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November 27, 2014

happy thanksgiving

To reiterate, these days there's an awful lot of things to be upset and/or concerned about, on top of all the background-noise things to be upset about.  State of the state of things, late 2014.

But it's Thanksgiving Day here in the States, and while I've had wonderful Thanksgivings and less so (this year: wonderful), I have always subscribed to giving thanks, because at the end of the day, it's all about thanksgiving.  And I'll be giving thanks to the IRL people I'm about to break bread with, and I'll give thanks to everyone else with a nice note, I am grateful for you people, whoever and however many you are.

It's been more than ten years now, and there have been times when this was my primary outlet, and times when this was a bit of a journal when I was publishing elsewhere.  (Next year: who knows?)  But without you I'm just barking at a mailbox, so thanks for the time spent here, and I hope your own personal circumstances are favorable, with a forecast that is even moreso.

And tomorrow, back to fighting crime.

Posted by mrbrent at 12:37 PM

November 25, 2014

let's talk about dressing instead

Obviously a lot to talk about on this Tuesday, November 25.  Let's not!

Instead, let's talk about dressing.

See, over the weekend I went down to Virginia and had a little pre-Thanksgiving dinner with the family.  These days, I do most of the cooking, as I am the only one that doesn't think it a chore.  And I always play it safe with the dressing/stuffing — I might throw chestnuts in there, or some sage, but mostly your standard store-bought dried bread, onions, celery, spices, etc.

But Saturday, as I was prepping, I opened the package of croutons and noticed that they were pounded to dust.  Oh no!  No one wants to eat dressing like that!  It'll come out either like concrete or like gruel.

So what I did was I did use the bread dust, but I also took about a quarter loaf of actual bread, shredded it, tossed it in a drizzle of olive oil, and toasted it up in the oven until browned, and then added that to the bread dust and all the savories I was using.

And the result was beyond what I expected: the dust served as a binder, to give it the texture you expect, while the bigger toasted pieces were crispy on top, and pleasing to the eye.  It was the best of both worlds, and I can't imagine I'll do it any other way from now on.

And that's you're Thanksgiving cooking tip, to help you forget we live in a world that a cop can chase down and execute an unarmed teenager and still have "supporters."  Hug your loved ones, and be better than that.

Posted by mrbrent at 1:51 PM