We have clearance, Clarence!
We live in the same geographic region, and I think we’re even of the same ethnicity.
If it’s on the side it’s dressing, sorry.
Sometime between Christmas and New Years I’m gonna cook me a goddam turkey. I’m eating holiday dinners too often at other peoples houses and I have:
- no turkey left-overs and
- no turkey carcass to make stock.
That is a situation that must be remedied!! 
shrug No need to apologize, I know how my peers talk. I don’t really think ethnicity has much to do with it, but my Polish relatives always called it all “stuffing” in English, as well. “Dressing” is more a Southern word. I never heard it in relation to stuffing (as in “cornbread dressing”) until I was maybe in college, and this in-the-bird vs out-of-bird stuff not until well into my 20s (so 2000s).
Anyhow, back to the OP. I’m doing a high-heat roast chicken for dinner today, with some gravy, spaghetti squash, and some Stove Top stuffing (cooked on the stove top, not in the bird.) Yet another meal influenced by the Straight Dope. (One more example of “stuffing” being used here in Chicago to mean either in the bird or out of the bird. the Chicago Tribune ran an article this year, which included a recipe for easy bread stuffing, cooked in … wait for it, a baking dish! That’s how we generally talk around here. Maybe in more Southern English influenced communities–perhaps African American-- the term “dressing” may be used, but for the white Slavs, Germans, and Irish I grew up with, it was all “stuffing.”)
At my BIL’s request, I made a vat of salt-free chili for our very late Hanukah celebration tonight. He has just been diagnosed with congestive heart failure and put on a very low sodium diet; even with a ton of drugs and dietary modifications, the docs are having a hard time getting his symptoms under control.
I hope it tastes decent, and that the other ingredients add enough oomph (tons of onions and garlic, smoked paprika, five different kinds of fresh/dried/crushed chilies). I was tempted to leave aside a portion for him and salt the rest, but ran out of steam. No idea what the other components of dinner will be; we normally do family holidays as potluck, and my sister is hosting.
You gotta get up pretty early in the morning to beat me to a joke. And so you did.
And both of you chuckleheads need to look at post #14! 
We did Japanese curry for the first time ever. We used a box of “Golden Curry” or something like that – I found it wasn’t quite flavorful enough, so I added hot sauce, a bit of fish sauce, creole seasoning, and some more stuff I forget. With chunks of lamb, carrots, onions, and cabbage. It was really, really good!
Oh, man, I love Japanese Curry. I use the S&B Golden Curry extra hot and doctor it up with a bit of grated apple to add some sweetness to it and a bit of a stock cube. You’re right that it’s a bit on the blander side. If you can find Java Curry, that’s a good one, as is Vermont Curry.
True dat. Congrats to Johnny LA.
Tho I did but fulfill his projection.
Update: it wasn’t half bad! And I didn’t miss the salt at all. If I did it again, I’d add more smoked paprika and more chilies, but I knew my mom and sister would be eating this batch, and they have no spice tolerance.
Spaghetti carbonara tonight. Sinfully good.
Pulled pork last night, finished off the stroganoff tonight.
Tomorrow I may bake an acorn squash.
Yeah, we know.
Good catch there, Mister Mace. That made me laugh!
That’s the second weird thing that’s happened with my posts in the last couple of days.
Red beans and Rice tonight. Easy peasy and good!!
You need to put Maxwell Smart tags on that. 
Pot roast tonight, slow cooking in the crock pot right now. Smells wonderful.