Archive for November, 2010

Leather Jacket

Jacket - Glamour Shot

Yes, I made a turkey.

Scarborough Fair Turkey

I am a vegetarian, in case you didn’t know, but our kids are not, so we do still make a turkey for Thanksgiving. Actually, I enjoy cooking the turkey, as it’s not hard to do, but I still get a sense of satisfaction about doing it. Plus, she is pretty, don’t you think?

Scarborough Fair Turkey: First, make sure your turkey is thawed, and you’ve removed the bags of parts from it. (There are two…remember that.) In a separate bowl, coarsely cut an apple and an onion, cover generously with olive oil, and mix with parsley, sage, rosemary, and thyme. After you’ve rinsed your turkey and patted her dry, put her on a rack inside a baking dish. Holding the bowl of apple/onion/olive oil mixture above her, stuff the inside with the large chunks. use the remaining olive oil and spices to rub down the skin, putting any extra inside the cavity. Apologize, then put her into a 350 degree oven. Refer to the package directions on how long to cook, but every half hour go back and baste with the juices that have run into the bottom of the pan. When you have an hour left, cover the breast with a tin foil shield. After you take her out of the oven, let her rest for at least 15 minutes before carving.

Don’t forget to let your cats have some after dinner, but be prepared for them to flock around the fridge every time you open it until the leftovers are gone. Also be prepared for dirty cat looks when you refuse to give them more turkey. They probably won’t kill you in your sleep.

Glazed Carrots and Butternut Squash

Carrots and Squash

Part of my yummy Thanksgiving.

Glazed carrots: Boil about 3 pounds of carrots until they are firm, but you can stick a fork through them easily. After draining, return pan to the burner and melt 8 tablespoons of butter. Add about a half cup of brown sugar and stir until you get a smooth sauce. Toss carrots in sauce and serve.

Butternut squash: Peel and cube 2 whole butternut squash. Boil for until tender. Drain and return to pan (not on burner). Add a stick of butter, 1/2 cup of brown sugar, a couple generous dashes of nutmeg, and salt to taste. Beat with mixer until smooth, but not watery.

By the way, next Thanksgiving hopefully I will remember to buy pre-peeled squash. Because damn, I will never complain about peeling potatoes again after those things!

John-ism #1

I was baking all the desserts for today last night, which included a pumpkin/chocolate chip cheesecake and a chocolate lush (which has a no-bake cheesecake layer).

John: (to the pumpkin cheesecake batter) We should just take this and sit down with some spoons!

Me: No! How about I make a double batch of the cheesecake for the lush, and you can eat that?

John: (eyeing me suspiciously) What did you do? What do you want?

Happy Thanksgiving all!

Sleepy

One of my favorite things about weekday mornings…

Ethan Eye

Jenn-ism #11

Ethan and I have dueling finger puppets: he’s got an alien, I have a monster with a trunk.

Me: Aha! I sucked you up!

Ethan: No you can’t! I’m an alien with spikes on my head!

Me: I have a vacuum trunk. YOUR ARGUMENT IS INVALID.

Ethan-ism #11

Ethan and I just finished reading Duck for President.

Me: Do you want to be the President?

Ethan: No. I want to be a weatherman.

Faux Updating: Behind the Scenes

At a conference this weekend, in case I don’t update. In lieu of me, I leave you to marvel at the wonder that is Donny Osmond. I dare you not to spend this entire video staring at him.

Faux Updating: A Commercial?

Yep. Phoning it in today a little. But since football season started, I’ve actually watched tv, so I’ve actually seen commercials. I don’t miss it, on the whole, really. Particularly football commercials. At any rate, this one cracked me up, and even though I don’t particularly like Geico as a company, here you go!

Master Lock

Ooh…apparently the High Pass Filter works well on metal too…

Master Lock