Our BetterMost Community > The Holiday Forum
Thanksgiving To-Do List
Jeff Wrangler:
--- Quote from: Penthesilea on November 08, 2007, 03:36:42 pm ---You should have known, Meryl - we're Brokies! ;D. We have better things to do with our time than cleaning and preparing.
--- End quote ---
Or working. ...
--- Quote --- We're on BetterMost :D.
'nother idea what to do with the list: read it out loud at the very day itself, in front of all your relaives. Then confess which points you skipped. Or let them guess what you skipped (ouch, the latter could be hurtful. Do only with folks close to your heart or drunk :laugh:).
--- End quote ---
Better make that very drunk. ... ;D
MaineWriter:
--- Quote from: Jeff Wrangler on November 08, 2007, 03:15:38 pm ---Should I dig out MaineWriter's recipe for Lureen's Cheesey Potato Soup? I'm sure I've got it around here somewhere. ;D
--- End quote ---
Yeah, you love that recipe, Jeff!
MaineWriter:
--- Quote from: Meryl on November 08, 2007, 03:26:52 pm --- :laugh:
I didn't think this list would generate such entertaining replies (pun intended). ;D
--- End quote ---
What I cannot believe...and I mean this seriously...is that anyone who would have a list like that would serve a FROZEN turkey. This is the way I would have written it (mind you, not that I am doing this)....
Back in October, or maybe even June...
Put in your reservation for a fresh-killed, range fed, organic fresh turkey. Plan on a maximum turkey size of 12 lbs. for best flavor, with an estimate of 1 lb per guest at serving time. If you will have more than 12 guests, it is better to roast two turkeys, rather than one very large turkey which will inevitably dry out and be tasteless.
L
Jeff Wrangler:
--- Quote from: MaineWriter on November 08, 2007, 04:39:21 pm ---What I cannot believe...and I mean this seriously...is that anyone who would have a list like that would serve a FROZEN turkey. This is the way I would have written it (mind you, not that I am doing this)....
Back in October, or maybe even June...
Put in your reservation for a fresh-killed, range fed, organic fresh turkey. Plan on a maximum turkey size of 12 lbs. for best flavor, with an estimate of 1 lb per guest at serving time. If you will have more than 12 guests, it is better to roast two turkeys, rather than one very large turkey which will inevitably dry out and be tasteless.
L
--- End quote ---
Which reminds me (if slightly OT), the place where we had a staff lunch last week no longer describes its chicken as "free-range." It's now "pastured." :laugh:
Like cattle. Or sheep.
Imagine Ennis and Jack herding ... chickens. ... :laugh:
Penthesilea:
--- Quote from: Jeff Wrangler on November 08, 2007, 04:43:41 pm ---Which reminds me (if slightly OT), the place where we had a staff lunch last week no longer describes its chicken as "free-range." It's now "pastured." :laugh:
Like cattle. Or sheep.
Imagine Ennis and Jack herding ... chickens. ... :laugh:
--- End quote ---
:laugh:
I just try to picture this... thousands of chickens on Brokeback Mountain ... Jack carrying two or three over the water .... the boys collecting and storing eggs all summer ... what a delightfull smell the eggs would have in August ... bah, I think I better stop now :-X
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version