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I Love Thanksgiving!
My dad and I go to Alex's and I get a Gyro, he gets Chicken soup!
Wheeeee!
My dad and I go to Alex's and I get a Gyro, he gets Chicken soup!
Wheeeee!
Holy Shit, Thanksgiving Is Next Week..
- Thread starter KravMaga
- Start date
goodmorningdavi
Weiner Slinger
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I wanna put Funyons on my green bean cassarole, I'm feeling daring.
Rambling Rose
My Aim Is True
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- Jul 11, 2001
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Holy shit, Delicacy. That is a bountiful feast.
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Rambling Rose said:
Look wonderful doesn't it.
Delicacy
Unidentified Cloud Object
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Rambling Rose said:
That's not including the turkey, ham, sweet potatoes, stuffing, mashed potatoes & gravy, green bean casserole and whatever else I decide to make.
We have a lot of single employees who I invite over for dinner. Plus, my kids and their friends. Anyone who wants dinner is invited.
Rambling Rose
My Aim Is True
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pink_ said:
It's the same for us, pink. A quieter Thanksgiving with no real center.
Delicacy sounds like she has a true spirit of bounty, grace, and gratefulness. That kind of Thanksgiving is a real testiment to the season and the holiday spirit. I wanna come to her house! I'll camp on the snowboat.
Last edited:
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pink_ said:
ShinigamiSama
piecemaker
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eh?
you yanks are slow
thanksgiving was last month
you yanks are slow
thanksgiving was last month
SWEET POTATO PUREE WITH BROWN SUGAR AND SHERRY
2 pounds medium-size red-skinned sweet potatoes (yams)
2 pounds medium-size tan-skinned sweet potatoes
10 tablespoons (1 1/4 sticks) butter, room temperature
1/4 cup (packed) golden brown sugar
5 tablespoons dry Sherry
Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
Makes 6 to 8 servings.
2 pounds medium-size red-skinned sweet potatoes (yams)
2 pounds medium-size tan-skinned sweet potatoes
10 tablespoons (1 1/4 sticks) butter, room temperature
1/4 cup (packed) golden brown sugar
5 tablespoons dry Sherry
Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.
Makes 6 to 8 servings.
Image
Mother Earth Seduced
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treebomb said:
There's a thread dedicated to the perils of this UNtraditional feast...
https://forum.literotica.com/showthread.php?t=475884
Delicacy, your table and your philosopy are stunning...
Here's a blessing for the dinner, if you'd care to use it...
Goddess of the greening rain,
God of sun ripe grain,
Bless this food brought to life
by love and humble hands.
To nourish our bodies and our souls,
this food from all the lands...
Edited to add: Save me a spot on the snowboat
Simple Cranberry Sauce
The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
Makes 2 1/4 cups 3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
Makes 2 1/4 cups 3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
Golden Northern Cornbread with Jalapeños
This cornbread is moist and light, with the rich taste of corn. Use stone-ground or water-ground cornmeal for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread. For a bolder cornbread, you may omit seeding the jalapeño or use two jalapeños for more heat.
Makes 9 servings 1 cup yellow cornmeal (or white), stone-ground
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter , melted, plus extra softened butter for greasing the pan
1 small jalapeño chile , seeded and minced
1. Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.
2. Stir cornmeal, flour, baking powder, baking soda, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
3. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined. Fold in jalapeño.
4. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
5. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)
This cornbread is moist and light, with the rich taste of corn. Use stone-ground or water-ground cornmeal for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread. For a bolder cornbread, you may omit seeding the jalapeño or use two jalapeños for more heat.
Makes 9 servings 1 cup yellow cornmeal (or white), stone-ground
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter , melted, plus extra softened butter for greasing the pan
1 small jalapeño chile , seeded and minced
1. Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.
2. Stir cornmeal, flour, baking powder, baking soda, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
3. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined. Fold in jalapeño.
4. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
5. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)
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