Green bean casserole is one of those comfort foods I like to eat about once, or maybe twice, a year. I made it a few weeks ago for dinner at my parent's house. According to the Durkee's French Fried Onions can, it is celebrating its 50th anniversary this year. Imagine, a casserole having an anniversary!
L
What on earth is "tuna wiggle"? Do I really want to know? ;D
Thankfully, my mother seems to have missed that one. :D
I'm guessing "tuna wiggle" is canned tuna inside a jello mold. That's enough to make a vegetarian out of me.
(http://images.google.com/images?q=tbn:r-u7lRrbeYx0CM:http://www.madvortex.com/uploaded_images/ringaroundthetuna-704066.jpg)
Tuna Wiggle
1 can cream of mushroom soup
1 can tuna fish (drained)
1 small can mushrooms, chopped and drained
1 box frozen peas (optional, but my mother always included them)
1 2 lb. bag egg noodles
Cook egg noodles as usual. Drain and return to stove. Mix in soup, tuna fish, and mushrooms. Cook over high heat until hot. Remove and serve.
Leslie, that doesn't look like it would wiggle very much.
Leslie, that doesn't look like it would wiggle very much.
Hey, did you see Casino Royale this past weekend, too, Clarissa?
Stuffing made with bread, onions, salt, pepper, chicken broth and lots of butter
Homemade cranberry sauce (use the recipe on the bag; it's easy)
Brussel sprouts with chestnuts (I loathe this dish and refuse to eat or make, so my mother always gets stuck with the job)
Oooh, sounds good to me! Heh heh heh. I l-o-o-o-v-e Brussels sprouts! ;D
I love Brussels sprouts, too. But I love lima beans even more. I think it's quite possible Jeff and I may be the only people who fall into both categories. Basically, with the exception of olives, I have never met a vegetable I didn't like.
Barb, how do you feel about turnips? Not for Thanksgiving, but in general?
I like lima beans, if they're made from dry beans and not the frozen ones. And I like Brussels sprouts, if they're fresh and not frozen.
Turnips are my friend. Especially if you boil the bejesus out of them and then put butter and salt on 'em.
Homemade cranberry sauce (use the recipe on the bag; it's easy)
Yum! ;D That's what my mother always did, adding potatoes and carrots to the turnips. She usually served up a great big dish of that mixture, with pork chops for the meat.
I'm guessing "tuna wiggle" is canned tuna inside a jello mold. That's enough to make a vegetarian out of me.THAT IS SCARY,,, i may never eat jello again....green food not grown in a garden kind of creeps me out....janice
(http://images.google.com/images?q=tbn:r-u7lRrbeYx0CM:http://www.madvortex.com/uploaded_images/ringaroundthetuna-704066.jpg)
Re green bean casserole: My Mom was also into the new conveniences of the 50s and 60s, which meant we rarely had fresh vegetables. However, at Thanksgiving, we always had fresh green beans (cooked to death in the pressure pot). We had a variation on the casserole, but for the leftovers: it was like lasagna, in layers. A layer of shredded turkey covered with a layer of stuffing covered with a layer of green beans, the whole mess infused with cream of mushroom soup and baked.
Those onion thingies in a can scare me.
I love Brussels sprouts, too. But I love lima beans even more. I think it's quite possible Jeff and I may be the only people who fall into both categories. Basically, with the exception of olives, I have never met a vegetable I didn't like.i love nearly all vegies, green beans, brussel sprouts, broccoli, cabbage, lima beans...all sound good to me...but lime jello, not so much, no matter what you put in
You know, I think vegetables are really just butter/salt vessels.
my holiday menu includes fried stuffing sandwiches for lunch the day after thanksgiving....go to the fridge and slice it off, fry in butter of course, and make a sandwich with choice of bread, and mayo. put cranberry sauce on top of stuffing a little or a lot,,,,,,good stuff
Yum, there's something about anything fried in butter that has an appeal! ;D
Thanks, Dot! Those are a perfect addition to our cowboy-themed holiday thread. 8)
I'm with Elle, some of those sound better than others. And can this be right:
Stewed Oysters, Boned Turkey
Stuffed Ham, Mashed Potatoes
Surely they mean Boned Ham and Stuffed Turkey? :P
Also, I wonder how those cavalry troops in Montana got hold of lobster and shrimp? ???
How did you like your holiday menus this year?
At Front-Ranger's we had a simpler feast than previous years. We are planning to go out of town for New Year's and we didn't want a bunch of leftovers in the fridge.
So I served olive bread with tapenade and proscuitto, butternut squash soup, turkey, mushroom gravy, roesti potatoes, braised red cabbage with blueberries, eggplant, Mama Stamberg's cranberry relish, spiced peaches and chocolate cranberry pie for dessert. There were chocolate chip scones for breakfast. Let me know if you would like me to post any of these recipes!!
Front-Ranger -- that sounds like a very elegant spread! The olive bread sounds yummy! May we see that recipe?I will dig it out for y'all!!
Where are the Rangers heading for New Year's if you don't mind telling us. ?
And if you get lazy, buy the duck and say to your son, have at it, knock yourself out! (oops sorry for the violent expression!!)
To his credit, when he gets interested in a meal like that, he often does participate in a lot of the cooking.Have faith, friend, it can happen! It did happen to my daughter. She was the messiest cook, and always requiring lots of exotic ingredients. But after living away from home for a year and in another country (cooking for her roommates) for several months, she came back home and is now a completely resourceful, autonomous, and considerate cook!! And, she also grows herbs and makes wine and mead as well!! I am so proud.
But I'm looking forward to the day when he can drive himself to the butcher shop, select and pay for the duck, bring it home prepare it, serve it, and clean up the kitchen afterward.
Is that asking too much? Don't answer that. :laugh:
Oh yes, I love those roesti potatoes. It's a Swiss recipe. Here is how James Beard did it:
I find that boiling good-sized potatoes in their jackets for 10 minutes, then peeling them, is a fine idea. (Yukon potatoes are best)
Grate them coarsely and form them into a large cake. Sauté in 6 to 8 tablespoons butter till they are exquisitely brown and crusty on the bottom.
Invert the pan on a plate, add more butter to the pan, and slip the uncooked side into the pan. Cook the potatoes over medium heat till they are crusted on the other side. Add salt and freshly ground black pepper to taste.
These may also be made with raw potatoes or cold baked potatoes grated coarsely.
You can of course use olive oil instead. I also add some fines herbs. They look like a big pancake, and you cut it into pie wedges to serve it.
You could serve a Philadelphia appetizer, Cheese Whiz on Ritz crackers. ... :laugh:
If your guests are very kosher, they won't eat the food, even if kosher, that's been cooked in your pots and pans. In that case, you can use disposable aluminium tins to cook in the oven.
Oy! If I had guests like that, the only thing I'd make for dinner would be ... reservations.
At a kosher restaurant, of course. ... ;)
:D
That's a good solution IMO, if you live somewhere where there are kosher restaurants around.
I had an uncle, now long gone, who brought his own food when he came to visit my parents.
He was a very modest and unassuming man, happy to come for a visit, just didn't eat anything
unless he was 200% sure it was absolutely kosher. To each his own.....
Oh, I do. There is even a restaurant near my home that's described as glat kosher. I don't really know what that means, but I assume it's something like "super kosher."
Pappardelle pasta with wild mushrooms, butternut squash, pine-nuts and sage
Wow, that is weird! Well, it's just walnuts for me in pesto, from now on. I'm not a huge pine-nut fan, anyway.
Though it is tempting to TRY to get pine mouth as a diet aid ... ::)
Sounds YUMMI!!!
I'm a bit confused by the mincemeat. I suppose it isn't meat, but what is it?
Mmmmm --- sounds delicious!!
Any nuts in the mixture?
Mmm, I'm sure golden raisins and cranberries will brighten up any store-bought mincemeat.
I think beef is not necessary in any form.
Vanilla ice cream is always a welcome with pie. Another option would be ginger ice cream. Yum.
Here's the Christmas menu for tomorrow:
Drinks with Joey's gougeres (extraordinary cheese puffs), patés--venison and mousse truffée.
Savenor's Market best rack of lamb crusted with juniper berries, garlic, rosemary, black pepper, dijon mustard, breadcrumbs. Rosy rare.
Gratin of potato and celery root.
Little haricots verts.
Barolo for wine.
Again, homemade mincemeat pies, because everyone loves them.
Very strong coffee.
Dark chocolate covered orange peel from La Maison du Chocolat.
10 year tawny port, Taylor Fladgate.
Here's the Christmas menu for tomorrow:
Drinks with Joey's gougeres (extraordinary cheese puffs), patés--venison and mousse truffée.
Savenor's Market best rack of lamb crusted with juniper berries, garlic, rosemary, black pepper, dijon mustard, breadcrumbs. Rosy rare.
Gratin of potato and celery root.
Little haricots verts.
Barolo for wine.
Again, homemade mincemeat pies, because everyone loves them.
Very strong coffee.
Dark chocolate covered orange peel from La Maison du Chocolat.
10 year tawny port, Taylor Fladgate.
Here's the Christmas menu for tomorrow:
Drinks with Joey's gougeres (extraordinary cheese puffs), patés--venison and mousse truffée.
Savenor's Market best rack of lamb crusted with juniper berries, garlic, rosemary, black pepper, dijon mustard, breadcrumbs. Rosy rare.
Gratin of potato and celery root.
Little haricots verts.
Barolo for wine.
Again, homemade mincemeat pies, because everyone loves them.
Very strong coffee.
Dark chocolate covered orange peel from La Maison du Chocolat.
10 year tawny port, Taylor Fladgate.
Wow. And Barolo, too. You are definitely going to have a Merry Christmas, Paul! 8) :-*
You know, if there weren't already a thousand other reasons, your culinary skills and gourmet disposition would be reason enough to marry you. The guys ought to queue up! I know I would. And I would happily gain another 10 pounds, lol. :laugh:
Sounds divine.
(barring the wine and coffee, of course ;D)
Thanks, Meryl. Everything turned out great. The Barolo was a real find--inexpensive and good! I hope yours was merry too
So, Lee, how was the pie?
New Years again.
I got my black-eyed peas, collard greens, sausage (instead of ham) and I'll be picking up some bread after I work out tonight. Not cornbread though.
Anyone else?
I got my black-eyed peas, collard greens, sausage (instead of ham) and I'll be picking up some bread after I work out tonight. Not cornbread though.
I bought boneless pork chops at the grocery store this morning. I already had potatoes for mashed potatoes and a can of sauerkraut, so I'll have my pork and sauerkraut with mashed potatoes.
I'm going all New Age-y with a chick pea and parsley soup. The parsley is from a pot in my sunroom...first year I've ever been able to grow parsley inside. Rounding that out is a pot roast that's been simmering since this morning, with onions, bay leaves (from sunroom) and black fungi (Chinese mushrooms, in other words). Challah made by my Jew-ish daughter. Gingerbread butterscotch cookies with Crown Royal.
New Year's Eve menu in Provincetown:
Seared Hudson Valley foie gras with poached pears, brioche toast and port wine reduction.
Miso-glazed Chilean sea bass with baby bok choi, black sesame rice cake and lobster tail.
Chocolate pot de creme with a glass of champagne.
Lots of great hugs and kisses from friends.
New Year's Eve menu in Provincetown:
Seared Hudson Valley foie gras with poached pears, brioche toast and port wine reduction.
Miso-glazed Chilean sea bass with baby bok choi, black sesame rice cake and lobster tail.
Chocolate pot de creme with a glass of champagne.
Lots of great hugs and kisses from friends.
Miso-glazed Chilean sea bass
I'm going all New Age-y with a chick pea and parsley soup. The parsley is from a pot in my sunroom...first year I've ever been able to grow parsley inside. Rounding that out is a pot roast that's been simmering since this morning, with onions, bay leaves (from sunroom) and black fungi (Chinese mushrooms, in other words). Challah made by my Jew-ish daughter. Gingerbread butterscotch cookies with Crown Royal.
Are y'all at Mewes?
*jealous here with my popcorn and wine*
;)
:o
SERIOUS welcome to the New Year. Nom nom nom.
Oh, you mean Patagonian toothfish? ::)
Happy New Year, friend!
Where else?! It's our "Cheers". ...
I may make up a batch of my Mom's navy beans and ham to start the New Year with a bang! ;D
Is that a soup, Meryl? In any case, ham and beans are good! :D
It's kind of a main dish and a soup, Jeff. If you like it soupy, you can always add more liquid. We used to have it for supper a lot when I was a kid. Here's the recipe:
http://bettermost.net/forum/index.php/topic,6191.msg117596.html#msg117596
Your "daughter-in-law"? ???Jeff, that would be my daughter's husband's sister. Sason, pumpkin pie is so de rigeur here that it is almost religious!
I had a hankering for brussels sprouts, but there were none to be had at the grocery story on Friday, except for frozen ones, which are a mushy abomination. ???I agree with you about the frozen brussels sprouts. I finally found some fresh ones, and I greedily acquired nearly 2 lbs. of them. I trimmed them tonight and they are all ready to be roasted on Thursday. Yay!
On track with the Thanksgiving prep! I always work backwards. Completed a cranberry mincemeat pie today. I wanted a low-key pie that wouldn't compete with the pumpkin pie my daughter in law is bringing over. I think this is perfect...and so easy!
Also completed some side dishes: spiced peaches and sweet/sour onions. Obtained brussels sprouts, which I will roast, and all ingredients for the stuffing.
Potential problem: the 20-lb turkey that has been defrosting in the garage since Thursday night is still rock hard! I won't get my feathers ruffled over this.
Sason, pumpkin pie is so de rigeur here that it is almost religious!
I tried pumpkin pie for the first time when I was in Chicago last week.
It reminded me a lot of a Swedish cake called 'mjuk pepparkaka', "soft gingerbread'. Same spices.
I'm glad I tried it, but I don't feel like I need to have it again.
I'm surprised pumpkin pies aren't popular where you live. Pumpkins are definitely a cold-climate crop, and since they're kind of sweetish, so to speak, you'd think they'd be a natural for pies in every culture.
I'm going to a friend's gathering and bringing roasted cranberry sauce from Saveur: (http://www.saveur.com/article/Recipes/Roasted-Cranberry-Sauce). A friend of mine had Thanksgiving a week early, made this, and she and her daughter both said it was really good. So I'm counting on their expertise.
Well, I suppose your Christmas is just about over, Chrissi! I hope you and your family had a very happy one.
I just finished making Tamarind Spiced Chickpeas and Spinach (http://www.wholefoodsmarket.com/recipe/tamarind-spiced-chickpeas-and-spinach) while waiting for the turkey to be done. It looks and smells wonderful! That's one of the best things about Christmas...the wonderful aromas.
Sounds outstanding! I prepared leg of lamb this year. One problem I have is that when the lamb starts to brown and the drippings fall into the gravy pan, the kitchen starts to get smoky and we have to open some windows. I try to remember to put water in the gravy pan but it doesn't always take care of the problem. Anybody, like Paul, have any tips for me?
Cheers, Brad. I love prime rib! Isn't is just the cow version of rack of lamb? Do you serve it on the bone? When I was a kid, I would always ask for the bone because our German Shepard LOVED it.
The challenge I have every year is finding cornichons, which are de rigueur for holiday meals IMHO. This year, I only had to go to four places to find them! And most of these stores are the size of a football field! Go figure!
A colorful slaw, that's what I'm after. My menu this Thanksgiving is shaping up to be something of a Southern feast, complete with spiced peaches.
I've got carrots, tart apples, and red cabbage to put in the slaw. What else do I need?
They both typically have raw ingredients, but the slaw usually has ingredients that are in smaller pieces, often grated. The slaw also has a dressing, often a creamy tart mayonnaise/sour cream dressing. Salads in America usually have a lighter dressing applied at the table.
These are inspired ideas, friend! I will use all except the poblanos which would drive my white bread relatives screaming out of my house! Thank you!
How is a slaw different from a salad?
Thanks Chuck, but the slaw doesn't show up. I can't get the link to work in a search either. Dunno why.
How informative, and ended with a laugh! You should do food writing more often, friend!
(shouldn't that word be coleciferous)
:laugh:
Katherine, the colcannon sounds interesting. I'd be interested in the recipe, if you still have it.
It sounds like good everyday food.
]I imagine a dollop of butter won't hurt.... ::)
So I made it today. It was very good!
I used what I already had at home: cooked the potatoes with a couple of carrots too; fried leek instead of onions and used brussel sprout tops instead of cabbage. And some butter of course....
I cooked some salmon to go with it.
It came out really good, and I'm definitely gonna make it again!
Thanks for the idea, Katherine!
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQs6dRorhMwwRcXWLGhuUFCDmhtj4fAu1_bkmiPJS4Qp2_gzLK9&s)
Brussel sprout top.
Brysselkålstopp.
I've never seen them in the stores here either.
I get them from the organic CSA farm I'm a member of.
It provides me with all kinds of veggies plus youghurt and meat.
I did that a couple of times. Both times the farmers had bad years, so their output wasn't great. Also, I felt too much pressure to figure out how to use the vegetables while they were still good. So I decided to stick with farmers' markets.
At one of the CSA farms, though, the people raised and sold free-range chickens and fresh eggs. They were a long drive out into the country, though beautiful on a nice day. I would stock up on about six of the chickens. (I mean, at that point the chickens were, er, ready to eat, not still strutting around.)
These Brussels sprouts are said to have more nutrients that fight cancer than CBD oil!
That sounds great, Chuck! I wish I had some fun ancestral food to mix into Thanksgiving!
My folks (and their folks and who knows how many folks before that) was from Iowa.
Does that mean green bean casserole is a traditional dish?
The vegetable part of a Thanksgiving dinner can be the hardest because nobody cares about that. :laugh:
Oh yes, traditional Minnesota hot dish.
Around here, Thanksgiving is when the vegetables shine. Turkey is really kind of bland, as is mashed potatoes. So, the side dishes are crucial to the success of the meal.
My mother's signature dish was spiced peaches. I'm not sure what my signature dish for Thanksgiving might be. Probably Brussels sprouts. My children always ask for them.
Dessert is important too, but most of the time we are too full to eat it, so we make a date a day or two later to eat dessert. I put chopped walnuts in my pumpkin pie. They sink to the bottom and give a surprise crunch and burst of flavor at the end of each bite.
I must order my turkey soon. There is a shortage of small turkeys as the gatherings are smaller this year. Our Governor told us to avoid gatherings, whatever the size, for a few weeks due to the spike in cases.
Oh yes, traditional Minnesota hot dish.
Around here, Thanksgiving is when the vegetables shine. Turkey is really kind of bland, as is mashed potatoes. So, the side dishes are crucial to the success of the meal.
Probably Brussels sprouts. My children always ask for them.
Dessert is important too, but most of the time we are too full to eat it, so we make a date a day or two later to eat dessert. I put chopped walnuts in my pumpkin pie. They sink to the bottom and give a surprise crunch and burst of flavor at the end of each bite.
I must order my turkey soon. There is a shortage of small turkeys as the gatherings are smaller this year. Our Governor told us to avoid gatherings, whatever the size, for a few weeks due to the spike in cases.
We did not have turkey when I was a child
That's because you don't have a charming origin story about Europeans and indigenous people gathering for a nice dinner of turkey and mashed potatoes, having a splendid time and living happily ever after. ... Or at least until about a year later, when a spike outside the European fort held the head of the leader of the indigenous group that showed up that day.I think it was also due to cost. As I said, chicken was a food for special occasions in those days, now I eat it several times per week.
At least according to a story I read last year in the New Yorker. Fairly reliable source.
I think it was also due to cost. As I said, chicken was a food for special occasions in those days, now I eat it several times per week.
As I feared, stores are starting to run low on Thanksgiving victuals. My favorite meat place is completely out of turkeys and Natural Grocers has an automated message saying it's out too. I was driven to order a frozen turkey :o and I also ordered some turkey "tenderloins". Are those the same as the thighs you're cooking, Paul? I think I'll brine the frozen turkey after thawing so it will have more flavor. I'm still looking around for a fresh turkey as well.
Oh yes, traditional Minnesota hot dish.
Sounds weird, but it might be worth a try if you have a Popeye's around. Popeye's was launched in New Orleans before it became a national chain and the founder worked really hard to perfect the recipes before opening. So remember the celebrity chef Paul Prudhomme? He as in NOLA, too, and always said he thought Popeye's had the best red beans and rice in town, which is saying a lot in NOLA.
I also ordered some turkey "tenderloins". Are those the same as the thighs you're cooking, Paul?
Hotdish:
https://en.wikipedia.org/wiki/Hotdish (https://en.wikipedia.org/wiki/Hotdish)
Hotdish:
https://en.wikipedia.org/wiki/Hotdish (https://en.wikipedia.org/wiki/Hotdish)
http://www.stlukeselca.com/youmightbealutheranif.htm (http://www.stlukeselca.com/youmightbealutheranif.htm)
If you scroll down, you'll see that you might be Lutheran if you think hotdish is a major food group, and if you call hotdish a casserole, you're trying to be uppity and might even be Episcopalian.
...remember the celebrity chef Paul Prudhomme? He as in NOLA, too, and always said he thought Popeye's had the best red beans and rice in town, which is saying a lot in NOLA.
I was driven to order a frozen turkey :o and I also ordered some turkey "tenderloins". Are those the same as the thighs you're cooking, Paul?
I gave him the book which he put in his lap and then he put his hand up my dress! I jumped up and back so hard I hit hubby in the chin and he actually got a bruise. He was so mad at me and I couldn't say anything in my defense until we were away from the party!
the other out-of-stock thing was turkey bacon!
:o Whoa! Too bad you couldn't #metoo him back then.
In those days, you couldn't call anybody out, you just had to stand it. :'(
Yup. And as the Wikipedia entry says, cream of mushroom soup is often a key ingredient. I believe the hotdish in the picture is the aforementioned tater-tot version.
I wonder if they diverted turkey that would normally be used for other products into Thanksgiving turkey. Strange if they could see that far ahead. Also, I don't remember if turkey was among the packing plants that had COVID outbreaks. I think it was just pork, at least in this state. And that seems as plentiful as ever in the stores.
Oh well, it freezes well and I'll probably find it handy to have there sometime in the future for a dinner emergency. And it's not expensive, surprisingly.
That list where I got the hotdish reference also includes the entry that you might be Lutheran if you think cream of mushroom soup should be called Lutheran Binder. I'm not sure if that's a reference to its use in recipes, or if it means it constipates you. ;D
At my first reporting job, where I was making like $110 a week, one of my standard dinners was generic pasta topped with cream-of-mushroom soup. It actually wasn't too bad.
If I find I am not going to my dad's, I may try to find some biscuits. Dessert has yet to be determined.
Biscuits seem like they might be the easiest element to get in a good convenience version. Those Pillsbury cans are super simple and quite tasty. Plus, you'd liven up the holiday with a visit from the Doughboy!
Do you have Perkins -- the chain family restaurant -- in your area? They have decent bakery take-out. But we also have fancy grocery chains with decent bakeries nearby.
My big fear is that my younger son, who lives in Chicago, won't make it. He's getting a 48-hour virus test and, if all is well, coming on Tuesday. I really need him here, both in an emotional sense but also to help with the cooking. My older son likes cooking too, but he likes to be alone in the kitchen doing it all. My ex-husband, who will also be attending, has offered to help. But his cooking skills are limited to basic prep stuff like chopping onions, whereas both my sons get into the more adventuresome aspects.
My Chicago son is immediate family, of course, and luckily he still has a MN driver's license. If we were in New Zealand we'd probably risk spending the holiday in jail.If you were in New Zealand now there are no restrictions except for compulsory mask wearing on Auckland public transport and on all planes. We are asked to keep a track of where we go, generally by using our phone apps. I have just been away with 9 friends for 4 nights in 2 beach cottages on our Southern Island, Stewart Island.
Right now, if you lived in Philadelphia, none of them, not your boys, not your ex, would be permitted to come to your place for Thanksgiving if they don't live with you, by order of the city.
... I have no idea how the city is going to enforce this order.
I am sorry for them but remember that many of my generation left UK and Europe in the 50's for Australia and NZ wondering if they would ever see their parents again.
LOL
Let's hope they don't enforce it the way Brian said New Zealand did or could, with cops allowed to barge into households to make sure everyone inside lived there. That was the one precaution Brian has outlined that I would balk at. But then, when NZ cops burst into a home they're probably less likely to shoot anyone.
I spent several HOURS on Thursday ordering groceries for Thanksgiving week, picking them up yesterday. One thing the store didn't have and didn't even have a substitute, was carrots. Carrots!
LOL
Our police do not routinely carry guns although there is regular discussion about changing that. We are more likely (as early this year) to have national mourning due the the death of a policeman. Two young police officers made a routine traffic stop and the driver jumped out and shot them both, one fatally. His funeral was delayed as close relatives had to come from Australia and undergo 14 days quarantine. The funeral (in our largest football stadium) was broadcast on TV about 2 hours. It was very emotional. Just the Haka at the end has me in tears
Your fellow citizens are much less murderous than ours, that's for sure. Whether via gun or COVID.Yes the first Europeans to settle in Australia were convicts from England. But they could be transported for 7 years for stealing a loaf of bread. That was not true of NZ. However 16.5% of our population are Maori, a very blood thirsty culture. They regularly raided and murdered between tribes before colonisation. They fought a very strong battle against the British in the Maori Wars.
Weren't the first Europeans in Australia criminals, taken there as prisoners? I could very easily be wrong, but that's how I seem to remember my ancient history. And of course, that might not apply to NZ.
In any case, much of the United States was settled by extremely religious people. Funny how things work out.
I think access to guns is the major difference. Thankfully we do not have a right to bear arms.
Weren't the first Europeans in Australia criminals, taken there as prisoners? I could very easily be wrong, but that's how I seem to remember my ancient history. And of course, that might not apply to NZ.
So if you did spend the holiday with your dad it would be OK because it's not in the city?
Let's hope they don't enforce it the way Brian said New Zealand did or could, with cops allowed to barge into households to make sure everyone inside lived there. That was the one precaution Brian has outlined that I would balk at. But then, when NZ cops burst into a home they're probably less likely to shoot anyone.
That, I have to say, I find truly shocking. Like stormtroopers. That I would call tyranny, even in the present crisis.It would have been nothing like that. The police would have arrived most likely due to a complaint from the neighbours. They would have knocked on the door and politely asked questions. If they found people in the house who should not have been there, they would have issued a warning and asked people to leave. In most cases, people would comply. Only occasionally would force be necessary. The same thing could happen any Saturday night due to excessive noise. Music machines are removed and sometimes people asked to go home. They might be arrested for drunkenness but are released the next morning usually without charge. Quite common in our university town.
What would be a substitute for carrots I wonder.
One of these days I'll get around to reading The Fatal Shore (1986), by Robert Hughes, which tells the story of the colonization of Australia.
I had ordered frozen, crinkle cut carrots with substitution allowed but they were out of frozen carrots, period. Fortunately, I do know how to process fresh carrots!
What would be a substitute for carrots I wonder.
Parsnips?
... The turkey came with a little piece of plastic jammed into the opening that I think is there to keep it in the right shape. It's not easy to pull out, although I'm sure I could get it out if I cut it. The question is, am I supposed to remove it before cooking? Would it melt in the stove? Or if I take it out will the turkey collapse in on itself or something?
I may have to call the Butterball hotline tomorrow -- if they don't mind helping someone with a non-Butterball turkey! :laugh:
Yes, you have to remove the plastic thingy. First slide the "ankles" out from under, and then the tail, unfold it, and then the rest of it pops out. I hate those plastic things and they are so disrespectful to the turkey! Let us know of any other questions, or call me.
Turkey, sweet potatoes, mac & cheese, corn, spinach and artichoke, stuffing, corn casserole, meatballs & sausage in marinara.
Of course, dessert was pumpkin pie, pecan pie, and a chocolate cake.
Yes, Thanksgiving is over, it about 90 minutes.Wow, speed dining! Our T-day dinner was five hours! How did your family manage that?
Had a nice meal with my family. Turkey, sweet potatoes, mac & cheese, corn, spinach and artichoke, stuffing, corn casserole, meatballs & sausage in marinara.That sounds wonderful, friend. I have occasionally done Italian Christmases and Easters that were similar. Was the meatball/marinara served over pasta?
Thanks, FRiend! You're better than the Butterball hotline by far!
You're welcome, friend! It was only because I had just cooked a turkey and it was fresh in my mind.
So wait, are you saying your corn and spinach and artichoke and stuffing were four different dishes? Or just one -- a stuffing with corn, spinach and artichokes? Or three -- spinach and artichokes together plus corn and stuffing separately?
Ours were almost exactly the same. My son's boss gave him a free huge chocolate cake -- really good, with chocolate mouse layers. I bought pies because with everything else I didn't have time to make any. I was going to go with pumpkin and pecans, but at the last minute I saw sweet-potato pie, which is what I normally would make, so I grabbed that instead.
Wow, speed dining! Our T-day dinner was five hours! How did your family manage that?
That sounds wonderful, friend. I have occasionally done Italian Christmases and Easters that were similar. Was the meatball/marinara served over pasta?
I wonder if Chuck's 90-minute dinner and Lee's five-hour dinner might reflect a difference in what you're measuring and the length of time hanging out versus eating? I've Thanksgivings at my in-laws that lasted five hours, but most of it was standing around talking, maybe having light appetizers and a drink, and then maybe 90 minutes -- at most! -- eating dinner and dessert.
If I ate for five solid hours, I'd be pretty full. :laugh:
(http://upload.wikimedia.org/wikipedia/commons/1/1e/Tom%27s_Restaurant%2C_NYC.jpg)
Ah, the Seinfeld Diner. So...this isn't Alice's Restaurant?
;)
Instead of cubed stewing beef I bought a nice roast, browned it with chopped onions and then filled the pot with broth, ale, stewed tomatoes, and gravy (adding 3 bay leaves). I simmered that overnight, and in the morning shredded it. I added the crinkle cut carrots and baby bella mushrooms, halved and put an equivalent amount of shredded beef back in the pot and simmered that all day. A half hour before serving, I added frozen peas and gnocchi. I ladled the pot roast into large bowls for the adults and cereal bowls for the children and brought them in on a tray. All those bowls were completely empty 10 minutes later, and some wanted seconds!
The salad was leaf lettuce, shaved parmesan, cucumber, pomegranate seeds, and caramelized pecans. You can now get these already caramelized. I made a simple dressing with fresh lemon juice, salt and pepper, a pinch of sugar, and olive oil whisked in.
It felt good to sit down to a dinner of china, silver and crystal.
That sounds delicious! The gnocchi is genius. I'm not very experienced in making beef of any kind, thanks to all of those years of thinking chicken and fish were much better for you, which I no longer do. I'm curious about several things. 1) What kind of gravy? 2) Are you saying you shredded the simmered roast overnight and then simmered the same shredded meat again all day? Or were they two different portions of beef that you simmered and shredded separately? 3) Were you nervous about cooking something on the stove overnight, or did you do it in a slow cooker? Or maybe your stove is electric, which wouldn't be as scary as gas.
It felt good to sit down to a dinner of china, silver and crystal.
I sold my silver a few years ago to be melted down. I've been trying to give away my grandmother's china and crystal, but nobody wants it. Both are/were nice enough but I hardly ever use them. So now, even on special occasions, I use my basic tableware, although the dishes my husband and I registered for when we got married serves as either fine china or everyday.
I sold my silver a few years ago to be melted down. I've been trying to give away my grandmother's china and crystal, but nobody wants it. Both are/were nice enough but I hardly ever use them. So now, even on special occasions, I use my basic tableware, although the dishes my husband and I registered for when we got married serves as either fine china or everyday.
I need to buy a case of Wright's Silver Cream first!
So I take it your silver was sterling? Whom did you sell it to?
I know of at least one place around here that will buy sterling for the value of the silver in it, but nobody wants plate.
I've got a chest full of plate, service for eight that's really delicate, with tons of extra pieces in other patterns, and I'd love to get rid of it, but I don't want to donate it to a thrift store.
I'd thought about putting it on Craig's List, but I never got around to it. I'm sure now is not a good time to be trying to sell silverware.
There have been times that mom is not in the mood to cook, and no one can decide what to eat, so we'll place an order with a local restaurant, and get maybe 4 or 5 different appetizers, and every one will take some of each, and have it as a meal.