Canada has just come through the federal election, and now Alberta is going to go through the province wide municipal elections on Monday, October 18, 2021. Fortunately, the first day for advance voting is Monday, October 4, so I’ll be voting then (if I’m not first in line, I’ll be really close).
I’ll have one more thing to be thankful for on Thanksgiving Monday (October 11); I won’t have to pay any attention to election “fluff”.
Speaking of Thanksgiving, here is a “Stuffing Ball” recipe link I’ve posted before, but since Sherpa is no longer, here it is again.
I cut the thyme and sage to 1 teaspoon each because I find the original amounts too overpowering.
I’ve never used any celery leaves either. I’ve bitten a few, and they were always too bitter to me.
For the liquid, buy a piece of turkey and boil as if for stock far enough in advance so you’re not overwhelmed by turkey before Thanksgiving and eat the meat after browning in fat, freeze the “stock” for use with the balls, and there you are.
The balls themselves also freeze well, but they will gain strength, so there’s another reason to cut back on the spicing.
@ perkycat
I know you like heavy spicing, (do you still do Pumpkin Bread?) but I do recommend you do not do that here if you decide to make these.
They’d probably end up burning your tongue.
Alexi, Thanks for your link to Yesterday. I would not have made an effort to see it, but there it was offered up on a platter. I watched it over two days and enjoyed it.
Or you can do what I do. Cook the turkey carcass after Thanksgiving. Boil down the resulting stock so there aren’t quarts to freeze. If it’s thick enough to coat a spoon, it will gelatinize. Cool and cut into small portions. (I use square Corningware casserole dish.)Put out on a tray with some separation and freeze. (You could also use ice cube trays, but I find it’s sometimes hard to get a cube of stock to pop out.) When turkey stock is needed, just mix water and the frozen stock.
I often put a pint of the concentrated stock aside for the entire year and use it to make the gravy for the next. We entertain, in normal times, 25-25 family members and I need 2-3 quarts of gravy.
I also do this with chicken, ham, and beef. Although, I’ll freeze the ham stock in pints for making bean soups.
My results are generally 1 oz of the frozen stock with 7-8 oz of water.
I only heavy spice for my husband who says even really spicy chili is too tame. I haven’t baked anything for some time. My back won’t let me stand in the kitchen for very long. As far as stuffing, we put ours in muffin tins any more. Individual servings and everyone seems to like it. Boy! That time is going to be here before we know it. They are saying there may be a shortage of turkeys ~ so buy early.
We haven’t seen our youngest since March 2020. She’s in Canada and they haven’t really opened the border to car travel. We could fly, rent a car, etc. without having to have quarantine plans. By car, we have to have a place lined up to quarantine in for 2 weeks, with food delivery. Ugh!
And the US won’t let her and hubby in yet, even though Canadian vax rate is better than ours. Go figure!
As far as I know, if you and your husband are fully vaccinated, as long as you have your passport you’re welcome to come with no restrictions. I don’t know about your going home, but you should be okay on this side.
Check out this…
From: “The Bartender’s Bible” by Gary Regan
Published by: Harper Collins 1991
Library of Congress Catalog Card Number 91-55104
Jubilee
1 ounce tequila 1/2 ounce gin
1/2 ounce vodka
1/2 ounce blue Curaçao
1/2 ounce lemon juice
1/2 teaspoon superfine sugar
4 ounces club soda
1 maraschino cherry
In a shaker half-filled with ice cubes, combine the tequila,
gin, vodka, Curaçao, lemon juice, and sugar. Shake well.
Strain into a highball glass almost filled with ice cubes.
Top with the club soda and garnish with the cherry.
This little guy is thinking: “Do my eyes deceive me? Is that really a whole, beautiful, roasted peanut sitting there waiting for only me? Could it be a trap? Or have I entered nirvana/Valhalla/the Garden of Eden?”
The latter; they know where they live.
The big, fat Nikon camera sitting on the bench behind the peanut may have scared it a little. – Very little.
The human behind that? – Not in the least.
John Steuart Curry
Don’t leave the chicken behind!
Don’t forget Dorothy!
I keep coming back to look at this. The way everybody, and even the barn in back, seems to be leaning to the left. Except the stupid chicken.
Chickens are very stable.
And also a diet staple.
Let’s hope that it missed them.
.
Must be a teenager. Look at that acne. 😉
Obviously it was not this than Clara bought.
Decades ago, we bought a bag of that for our Norwegian Elkhound, It made her flatulance smell so bad that even she left the room.
We threw most of the bag away.
Like most kibble before the mid 1990’s it was pure junk.
Corn meal and animal byproducts, including skin, hooves and smelly innards.
Dry dog food has come a long way since then.
Canada has just come through the federal election, and now Alberta is going to go through the province wide municipal elections on Monday, October 18, 2021. Fortunately, the first day for advance voting is Monday, October 4, so I’ll be voting then (if I’m not first in line, I’ll be really close).
I’ll have one more thing to be thankful for on Thanksgiving Monday (October 11); I won’t have to pay any attention to election “fluff”.
Speaking of Thanksgiving, here is a “Stuffing Ball” recipe link I’ve posted before, but since Sherpa is no longer, here it is again.
LINK
I cut the thyme and sage to 1 teaspoon each because I find the original amounts too overpowering.
I’ve never used any celery leaves either. I’ve bitten a few, and they were always too bitter to me.
For the liquid, buy a piece of turkey and boil as if for stock far enough in advance so you’re not overwhelmed by turkey before Thanksgiving and eat the meat after browning in fat, freeze the “stock” for use with the balls, and there you are.
The balls themselves also freeze well, but they will gain strength, so there’s another reason to cut back on the spicing.
I know you like heavy spicing, (do you still do Pumpkin Bread?) but I do recommend you do not do that here if you decide to make these.
They’d probably end up burning your tongue.
Alexi, Thanks for your link to Yesterday. I would not have made an effort to see it, but there it was offered up on a platter. I watched it over two days and enjoyed it.
I’m glad you enjoyed it!
Thanks for letting me know.
Or you can do what I do. Cook the turkey carcass after Thanksgiving. Boil down the resulting stock so there aren’t quarts to freeze. If it’s thick enough to coat a spoon, it will gelatinize. Cool and cut into small portions. (I use square Corningware casserole dish.)Put out on a tray with some separation and freeze. (You could also use ice cube trays, but I find it’s sometimes hard to get a cube of stock to pop out.) When turkey stock is needed, just mix water and the frozen stock.
I often put a pint of the concentrated stock aside for the entire year and use it to make the gravy for the next. We entertain, in normal times, 25-25 family members and I need 2-3 quarts of gravy.
I also do this with chicken, ham, and beef. Although, I’ll freeze the ham stock in pints for making bean soups.
My results are generally 1 oz of the frozen stock with 7-8 oz of water.
I’ve copied this.
See my other answer below about your border woes.
I only heavy spice for my husband who says even really spicy chili is too tame. I haven’t baked anything for some time. My back won’t let me stand in the kitchen for very long. As far as stuffing, we put ours in muffin tins any more. Individual servings and everyone seems to like it. Boy! That time is going to be here before we know it. They are saying there may be a shortage of turkeys ~ so buy early.
Sarah Conner… I never saw the video, though I knew the song. She is very convincing moving her hips in those tight pants.
good thing the Terminator didn’t eliminate this Sarah Conner, either
Cleo, aren’t you verbal at this point? Use your words!
LLLOOOVEEEE Cleo’s eyebrow wiggle!
sure miss y”all, but we”re having a great time with Laura!
xoooooxooooooxxxxo
You’re so lucky!
We haven’t seen our youngest since March 2020. She’s in Canada and they haven’t really opened the border to car travel. We could fly, rent a car, etc. without having to have quarantine plans. By car, we have to have a place lined up to quarantine in for 2 weeks, with food delivery. Ugh!
And the US won’t let her and hubby in yet, even though Canadian vax rate is better than ours. Go figure!
As far as I know, if you and your husband are fully vaccinated, as long as you have your passport you’re welcome to come with no restrictions. I don’t know about your going home, but you should be okay on this side.
Check out this…
…LINK,…
…it may help.
Thanks, Alexi. I’ll look into it some more. Up until now hubby has been doing all the checking.
Oh, here is a color yellow I thoroughly enjoy:
cherries jubilee
Well, there is a cherry in this.
From: “The Bartender’s Bible” by Gary Regan
Published by: Harper Collins 1991
Library of Congress Catalog Card Number 91-55104
Jubilee
1 ounce tequila 1/2 ounce gin
1/2 ounce vodka
1/2 ounce blue Curaçao
1/2 ounce lemon juice
1/2 teaspoon superfine sugar
4 ounces club soda
1 maraschino cherry
In a shaker half-filled with ice cubes, combine the tequila,
gin, vodka, Curaçao, lemon juice, and sugar. Shake well.
Strain into a highball glass almost filled with ice cubes.
Top with the club soda and garnish with the cherry.
Botanical Garden, Munich; 5:35 PM today:
this looks somehow contrived
Only its dentist knows for sure.
Next: The iguana in the orchid greenhouse.
It’s real – but the photos aren’t too good.
I don’t know what makes you say that.
This little guy is thinking: “Do my eyes deceive me? Is that really a whole, beautiful, roasted peanut sitting there waiting for only me? Could it be a trap? Or have I entered nirvana/Valhalla/the Garden of Eden?”
The latter; they know where they live.
The big, fat Nikon camera sitting on the bench behind the peanut may have scared it a little. – Very little.
The human behind that? – Not in the least.