lillianstone
Lillian Stone
lillianstone
Staff writer @ The Takeout. Pork shoulder princess @ Chicago.
Nov 25
7

Your fridge is likely too cold and it’s ok to defrost a bit on the counter, not to exceed 2 hours.

Nov 25
4

Ah yes, the non-thawing turkey, which led to a memorable Thanksgiving repast of sausage and refried bean burritos one year when I was a child.

Nov 24
2

How can a pudding that’s made almost entirely of dried fruit be heavy on the dried fruit?

Nov 24
5

If you’d prefer, there’s this one being passed around too:

Nov 24
3

Matt Tebbutt was mixing up some mincemeat on Saturday Kitchen the other day. But you remind me, last year an American food writer came on the show and bottled out of trying Christmas pudding. Not even a teaspoonful. Not quite a freak out but getting there. Read more

Nov 24
5

You know the data is dubious when Indiana’s go-to Thanksgiving pie is pecan. Not pumpkin, not sugar cream (the actual correct answer), freaking pecan.

Nov 24
6

So I’ve always been kind of aware of it, but the quarantining has made me very aware of the fact that I just don’t seem to be able to feel lonely. I’ve been working from home since March and I think I’ve spoken to people maybe half a dozen times and I couldn’t be happier. I know I’m an introvert but even this feels a Read more

Nov 23
6

I came of age in the Mr. Wizard era.  Bill Nye is always the young spotlight stealer to me.

Nov 23
3

Star Trek forever! METV Sci Fi Saturday and Svengoolie of course, are a lot of fun. Those Irwin Allen shows are so bad they are almost good.

Nov 23
1

It said I was an ambivert, which is true, but the more interesting thing I realized is that I am *much* more texturally oriented than I thought, at least in the sense that when I was trying to let my mouth guide my choices it was almost universally about the specific texture of each of my pics.

Nov 20
2

It’s like you’re in my brain; I was literally deciding on thanksgiving pies this morning and thinking “Oh, I should make something with apple and custard” and then BOOM. Kismet. So now I’m excited to try this one.