December 3, 2008
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Thank Goodness, Thanksgiving-Part 2
Welcome Back!
When last we left our intrepid adventurers, they were shooting up a turkey like a heroin addict
But what came after? Continuing the preparation, off we go!
It was time for me to step up to the plate and get cracking on the stuffing before the dish ran away with the spoon
I chose to put a mushroom and herb twist on the classic dish. Above are the more traditional celery and onion, finely chopped
Those would be croatian sage, california parsley flakes, marjoram, and hawaiian red sea salt (i liked the color)
Throw it together with some butter, and crimini mushrooms that have been pre-roasted with granulated garlic, mix it up with some ciabatta and foccacia bread and you get…
The non-cooked version!
Of course, the speed and ease with which this was prepared was due in part to the help of my sous chef and our late arrived final guest
Merlin, the kitchen magician, second maker of deserts and appetizers. So while we let the ladies get to work on their sweets
The guys settled down to relax and let our dishes cook
I almost forgot to show my mascot
This little feller arose out of fast, but incomplete knife skills. Tremendous loss of points on technique had I been on top chef. Let’s check back in with our ladies. How you doing wendy?
Hmm…why dont we give he a little more time to peel those potatoes while we have some more to drink
Okay, how is wendy doing now?
Much better, but what is she making?
Ohhhh. Sweet potato fries!
And here are some chile peppers with peanut sauce from merlin.
Table decided to help set the mood. Then it was time to get our drink on while all the dishes were slowly finishing up and being set out.
Alright, so let’s go.
Sweet Potato fries with an avocado corn salsa
At one point, the robot’s circuits broke down and she had to be rebooted.
Who needs air guitar when you have hair guitar. Of course this led to a who is hairiest competition
Which I lost
Herb and Salt Encrusted Turkey, no brining necessary
Roasted Mushroom and Herb Ciabatta/Foccacia Stuffing
Duck Fat Fries
Ground Turkey and Dill stuffed grapevine leaves in lemon brine
Since The food’s almost ready, why dont we say grace
Okay, admittedly we may have been a bit tipsy by this point
Okay, we were drunk. But after the meal, we…erm…well, continued drinking
At some point during the night, we discovered the BEST. GAME. EVER.
It consisted of taking that wheeled chair you see tipped over from round one, having one person sit in it, and another person push it as fast as they can down that long hallway you see behind jayan. Timed. To see who could do it the fastest without banging into the walls, injuring both the rider and the pushee. Oh and trying to stop before this happened.
But look how much fun we had. When the chair was eventually taken away because we were too drunk. (how drunk is too drunk…allow the next photo to demonstrate)
I thought this was perfectly centered. SMILE!
We eventually resorted to running down that same hallway on our socks and seeing how far we could glide. This also resulted in injuries and laughs. More things happened, but I dont remember most of them, so why dont I leave you with the group photos
The next morning, the two of us who didnt have clinics or lectures to go to got up and did dishes
This is nowhere near everything, just everything we could fit on the table. That concludes the thanksgiving post, hope yours was as good as mine!
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Why Not Zoidberg
Comments (8)
Mmmm… *droooooooool*………
@Rveblade - okay, I wasn’t sure if you make the vegetarian ones or the meat ones…My husband will buy the ones without meat, throw out the fluids and then adds more olive oil and lemon juice to get rid of the tin flavor. Spices are a great thing, except that I never seem to get them right, i.e. not enough salt or too much pepper.
@corazon_apasionado - well of course there is meat, but that is not a seasoning
I just make em the way i grew up with em…one of my few simple recipes as you can see in other cooking posts i let myself get carried away with spices
.@Rveblade - .hmm, usually I add meat to the rice, some saffron, a little bit of ghee or butter, crushed garlic, salt/pepper to taste, etc. We make them the size of little cigarettes and sometimes cook them w/ stuffed squash in lemon juice, the tighter the better. if I’m making stuffed squashes, I add a little cumin seed to the mix as well but cook those ones alone in tomato sauce, garlic, mint
@corazon_apasionado - dill and lemon…what more do you need
(Singing off key) Red red wine, goes to my head
btw, the grape leaves look great. what spices do you use?
Wow, you guys had a ridiculous amount of good food and fun. I like the mascot.
good stuff