set of grandparents, so could be a lot. It’s all about the commanderie, right? I like dressing, gravy and cranberry sauce (the chunky, fresh kind), and manage to insert a thin slice of turkey into it for left-overs. White meat requires either lots of gravy or cranberry sauce, as far as I’m concerned. We used to save the white meat for turkey enchiladas during the Christmas season.
NotMax
@CindyH:
You misspelled everything.
Can barely abide the glop.
;)
RaflW
@dmsilev: I don’t like stuffing, it’s usually too damp for me (and I thought that before the modern warnings about it sometimes not getting hot enough to be food safe).
My Kansas City grandmother made dressing, in a ceramic or glass roasting dish, with a good bit of butter so it’d have crisp brown tops that received the never-lumpy (honest!) gravy so well.
If it’s done right, I think of it as savory bread pudding. And I love a good bread pudding for an occasional dessert.
Baud
@Martin:
Nominated!
coin operated
mrs. coin and I gave up Big Thanksgiving after the daughters graduated college and found jobs that keep them on the road for extended periods. Our new tradition is fajitas and margaritas in Old Town San Diego with the rest of the weekend on a Coronado beach.
gwangung
Hm. I actually like turkey enough to enjoy having a little more often than Thanksgiving (and maybe Xmas).
But for my family, it was making food, from turkey to prime rib to chow mein to stuffing to…..
Yeah, we lived on the leftovers for weeks, but it was good eating….
NotMax
@grandmaBear
What’s his secret? So difficult keeping it lit.
:)
Kathleen
@satby: Sorry to see you’re ailing. I hope you feel better soon. Take God care of yourself!0
randal sexton
@Baud: and cowbell Ā Ā
Nukular Biskits
@Geminid:
I had never encountered a chocolate chip pecan pie until I won one at a cake (pie?) walk some 40 years ago.
While I have always loved a good homemade pecan pie (I am a Southern-born and Southern-bred), I’d kill (well, I’d consider it, maybe) for a chocolate chip one.
MagdaInBlack
@Martin: Fucking weird is right. Jeez.
Barbara
@coin operated: Well I would definitely be giving thanks if I could do that even occasionally.
Chetan Murthy
@lowtechcyclist: I guess I’m remembering all the books I read cover-to-cover — I mean sure it was for my classes and research, but since I left grad school, that’s a rarity.
Nukular Biskits
@coin operated:
I just returned from San Diego yesterday.Ā Stayed at the Best Western Hacienda Inn in Old Town.
Nukular Biskits
@RaflW:
Ever have blueberry bread puddin’?
Over-the-Top Blueberry Bread Pudding
planetjanet
I am checking out Applebee’s menu for the big meal tomorrow. No turkey in sight. It is about the only thing open tomorrow. It is just not possible to cook at Mom’s house and the hotel no longer has their big buffet dinner. Turkey and dressing and gravy is my favorite meal ever. I have a turkey at home that I will make later, as well as pumpkin fluff. It is a lovely light dessert and so simple. Just vanilla pudding mix, whipped cream, pumpkin and spice. Crumble a couple of Biscoff cookies over it for a zing of flavor. I miss that Starbucks used to have a Thanksgiving sandwich of turkey and dressing on a ciabatta.
CaseyL
I’m going to a friend’s house, where there will be 8 of us for Thanksgiving Friday.
My friend is making turkey, which will be fine. (Generally too moist for my taste, but I am admittedly very odd in that I prefer my fowl to be a bit on the dry side. “Juicy” chicken or turkey grosses me out.)
I am bringing sauerbraten, and it will be the first time I’ve made it, ever.Ā I took a cooking class a couple months ago, where “we” made sauerbraten – but the chefs/instructors did all the real work.Ā We, the students, mostly chopped and mixed stuff.Ā So this should be interesting.
I got two 3-pound roasts, since the recipe is for 2.5 pounds and while I know enough about cooking to know a single 5 or 6 pounder would cook differently, I don’t know enough to know how to adjust for that.Ā Both are currently in Marinade Land.Ā I’ll pull them out tomorrow and cook them.Ā They can be reheated at my friend’s house (the class instructor, whom I emailed about this, very kindly gave me directions on what temperature and how long).
Suzanne
@MagdaInBlack: Just sent some to WaterGirl!
Name is still TBD.
MagdaInBlack
@Suzanne: šā¤ļøš
twbrandt
@Martin: the whole OpenAI drama makes zero sense to me. Iām a soon-to-retire web dev software engineer, and whereas I formerly was excited to be in tech, I now canāt wait to get out. Between lets-call-it-agile-except-its-not development processes, and the toxicity of Silicon Valley, itās a great time to get the hell out.
Doc Sardonic
Back when my extended family used to get together, before the last of the elders passed, we used to always have what we called 3 stripe sweet potatoes in a very large lasagna pan. One end was pecans and brown sugar topped, the other end was marshmallow topped and the center was plain. Peace reigned for many years after the Sweet Potato War.
Suzanne
@Steeplejack: Best guess is a German Shepherd mix, but she’s small, and her snout is shorter.
stinger
@Geminid: I found this in the comments under the video.
Pecan Pie without corn syrup
From YT video āThe History of Pecan Pieā ā Max Millerās āTasting Historyā YT channel
Note: Use a shallow tart pan, or to fill a regular/deep-dish pie pan, double entire recipe.
3 eggs
1 cup whole milk
1 cup brown sugar
1 T. Flour
Ā½ cup finely chopped Pecans
1 pinch of salt
1 cup whole pecans for topping the pie
1 pie crust
Merengue:
2 Egg Whites
2-3 T. powdered sugar
Prep:
1. Blind bake the pie crust in tart pan at 425* for 12 mins
2. Remove foil and bake for additional 5 to 7 mins OR until bottom of pie starts to brown.
3. Take baked crust out of oven and turn temp to 350, allow pie shell to cool.
Filling:
Whisk eggs in medium saucepan.
Add milk, brown sugar, flour, chopped pecans, and salt, and whisk all ingredients to combine.
Set saucepan over low heat and gently stir while it warms and begins to thicken. Low and slow is important here, you want a custard, not scrambled eggs.
After 7 to 8 mins or thickened, pour mixture into pie shell.
Baking:
Add the whole pecans on top of the pie mixture in a decorative pattern.
Place pie back in oven for 30 to 35 until just a slight wobble in the center.
Once done baking, let the pie cool for at least 30 minutes.
Merengue:
Whisk egg whites on medium speed until you start to get soft peaks.
Then switch to high speed and the sugar in VERY slowly.
Keep whisking until you have Shiny Stiff Peaks.
Either spread or pipe the merengue onto the pie.
Return pie to the oven and back for 12 minutes to let the merengue brown.
Timill
@planetjanet: Round here, both Cracker Barrel and Red Lobster say they’re open.
We cancelled our plans when we went down with flu last week, but it looks like CB for us and a couple of grandkids tomorrow.
Chetan Murthy
@twbrandt: Charlie Warzel at The Atlantic summed it up well: https://www.theatlantic.com/technology/archive/2023/11/sam-altman-open-ai-microsoft-investment-profit/676077/
“The Money Always Wins:Ā Sam Altman has retaken the throne at OpenAI.”
This is the triumph of a Bay Area operator and dealmaker over OpenAIās charter, which purports to place the betterment of humanity above profit and personality.
WaterGirl
@Suzanne: Shall I add them in here? Ā Or maybe that would make for a good “what are you grateful for” post for tomorrow?
Suzanne
@WaterGirl: Whichever is less trouble!
WaterGirl
@Baud: That’s the thing, it actually sort of was! Ā I have just apparently tuned it out all these years. Ā I mean, when we have hundreds of categories… it would never occur to me that someone would want to select them all!
So sad, it was right there in front of me. :-) I tune out advertising, too.
Elizabelle
@Suzanne: Ā She shall be named Jackal.
SFBayAreaGal
@Nukular Biskits: My sister makes a great chocolate pecan pie. So good.
WaterGirl
@Suzanne: Here’s one, and I’ve uploaded the other 3 for the “gratitude” post tomorrow.
Introducing…. ?
trollhattan
@WaterGirl:Ā ā
Good lord, those PAWS. Adorbs.
MagdaInBlack
@WaterGirl:Ā Ā Awwww ā¤ļø Thank you. My evening is complete !
WaterGirl
@Nukular Biskits: Holy shit! Ā It had better be good with 4 cups of heavy whipping cream! Ā Twice as much heavy cream as there are blueberries.
This reminds me of something my best friend made for my birthday one year, and when I asked for the recipe she said no, because I would be too horrified by how rich it was.
WaterGirl
@MagdaInBlack: Wait til you see the other 3 pics tomorrow. Ā Beyond adorable.
WaterGirl
@Suzanne: The photo reminds me of when I got Tucker all those years ago. Ā I was holding him at the humane society and I looked at her and said “how could anyone not love this dog>”
Nukular Biskits
@SFBayAreaGal:
I luvs me some chocolate pecan pie!
Timill
@WaterGirl: … a PTBNL, of course.
[Puppy To Be Named Later]
Nukular Biskits
@WaterGirl:
LOL!
WARNING:Ā If you do make it, only eat small servings. And, while I think it makes for good leftovers out of the fridge, it’s best fresh out of oven.
Seriously, this is some good shit (I used to grow blueberries) but it’s VERY rich.
[Edit]:Ā Best enjoyed with a fresh cup of coffee or a tall glass of freshly-brewed, still hot, tea over ice.
Suzanne
@WaterGirl: Still havenāt settled on a name! We have a few that we’re considering. She’s from Puerto Rico, so it might end up being something en espaƱol.
She reminds me of dessert. She’s like a little after-dinner mint. Sweet and small.
ETA: I have major bedhead in that picture, but she looks so cute.
Nukular Biskits
@Nukular Biskits:
Interesting.
When I edited my post, it changed the red font to black for “WARNING”.
Princess
@satby: Covid? It can manifest as a stomach bug.
Sallycat
Chocolate pecan pie with whiskey is a Kentucky Derby pie.
CarolPW
@Suzanne:
It always has taken me days or even weeks to name a new pet (cat or dog). I always need to know who they are first. And then the name just shows up.
Nukular Biskits
@Sallycat:
Had to look that one up. Sounds yummy!
twbrandt
@Chetan Murthy: Iāve read Warzelās story, Henry Farrell has another good one on Crooked Timber. As Martin said, these people are fucking weird.
Suzanne
@CarolPW: We have a very-obviously-Italian last name, and I kind of feel like even the pets’ names need to go with it? I know: strange.
Also, I have to be able to coo and sing their names to them.
WaterGirl
@Nukular Biskits: Yep, it’s a bug. Ā If you edit your comment, you lose the color formatting.
WaterGirl
@Suzanne: You look cute in that photo, too! Ā She will tell you her name, when it’s time.
Spanky
@Hoppie: Reminds me of those bittersweet Thanksgiving dinners at Boston Market after my wife fed her mother her Thanksgiving dinner in the Alzheimer’s wing of the nursing home years ago.
Be thankful for the folks who surround you tomorrow.
CarolPW
@Suzanne:Ā ā
Of course you sing and coo (as do I), but mine usually also have nicknames for that. Ambrose was a perfect name for my first dog but I often called him sweetie. I never thought whether their names needed to go with my last name though.
PPCLI
@CindyH:
“nothing beats a good pumpkin pie”
True. Given a choice between pumpkin pie and nothing, I’ll take nothing every time.
Chetan Murthy
@twbrandt:
Back in 1995, I had just started a job at IBM Research, and the Internet was starting to explode.Ā I got permission (yes, it was actually part of terms of employment) to go spend my personal time working with a friend down in NYC who was standing up Internet sites.Ā He had a long story about how he was trying to tell stories, a new form of literature, etc, etc,Ā etc.Ā He even had a short stint as the creator of a show on HBO (late/late/late at night called “3am stories” or some such). All those Internet sites were just a way of helping to birth this new creative medium,Ā yanno?
Anyway, fast-forward a couple of years, and he’s sold his Internet production company to another bigger one, and he’s trading stocks like a madman.Ā Today he runs a hedge-fund-of-funds and hawks “I’ll show you how to trade bitcoin and win!” videos.Ā You’ve probably seen his ads on some websites — I have.
Anyway, my point is, people have all sorts of stories.Ā I gave up trying to understand the things, and just focus on their relationship to money: it explains most of the behaviour.Ā People invent stories — simple, believable, complex, unbelievable, and everywhere in-between — for why they should have all the money.Ā That seems toĀ be a constant.
These OpenAI folks — per Martin (whomĀ I agree with) they were divided into twoĀ groups, each with a conflicting story for why they should be given ALLLLL THE MONEYYY!!!Ā NOW!!!!Ā Heh, I guess I’m just really, really cynical: (to repeat myself) people can invent all sorts of stories for why they should be given all the money, and the other guy who wants the same is a threat to society and humanity and such.
Sure Lurkalot
@Dorothy A. Winsor
@dnfree
We laughed too! What a great memory. Also laughed at whoever posted some quip about turkey tasting like napkins.
No turkey zone here, beef bourguignon with mashed potatoes and roasted carrots. Lots of other crap too, my fridge is stuffedā¦can 9 people eat a lot?
Traditional? Stuffing is the star by far. No fighting with WG.
Chetan Murthy
@twbrandt:
Sorry,
thatmy last comment was …. logorrhea.TL;DR Their weirdness is part of their schtick for why they should get paid.Ā That’s all.
twbrandt
@Chetan Murthy: a completely cynical and entirely realistic view of how things work.
WaterGirl
@Suzanne: Maybe you should call her Flan.
CarolPW
@WaterGirl:Ā ā
I almost named Bisket Snickerdoodle because of her color. But the doodle part would mislead people about her breed. It would be a good name for a cat, though, because they look like they snicker all the time.
Another Scott
Meanwhile, … Science.org:
Nature is full of surprises.
Cheers,
Scott.
schrodingers_cat
Day 2 of my 30 day drawing challenge
Feather
Day 1 was an
Apple
Ksmiami
@currawong: I helped develop a recipe at a former restaurant with deep fried Brussels, fish caramel, lemon and gocharang flakes.. weād go through hundreds of ordersā¦
Chetan Murthy
@schrodingers_cat: that feather is quite *something* [in the best possible sense].Ā I mean …. wowsers, if I could draw only 1% as well as that ….. Very, very impressive.
Chetan Murthy
@Ksmiami:
Learn something new every day.Ā Wow, had no idea this existed.
Ksmiami
@Suzanne: Crema Catalan?
Ksmiami
@Chetan Murthy: be careful; the first stages of making it is really stinkyā¦
Barbara
@planetjanet:Ā āProbably too late now, but my sister orders from Safeway. No cooking, no major clean up.
schrodingers_cat
@Chetan Murthy: Thanks so much!
I haven’t drawn much in years, so just getting my feet wet by drawing objects from everyday life/nature.
coin operated
@Nukular Biskits: Stayed there before…nice hotel and great location. We usually stay at the Hilton Garden Inn at the end of Old Town. Ā I’ve been Diamond-level for a couple of decades so I almost always get an upgrade…and it’s still within stumbling distance.
laura
@WaterGirl: look at those mitts and that winsome face. Also Suzanne. Dulce is a lovely name. Just sayin’
stinger
@schrodingers_cat: That is gorgeous!
Hoppie
@Nukular Biskits: We ran a convention there in 2002. Ā Really good Sunday buffet as I recall.
piratedan
@CarolPW: we have snowshoe kitty with that handle because of her tawny coat color.
sab
I have never understood the effort other people put into turkey. I follow my grandmother’s Joy of Cooking directions. Thaw the bird. Calculate the cooking time by its weight. Decide when we want to eat. Put it in the pan, put a parchment tent over it, and leave it in the oven for the calculared time. No basting, no stuffing, and concentrate on the side dishes.
It always turns out moist and done and delicious.
Learning how to cook dressing ( not stuffing)Ā properly was a godsend. It’s a steamed bread pudding, so the one glass dish with the dressing goes over another glass dish with water, and they both go into the oven for a few hours the day before. Then I nuke the dressing dish in the microwave on Turkey Day. No mess with stuffing the bird. No worries about food poisoning.
Always cranberry sauce. But this week I found last year’s in a container at the back of the fridge. I need to find something useful to due with this year’s after Turkey Day. Last year’s was no l9mger edible.
It took me forever to find wild rice this year. Steamed all day with mushrooms and turkey stock in the double boiler. I saved the excess liquid ( mushroom turkey stock) and tomorrow I will decide whether to serve the wild rice and mushrooms as they are, or use the excess liquid for a cream sauce to mix with the wild rice.
No green bean casserole this year. Just green beans.
Nelle
Thanksgiving generally meant a jigsaw puzzle and international students from the nearby university.Ā One Thai student was totally puzzled (!) by the puzzle and suggested that we turn it over carefully and number all the pieces on the back so that we could quickly assemble it next time.
When we had children, we carried on the tradition of international students.Ā One year, among others, there was a couple from Sarajevo stranded at the local university when the war broke out.Ā My Mennonite father gave the long blessing.Ā Later, we were invited to their house for supper.Ā When we got there, they opened the door in tears – a breadline had been bombed and there were many deaths.Ā They insisted that we stay.Ā Atheists from the Muslim tradition that they were, they asked me to “Pray like your father did on Thanksgiving.Ā We need that.”
My children grew up accustomed to three, four, or more religions and the irreligious around the Thanksgiving table.Ā Tomorrow, at my son’s, there will be atheist Jewish, Mennonite, Presbyterian, Catholic, and Sikh.Ā That is one of my favorite family traditions.
Nukular Biskits
@schrodingers_cat:
Nice!
Nukular Biskits
@coin operated:
That is one of the nice things about Old Town:Ā Plenty of restaurants and plenty of places to imbibe.
sab
@WaterGirl: OMG. That looks so much like our Simon Doofus (name came from the Humane Society people). Great dog. Simon had a curly tail like a husky. HeĀ lovedĀ car rides and used to escape the yard just so he could have a rode back home when we went to look for him. We solved that problem later by givimg him a daily car ride imstead of a walk with the other dogs.
Nukular Biskits
@Hoppie:
They have something called the “El Presidente’ Club” for folks who are on gov’t/contract travel.
They’ve scaled back the bennies a little over the years but, if you reserve at gov’t rate, you get free breakfast, free dinner (off a smaller menu, though), one free drink (used to be two) and free tokens for the laundry.
Prior to COVID, they also used to have a Wednesday soiree featuring free drinks (beer, wine, tequila tasting) and hors d’oeuvres for members.
I’ve been staying there for almost all my travel since about 2000.
Salty Sam
Here ya go! Ā I just finished making one and itās really good!
https://youtu.be/sIFlPc-TW94?si=Iq4_xbYIwtyZ-Z8a
schrodingers_cat
@stinger: Thanks so much. Are you talking about the feather or the š?
zhena gogolia
@schrodingers_cat: Great! You are very talented.
sab
@sab: We thought Simon was a boxer/husky mix. Boxer fur and coloring, husky tail and snout and attitude (wanderlust.)
twbrandt
@schrodingers_cat: wow!
Nukular Biskits
@Salty Sam:
That was an interesting and entertaining video.
Thanks for sharing!
brantl
My family makes a turkey with sage, onion, celery, broth, orange juice, salt, and pepper in the dressingĀ and they turkey basted with the drippings and the juice rendered from the bird. Unbelievably good. No turkey I’ve had anywhere else comes close. I’ve been eating with my in-laws on Thanksgiving for the past 20+ years (my wife cooks with my mother-in-law, has to be there), and they wave a little spice at the pan,Ā and I can taste my family’s bird in my mind, each and every Thanksgiving. Christmas, too.
Kayla Rudbek
@CindyH: ooh, those sound like good additions so I had better put that into Paprika 3 for my Nora Cooks vegan pumpkin pie recipe. No eggs or milk equals bland, bland, bland without plenty of spices. I like coconut and pumpkin, but they are plenty bland together unless I add a good mix of spices.
And in cooking news, Mr. Rudbek bought the large can of pumpkin pie filling at Aldi. Fortunately I had both condensed evaporated coconut milk and coconut cream in hand, although whisking it by hand didnāt blend in the coconut cream evenly enough. So my pies are not pretty, but they smelled good while baking.
RevRick
When it comes to what I like at Thanksgiving, my answer would be everything. The food was my ultimate childhood comfort food, because it was inseparable from gatherings with family and friends. It was never merely a matter of the plate or the palate, but the people around the table. The Thanksgiving dinner was about love, above all else.
So, I kind of bristle when folks trash the turkey. At a deep level of my soul, I cannot separate the food from the connections. Thanksgiving transports me back to sitting at the dining room table with my grandparents, my mom and dad, and my brother, all of whom are gone now. And by the time I graduated college, Thanksgiving became the time my wife and I spent with my parents and my brotherās family, and his friends. (And Christmas became the time with my wifeās extended family.) And the Christmas meal was Thanksgiving, part 2.
Tomorrow, my wife, our son and I will trek down to Voorhees, NJ to be part of a gathering of our SILās Jewish family and there will be turkey and kugel. But most of all, love.
Yutsano
@CaseyL:Ā ā Wait…you didn’t start it yet? My understanding is sauerbraten is a three day process. At least that’s what I learned in Germany. At least gingersnaps will work for the lebkuchen because unless you’re willing to make your own they’re nigh impossible to get in the US.
Or maybe your recipe is different? I dunno.
As far as what I’m thankful for: in a couple weeks I’ll be starting my dream job in the exact location where I want to be. I’ve already gotten e-mails from my new manager so I’m already in massive hype mode. Plus I’m leaving a terrible management situation for a much better sitch. Did I mention a lot more money especially in four years? š
Citizen Dave
@Chetan Murthy: Too lazy–and on my phone–to thank the jackal who recommendedĀ FiskĀ last Sun. night, but many thanks!Ā We’ve watched 5 of the 6 the last two night.Ā It’s hilarious, and Australian.Ā Season 2 coming next week.
schrodingers_cat
@zhena gogolia: Thanks so much, I appreciate your feedback!
Gvg
We will be having turkey of course. Dad was born on thanksgiving day and loves it, associates it with his birthday, soā¦there is no changing that. I have never learned to cook one. I donāt like cooking, I am not much of a food fan. Itās all too much work. When the older generation passes, the tradition will change. We will see what the nephews want, but I would probably suggest lasagna. I happen to be good at that. Or I will order something. But I do care that my parents and aunt care, and I do like seeing family and gathering. I just canāt stand doing that much cooking.
Gretchen
Friend is visiting house where they do all the cooking the day before, then reheat the turkey the next day. I never heard of that method.
Gretchen
@Nukular Biskits: chocolate pecan pie is our tradition. I stopped making pumpkin because nobody touched it until the chocolate one was gone.
Salty Sam
Youāre welcome- his channel is full of interesting historical recipes.
And being Texas born&bred, that one was close to my heart.
Sister Golden Bear
I was supposed to do Friendsgiving, but the host got sick and had to cancel, and consequently I’m doing Thanksgiving solo.
So I picked up two carved slices of turkey from Whole Paycheck’s deli, mostly because stuffing and gravy are the highlight, but they don’t go with the ham steak I also picked up ā which I’ll probably actually eat more of. Picked up some sides from the hot food bar, because I don’t feel like cooking tomorrow.
But highlight is pumpkin pie from my local chi-chi grocery store (Draegers for folks on the SF Peninsula). It’s pricey, but it’s the best I’ve ever had, and not sickly sweet like most. Top it with lots of cinnamon. I’d volunteered to bring pie, so now I have a week’s supply ahead me. Oh darn.
sab
Yesterday I did the pies. Today I did the dressing and the wild rice mushroom casserole. So tomorrow all I have to do is turkey, mashed potatoes, green beans and the canned stuff (cranberries and gravy.)Ā I may fancy up the wild rice. I may do gravy from scratch. But I don’t need to.
Sorry nobody else likes pecan pie. They think they don’t but that is because they haven’t actually had one.Ā Saving that for Christmas.
Hoppie
@Nukular Biskits: Since weāre in Hillcrest may try it again. Thanks! Next time youāre in town, give us a heads up at (anything you want)@fopaws.com
coin operated
@Nukular Biskits:
Churchills cigars. Great selection of wine, sticks, and suds. Owners are good people…I visit 1-2 times a year and they always remember my name.
Martin
That part I’m used to. The weird part is that the fight isn’t over money, it’s _entirely_ over which doomsday cult is the correct doomsday cult. Every single one of them believes they’re working to destroy humanity, the disagreement is over how quickly to do it.
stinger
@schrodingers_cat:Ā ā
I like (and Liked) them both, but especially today’s feather!
mrmoshpotato
Ham it up! Mmmmmmmm!
Chetan Murthy
@Martin:
Ah yes, of course!Ā You see, the correct doomsday cult should of course carry the day, and …. GET ALL THE MONEYS!Ā Right?Ā Right?Ā *grin*Ā Seriously, it’s like the Baptists vs. Church of Christ.Ā One of the two believes that the road to hell is paved with recorded music in church (I always forget which).Ā Ā The other thinks it’s jes’fine.Ā Ā Same story: one of them wants to win, vanquish the other, and of course, whenĀ that happens, the preachers of the winning church will get all the tithes.
It’s only and always about the money.
NotMax
@Chetan Murthy
The lamentations of their women too old school?
//
Chetan Murthy
@NotMax: The lamentations of women are better than money to those types.
anitamargarita
Am a vegetarian among vegetarians, so no turkey or ham here. I am making appetizers: stuffed mushrooms, and chickpea fries with various dipping sauces. Also sweet potato red Chile soup. One sister will make green bean casserole and mashed potato. Another sister will make lentil nut loaf with mushroom gravy, and the pumpkin pie. Another sister will bring the roast veg, and homemade ice cream. Tried tofurkey once years ago – gah, never again.
JAFD
@satby: Hope you feel better soon.
Have as happy a Thanksgiving as possible, regardless.
JAFD
@RaflW: I like bread pudding, too (Also stuffing)Ā Save ‘ends’ from varied loafs in freezer during year for making it.Ā Great winter morning breakfast ! (has fruit and protein and carbs, right?).Ā Look for the ‘candied fruitcake fruit bits’ at after-Xmas sales to add color to it.
Uncle Cosmo
Mostly consisting, one presumes, of the various things growing on the variegated leftovers you shoved to the back of the fridge late last spring and forgot about til now…;^pā
LiminalOwl
@satby: Best wishes for speedy healing.
Nukular Biskits
@Hoppie:
Hoping you see this:
Depending on funding, I’m scheduled to be back there a week from Monday … but I’ll be underway on a ship.
After we pull back in, though, I should be there for a week or so. Maybe we could do a SoCal BJ Meetup.
Nukular Biskits
@coin operated:
As many times as I’ve stayed in Old Town, I had no idea they offered more than cigars! I’m not a smoker so I never stopped in. Nevertheless, I almost always see folks sitting outside there enjoying the weather and, apparently, appreciating the finer things of life.
rikyrah
@satby:
šš½šš½šš½