telex815
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cunt.
I wish. But in a couple weeks, I will be having this.
I do make a mean Key Lime Pie.
cunt.
Our celebration is going to be pretty small so it will be a small turkey, one that fits entirely within the roaster. We always have Wild Rice Dressing, sometimes with mushrooms or chestnuts too. The Jack-o-lanterns have now become pie, and we shall also have Mulberry pie. The cranberry sauce made from whole fresh berries will be joined by cranberry jelly. Baked potatoes for the gravy, and yams and kale for garnish. Kale is actually tastier than parsley.
There simply must be a turkey, even if it is small, so that there can be stuffing, leftover cold cuts, gravy, and soup from the bones. That is how our entire next two weeks is accounted for, all in one big cooking session.
Kebab probably.What are you having for Thanksgiving dinner?
I always make two of these pies it's a favorite of everyone for some reason.
It's actually pretty good if you make it with freshly steamed green beans and homemade white sauce with mushrooms.+ I have really grown fond of those french fried onion things that you top it with. This is the only thing my other half insists on having every year. (Some childhood memory thing)
Leftover turkey becomes the base for seafood gumbo Sunday afternoon.
I adopt everybody at holidays. All are welcome.No Thanksgiving dinner for me. :cry:
Any Americans want to adopt an English woman for the day?
It's the easiest thing in the world. You take a bag of frozen cranberries, wash them, put 'em in a pot with about half a cup of orange juice, half a cup of brown sugar, half a cup of white sugar, and a dash of rum. The berries go "pop" as you cook them on medium heat for about 30 minutes. Cool it and it's ready. You can add or subtract from the sugars and the juice and you can add some orange zest. At Christmas we add raisins and a bit of cinnamon.I asked this before on another thread..maybe here I will get a response.
Does anyone make their own cranberry sauce? I have always seen it just come out of cans. Is it too hard to make or the stuff in the cans is as good as it gets? thanks