I literally cannot wait....I would move it up but just scheduled 2 more jobs today and I need to do as many as possible before then
OT - NO POLITICS Turn back the clocks edition
- Thread starter Gee Wally
- Start date
EverettMike
FIRE DON SWEENEY INTO THE SUN
I put this on hold at the BPL but returned it unread.
I loved the late Bill Zehme's "The Way You Wear Your Hat: Frank Sinatra and the Lost Art of Livin'," but my understanding is that his biography of Johnny Carson rounds off the hard edges. Which, in Carson's case, were considerable.
Not interested in dirt per se, but when I read a biography, I prefer a 360 approach,
www.nytimes.com
I loved the late Bill Zehme's "The Way You Wear Your Hat: Frank Sinatra and the Lost Art of Livin'," but my understanding is that his biography of Johnny Carson rounds off the hard edges. Which, in Carson's case, were considerable.
Not interested in dirt per se, but when I read a biography, I prefer a 360 approach,
Johnny Carson and the Fantasy of America
The late-night host looms over the culture to this day, in part because he knew how to mix comedy and sex. But there was a darkness at the heart of his appeal.
Thank you to those who reached out about the loss of my beloved almost 15 year old dog. This has been so hard. I'm still reeling from the entire situation. I still can't wrap my head around it. I understand it was time. But I feel like I let her down.
I'm still taking a break from this forum. Not sure when I'll be back on normally, but I came on here and saw some love I had to thank some of the kind humans who took the time to send love. You're the good ones on here. And your kindness won't ever be forgotten.
Be kind to eachother.
I'm still taking a break from this forum. Not sure when I'll be back on normally, but I came on here and saw some love I had to thank some of the kind humans who took the time to send love. You're the good ones on here. And your kindness won't ever be forgotten.
Be kind to eachother.
- Apr 30, 2010
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McGarnagle
Yes.
- Aug 5, 2017
- 30,409
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Last night I made chicken-fried steak with mashed potatoes, green beans, and white gravy since I had an extra cube steak leftover and needed a recipe to make use of it, and it turned out to be one of my best homemade meals all year. Definitely going to make it again sometime.
Dueling Banjos
Registered User
- Oct 29, 2014
- 7,153
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Arrived home from a beer league game, nothing like chinese leftovers, was nasty but it was meant to be
Troublesome 85
TOP RANKED GIRL DAD
Morris Wanchuk
.......
Bruinaura
Resident Cookie Monster
- Mar 29, 2014
- 47,196
- 92,915
Saw this on FB 
For all my family and friends........
Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.
Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I've gotten the grandkids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.
The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.
Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.
We will be dining fashionably late. The grandchildren will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 a.m. upon discovering that the turkey was still hard enough to cut diamonds.
As accompaniment to the grandchildren's recital, I will play a recording of tribal drumming. If they should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.
We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like.
In the spirit of harmony, we will ask the grandchildren to sit at a separate table. In a separate room. Next door.
Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat.
I would like to take this opportunity to remind my young diners that "passing the rolls" is not a football play. Nor is it a request to bean your sister in the head with warm tasty bread. Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance. Cheese Sauce stains.
Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it.
Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.
For all my family and friends........
Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.
Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I've gotten the grandkids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.
The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.
Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.
We will be dining fashionably late. The grandchildren will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 a.m. upon discovering that the turkey was still hard enough to cut diamonds.
As accompaniment to the grandchildren's recital, I will play a recording of tribal drumming. If they should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.
We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like.
In the spirit of harmony, we will ask the grandchildren to sit at a separate table. In a separate room. Next door.
Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat.
I would like to take this opportunity to remind my young diners that "passing the rolls" is not a football play. Nor is it a request to bean your sister in the head with warm tasty bread. Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance. Cheese Sauce stains.
Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it.
Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.
Terrier
Registered User
Bit of a shock to see a dark, rainy day today, after the relentless sunshine of recent weeks, but obviously it's sorely needed.
Bruinaura
Resident Cookie Monster
- Mar 29, 2014
- 47,196
- 92,915
We've got a cold front moving through. We're close to setting a record for the latest first freeze (November 27).
Last night when I took Hattie outside, there was one deer laying in the leaves in the back yard. This morning there were no deer, but the way the leaves were matted down you could tell at least three spent the night there. I assume the leaves make good warm bedding for them.
Last night when I took Hattie outside, there was one deer laying in the leaves in the back yard. This morning there were no deer, but the way the leaves were matted down you could tell at least three spent the night there. I assume the leaves make good warm bedding for them.
- Apr 30, 2010
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Im picking up our turkey from Wilson’s Farm on Tuesday morning.
Thinking of doing a 24 - 36 hour wet brine and then leaving it in the fridge to dry out until she gets the herbs and butter treatment on Thanksgiving morning.
Anyone ever do something similar with success?
I dry brined last year and it was waaaaaaay too salty
Thinking of doing a 24 - 36 hour wet brine and then leaving it in the fridge to dry out until she gets the herbs and butter treatment on Thanksgiving morning.
Anyone ever do something similar with success?
I dry brined last year and it was waaaaaaay too salty
We ( meaning the Bride) have never brined. Sorry.
She lathers with butter and some concoction of herbs. Then layers thick cut bacon across the breast.
Cause everything is better with bacon.
I read this food website here and there and was reading through this article about brining yesterday but I've never tried it myself.
How to Expertly Brine a Turkey, According to Chefs
Expert chefs share their best tips for how to properly brine turkey for your upcoming Thanksgiving holiday feast.
www.eatthis.com
- Apr 30, 2010
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I’ve done a wet brine before, but never with the dry-out period in between.
And then it gets the herb butter slathered all over it before it goes in the oven like @Gee Wally ’s bride does
And then it gets the herb butter slathered all over it before it goes in the oven like @Gee Wally ’s bride does
Troublesome 85
TOP RANKED GIRL DAD
We've done the wet brine and fridge dry thing for years now. The plan you laid out in your original post should work perfectly.
For about the last 5 years or so, we've cooked our turkeys in the smoker with some apple wood. Its tremendous.
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