ふ～お腹いっぱいです。今日はケーキ食べました！チョコシュークリームも食べました。（シュークリームの写真9枚撮ったが全部だめでした (ﾉω･､) ｳｩ･･･）
- 00:30 Celeb sighting: Was hanging at 21 Nickels with some friends tonight and local girl Eliza Dushku came in. Prettier in person than on TV #
Automatically shipped by LoudTwitter
先週末は会社のイベントで仕事してました。3連休がつぶれてしまいました。そして、昨日まで働いて、今日は休みです。明日出勤したら、週末だ！！！！！！
I'm not sure I'll get to making all of it, but I am set for the following menu for Thanksgiving.
There are a couple of extra chairs at the table if you're interested!
Now I'd better get prepping because so far all I've made is the cranberry sauce.
Thanksgiving 2009
Deviled eggs
Variety of cheeses with French bread
Corn Lemongrass Soup with crab and mussels
Arugula Fennel Mint Prosciutto Pomegranate Salad
Turkey – brined and deep fried
Cranberry sauce – with ginger and Cointreau
Traditional Stuffing with pancetta
Mashed new potatoes with skins on, and mascarpone and chives
Gravy -
Pearl onions roasted with a port reduction and bay
Green beans sauteed with wildrice, mushrooms, bell peppers and pinenuts
Crème Brule
Pumpkin pie with whipped creme
There's much to be grateful for and I try to remind myself of that every day.
Some days I forget.
But I'm glad there's one day of the year when we in the United States are invited to take stock of the abundance in our lives. I hope each of you are with people who are grateful for YOU this year and who express it.
Happy Thanksgiving!
Hey all my wonderful neighbors,
Happy Thanksgiving! I hope that you are all enjoying the holiday, have much to be thankful for, and are close to family and friends... if not physically, at least in spirit.
Thanksgiving is my favorite holiday... I just love the togetherness of sitting around the table, and of course you all know my thing with food. :) This year is extra special for me, because it's my first year hosting my family. I am really enjoying all the cooking, because I've always wanted to do all these recipes my way. And I'm thankful for getting a break from traveling this year. No traffic!
I'm thankful for all of you... I've been on Vox for a couple years now, and it's been a hoot. The interactions have been great and even resulted in a couple of "real life" friendships. And, I'm happy to say, my Vox has been pretty much Internet-weirdo-free. I enjoy hearing what's happening in all y'alls lives, and I hope you're having a terrific weekend.
My present to myself this Thanksgiving - taking today off. It takes all the stress out of the prep. Ah, what a fine day.
Dizang asked Fayan, "Where are you going?"
Fayan said, "Around on pilgrimage."
Dizang said, "What is the purpose of pilgrimage?"
Fayan said, "I don't know."
Dizang said, "Not knowing is most intimate."
The Book of Serenity, Case 20
This kind of intimacy is real intimacy. No gap. No
ideas about who this is or what that is. Just being one, right here, right now, complete, whole, undivided. Just this.
This intimacy is the heart of Zen practice.
Who knew Coolio had a cooking show? On the web, but still...
This video is in pretty poor taste, but it's funny and it is hands down the best way to make a delicious turkey.
Here's our bird from last year coming out of the fryer. Yum! Last year I made two turkeys, a roasted one and a fried one. The roasted one was great, but this year, there's only one way the bird is getting cooked. Coolio style.
During the past couple of years, the honey and I have been trying to shift our priorities a little bit and focus on eating good food. I'm not boycotting any particular kind of food, or non-organic, or anything like that, but in general, we've put a little more of our budget towards buying locally grown vegetables and pastured meat and dairy products from pastured animals when we can.
Now, it's a lot easier to do this in southern California than in most areas. California, I think, is really the land of milk and honey. We have access to a broad diversity of food year-round. So, why not take advantage of this bounty, I figure.
The growing local food/slow food movement has been great, in terms of broadening our access to these foods. It's easier now than ever before to find a farmer's market, get a CSA subscription, find out what's in your food both at the grocery store and in restaurants. I hope that this translates into the passing of a better food safety bill. I also hope that market forces can shape the future of our food system. Already, we are starting to see a rapidly growing market for ranchers that produce pastured meat, and local farmers. I think that's great.
Over the last couple years in particular, I've learned that cooking is an art that one can never master. Even the world's best chefs haven't mastered every type of cuisine - it's just impossible. There's always something to learn in cooking. And yet, simple cooking is always pleasureful. Just taking a few really good ingredients and making a simple dinner is sometimes the most satisfying activity I can think of. In Italy more than anywhere else, they get that.
Cooking and sharing good food, to me, is also a vehicle for friendship and love. Sharing thoughts and experiences over a home cooked meal is a wonderful way to deepen a connection with someone. Cooking for someone is a very tangible, gratifying way to show my friends and family that I care.
I'm thankful for all the good ingredients we have in this state, and for all the people who've helped me learn how to cook, and for those who come over and enjoy my cooking. (or smile and pretend to!) Good food, a simple pleasure.
So far, I am on schedule with my Thanksgiving game plan. Having hosted lots of dinners and get-togethers, I've learned from many failures the importance of advanced planning... so I can get out of the kitchen and actually spend time with the guests! So, with an ambitious menu this year, I figured planning was essential.
This weekend I got done what I could - set the table, made placecards, did the food shopping.
Last night, I made pie doughs and vanilla ice cream. Cooks Illustrated's secret to perfect pie dough is to replace half of the cold water you normally use with cold vodka. I think it helps keep the gluten from breaking down or something like that. And I use half butter (for taste) and half shortening (for flakiness).
The vanilla ice cream secret is just to do the French style -- which requires a heaping 6 egg yolks (for about a quart of ice cream). But hey, it's Thanksgiving, and we're not eating diet food. I also went all out and purchased a vanilla bean to give it extra flavor and those little specks... damn thing was like $8. For one.
I've gotten my routine down pretty well now. That tends to be hard for me. But now (knock on wood), I'm making time to go to the gym in the morning, walk the dog, and cook dinner when I get home. And still have some time to zone out for a little in front of the TV and read before bed. It's feeling great...
- 12:32 Just voted RunKeeper for Best Location Based Mobile App mashable.com/owa #openwebawards #
Automatically shipped by LoudTwitter
