How was the gravy @ThelmaLou? That’s the most important part.
The challah and gelt were a nice touch, though. How utterly civilized.
Now that I gushed about my ratties, can I bitch for a sec? Cuz one of the groups (there’s seven, plus a quad of bachelors, eight tubs total) has babies … and they’re HIDING them from me.
I hear the pups squeak periodically (“week! weeeek!”) but I cannot figure out who had 'em. Every time I sneak, as stealthily as possible, around the corner from my chair into their room. Every time, Mama hushes her babies.
It’s not the bachelor crew. It’s not the group I moved this morning into clean digs. {squints at remaining tubs} Dammit. Which of you has clandestine bebehs?
Oh! I forgot the whole reason I came back in here … to share a link with y’all.
It’s a tradition in DFW to listen on Thanksgiving day (92.5 KZPS has played this at noon and at 5 p.m. every T-Day for decades) and in case I forgot tomorrow, I gave it a listen & singalong today.
Now you all shall, too. Sing it with me, people!
I love cooking Thanksgiving dinner, but this year I am just not up to it. I am making progress, but I just do not have the stamina for a long day in the kitchen. Tomorrow I am going to make a family favorite comfort food. I am postponing Thanksgiving dinner for a couple of weeks until I am a bit stronger.
The gravy was excellent. Everything was good. This agency brings me (and other old Jewish people) a challah and another dish every month. It’s a very lovely thing to do. I already ate the gelt.
It is really nothing special. For an unknown reason, my family calls this “Spanish Hamburger”
1 1/2 lbs lean ground chuck
1 medium sweet onion coarsely chopped
1 medium bell pepper also coarsely chopped
3 cloves minces garlic
1 28oz can chopped Italian tomatoes
1 46 oz can tomato juice
1 lb dry pasta
1 envelope Williams chili seasoning
2 TBS ancho chili powder
2 TBS ground cumin
Saute the veggies in a little olive oil until soft. Add the ground beef and lightly brown it with about a third of the chili seasoning. The hamburger will finish cooking in the simmer stage. Add the tomatoes, tomato juice and spices, stir and simmer. Start the pasta water, and cook pasta as usual. By the time the pasta is al dente it is ready to add to the pot. I generally serve this with garlic bread
shoe, I couldn’t participate in tune that name because I was walking to the post office, where a homeless woman asked me for…a pen. She was drawing beautiful flowers on a sheet of paper, but her pen had run dry. I offered a Flair marker (which I can see better than regular pens), but someone else gave her the ballpoint she wanted.
Anyway, from memory, I can contribute, “Walk right in, it’s around the back, just a half a mile from the railroad track.” When I was 13, my brother gave me the album for Christmas. I listened to it again on Spotify a few months back. Still great. And from the songs on the B side:
I don’t want a pickle.
Just wanna ride on my motor-sickle.
Such good memories.
I stopped at the likker store on the way home. I didn’t need anything–still have that full liquor cart trying to remind me wine doesn’t keep forever–I just like browsing. Then I remembered I’m out of limoncello, and while I really regard it as a summer drink, I decided to get some. I got beguiled by a bottle of creamy limoncello, though, and ended up getting that. Maybe I’ll try a glass later on.
OW sorry I missed your post yesterday.I’ll toast Rubles in something…not creamy limoncello, which I suspect he’d abhor, but something. In the meantime, {{{{{OW}}}}}
Thel, that looks like a delicious dinner, and kudos to any group spreading joy and challah. Glad you enjoyed the gelt without guilt.
Hippie, glad you’re giving yourself time and not trying to attempt the impossible, which would not have been fun. I hope the comfort dish was comforting.
The rest of the prep stuff is done. OK, been done for a while. Now we chill.
I said walk right in it’s around the back
Just a half a mile from the railroad track
And you can get anything you want at Alice’s Restaurant
Da da da da da da da dum
At Alice’s Restaurant
USDA Prime filets mignon. I seasoned one side of mine with Lawry’s Seasoned Salt, and one side of Mrs. L.A.'s with garlic powder. I wrapped them in bacon and slapped them onto a preheated cast-iron pan under the broiler. I cooked them rare – raw, but not cold. The middle of mine almost literally melted in my mouth. Really good beef.
I squeezed the liquid out of a bag of thawed frozen spinach, and heated it up with cream, some milk, half a block of feta cheese (cubed), kosher salt, and pepper. I had two helpings.
Mrs. L.A. drinks white wine, no matter what; and I drink red wine, no matter what. So she had Chardonnay with dinner, and I had Cabernet Sauvignon.
TL;DR: Mrs. L.A.'s delayed birthday dinner was a success.
Mrs. L.A. reminded me we didn’t buy pumpkin pie for tomorrow. She wanted it from a particular store, so I made a 45-minute round-trip to get it. She’ll have some tonight.
After two glasses of wine, an hour and a half after ‘dinner’ (we finished eating at 15:00), I’m having a Vieux Carré cocktail.
Shag carpeting? What is this, Seventies Swingers Hell? I see flooring in Lapsed Catholic Hell as something much harder to kneel on, like asphalt (which we had to kneel on one year when the cardinal visited and Mass was outside) or green linoleum that smelled of votive candles and, faintly, vomit. Whatever it is, it’s gotta hurt.
And “Seasons in the Sun” played on kazoos would be on a loop–or if not kazoos, Terry Jacks on helium.
you can get anything you want…
Such good memories.
I see flooring in Lapsed Catholic Hell as something much harder to kneel on, like asphalt (which we had to kneel on one year when the cardinal visited and Mass was outside) or green linoleum that smelled of votive candles and, faintly, vomit. Whatever it is, it’s gotta hurt.