Update for Everyone IV - Hungover

[angus]

We just put the turkey in the oven. 

We might also think about the Congressional Cranberry Caucus.  There will be no STUFFING the ballot box, and we won't try to SQUASH the competition, but there will definitely be some GREEN (party) Beans and more than a few CORNy Thanksgiving jokes. 

In a couple of hours, we will Make American Gravy Again. 

[angus]

no pardons here.

just a few really bad puns.  


This morning we tried to make a frittata but it ended up being a soufflé.  Six eggs, one big yellow onion, two green onions, two mushrooms, a half of a bulb of garlic, one vietnamese sausage, one half of one green bell pepper, some grated mozzarella cheese, copious freshly-ground black pepper, and some parsley, all finely diced and mixed together in a bowl.  We broiled it for five minutes in the oven but only the outside cooked, so we microwaved it for a minute and a half.   That's when it went from being a frittata to being a soufflé.  It was tasty, though.  I put Cholula on mine.  My son had mayonnaise on his.  My wife put salty black vinegar on hers.  

I've already probably had my USDA recommended daily allowance of cholesterol by now, but I don't think this will affect my lunch choices.  I only hope the turkey is ready by lunchtime.  

[angus]

In Spanish, a turkey is called a pavo, but in Mexican, a turkey is called a guajolote.  In guatemala, they're called Chumpe.  I'm not sure why.  What's interesting is that in the 1970s and 80s in the USA, a "turkey" is what we called someone who lacks social skills, although I haven't heard that usage for a long time.  In Mexico, a guajolote is a slang word for "idiota" or "persona tonta."  I'm not sure whether that's a homologue or an analogue, but I think it's interesting that gringos and Mexicans both stumbled upon the use of turkey as synonymous for someone who is not quite right.  

By any name, ours was delicious.  We marinate it overnight in salt, pepper, soy sauce, finely-diced garlic, more finely-diced garlic, and green onion.  Then we cook it at about 350 degrees F for three or four hours, depending upon the weight, with frequent basting.  I'm full of turkey, corn, rice, green beans, onions, potatoes, and red wine.  (We're not big dessert people.  If we have guests, we usually try to come up with a dessert, but when it's just the three of us, it's just meal and drinks.)  My son does like the cranberries.  We had opted out of it this year, but he grumbled all through lunch, so after I finish my bottle, we're going to walk to the minimarket and get some cranberries to serve with our evening meal, which will feature lunch, warmed over.  We'll probably have turkey again tomorrow.  By Saturday I'll be getting a little tired of it.

[angus]

bad gas tonight.