My breast is in no need of a rub, thank you very much

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‘When it comes to turkey, isn’t predictability the point?’

I’m sitting here watching raindrops pelt my newly-washed windows while consoling myself with yet another cup of coffee. I just got back from the IGA, where there were no brussels sprouts to be had. Me, noticing empty bin: “No brussels sprouts?” Store employee, noticing panicky face: “Later, Miss. (She gets points for that “Miss”.) We are waiting for the truck.”

But I did get Mr. Turkey. And he looks mighty fine indeed. Speaking of fresh turkey, did I ever tell you about the time The Dude’s Dad ordered one, then put it in the freezer? We had hamburger and cranberry sauce that Thanksgiving.

On my Quest for the Perfect Piecrust

Anyway. Yesterday, I was scouring my sources for the Very Best Piecrust Recipe, which to me is like the Holy Grail. (No matter how many times I make piecrust, I’m constantly on a quest for a Better Way. The last couple of years I’ve been adding vodka; not sure if it makes a difference, but it’s sure more fun.) Continue reading

Flipping the bird

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‘The upside — and, alas, the downside — of Turkey Day.’

Bless his little birdie heart, that turkey up there looks like he’s flipping me right back. Well, I did roast him, after all.

Many of you will have already seen this photo, which I posted on Facebook before The Dude carved Mr. Turkey up into succulent slices, but after I’d imbibed beaucoup de glasses of wine.

I decided to use it here (the photo, I mean) because A) it got a lot of reaction from my Internet Friends, and B) it gave me lots of good material, in the form of comments. (My opening remark came courtesy Judy R. Thanks, Judy!)

Other clever comments came from Mary Ann B H, who asked if this was “going to be my Christmas Card”, to which I answered “Great idea! If in fact I sent Christmas Cards”. And Debi F, who asked “Did you paint that thing? It’s perfect!?!?!” (No, Debi. No paint was involved in the making of this turkey. But I do have two words for you turkey cooks: convection oven.)

I’m needing all the help I can get with this week’s post because even though Thanksgiving is quite honestly my very favorite holiday (read ‘Turkey Shoot’ for five Rockette-solid reasons why it beats the stuffing out of Christmas), it is also exhausting.

No no, not exhausting. Pretty exhilarating, in fact

No no. Pie-making is not exhausting. Pretty exhilarating, in fact. Especially with Van Morrison on the Bose

It’s not the preparation that’s exhausting. I rather like the pie-making and vegetable-prepping. I even like the table-setting. In fact, those who honor me with their presence on this Best of All Possible Holidays know that I can be rather a Kitchen Nazi, hogging all the chores for myself. (Though this year I did let the Young and Fit haul out the extra folding chairs.) Continue reading

Leftovers

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‘A few stories that got pushed to the back of the fridge’

I know, I know. It’s Christmas Season. And has been since around Halloween, it seems. And while I like the tinsel and the lights and the music (well, except for ‘Little Drummer Boy’) and, most of all, the sensationally savory scent of evergreen, I’m just not quite ready to let go of Thanksgiving.

For one thing, I have a big ole pot of turkey soup to ladle out. But that’s it for leftovers of the edible kind. Absolutely nothing else is left: not the stuffing, not the mashed potatoes, not the non-powdered-sugar gravy, not the cranberry sauce. And especially not the pies. Which were basically gone by breakfast on Black Friday. (Incidentally, I like to think it’s called ‘Black’ Friday because everyone is sad because the pies are gone.)

Pies, left to right: cranberry-apple, apple, and pumpkin, pre-feast, in the Pie Keeper, AKA laundry room.

Pies, while they still existed. Left to right: apple, cranberry-apple, and pumpkin. In the Pie Keeper, AKA the laundry room

And for another thing, Continue reading

In the kitchen with Dad (and the Coal Miner’s Daughter)

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‘Why it pays to taste while making gravy. Or baking pies.’

Anybody who knows me, either in person or through the Virtual Universe, knows by now that Thanksgiving is my all-time favorite holiday. You can read how and why in last year’s ‘Turkey Shoot’. But if you’d rather just keep reading this, I bet you can guess that Awesome Food is one of the reasons T’giving wins the Holiday Sweepstakes, at least for me:

I’m not going to bother posting a picture of what I consider the absolute best part of this best holiday meal: the gravy. Because, delicious though it might be, gravy just isn’t all that photogenic. Neither is stuffing, which I also adore. Go figure.

Anyway. This is a story about gravy and cherry pie and my Dad and the Coal Miner’s Daughter. Continue reading