Pick A Holiday Bird
brooklyn1
Eeny Meeny Miney Moe... too many to choose:
http://i46.tinypic.com/55thh.jpg
The congregation is making reservations:
http://i47.tinypic.com/11j85sn.jpg
I pardoned the honkers but not the gobbler...
oven is heating, five minutes to blast off:
http://i47.tinypic.com/2ln8w93.jpg
Jean B.
> Eeny Meeny Miney Moe... too many to choose:
> http://i46.tinypic.com/55thh.jpg
>
> The congregation is making reservations:
> http://i47.tinypic.com/11j85sn.jpg
Sigh. I love seeing critters--even geese....
>
> I pardoned the honkers but not the gobbler...
> oven is heating, five minutes to blast off:
> http://i47.tinypic.com/2ln8w93.jpg
>
You are eating late, I guess. So are we. I am pausing while my
pie filling cools. Soon, I'll be back in the kitchen. Maybe in
the new abode I'll set things up for pics--also get a camera with
a better zoom for critter pics.
Have a nice Thanksgiving, Sheldon.
--
Jean B.
sandi
news:srbtg59qj87dbsrlg...@4ax.com:
Nice pic's. Thanks and..
Happy Thanksgiving!
gloria.p
Dinner looks great, Sheldon.
We are in a major goose migration route along the eastern side of
the Rockies, it looks like you are, too. The pond in our
neighborhood park as well as local golf courses are a refuge for
multiple flocks. We have counted over 500 geese paddling around
with our resident ducks. My grandson used to call the area "Goose
Poop Park" when he was little and eager to go to the playground
there.
Happy Thanksgiving!
gloria p
Beea
"brooklyn1" <grave...@verizon.net> wrote in message
news:srbtg59qj87dbsrlg...@4ax.com...
really nice and dry.
Kswck
How many guests?
brooklyn1
It's nearing 4 PM here and the turkey buzzer just went off... gonna
pull out the turkey and raise the temp from 325 to 375... by the time
the sweet potatoes are done, the kasha is heated and were're set to
eat it'll probably be near 5 PM. Usually I'm ready by around 2-3 but
I decided to sleep in a bit later today.
You don't need to spend a lot on a camera, no sense buying a more
professional camera than one knows how to use... and the technology
moves so fast that by the time you read the owner's manual on the more
expensive cameras they're already obsolete. A mid range digicam for
like $200-$300 is plenty adequate unless you're working jobs for Nat
Geo. And fancy schmancy lenses need inordinate care and constant
cleaning and mean you'll likely miss a lot of good shots while setting
up, and high power zoom loses clarity. I've found that most times
it's best to wait for the critters to come closer. And keep your
windows clean and get rid of screens... by the time you open the
window and the screen the critter will hear/see movement and is gone.
Turkey is out of the oven and cooling:
http://i49.tinypic.com/67m87d.jpg
When do you move in?
>Have a nice Thanksgiving, Sheldon.
You have a nice Thanksgiving too, Jean.
Omelet
brooklyn1 <grave...@verizon.net> wrote:
Interesting looking dressing!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
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Jean B.
thank you! I think I'll be moving sometime in February. It
depends on when the work is done. (Unfortunately that work pretty
much means I can't move many things there in the interim either.)
--
Jean B.
Food Snob®
> On Thu, 26 Nov 2009 16:18:55 -0500, brooklyn1 wrote:
> > It's nearing 4 PM here and the turkey buzzer just went off...
>
>
> Too bad you cooked it wrong side up. Anybody with any sense cooks
> their turkeys breast down - especially when presenting it to only
> cats.
Breast down then flipped up to brown.
>
> -sw
--Bryan
Food Snob®
I figured you meant that anyway, but if it were for my cat it wouldn't
make any difference. She shows little interest in anything but cat
food. Even the raw liver from the turkey, she just licked at a bit.
I could leave fish on the table overnight and she'd ignore it.
>
> -sw
--Bryan
Bob Terwilliger
>> I pardoned the honkers but not the gobbler...
>> oven is heating, five minutes to blast off:
>> http://i47.tinypic.com/2ln8w93.jpg
>
> I don't even wanna ask what's behind Door #1.
> Looks like Bowtie and overcooked Barley.
That's kasha varnishkes, i.e., buckwheat groats with farfalle. Sheldon has
it every Thanksgiving. He likes it, though I find it somewhat leaden and
dull.
We had two guests over and Lin put out a superb spread:
cream of chestnut soup with oregano (my contribution)
roast turkey
stuffing
mashed potatoes
gravy (enough to float a battleship!)
sweet potatoes (yes, with marshmallows)
steamed brussels sprouts
steamed green beans
store-bought Hawaiian-bread dinner rolls
apple-cranberry crostata
pumpkin pie
whipped cream
We drank white Zinfandel (the preference of our senior guest) and red
Electra (a semi-sweet red wine).
Then we played Cranium while our dog begged for scraps, and a good time was
had by all!
Bob
Omelet
brooklyn1 <grave...@verizon.net> wrote:
> Turkey is out of the oven and cooling:
> http://i49.tinypic.com/67m87d.jpg
>
> When do you move in?
>
> >Have a nice Thanksgiving, Sheldon.
>
> You have a nice Thanksgiving too, Jean.
Nice looking bird Sheldon. :-)
Hope y'all had a wonderful time!
Omelet
Sqwertz <swe...@cluemail.compost> wrote:
> On Thu, 26 Nov 2009 16:18:55 -0500, brooklyn1 wrote:
>
> > It's nearing 4 PM here and the turkey buzzer just went off...
>
> You mean your red do-hickey just got a boner.
>
> Too bad you cooked it wrong side up. Anybody with any sense cooks
> their turkeys breast down - especially when presenting it to only
> cats.
>
> -sw
I start mine breast side down, but finish it breast side up.
Omelet
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
> We had two guests over and Lin put out a superb spread:
>
> cream of chestnut soup with oregano (my contribution)
>
> roast turkey
> stuffing
> mashed potatoes
> gravy (enough to float a battleship!)
> sweet potatoes (yes, with marshmallows)
> steamed brussels sprouts
> steamed green beans
> store-bought Hawaiian-bread dinner rolls
>
> apple-cranberry crostata
> pumpkin pie
> whipped cream
>
> We drank white Zinfandel (the preference of our senior guest) and red
> Electra (a semi-sweet red wine).
>
> Then we played Cranium while our dog begged for scraps, and a good time was
> had by all!
>
> Bob
Sounds wonderful. :-) I took Insalata caprese and grilled calabaza
squash to my sisters and also bought the turkey, corn, yams, olives and
mini dill pickles that I dropped off the day before. We had a lot of
fun and the food was great, but one of these years I'm going to have to
take T-day off from work so I can enjoy the aftermath. <sigh>
Dig out that old game of Trivial Pursuit!
That cream of chestnut soup sounds interesting!
brooklyn1
wrote:
>In article <r6qtg59th3sieuejp...@4ax.com>,
> brooklyn1 <grave...@verizon.net> wrote:
>
>> Turkey is out of the oven and cooling:
>> http://i49.tinypic.com/67m87d.jpg
>>
>> When do you move in?
>>
>> >Have a nice Thanksgiving, Sheldon.
>>
>> You have a nice Thanksgiving too, Jean.
>
>Nice looking bird Sheldon. :-)
Thank you, Om. It was perfectly cooked, juicy and tasty. Over the
years I've learned that with seasoning less is more. This year I
forgot to buy lemons but I had some limes. I squeezed a lime all over
inside and out, tossed the squeezed rind into the cavity with a rough
hacked carrot and celery rib, remembered I still had parsley growing
so stuffed in a few sprigs too, actually in both cavities. I went
light with the Penzeys poultry seasoning, some s n'p, a good rub with
olive oil and a light dusting with paprika... place on a rack and
leveled with the neck so juices wouldn't run out the cavity opening. I
like that dark pan for roasting, it absorbs and radiates heat to the
underside of the bird. After the temp thingie pops I giver her
another 20 minutes, I don't care for pink poultry.
>Hope y'all had a wonderful time!
That we did. Doesn't take much to make me feel thankful, that I woke
up was thanks enough, but that I can still cook a thanksgiving dinner
makes me doubly thankful. While we were about to dig in I was
remembering the days when I could cook thirty 20 pound toms and thirty
twenty pound hams (half smoked, half fresh, boned em all) and then
carve for hours until some 500 were fed to the gills, and all the
sides too... and not even breathing hard. Okay, I can't do that
anymore but that I once did made me plenty thankful enough. The only
one ever complained about my chow was the supply officer, for my
killing his budget.
Becca
> That we did. Doesn't take much to make me feel thankful, that I woke
> up was thanks enough, but that I can still cook a thanksgiving dinner
> makes me doubly thankful. While we were about to dig in I was
> remembering the days when I could cook thirty 20 pound toms and thirty
> twenty pound hams (half smoked, half fresh, boned em all) and then
> carve for hours until some 500 were fed to the gills, and all the
> sides too... and not even breathing hard. Okay, I can't do that
> anymore but that I once did made me plenty thankful enough. The only
> one ever complained about my chow was the supply officer, for my
> killing his budget.
>
Sheldon, you are still fairly young. I bet you could still do that, if
you wanted to. Of course, your family is probably not as big as mine. ;-)
Becca
Omelet
brooklyn1 <grave...@verizon.net> wrote:
> >Nice looking bird Sheldon. :-)
>
> Thank you, Om. It was perfectly cooked, juicy and tasty. Over the
> years I've learned that with seasoning less is more. This year I
> forgot to buy lemons but I had some limes. I squeezed a lime all over
> inside and out, tossed the squeezed rind into the cavity with a rough
> hacked carrot and celery rib, remembered I still had parsley growing
> so stuffed in a few sprigs too, actually in both cavities. I went
> light with the Penzeys poultry seasoning, some s n'p, a good rub with
> olive oil and a light dusting with paprika... place on a rack and
> leveled with the neck so juices wouldn't run out the cavity opening. I
> like that dark pan for roasting, it absorbs and radiates heat to the
> underside of the bird. After the temp thingie pops I giver her
> another 20 minutes, I don't care for pink poultry.
Oh wow.
I have used lemon/lime over chicken in the past. Never thought about
squeezing juice over the turkey. Something to keep in mind!
>
> >Hope y'all had a wonderful time!
>
> That we did. Doesn't take much to make me feel thankful, that I woke
> up was thanks enough, but that I can still cook a thanksgiving dinner
> makes me doubly thankful.
I know what you mean.
> While we were about to dig in I was
> remembering the days when I could cook thirty 20 pound toms and thirty
> twenty pound hams (half smoked, half fresh, boned em all) and then
> carve for hours until some 500 were fed to the gills, and all the
> sides too... and not even breathing hard. Okay, I can't do that
> anymore but that I once did made me plenty thankful enough. The only
> one ever complained about my chow was the supply officer, for my
> killing his budget.
<lol> Tough cookies!
brooklyn1
wrote:
Whaddaya mean I used the entire month's ration this week... damn the
butter... full speed ahead!