Thursday, November 23, 2023

Thanksgiving Day

 I set out to find something pithy for this post,
then something humble,
but ended up with
something silly. 
Haven't we had enough solemnity lately? 
All you good souls deserve a little sweet fun.  
A blessing on you each, from Candied Pumpkin Pie.
(puddle, we're twins!) 
(And Wil is Drumstick Gobblestein!  LOL!)


26 comments:

  1. 😊 Of course, using my blog name, I'm Grateful Pumpkin Pie. 🥧
    🌻 Happy Thanksgiving, you wonderful people! 🙏

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  2. New Yorker who made Islamophobic comments to street vendor arrested for hate crime [Click] “Food cart worker saw an outpouring of support from customers after news of the verbal attacks went public.”
    —Alan

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  3. Trump despised Iowa evangelicals, book says. [Click]
    —Alan (Who has toned the headline down considerably.)

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    1. *shaking head* It has always baffled me how any person of faith could support Trump. If fewer of them are now, that's surely a good thing, though Desantas doesn't strike me as much better.

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  4. Turkey in the oven, dressing ready to go in after the turkey. I am, because of my working background, careful to clean up everything that came in contact with the uncooked turkey or its juices with soap and bleach. Which reminds me of a story. At my first real job in a medical laboratory, we gave a 20% discount to outpatients who paid in advance--same as the price for businesses, because we were sure to be paid (well, *pretty* sure in the case of businesses) and saved the cost of billing. One family was exceptionally well pleased by that, and the son brought in a big pan of home-made enchiladas his mother had made for us. We thanked him profusely, but were a little skeptical about how safe they might be. We also didn't have an oven--just a small microwave, which was something new at the time. Then someone pointed out that we had a large autoclave; so we popped the tray into the autoclave, 15 psi steam [about 250 degrees F) for 15 minutes, pulled it out enjoyed!
    ------Alan

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    1. We routinely used that autoclave to sterilize all kinds of things, so we could discard them in the regular trash bins, and also to manufacture culture media. It was a semi-antique purchased from the county hospital, but worked just fine. The new ones are huge, hugely expensive, and not as reliable. Lots of electronic controls rather than mechanical ones--like modern automobiles. Finally it developed a leak that could not reasonably be repaired; just guessing, it might have been around fifty or sixty years old.
      ----Alan

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  5. [video, but works very well as a audio recording:] Judge Engoron strikes back against Trump lawsuit opposing gag order, files devastating motion. [Click] Well worth a listen, IMO.
    ——Alan

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  6. Looks like the turkey might be ready to come out of the oven in another half hour or so! [Judging by the thermometer.]
    ----Alan

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  7. [New study shows that] US coal power plants killed at least 460,000 people in past 20 years [Click] Pollution caused twice as many premature deaths as previously thought, with updated understanding of dangers of PM2.5 [from coal].

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  8. Republican Senate candidate’s family egg company caught in price-fixing plot [Click] It seems to boot that he is not qualified to run as a Republican.
    ——Alan

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  9. “I don’t want to carry gratitude in seasons. I want to carry it in my bones, I want it to rest on my tongue like it is a language that I never stop speaking.”
    ~ Arielle Estoria

    🌻Happy Thanksgiving!!🥧

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    1. It is my conviction that gratitude is the basic religious emotion, and that petitionary prayer is ingratitude for all the things that we are given without any consideration of whether or not we deserve them.
      ---Alan

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    2. I do see what you mean, Alan. It could definitely be that sort of ingratitude if done in a frivolous way. Yet, petitionary prayer can also be a means of confession...if we are humbly asking for what we need to be more attentive, compassionate and honest.

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  10. Did my last Thanksgiving turkey about five or six years ago. Have felt no desire nor ability to do another. It was a new method, spreading butter and herbs between breast and skin and using long, low temps. Most perfect turkey of my life. Feel no need to do it again. Enjoy yours, guys!!

    puddle~~

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    1. Having been vegetarians most of our adult life, we served Wheatloaf (vegetarian meatloaf...made with walnuts, cheese and bread, spices, eggs and tomato sauce), and stuffed a blue hubbard squash. The squash is the big "event" in the middle of the table, and is gorgeous inside when cut.
      So, I have only ever cooked ONE whole turkey. It was the year we had the whole family coming, including our three obligate carnivore DILs. I felt SUCH pressure that it come out well, as several of them are excellent cooks and highly discerning. The most discerning of them deemed it PERFECT!! =Wheewwww!!= And another kindly made the gravy for me, as it's her speciality.
      Since going back to sometimes eating organic or grass fed meats, we have had both Wheatloaf and a boneless Turkey breast. (I do NOT like having bones in my house).

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    2. I haven't had one for a long time, but especially like Hubbard squash; my father (who was a greengrocer) taught me to use a hatchet or axe to split them.
      ----Alan

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  11. a href=https://www.cnn.com/2023/11/23/americas/powerful-cosmic-ray-amaterasu-particle-detected-scn/index.html>Mysterious cosmic ray observed in Utah came from beyond our galaxy, scientists say

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  12. The year Harry and I were divorced, he came whining that he didn't know how to make gravy. So I made him stand in my kitchen while I filled a pint bottle with cold water, added two TBS flour shook it up, and handed it him with these instructions: remove turkey from pan, place pan on burner, turned low, add contents of pint jar, salt and pepper. Done. He said, you're kidding me--all the females he grew up with told him gravy was impossibly difficult. . . . He told me after that it had worked just fine. I won!

    puddle~~

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    1. Yep, easy as pie. My mother taught me to add flour to the turkey or chicken fat (a tablespoonful to a tablespoonful), and cooking it while stirring to make a roux, then adding liquids (poultry broth, milk--about a cup to each tablespoon of flour) and spices to taste while stirring and boiling. She told me her father would make red-eye gravy after frying bacon by stirring flour into the bacon grease, adding coffee, and boiling it to thicken. I tried it once, but I haven't fried bacon for decades--it's messy and expensive.
      ---Alan

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    2. I will admit your gravy recipe is remarkably simple, puddle.
      ----Alan

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