Time to share the big bird and stuffing recipes today! Here are the links for the previous recipe cafés:
Link to Dessert Recipes
Link to Veggies/Side Dish recipes
This sounds more complicated than it is, and it makes the turkey so juicy, even people who don’t care for turkey have been known to ask for seconds and thirds!
Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.
Brine:
8 quarts water
3/4 cup kosher salt
3/4 cup maple syrup
3 tablespoons black peppercorns
8 garlic cloves, crushed
1 lemon, thinly sliced
Turkey:
1 (12-pound) fresh or thawed frozen turkey
1 cup cola
1/2 cup maple syrup
2 tablespoons minced fresh thyme
1 tablespoon dried rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon black pepper
4 garlic cloves, chopped
2 onions, quartered
Cooking spray
Gravy:
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup whole milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
Preheat oven to 375°.
Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180°. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
And what’s a turkey without stuffing? We usually just bake this recipe in the oven, instead of putting it inside the bird:
From chef and author Emeril Lagasse
Ingredients
2 teaspoons olive oil
1 cup diced bacon
1/2 cup chopped yellow onions
1/2 cup chopped celery
1 cup peeled, cored, and diced Granny Smith apples
1/2 cup chopped lightly toasted pecan pieces
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups cubed day-old bread, cut into 1-inch cubes
1 teaspoon Emeril’s Creole Seasoning
2 cups chicken stock
Directions
- Heat the oil in a large skillet over high heat. Add the bacon and cook, stirring, until starting to crisp, about 3 minutes. Add the onions, celery, apples, pecans, parsley, sage, salt, and pepper and cook, stirring, for 2 minutes. Add the bread cubes, Creole seasoning, and stock, and stir well. Bring to a simmer and cook for 1 minute.
- Remove from the heat and let cool slightly before stuffing into a turkey. (Can also bake in oven instead of inside turkey)
So how do you cook your turkey? Or, if you cook something else instead of turkey, share your recipe here.
Forgot to add this for the stuffing recipe!
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano leaves
1 tablespoon dried leaf thyme
So what’s cooking with you all today?
Thank you thank you thank you!
I’ve been looking for a good combination of creole seasonings for base Jambalaya mix…that is perfect!
Mmm…do you have a good jambalaya recipe?
Oh my – wasn’t ready for that question this morning! I can get it tonight…and put it in a lounge diary!
We take a basic recipe – from any cookbook but add some twists to it. We’ve been buying it boxed for the past 5 years or so. (The one in the green box not Zatarain…)
-Reduce the cayenne in most recipes and add hot links instead.
-We really like Turkey Kielbasa cut into small pieces to reduce fat quantity in the meat.
Recently we’ve started making our own ‘pre-packaged’ mixes for soups and Jambalaya and hamburger helper. Why pay $3+ for pre-packaged soup mixes when we can buy in bulk and put in jars. Estimated cost is now about $1.50 per package. Also we use the homemade jars of soup mix for holiday gifts.
Hmmm….another diary idea….homemade gifts /recipes etc!
To add a nice twist to it, try adding cumin and coriander.
You don’t actually cook all this yumminess you post about do you? Because, if so, I want dinner invitations.
I actually do cook all of the Thanksgiving recipes I’ve posted…this turkey recipe is the one I used ever since I cooked my first turkey by myself (and I didn’t do that until 2002, btw).
If we have a Direct Action booksigning or a yearly Boo in the Philly area, I’d be hurt if you didn’t come for dinner while you’re here!
Man. I would weigh 800 pounds with the recipes on here. Like one of those morbidly obese people who has to be crane lifted out of their home, or simply burned there like a funeral pyre.
I will definitely try to set up a Philly stop at the end. I’m thinking February. Slowly working way out of Michigan. The potential stopping points are limited. But there does look like quite a few Bootribbers in the PA area. So Philly and then on to other books. But not without a stop for good food. 🙂 Happy Turkey Day. Mmmm mashed potatoes. Mmmm donuts.
Boy, that looks good! I’m going to try to find a pot large enough to brine a turkey in. Just wondering, the cola probably can’t be diet, right?
I saw brining bags at Williams Sonoma last week, and I bet other schmaltzy kitchen stores have them too. I think that’s what I’m using this year, because my frre-range turkey is a bit bigger than the ones I’ve done in previous years.
It’s Thanksgiving, and life is too short to use diet cola in this recipe…it wouldn’t save much on calories anyway, IMO. 🙂
We’ve been brining for years now — it really does enhance the turkey. Here’s our recipe (courtesy of Alice Waters and the SF Chronicle):
We just mix it all together and put it in a heavy-duty garbage bag and then put that into an ice chest. Then on Thursday, it’s on to the Weber kettle.
one of the best and funniest food writers ever who has long campaigned to replace turkey with Spaghetti alla Carbonara as the traditional Thanksgiving meal:
Spaghetti alla Carbonara
Olive oil for frying
1/2 pound pancetta, sliced like bacon, then cut into small slivers
(bacon or prosciutto can be substituted).
3 eggs
1/2 cup half-and-half
1/4 pound butter
1 pound spaghetti, linguine, or fettucine
2/3 cup grated Romano cheese
freshly ground pepper
Heat a little olive oil in a skillet and fry the pancetta until the fat becomes transparent. Drain the pancetta on a paper towel. Beat the eggs and half-and-half together in a bowl. Melt the butter in a microwave. Cook the spaghetti in salted water, according to package directions. As soon as it is ready, drain into a colander and return it to the same pot. Add the butter, pancetta and eggs mixture, stirring constantly with wooden spoons so the eggs cook on the hot noodles. Add the Romano and pepper to taste. Serve immediately.
I want this NOW.
I noticed last night that Andi took quite a liking for referring to herself in the third person. Will she be continuing this habit, one wonders? It seems quite appropriate, really, when one considers she is God AND the Blue Dot, or possibly God, the Blue Dot.
because she was being talked about in the second person so she wanted a promotion to a higher level and the Blue Dot said that since Andi is the Blue Dot’s physical manifestation IRL, she was deserving — it’s something like beatification.
BTW part 1, carbonara is really easy to make.
BTW part 2, Calvin Trillan is originally from Kansas City, Mo. so you probably feel a spiritual connection to this recipe.
AndiF: Patron Saint of Anarchistic Frogs
Method of divine retribution: Excessive Snarkitude
Holy mascot: Marmotdude
Let us pray:
Dear Heavenly Sister who art not in Heaven because Thou art an Alive Jew,
We beseech Thee, because we hear that beseeching is what one is supposed to do when one prays,
And we beg Thou smite ourn enemies, as we understand that is also a routine part of this prayer deal,
And we ask that Thou bestow upon us many bags of Chipped Potatoes and multitudes of ice cold Bass Ale,
Or whatever, so that we may watch holiday football without suffering unto starvation,
Or worse fates, like the foul and detested veggie tray,
In Thy Snarktastic Name we pray,
Achoo.
I’ll pray to that if it means I get a Bass ale too…
but despite that slight lapse, the Blue Dot has decided to canonize you as “Saint Indy, Patron Saint of All Evil-Minded And Witty BooTrib Lurkers Who Pay Very Close Attention To What Everybody Else Is Saying”
This is so funny. Clever girl!
If you take the dip from the detested veggie tray and use the Chipped Potatoes to scoop up great gobs of it, you get the great taste without any of those pesky health benefits.
I bow to your superior method of packing on the holiday calories without any of that goody two shoes “heart smart” poppycock. 😉
I want that right now too. Pancetta is going on the grocery list this week…
twice no less. Hey, I’ve read SallyCat’s diary and it’s not my fault, it’s menopause.
Boy oh boy – hungry and it’s just breakfast time!
Okay my turkey is very boring and very easy….caveat we are not terribly fond of Turkey – we find it dry. We buy them on sale, cook them, then use the meat for frozen meals, pot pies, and soups.
Use the turkey as substitute in any recipe that calls for chicken. We also use a vacuum seal so the frozen meat lasts 3-6 months in our large freezer.
That sounds nice and easy!
I always thought of turkey as dry and not really exciting before I tried the brining thing (which s great with chicken too). Now, I even look forward to it.
Want a really moist turkey? Cook it breast side DOWN. All the grease from the dark meat runs down and keeps it moist. I don’t care if the dark meat gets dry because I don’t care for it. Also, slow cook it indirect on a Weber grill. Nothing like it and all the skin gets crunchy! happy eating!
Critical oops
When the lid goes on the pot…reduce the temp to the one from the back of the turkey wrapper!
Hi, everyone, I am going with daughter this morning so I will check in when I get back to see how many diaries of FBC have been done by then.
Have fun with your daughter Diane! Stop in and chat awhile when you get back…
Thought the cafe needed some music for the holiday mood.
Boy does this ever look familiar….thinking back to Ohio Autumns. Thank you AndiF. It’s beautiful.
Florida Mom is here as you know. She’s a great house guest….washes dishes, does laundry, cooks (except we’re on this special diet now). David and I keep on with our workshop work and she entertains herself. Of course she’s had 23 years of visits to us to get used to our routines. 🙂
I can’t believe Thanksgiving is less than one week away! Where has the time gone?
Thanks again for the lovely pic.
Florida Mom sounds a lot like my m-i-l. She’s a great house guest (she’s an even greater m-i-l) — she never even gripes at the dogs’ constant pestering for attenion.
Did you guys see this diary yet?
Creepy.
Thank you for this alert, CG. I had completely missed that. I hope people will recommend it so we can keep it up for reading and discussion longer.
Lacking a big enough fridge, we put the turkey inside a garbage bag, poured the brine in the bag, then immersed the lot into a wastebasket of icewater on the outdoor porch for the cure.
We weighted it down so that it was fully immersed and didn’t need turning. The pressure of the icewater outside the turkey bag reduced the amount of brine needed.
let’s see you get this one inside a bag.
Oh my stars and garters! That’s a wild turkey isn’t it? Do you have them in your woods? WOW!!!
Wild turkeys are very plentiful in the woods. We come across them pretty regularly and we see where they’ve bedded down even more often (easy to spot because they have a very distinctive way of mounding up leaves).
The bluejay was too smart for me to get a photo, but these guys below showed some appreciation for the oil sunflower seeds.
Click for larger photos
chickadee
goldfinches
msdownywoodpecker
nuthatch
I forgot to say I get a kick out of methods of the nuthatches and the woodpeckers. They just have to take the seeds and stick them in some crevice to pound away at them. I suppose that’s how their beaks are designed to do the job.
Like the bird pictures. I love watching birds, espcially when the smaller birds decide to mob a hawk.
Now, this recipe requires left-over cornbread from the recipe found in the Veggie/Side Dishes mentioned above, so I won’t repeat that.
Broth from chicken or make your own broth from any parts of the turkey you do not wish to cook and each (neck, etc.)
4 cups corn bread crumbs
2 cups light bread crumbs (white bread)
1/2 cup onions, chopped
1 cup celery, chopped
4 eggs, bigger the better
1 TBSP sage
Dash Black pepper
Mix bread crumbs together, add onion, celery, eggs, sage, and pepper. Add enough broth to make mixture light and “sloppy” but not thin & runny, stirring well. Oil skillet (ideally a well-seasoned large iron skillet), while pre-heating oven to 450 degrees. Pour stuffing mixture into skillet and bake about 30 minutes until brown around edges and done to suit your taste in the center. You can stuff the turkey with this, if you choose.
Since I was gone most of dessert day, I have to add Flossie’s pecan pie recipe. (Say it like a native where the trees grow! In true Southern style, that’s spoken Puh KAHN. . )
World’s Best Pecan Pie
1 really good unbaked pie crust in 9″ glass pie plate
2 large eggs
1 cup white sugar
1 cup white (clear) Karo syrup
1 stick butter or margarine
1/2 tsp. vanilla
1 cup or more pecan halves
Beat eggs well. Melt butter or margarine carefully without burning it, set aside to cool just a bit. Mix sugar and syrup together thoroughly, add eggs and stir until completely mixed. Add vanilla and mix well. Arrange pecan halves one layer deep on bottom and sides of pie crust. Pour filling over pecans, and wait a bit until pecans rise to surface. If some pecans do not rise, fill in with more pecans, being sure to dip them below the surface so they are covered with the filling even as they sit on top of the pie. Bake at 300 degrees for a very long time – usually an hour or more. At about an hour, check with a wooden spoon, to see if the filling bounces when you press on it lightly. When the filling no longer bounces, remove the pie. (Or if the edges appear to be burning, remove the pie!) If your oven runs hot, as some newer electric models do, bake at 275 degrees.
Cool only as long as you want too. Delicious hot with ice cream; or warm; cool; or stone cold, anytime! Double the recipe, you will need more than one.
Mmm, now I’m getting hungry!
I think Olivia’s piecrust recipe from the dessert diary would be perfect for the pecan pie. Might be trying that one this weekend…
I agree. It’s quite a bit like mine, and should work well.
Looks good, but I think we should have a pecan pie cook-off; see mine below!
Definitely pronounced puh-KAHN. Yankees who say PEE-can crack me up.
When I was a kid, we had this radio show we always listened to in the mornings, getting up and ready for school. That station is all-talk now (and airs Limbaugh, argh), but back then, a lot of people in the DC metro area always woke up to Hardin & Weaver. They were funny old guys, veterans of radio who’d been on-the-air partners for something like twenty years, very laid back and old-fashioned. I never heard them say anything mean about anybody. Weaver did voices — he had a number of characters who’d make appearances, including a blowhard Senator (who had a deep, gravely voice like Senator Dirkson), a little old lady, and others.
One of their traditions was that every year, they’d talk about their special recipe for popcorn stuffing. The idea was that you’d put the raw popcorn in the bird, and put the bird in the oven… and of course, this never came out exactly as they planned. They’d talk about having to file a Environmental Impact Statement before using the recipe; about making sure one’s home owner’s policy was up to date first; about how many cups of popcorn for how many pounds of turkey multiplied by square footage of the house, minus the ages of all dinner guests… Every time they started talking about it, you listened carefully, because you never knew just what they’d come up with next. Occasionally they’d even have people phone in with their own experiences with the notorious recipe, and put those people on the air.
We still talk about doing the popcorn stuffing every year when my family gets together. Hopefully this year, as in other years, we will ultimately opt for the less volitile combination of onion, celery and breadcrumbs…
I think my boys would find the popcorn idea very entertaining… 🙂
I have Harry Potter Hangover. [yawn] I hate spoilers so all I will say is: you MUST go see Goblet of Fire. It was FANTASTIC, by far [yawn] the best of the series. I am going to have a rough time staying awake at work since I only got a couple hours of sl…zzzzzzzzzzzzz
I think we’re supposed to go see that next on an IMAX screen. (sorry to interrupt your nap)
…that you weren’t disappointed!
We just got back! I agree, it was great, best Potter movie so far. (Although, of course, not as good as the book.)
I was blown away at how good they adapted the story. The book is my favorite of the six, although the last one was a close 2nd place. Daniel Radcliffe outdid himself with the acting in this movie, I was choked up for the final stretch, which is uncharacteristic of me. Guess what I’ll be watching again with a different set of friends this evening? hehe [/GeekFest]
I had to pour several buckets of hot water over my outlet for the sump pump as the outlet was frozen solid. Too much hose curled around the yard… ice had backed right up to house,not enough gravity to the situation, I guess.
But I got lucky, as the most amazing thing, the pump still works, so I suppose I saved $120 there, whooopppee!!!
Only trouble now is my empty belly and all this food talk. Time to rectify that situation. Go spend some of my savings?
I brine mine using rosemary, celery, cut up onion, a clove of garlic, and peppercorns in my brine.
I’m going to give y’all my very best T-giving recipe. It takes a litte extra work than conventional pecan pie recipes, but I know you will be thanking me for it:
Texan By Injection Pecan Pie
1 – 9″ unbaked pie crust fitted into a 9″ deep dish pie plate (preferably a clear glass one)
2-3 cups freshly shelled pecans
Put the nuts into the pie crust. Set aside in fridge.
1 cup light corn syrup
1/2 cup dark brown sugar
1/2 stick real butter
1/2 tsp salt
2 tablespoons flour
Cook the above to a rolling boil. After butter melts, boil another 2-3 minutes, stirring constantly.
Let cool to room temperature. (You can put the pot into an ice bath and stir the syrup until cooled)
Add
1 teaspoon real vanilla
3 beaten eggs
Pour the mixture into the pie shell with the nuts.
Bake at 375 degrees on the bottom shelf of your oven for 20 minutes. Lower temperature to 325 degrees and bake another 20-30 minutes. The top may crack, but that’s OK, it will disappear as the pie cools.
You can use 2 pie crusts in 2 shallow 8″ pie plates, 2 cups pecans in each, and divide the syrup-egg mixture between the two, baking for only 20 minutes at the last baking. This will give you candy in a crust, not the traditional chess pie.
To make Derby Pie, add 3/4 cup tiny chocolate chips to the original recipe with the pecans, and 1/4 cup bourbon with the vanilla. What could be easier? I call that North American Cup Derby Pie, in honor of Louisville gallantly putting on a fantastic fencing tournament nearly every year.
I’ll bet the “fresh shelled” pecans make a delicious difference. My daughter has pecan trees. Not a great crop this year, but I bet we can get enough to try this pie. And just put a big bowl of pecans in front of her dad and he’ll shell them til you say stop. Course he’ll be eating them as he goes, but eventually there’ll be enough for the pie.
One word about the amount of pecans:
The amount of pecans likely depends on the breed of pecans. From my grandmother’s sweet Missouri tiny-pecaned tree, it takes 4 cups of pecans by my “Flossie” recipe upstream. Using the big Schley pecans’s I bought fresh in Austin, one cup of pecan halves were huge and usually the same weight of nuts. If you know what paper-shell pecans are, don’t use them. It would be a waste of great pie in almost any recipe!
There are 2 or 3 kinds of pecans in my daughter’s yard – they were there when she bought the house a couple of years ago, and they are obviously many years old. I’m not sure of the varieties. Not paper shells though. Some fat round medium sized ones, (delicious!), some big and long – but not paper shells. I think, too, some small ones, but I’m not sure I’m remembering that correctly. I tried to figure out the varieties when she first moved there, but there are just too many that look more or less the same.
The Derby pie version sounds great.
I think I’m going to have to make both recipes for pecan pie posted in this thread…
And let us know what you think of them both!
Your recipe for Derby pie is almost exactly like mine. However, I usually use my g’mom’s pecan pie recipe as a base, mostly because it makes a lighter pie than the traditional Derby pie. I don’t really want a Pecan Pie contest, I just think they are different. A dark syrup pie is sweeter and heavier, a light syrup pie is less sweet (and, according to my husband, you can eat more of it without feeling full. I’m not sure this is the best possible characteristic!). Different people have different tastes in this.
Oh, and non-Kentucky folks need to know that the whiskey with initial’s JB, made in Tennessee, is not bourbon. Bourbon is made one place on earth: Kentucky!
An FBC diary dedicated to bush? lol
Only if we’re talking plastic turkeys!
I should have seen that one coming… lol
This diary is too tasty to read at work with yucky-packed-work-lunch! These all sound so good. My stomach is growling.
I don’t have my recipes right now but I can hopefully add them later (right CG? And I’ve still got to post the bread ones … yikes!)
How’s everyone today?
Here’s a photo I don’t think I’ve posted yet,
Rosebud, taken 8.13.2005 (Best viewed large!)
both for the beauty of it and how long it took to display that big, gorgeous version of it on my dial-up connection.
…I can relate Andi!
Your pictures are so beautiful!
Of course you can come by and drop your recipes in later. I’m hoping one of our cafe hosts will put the links up over the weekend in case anyone needs any ideas for something to make or take for the holiday (are you listening katiebird and BroFel?)
Now I just have to remember!
yep! I’ll do it. Maybe I’ll make a bulletin board template so everyone can paste it into the extended text???
Thanks, kb!
This exquisite rosebud is like a breath of fresh air to me to help me through a rather grumpy morning. Big deep breath, big deep breath. Wonderful. Thanks
…to know that others enjoy the photos. Hope your day continues to get better Puget4!
Can’t forget that.
Cranberry Relish with Jalapenos
4 c. cranberries, frozen then coarsely chopped in food processor
4 t. fresh ginger, grated
2 large jalapeno peppers, seeded and chopped fine
1/2 c. chopped red onion
4 T. lime juice
2 oranges, sectioned and chopped
1 stalk celery, finely chopped
1 c. granulated sugar
Grate ginger into a bowl and add cranberries. Combine remaining ingredients and let sit overnight to several days.
When I first took this to family gatherings, some of my relatives were a little hesitant to try it – jalapenos!???
But it is awesome. Now on my most-requested recipe list. From Martha Stewart, of all people. Who knew that someone from Connecticut could use jalapenos so well?
If you have a wheat allergy like David does, but still love the flavor of old-fashioned sage dressing, here’s an idea that works pretty well.
This stuffing does not go in the bird. You can make it anytime as it reheats well.
RICE: Make a batch of rice of any kind. I’d use a mixture of basmati, wild, red or whatever.
SPICES: salt, pepper, sage in amounts you like. I like lots of sage.
ONION and CELERY: chop and sautee in olive oil till slightly soft.
MIX it all together. It’ll taste ALMOST like old-fashioned stuffing.
ENJOY
I think that would taste great with a lot of dishes, ot just turkey.
We make this sometimes, not as stuffing, but just as a dish to eat. I like to use one of the great Lundberg rice mixtures of colorful rices. And it is also delicious if you throw in some of the leftover broken pecan pieces from the pecan pie you’ve also made. And for a really filling meal, you can stir in grated cheese of your choice after the rice is cooked, too.
I’m back! With a fine new fiberoptic internet connection, I might add…Now to catch up on 4’ing everyone!
Here’s the best recipe for mashed potatoes that you’ve ever eaten — guaranteed!
5 lbs. Yukon Gold potatoes
8 oz. cream cheese (large package)
1 stick of butter
1 cup of sour cream
salt & pepper
1/2 cup chives or scallions
Peel and dice potatoes, boil until soft. Drain, mash & add ingredients. Can be prepared in advance and reheated @350 for 45 minutes.
We only dare to eat them once a year, and they are always the first of the leftovers to disappear!!
They sound great…it’ll only take, what, a 5 mile run to work those off, right? 🙂
I’ve heard wasabi powder is yummy in mashed potatoes too.
they sound deadly.
I wonder how they’d be with no/low fat cream cheese and no/low fat yogurt instead of the sour cream.
Finally got the spouse off the computer — it’s gonna be a loooong two+ weeks vacation around here with only one computer…
Got an early call from my gyn’s office — he was ill today, so my test got rescheduled to Tuesday morning. Fine with me… 🙂 more time for reading.
Going out to order our new bed this afternoon, then probably hit Fresh Choice for dinner if the one we’re thinking of going to has reopened (after remodeling). Tonight and tomorrow will be devoted to cleaning, with a possible break to watch the Big Game (Stanford vs. Cal).
Well, need to go get dressed…back later…
I hate sharing computers…congrats on the gyn visit reprieve. 🙂
First dibs!!!
Just cleared off the sofa…move aside it’s nap time after all the yummy food!
You can just shove Pussy McFlabbington off the chair then plop down here, unbutton your pants, belch a few times and you’re ready for pumpkin pie. Um…not that I would know anything about that.
That would go well with this series…
SN – I love this photo. She looks quite content!
zzzzzzzzzzzzzzzzzzzzzzzz
Oh boy he’s so cute.
get on the furniture.
In our house you plop down and then the cat comes right back and settles on the over full tummy!
Oooh, that used to be dangerous — when we had our big extended family Thanksgiving get-togethers, the running joke was to catch the first person who fell asleep after dinner with as many cameras as possible…
The year they got me (alas, I do not have the picture), I was in the recliner with a snoozing minature Scotty puppy on my lap. Cutest lil’ ball of black fluff you ever saw, but he needed his rest, being a growing pup and all, so of course I didn’t want to get up and disturb his nap…
but I like hard talkin’
Puget4 spent the morning wrestling with an obstinate craftshop assembly, mastering it at last only for us to discover that the main part had a fatal flaw so she’ll have to repeat it all after her lunchtime snooze.
Meanwhile I bundled up Florida Mom for a run to our country convenience store where we enjoyed the scene above. The grass here will stay green all winter as will the confier trees and some other kinds of trees.
I had the perfect follow up picture to show you all how my day ended up…..a stunning sunset (she admits bashfully). But image shack has totally lost it. “Doing Maintenance” and now it’s really blown up. I’ll try to post it later.
SE View at Sunset
The white specks on the horizon are cooperative grain elevators in two small cities about 25 miles as the crow flies
SE View at Sunrise
What looks like smoke on the horizon is steam from American Crystal sugar beet plant about 30 miles SE, same crow.
Should I open up a B&B for BTrs?
That is a sunSET??? Holey Moley!!! I think your camera is on hallucinagens! Absolutely increditle.
I’ve run out of expletives! Yikes!
And yes, you should open a B&B for BTers
Maybe I’m on the hallucinagens. The word is incrediBle not incrediTle
“…camera is on hallucinagens!” Now there’s a thought. I’ll try that quote on a couple friends from the good ol’ days, ha!
Actually, just to clarify, note SE View at Sunset, is actually that, a southeast view at that time of day. Any earlier than that and the buildings on the horizon in the distance do not appear.
As to the SE View at Sunrise, that’s what resulted from the Nikon, Coolpix 3200. I’m not sure the 35mm, Velvia film I used previously would have yielded such a weird color scheme.
I’m hoping that at some future time I can afford to invest about 30 times the cost of this digital beginner and have as good a quality as the 35mm.
looks more like a BBC report from the British commons.
see CSPAN don’t know if this is live or repeat, break now as they vote on whether to strike the words of the recently elected R-b**ch from Ohio.