I thought it was butter? That might be a Japan thing.

I can’t be the only one around here that makes his own “famous bowl” on Thanksgiving. That gravy isn’t going to be the same tomorrow, use it while it’s good and hot!

Stove Top is one of those things that I’ll keep on-hand for emergency use, or drunk-on-old-fashioneds-and-girlfriend-is-visiting-her-parents-and-i’m-incapable-of-calling-for-Chinese-food situations.

Come to think of it, that’s why I keep leftover birthday cake for a few days.

That’s what my parents do. I’m the only one that goes after the outside the bird cooked, which is fine by me. I like the crispy texture in a sea of mush.

I absolutely love the tone here. This is the best kind of conversation I could have hoped for on a Monday.

If you have to use the world stuffing to explain what dressing is, you’re using the wrong damn word.

one ingredient side dish

My niece is a fussy eater, and I really want to put mini-marshmallows on her entire plate this year to the chagrin of my sister.

This is the correct opinion.

You are entitled to an opinion, even if it’s wrong.

I’d only ever known it as “stuffing”, until Good Eats showed up with the term “dressing”. I thought AB raised some good points in the episode, and I found that I preferred the “doneness” of dressing cooked outside of the bird to the weird moistness of in the bird stuffing.

AB being a Georgia boy, a quick search…

I used most of it for my challah french toast yesterday.

The rest went into a glass while I stared out a window, deep in thought.

Stuffing (1 1/2 lbs Sausage + 3 celery stalks + 1 lb cranberry nut bread): Saute sausage in olive oil until it begins to brown. Add diced celery and continue to cook until the sausage is cooked through. Transfer everything in the pan to a baking dish, toss with bread, pour a couple of cups of water in there, cover…

Caucus out for Harambe, bruh.

Ideally, sleeping til noon and grabbing a few egg rolls before watching some movies with the dog. In reality, waking up at 4 to start prep so I can avoid people for as long as possible.

This is nice. Thank you Claire. Any plans for bird day?

Thank you for being so positive this week. Skillet has been my refuge.

My drink of the week: Grievous Angel

Long dark nights and cold short days have me pining for summer months, and this sweet nectar has me thinking of barbecue and long thick grass between my toes or lounging in a pool.


Punch is a great site, where I learned that the Jack Rose exists. It’s an easy read, and for me lead to…

Not really - it’s more about which parts are exposed to more heat, so it’s a game of “who will dry out first?”.

For a whole bird, and if you have the patience and the space, you should cook your bird with all sides up at different intervals for even browning and cooking. The density of the different meat types means…

Trump: ::sees Border Collie::
Trump: *triggered*