Two Cent Thoughts, 11-21-05

[greybeta]

I've already told you that the meds are making me hyperattentive. Well, I used to be a heavy sleeper but now I'm waking up when my mom goes to the kitchen for a glass of water. Oh, please, doc, let me off and get some true sleep.
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Despite having the most powerful team in my fantasy league, I will not be getting a first round bye because on the week my team crapped out on me I lost to my division leader. I'm a game behind with two games to go so he'll have to lose both of his games and I have to win both of mine. Not likely.
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Someone informed me yesterday that machines were outnumbering people on the Internet. The revolution has begun.
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Red headed Brigid had an unexpected change in her plans due to family. We've rescheduled our lunch for when I return to Tulsa for dead days.
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In my family, whenever we do have turkey (not a guarantee in this Asian family), we don't have stuffing. My mom doesn't know how to make it. So what's your secret to good stuffing, may I ask?

Comments

[cindmouse.livejournal.com]

Start with ALL home-made bread - whether white, wheat, can mix in some rye if wanted, or any combination of bread flavors you desire. Break it all up in a large bowl.
Saute' some onion in butter or olive oil (I've changed to using all extra-virgin olive oil in all my cooking and served on the table, eliminating butter other than the occasional home-made goats' milk butter).
In a separate smaller bowl, beat together some eggs and raw goats' milk.
Add the onions and the eggs-with-milk mixture to the bread.
I also use varied spices and sometimes add in things like chopped celery with the onions, maybe a little parsley thrown in, etc . The spices I use are usually like an Italian Seasoning mixture, Cumin, Old Bay, etc, etc. ... whatever combo I feel like at the time.
Then just mix it all up with your hands and stuff the bird (both ends).

I also use a bit of extra-virgin olive oil to LIGHTLY coat the bird before sticking it in the oven, along with a little bit of the same spices used in the stuffing.
Then I cook the whole thing in a VERY VERY SLOW oven for how ever many hours it takes for it to get done.

Sorry, I don't have any kind of measurements or specifics. The only time I ever use any kind of measurements is in my baking. Meal-cooking is generally done by whatever looks or feels right.

[greybeta.livejournal.com]

Meal-cooking is generally done by whatever looks or feels right.
You know, my mom says the same thing. Strange that.

[cindmouse.livejournal.com]

:-)

[paranoidgrl.livejournal.com]

If not turkey, what is normally your Thanksgiving meal? We do a turkey, but we instead of potatoes, we do mashed rutabagas.

I don't make good stuffing. I use the pepridge farm bag of pre-dried cornbread stuffing, add some celery and mushrooms and maybe some other veggies, and that's about it.

[greybeta.livejournal.com]

Well, if we don't have turkey, we usually have some sort of Vietnamese meal. We've had rice noodle soup, rice paper springrolls, and egg noodles among other things. I think we had fried chicken once, too.

[paranoidgrl.livejournal.com]

Actually, I think I'd prefer spring rolls to turkey.

[themindseye.livejournal.com]

Stove Top *laughs*

[greybeta.livejournal.com]

Wait, what's so funny?

[themindseye.livejournal.com]

That all my suggestions are packaged pre-processed foods. And I am lazy. Maybe it was just funny to me. That happens a lot.