I don’t have a double oven. Okay, I admit it. Please don’t think less of me. What to do when the menu includes three ducks and one 17-pound turkey? Well, I guess we could have had Thanksgiving at my sister’s house. The one with the double oven (can you tell I have double oven envy?). But she can’t cook anything Continue reading “Barbecued Turkey: It’s Easy!”
By the President of the United States of America–
Whereas it is the duty of all Nations to acknowledge the providence of Almighty God, to obey his will, to be grateful for his benefits, and humbly to implore his protection and favor–and Whereas both Houses of Congress have by their Joint Committee requested me “to recommend to the People of the United States a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many signal favors of Almighty God, especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness.”
Now therefore I do recommend and assign Thursday the 26th day of November next to be devoted by the People of these States to the service of that great and glorious Being, who is the beneficent Author of all the good that was, that is, or that will be–That we may then all unite in rendering unto him our sincere and humble thanks–for his kind care and protection of the People of this country previous to their becoming a Nation–for the signal and manifold mercies, and the favorable interpositions of his providence, which we experienced in the course and conclusion of the late war–for the great degree of tranquility, union, and plenty, which we have since enjoyed–for the peaceable and rational manner in which we have been enabled to establish constitutions of government for our safety and happiness, and particularly the national One now lately instituted, for the civil and religious liberty with which we are blessed, and the means we have of acquiring and diffusing useful knowledge; and in general for all the great and various favors which he hath been pleased to confer upon us.
And also that we may then unite in most humbly offering our prayers and supplications to the great Lord and Ruler of Nations and beseech him to pardon our national and other transgressions–to enable us all, whether in public or private stations, to perform our several and relative duties properly and punctually–to render our national government a blessing to all the People, by constantly being a government of wise, just, and constitutional laws, discreetly and faithfully executed and obeyed–to protect and guide all Sovereigns and Nations (especially such as have shown kindness unto us) and to bless them with good government, peace, and concord–To promote the knowledge and practice of true religion and virtue, and the increase of science among them and Us–and generally to grant unto all mankind such a degree of temporal prosperity as he alone knows to be best.
Given under my hand at the City of New York the third day of October in the year of our Lord 1789.
What Is The Perfect Wine For Thanksgiving?
I was poking around Tommy:eats and found a comment — from Tommy, no less — that was absolutely spot-on. I tend to rant and rave about most things; I am opinionated in case you haven’t noticed by now. So I had to respond to what Tommy said, but really, he nailed it. Continue reading “What Is The Perfect Wine For Thanksgiving?”
Dry Rub On Shrimp?
I use my barbecue dry rub on pretty much everything, although until recently I had never tried it on seafood. But that changed when my lovely and previously cooking-challenged wife suggested that I try it on shrimp. What the hell — how bad could it be? Needless to say it was a resounding success, and it has entered my repertoire for those nights when all of a sudden it’s far too late to make anything other than what is three steps from edible. Step 1: defrost shrimp (always have some good frozen shrimp in the freezer*). Step 2: sprinkle rub on shrimp and allow to soak in for a few minutes, or hours. Step 3: sauté in a medium pan with butter.
Last time I made this dish I served the shrimp with some cannellini beans that I had cooked with some olive oil and garlic. The creaminess of the beans was a wonderful foil for the slightly spicy shrimp. I guess if you are really compulsive and are dying for your own cooking show, you could serve this as an appetizer. Toast some slices of baguette, mound a bit of the beans on top, then plop a shrimp on each piece and garnish with some chopped parsley. Or you could do what I do and shovel all of it out of the bowls and into my mouth as fast as I can.
*Thank you, Tommy, for the excellent point that you made a long time ago. Actually, thank you Tommy’s mother-in-law, but I am confident that she doesn’t read my blog. I hope she reads Tommy’s!
Am I Becoming A Locavore?
That word irritates me more than it should, because it’s just a typical pompous foodie buzzword that will go out of fashion as soon as people understand that “local” doesn’t necessarily mean good quality, inexpensive, carbon neutral, kind to animals, or any of the other ideas that people have when they see it emblazoned across a food article headline. I am very familiar with the efficiency of our transportation system in this country and would be willing to bet Continue reading “Am I Becoming A Locavore?”
An Irish Airman Foresees His Death
William Butler Yeats
I know that I shall meet my fate
Somewhere among the clouds above;
Those that I fight I do not hate,
Those that I guard I do not love;
My country is Kiltartan Cross,
My countrymen Kiltartan’s poor,
No likely end could bring them loss
Or leave them happier than before.
Nor law, nor duty bade me fight,
Nor public men, nor cheering crowds,
A lonely impulse of delight
Drove to this tumult in the clouds;
I balanced all, brought all to mind,
The years to come seemed waste of breath,
A waste of breath the years behind
In balance with this life, this death.
Sausage And Cornbread Stuffing
Here is my Sausage And Cornbread Stuffing recipe. As you can see, it is an extraordinarily difficult, time-consuming, complex and arcane dish that only a few people in the cooking world have the intestinal fortitude to attempt.
People take Thanksgiving far, far too seriously. The point is to have fun, eat reasonably good food, and enjoy your guests. For instance, this year we will all gather around the television to watch the half-time show of some football game because the Jonas Brothers will be singing for 5 minutes. Would I do this on any other day of the year? If you knew me you would know the answer. Continue reading “Sausage And Cornbread Stuffing”