Germs & Giblets
We made the trek to Madtown, USA for the Turkey Fest where germs got the better of our heads & lungs but not our party hearts. We consumed enough ibuprofen & alcohol to keep us on our feet, more or less. A hi-fi holiday meal was procured from a lo-fi kitchen in Hannah's little apartment while B played with his computer and the girls watched DVDs. The Reverend joined us for the feast and orated the holiday toast with typical panache... it went like this... "Here!". Enough said.
The remaining days were filled with a few short walks, a snowfall & very cold winds, more DVDs, the arrival of The Master Gastler on the rolling legs of the Greydog, a warming trend, a delightful dinner at a Nepalese restaurant and around it all, piles and piles of Puff's Aloe tissues.
Please post your holiday anecdotes. We love you all, of course.
posted by wendy lewis at 12/01/2005 11:26:00 AM
12 Comments:
Awwwww.........
so warm and fuzzy.
Mostly fuzzy.
Me: over the mountains and back, into an unfamiliar family setting, a little ol' fashioned crappy weather driving back ala the Midwest, fun for the first 45 minutes, a drag after that.
Final analysis: apparently no birdflu!
Bring on Xmas!
I spent Thanksgiving
with projectile vomit,
Fever & aches, Wallace & Gromit.
I've heard of many people having the same problem, usually the day after.....
you know.... after all is said and done, the turkey bit is overrated. it's a tough bird -- to cook, to eat, to clean up. everyone is always conjuring the best way to make the bird juicy and you know.... that damn bird is not gonna give it up.... IT HAS NO JUICE!!! it's an old, bitter girl (or are there dudes?) with no intentions for pleasing. i've given up on it for Xmas.... other than the year we slipped slices of papaya (as in papain.... the secret ingredient in Adolph's Meat Tenderizer) between the skin & breast meat.... it was melt in your mouth, even days later. (but.... see?..... there i go.... weighing in on the "how tos" of tough bird play. still, martha outta give me props!)
I do not concur, Scout. I love turkey, the stuffing, yams, mashies, gravy, pies.... yummmm
We bought a free range turkey hen this year. It was more expensive but worth it. We also tried the brine thing. The bird was fabulous—tender, juicy, flavorful. It was awesome. Our daughter, Andie, was with us. A 3-ring circus in the kitchen. Way, way too much wine was consumed.
We actually wound up with 2 turkeys due to the generosity of our next-door neighbor, who delivered an exceptionally delish smoked turkey on Tuesday evening. We are on turkey overload now. And it's still not gone.
Onward towards Christmas....
Yeah.... NS.... you're right. I've had some good bird. I think I'm always trying something NEW & DIFFERENT, which doesn't always work. I should just go back to cooking the bird in a more traditional way. But, send me your brining instructions. Someone else mentioned that to me recently, and I'm curious.
If anyone who haunts this blog hasn't yet been there, go now to www.mentalcontagion.com and read Scout's latest rus post. It's every bit as tasty as a Thanksgiving dinner. :-)
That sounds really, really good, TC. Thanks for the suggestion.
Hope your holidays are good.
thanks TC for the dry turkey solution.... and thanks NS for tipping your hat to my essay. glad you enjoyed it.
Here's a recipe:
http://www.liquidgeneration.com/content/a55hat.aspx?cid=1156
So
very
hungry
reading
comments
24 hrs of brinage will allow you to cook yer bird on the Webber! Seen it, tasted it, approved.
thanks franz. that was an edifying cooking lesson from cellblock M. i could say more but i don't think it's necessary!
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