{{{ HAPPY THANKSGIVING! }}}
Have a wonderful feast with loved ones, and remember our Founders
and the Native Americans who lost this land to the rest of us.
Subscribe to:
Post Comments (Atom)
Posted by
listener
at
1:00:00 AM
Powered by Blogger. DownRight Blogger Theme v1.4 created by (© 2007) Thur Broeders
Howard is first, even if you're snowed in Thanksgiving!
ReplyDeleteAt 1:00am we're up to 7" so far and still snowing like crazy. The snow is loaded with huge ice crystals, so it's incredibly sparkly and beautiful!
ReplyDeleteHave a look!
https://www.facebook.com/media/set/?set=a.10153014648081754.1073741996.637766753&type=1&l=aaff164128
We don't have as much snow as predicted, but that often happens in our part of Springfield. I'm not complaining though. The snow was lovely to watch yesterday and looks very nice on the ground. Today is cold. They said on the news that in Chicago this would be something like the tenth coldest Thanksgiving on record. Hope Bill, Penny and Mark are snug and comfortable♥
ReplyDeleteAnd, a Happy Thanksgiving to everybody!
It's currently 24 deg. I don't know about previous Thanksgivings -- many years it's not particularly cold this early -- but 5 or 6 weeks from now this would be nothing to talk about.
DeleteI've just heard that Penny's boss has told the guy who was briefly hospitalized not to come back to work until Jan. 1. Nobody knows what was/is wrong with the guy, but it's not obvious to me why that means he can't come to work if he feels like it. But this decision means Penny will be working almost 40 hours each weekend. Ignoring the holidays -- and there's another set of holidays coming up.
ReplyDeleteThe saving grace is that this is a very low-effort, low-stress job. It essentially just requires her to be physically present.
Well, maybe the guy is too optimistic about his recovery time.
Delete--Alan
Maybe. But how would the boss know? He is not a healthcare provider and to the best of my knowledge hasn't so much as seen the guy.
DeleteAt one point we heard about requiring a doctor's certificate, which would perhaps make a sort of sense. But that's not what we're hearing now.
Here's the final version of the recipe I have been working on; it turned out pretty well, and we will be having it again some day. This makes about six or eight servings.--Alan
ReplyDeleteP.S.: Very nice weather here today. Starting this weekend we are expected to get some rain, although probably not much.
Chicken/Poulet à la Provençale
Season chicken pieces (e.g., three or four chicken breasts cut in half) with poultry seasoning and dredge in flour, then (using a big skillet or heavy pot with a lid) brown the chicken in (just enough) olive oil.
Add some garlic and a generous amount of chopped onions; sauté until onions are softened. Add the remainder of the flour, sliced mushrooms, some italian seasoning, a small amount of curry powder, a tiny amount of sweet spice (e.g. nutmeg, cinnamon, or allspice), a quarter cup of cider (or half a cup of white wine and boil to remove alcohol), then a big can of peeled tomatoes (cut them up in the can).
Cover and simmer until the chicken is tender and the sauce is satisfactory, about 45 minutes, and finally add black olives. [Beware of burning on the bottom--use very low heat and a thick-bottomed pan, keep stirring, or simmer in an oven rather than on a stove.]
Serve with rice, boiled potatoes, or poultry dressing.
Note: To make Chicken Marengo, substitute cognac for wine, add a few shrimp on top before simmering, and serve with fried bread topped with fried eggs (one per serving); apply crossed spears of asparagus for cannons.
Sounds delicious.
Delete