Archive for November, 2010
Because John had to work on Black Friday (the day where you could not pay me enough to leave the house and set foot in a retail establishment) we did not go to my folks for The Day as originally planned.
Instead, we feasted here, and then left for Cleveland as soon as he got home from work on Friday.
Our feast turned out pretty well. We don’t generally do a lot of the “fancier” Thanksgiving stuff… we pretty much stick to the basics.
- Cubed stale or dried bread, enough to fill the body cavity of the bird. (We use home-made rosemary bread)
- 1 stick of butter (We used 2 sticks)
- 4-5 large eggs (Just kind of eyeball it based on how much bread you are using)
- A pinch of salt
- 1 tablespoon poultry seasoning
Melt the butter in a frying pan or wok (I recommend the wok as the high sloped sides make mixing easier) and as soon as the butter is melted, add in the bread cubes. If you are like me, you will add the bread cubes, then notice that you don’t have enough butter for the bread, and melt some more to add in. Fry the bread in the butter until it is nice and crispy and lightly browned all over. Let the buttery bread cool while you beat together the eggs, salt, and seasoning in a large bowl. Add the buttery bread to the egg mixture and mix it all up together. Once it is all mixed up, into the bird it goes. I know that the current wisdom says that you shouldn’t bake the stuffing inside the bird… that it isn’t “safe” or something… but frankly, part of Thanksgiving for me is the stuffing inside the bird. I think that it just tastes better that way and that is the way that my family has always done it. Besides, if you go by temperature readings to determine when the turkey is done (minimum of 161 degrees!) then you won’t need to fret about getting sick from an underdone bird.
The stuffed bird was roasted in the oven according to the Alton Brown method: 30 minutes at 500 degrees (to get the skin all crispy and lock in the moisture) and then turned down to 350 degrees for the remainder of the cook time. As soon as we turned the temperature down to 350, we also tossed chopped root veggies (parsnips, carrots, onions, and as much garlic as we thought that we could stand) into the roasting pan alongside the bird.
John made garlic mashed potatoes.
I made macaroons for dessert. I was surprised at how delicious they were, and how quick and easy they were to make.
- 3 cups shredded unsweetened coconut
- 1 cup sugar
- 1/2 teaspoon ground cardamom
- A pinch of salt
- 3 lightly beaten egg whites
- A teaspoon almond extract
Mix everything all up together, and bake at 350 degrees for about 15 minutes, or until golden on the edges.
We were going to make stir-fried green beans as well, just to say that we had something that was green and healthy for dinner, but honestly we forgot all about our good intentions until we were already eating. And by then it was too late to stop and make another dish.
There was also cranberry sauce. From the can (because that it the way that John likes it). Leftover from last year. Hey… it hadn’t expired yet, and tasted just fine.
A pretty basic dinner, but a tasty one.
When we took him to the vet the last time for his routine check-up, we mentioned that his eyes had been pretty watery and weepy for a while. I thought that maybe he had a cold, or was allergic to something (because cats can have allergies too), or that Merlin had been whacking him in the face too hard or too often. So it was a little surprising when he came back with a diagnosis of a chronic eve condition.
We have a bottle of dietary-supplement-goo that we have to give him twice a day for the rest of his life. The label on the bottle claims that the goo has a “delectable taste”, which must be a flat out lie. It doesn’t smell delectable, and from the way that Percival reacts when we dose him, I am pretty sure that he doesn’t think that it tastes delectable either. The best way that we found to get it in him (and we pondered all sorts of different delivery methods, including mashing it up with some tuna and trying to get him to eat it of his own free will) was to essentially pry his little mouth open and shove it on in.
I squirt the dose onto a finger, John holds Percival and gets his mouth open, and then I swoop in and stick my finger in his maw, wiping the payload off onto the inside of his cheek or far enough back in his mouth on his tongue that he can’t spit it back out. He is not appreciative, but his eyes do look a lot better after a couple of weeks on the dietary supplement.
We also have a tube of “eye-drops” for him. I say “eye-drops” because it is actually a tube of ointment, and there is simply no way that we can smear ointment on Percival’s eyes. We have enough trouble with the dietary supplement. Eventually I will get back in touch with the vet and request actual eye-drops, but since the supplement seems to be making such a big difference, it is not a very high priority.
I have had my car for 8, almost 9, years and I still do not know how to change the dashboard clock.
I don’t usually think of changing the dashboard clock until I am in the car and actually driving it, and that is not exactly the best time in the world to dig the manual out of the glovebox and start paging through it. My standard M.O. is just to wait and ignore the fact that my dashboard clock needs updating until John is in the car with me, and I can “ask” him change it for me. Which, this year, happened on the way to fencing practice, about two-and-a-half weeks after the official time change. Which is about par for the course.
Continuing with the car-related anecdotes, I usually listen to NPR on the way to work, and my drive generally coincides with “Morning Edition”. Yesterday morning, the rapper Coolio (who fancies himself to be a “ghetto gourmet”) was on the show and was discussing Susan Stamberg’s mother-in-law’s cranberry sauce recipe with her. The segment ended with him performing an a cappella rap about cranberry sauce, which included the line “I have a fetish/for that cranberry relish”.
It was deeply surreal.