I really should be cooking right now. I could make the stuffing today. Maybe I will.
Tomorrow we're having a small, family Thanksgiving. Friday we'll be at Stacey's in the evening after we close the farm. We're having a non-traditional Thanksgiving barbeque. Keeping it simple for sanity's sake.
Tree season starts on Friday. The Leeces will all be here so we'll have lots of help. There's some clean up work to do in and around the sales shed. We don't think it will be very busy on the first day so we can work as we sell trees. Saturday we'll meet with the kids and their parents and get the schedules set up. Off we go.
We've already had a few unpleasant incidents with Dad. He was over here the other day demanding keys. If you give him keys he loses them right away. I always mark them with nail polish and put them on brightly colored, labeled rings but he still manages to confuse them and lose them. And then he gets mad at us about it.
Lindsay, Kyle and I went to a Jill Sobule show last night at the Largo. Last night's show was special because she was playing with the coolest back-up band in Hollywood. Ben (drums), Andy (bass), Tommy (guitar) and Gruber (piano). Gruber sang with Jill on some songs and sometimes he rapped the verses. Pretty funny coming from a tall, thin, scruffy-looking hippie with glasses. Gruber did a kind of stand-up opening before Jill came out. He was his usual awesome Gruberness. Jill is just great. Her songs are funny and poignant. Her voice can go from little girl sweet to a ballsy wail. And she effing rocks on that guitar.
After the show I gave Gruber and Andy some giftwrap. They dug it.
Ugh! Moving too slow today. Jim and I have been working on the studio, cleaning and caulking the windows. They rattled when we played music with low bass tones. I rearranged some of my storage and took out a table. Now there's more room but it's still pretty much a mess. Really, I'd like to move everything out of here and start over.
I should get up Mt. Rubidoux today but all I want to do right now is take a nap.
18 comments:
So much can be said without saying anything...
Whaddaya tellin' me to shaddup?
OK>>>>cut it out you two!!!
I wish you could all be here to share Thanksgiving dinner with us!!
Too many Turkey Days without Kyle at our table :(
We're thankful that Kyle has you in his life !
Happy Thanksgiving to the Carrozza's!!! One of these days I'll bet we will all be together for Thanksgiving.
Anne, we're thankful for Kyle. Jeez, it's been almost a year. He has added so much to our family. Thanks for raising such a fun dude!
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I was good. Bozzie and I went up Mt. Rubidoux this evening.
I walked the rub Monday. Got into a talk with Phill when I finished. He wanted to know why I couldn't join the 6 0'clock Sierra club group. I don't think he understood that I just like 5-ish better.
odbucx-dollar bills that just don't fit in.
Jeez, now that it gets dark so early going at 5 is almost too late. If I'm going alone I have to get started by 4 or it gets a little scary on the way down. Last night I had pitbull Boz to protect me. I only saw about 6 people up there.
I'm up early. Gotta start cooking Thanksgiving dinner. I've only done this maybe 5 or 6 times in my life. I don't have turkey dinner confidence. I've had only one turkey that roasted perfectly (thank you Carol Powers for giving me that fancy timer with the probe. I love the probe!)
So why am I here wasting time blogging?
CUZ!
Happy Thanksgiving, Youse! Turkeys are easy to cook. Thaw them, rub them with oil (They like that) and cook 1 hour for every 20 pounds. Nyuk.
You all playing at the FMC Sunday?
Wait, isn't that cook for 20 mins for every pound?
MY first turkey: I cooked it for my parents' 25th wedding anno party. I just timed it around my schedule. I'd cook it for a couple of hours when I was home. Shut off the oven when I left for work. Turn it back on when I got home. Turn it off when I left to run errands. Turn it back on when I got back. It cooked...eventually.
Of course, that was when I didn't know then that the giblets were in a small plastic bag.
Wow, guys, thanks for the tips!
I looked up turkey roasting on the ol' internets. Right now that baby is cooling its heels in a bucket o' brine. I'm going to start roasting it at 500 degrees for 30 minutes and then turn it down to 325 for about 2 1/2 hours or until the internal temp is 161.
I brined the last turkey I made and it really turned out well. I'm a brine believer.
Were having turkey, cornbread stuffing with chorizo, baked yams, mashed potatoes, my ultra special pineapple and mango relish (to freakin' die for), corn, rolls and Jim's pumpkin pie.
Here's the relish recipe. Kinda late for today but ahng onto the recipe and use it another time. It's killer. Even Jim likes it and he's not a fruity guy.
1/2 of a fresh pineapple, diced
1 mango, diced
2 jalapeno peppers, finely diced
1/2 half medium sized red onion, diced
1/2 small red bell pepper, diced
1/2 cup each chopped cilantro and italian parsley
the juice of one lime
Mix it all together and serve with the turkey. It's also great with fish or teriyaki chicken. You can also add some diced avocado but don't do it until just before serving or it'll get mushy.
Love you guys! Happy Thanksgiving to the Odiens!
The relish does sound yummmmmy. Mango, lime, and onions: a fave taste sensation for me.
Oh yes, the giblets in a plastic bag story. Bwhahahahahah!
OH YEAH, AND SMITH'S HAVE A FABULOUSLY YUMMY, FOOD-FILLED THANKSGIVING! ENJOY!
I was into salsas awhile ago and think that I have a recipe like the mango relish. Sounds tasty.
Omagaw! Yesterday's dinner was the best one I've ever made. We stuffed ourselves to the point of physical injury.
My favorite was the dressing. A cornbread base with chorizo, onions, celery, red bell pepper, jalapenos, black olives, cilantro and parsley. I had some dried cranberries in the cupboard so I decided to experiment and added them to a small batch of dressing. Major freakin' yum!
The turkey turned out perfectly. I think I have it figured out now. Brine for 6 hours and roast it using the magic probe. I put some parsley, an onion and half a lemon in the cavity.
It's 8:30. I'm waiting for the rest of the family to get here. Today we open for tree season. I've already had two phone calls from Dad. He wants to know EXACTLY when they're going to be here. Last night he called 4 times. I'll be glad when everyone else gets here. It'll dilute the Dad energy.
We're going to be working on getting the place cleaned up, setting up our systems and making signs. We'll stay open till 6 and then close up and head to Stacey's for dinner. Yesterday when I was making the turkey dinner I also made artichoke dip and pasta salad. I was a cookin' fool.
Kyle will be here the whole weekend. Lots of time to practice music. Yes, Bill, we're going to play at open mike on Sunday.
Yay for fabulous dinners! My favorite part of our dinner was my dressing too. I love cornbread dressing and I love fruit in my dressing. I wonder why we don't have dressing at any other time than Thanksgiving and Christmas?
Good luck on the tree season!
I think I agree with legs. It ain't stuffing if you don't stuff it. It's just moist crutons with some other stuff. I DID like vivages stuffing yesterday. But it came out of a pan. So maybe we should call it panning. Or skillash (skillet+goulash). Or, since it's made on the stove, stoving.
Dean, your stuffing sounds quite tasty. I do like the regular bread stuffing but my mom always made cornbread stuffing. Hers was simple but always very good. Making cornbread stuffing is like having my mom here.
But yeah, I don't stuff the birdy. I forgot to mention that I added the turkey liver to the dressing. I whirled it in a food processor and cooked it with the onions and celery. I think it adds that cooked-in-the-bird flavor. I don't usually stuff the bird because I've heard it roasts better unstuffed and since I love stuffing so much I don't want any to be wasted getting stuck in the turkey interior. I like your idea of using the stuffing hot. I might try that next time.
You know, when you really analyze it, all food seems kinda disgusting.
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