GOBBLE GOBBLE to all ye on the forum...and remember the troops out there today! Happy Thanksgiving!

http://www.youtube.com/watch?v=MAO-AtJq6sM
some music to cook by...

Yes Indeedy - May everyone have a GREAT Turkey day and remember why we celebrate this day!
Be Thankful for EVERYTHING !

Right back at ya'. Happy Thanksgiving to all.

Our spread is HUGE:

1 Beef Roast
1 Ham
1 Fried Turkey
1 Steamed Turkey w/ veggie stuffing
Sweet potatoes
Cajun boiled Golden Potatoes
Gumbo & Rice
Green Beans
Oyster Dressing
Mirliton Cassarole
Garlic Herbed D'affinois cheese
Edam cheese
Parrano Cheese
Grapes
Pumpkin rolls
Pecan tarts
Apple Maple Pie blitz




...and too many freakin' no-shows!





MORE FOR ME!!!

(Actually, we'll put away a bit of it for Christmas...)

Happy Bird-Day, everyone!

Mirliton is a kind of squash, isn't it Danny? THAT sounds interesting to me. We don't have them up here. For many years all we ever had on T-day was turkey( as the main protein). When I remarried, my wife's family also included a ham. Seemed odd to me. YOU have a beef roast, which sounds a bit better to me. The two things that bugs me is one sister in law INSISTS on having corn bread stuffing, which I don't like as much as the regular stuff, and cranberry RELISH, which I don't care for at all. Give me that smooth cranberry jelled stuff from the can and I'm a happy camper. We also pile on six different desserts.

I'm spending "Black Friday" tending to my clogged arteries and plumbing.
Whitefang

Yep- mirliton- a.k.a. chayote- is a kind of pale green squash. Takes some prep work, too- their skin is pretty tough, so you need to boil or blanch them to really work with them. Personally, I can take 'em or leave 'em, but mom loves mirliton, and I'm a good son...and a better cook!

I did most of the cooking- but my maternal aunt brought the ham, green beans & yams, while my paternal aunt brought the beef roast.

The final act of the night was stripping most of the meat from the birds and using the bones and scraps to make a stock. After the stock was made, I cooked it down to concentrate it. It makes a nice basis for soups, sauces, and other dishes.

Takes time, but TOTALLY worth it.

That would be nice. Every year, I ask for the ham bone when they're done stripping it so I can make beet borsht, and every year they wind up tossing it to their Marmaduke sized pointer.

Damn!
Whitefang

Sounds like it's time to plan a caper involving a dog costume...