Monday, November 23, 2009

Thanksgiving Is Nigh, As Is Another Cooking Post

I have been tasked with making the stuffing. I'm probably making three different varieties of stuffing. The first kind will be a corn bread stuffing, made with the assistance of my lovely, er, assistant. The second will be vegan. I'm already as disgusted as you by this prospect, but I'm the sensitive sort of asshole, and one of my fellow Thanksgivers is vegan so I'm giving it a shot. The third variety of stuffing will be whole wheat, if it exists at all.

My lovely assistant will be baking pies, both apple and a pecan-glazed pumpkin. I might make a berry pie, but that's not exactly a traditional recipe. I'm also certain that would push the carbon footprint of this meal way up into the stratosphere, and that's the worst place to deposit CO2.

Anyway, expect some rampant insanity in the kitchen, mayhem in the living room, and chaos in the bathroom.

11 comments:

Kathleen said...

haha chuckles said "stuffing".

also, word ver: breaddeh

dontEATnachos said...

I ended up grilling turkey separates (legs, thighs, etc.) for our Thanksgiving dinner and using this glaze recipe. It turned out pretty great if I do say so myself.

zombie rotten mcdonald said...

did you use the whole ferret, Chuckles?

lizzie said...
This comment has been removed by the author.
Chuckles said...

It was ferret truffle stuffing, with dolphin-spiced mashed potatoes.

Snag said...

Were the dolphins farm raised or line caught?

zombie rotten mcdonald said...

I think dolphins have to live in the water, Snag, not on a farm.

dontEATnachos said...

Not if they're Chilean Mountain Dolphins.

zombie rotten mcdonald said...

well, that goes without saying

Chuckles said...

Lesser Antiles Wooly Lowland Doplhins make the best spices. Of course, you can really only use the fins and the rest of the body is just rubbish. Best to just toss it.

zombie rotten mcdonald said...

The Dolphin Body Part Toss is my favorite part of the Holidays.