A Very SJ.com Thanksgiving

Columbo,

I am assuming that you are referring to my use of "casa". It's just something I do, not an identifier of race.

U less I have misunderstood, something I am very capable of.

 

We're doing it at a restaurant for the third time in 4 years. Given the number of usual suspects and the size of the apartments/houses of the attendees, there are only two potential hosts, neither of whom wants the job. Not happy about it, but not in a position to do anything about the situation.

 

Beware of waiters who sing "Deck the halls wif boughs of horry, fa-ra-ra-ra-ra ... ra-ra-ra-ra."

 

Not looking forward to Thanksgiving (or Christmas) this year. It's usually at my folks' house, but my dad called yesterday and said he and Mom -- married 45 years -- are no longer living together. So it's T-giving at our place this year. Not sure who all will be there, but usually there's 20 or so. Both the parents have been invited, so it could be awkward. I just want to get through Thanksgiving and Christmas so Mrs. Flip and I can head to Cancun and lay on the beach for a few days and forget about all the crap that's happening around here this year.

 

Right sentiment, wrong holiday

 

Nah Dirk...

It was Legume.

 

4 T butter
1 large onion
2 medium leeks, white part only, chopped

1 lb. canned or fresh pumpkin puree
4 cups chicken broth
1 teaspoon salt
½ teaspoon curry powder
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
1 bay leaf

1 cup half-and-half


In medium soup pot, melt butter. Saute onion and leek, stirring occasionally, until soft.

Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally.

Remove the bay leaf. Puree mixture in batches in a blender or food processor for smoother texture.

(May be refrigerated for 2 days, or may be frozen.)

Return to soup pot. Add half-and-half and cook over moderate heat, stirring occasionally, until heated through.

 

Check out the side saddle and sig, slapper.

 

i agree. we've been doing that for a couple of years, and it's amazing. the turkey stays really juicy, and you don't even have to baste it.

as for the rest of the fare, the standouts for me have to be our homemade creamed corn and apple pie. mmmm.

 

FRA-GEE-LAY. Hmmm ... must be French.

 

This year's Turkey Day hangout (first non-family one, in a good while) has a bottle of
100-year-old Grand Marnier stashed away.

I'll be getting at it.