November 11, 2012 - Msg 91005: Very moving, PH. Thank you. And thank you for your service. I know you won't mind if I forward that video to my email list. I'll use the list that does not include the TAGS folks, so they won't receive it twice. They have the link you provided here. Powerful stuff.

Our pastor was really wound up today, and preached a wonderful sermon on truth, freedom and the responsibility that comes with it. I'm proud of my pastor, and happy that I can also call him my friend.

Well, got to go bake some sausage balls. You know, the Bisquick kind, with sausage and cheese mixed in. I love those things, they're easy, they travel well, and they're easy to serve and eat. A group of us from SS are meeting at a member's house to fill Samaritan's Purse boxes to be distributed to children somewhere in the world. Our goal is fifty boxes, but from what I've been hearing, we'll probably end up with a lot more than that. We collect the stuff that goes in them throughout the year, as we're out shopping and hit upon a sale. A little package of socks here, a small toy there, a box of crayons, whatever. By November, we have quite a stash. Our class does that part, another class in our department collects money to pay the shipping costs - $7 a box, can you imagine? - and it all gets done. Anyway, we'll all meet at LaRue's house this afternoon, everybody is bringing snack food, and we'll laugh a lot and fill a bunch of boxes. What better way to spend a Sunday afternoon?

Blessings, friends! --Romeena
November 11, 2012 - Msg 91006: I'm sure the Lord will forgive me for sweeping on Sunday. I just couldn't resist! --Romeena
November 11, 2012 - Msg 91007: My internet cable has been out for a couple of days and no word on when it will be restored. Wanted to let you know why I have been absent. Boo
November 11, 2012 - Msg 91008: Test
November 11, 2012 - Msg 91009: Thank You PH as Ro stated very moving. We must always remember FREEDOM IS NOT FREE! Give thanks to ALL of our Veterans both present and past. We are privileged to have ALL the Freedoms we enjoy....Amen....

Sorry SPOT & REV the Falcons did not fair to good today...Give thanks you don't live in the Cleveland area, then it doesn't hurt so bad ha!
Boo, maybe ya just need bigger wires (that episode was on today)...G-F

November 11, 2012 - Msg 91010: Ok G F what wrong there in Cleveland the fun city.

TOM

November 11, 2012 - Msg 91011: G-F my falcons had a bad off day...just bad play calling...back in a bit...logging on here at work...SPOT
November 11, 2012 - Msg 91012: SPOT, Even tho Falcons lost,You have much more than the Browns do, Just ask TOM...That's why I watch NASCAR..The Bulldogs & Falcons are a good one two punch this year.
This weeks race was in MDC neck of the woods, what a crazy race.Jeff Gordon? What's up with him? It's for all the marbles next week in Homestead..Better buckle up for that one!....
G-F...
November 11, 2012 - Msg 91013: Hay
G F the brown play like little kids!
Cleveland has a good team back in the 1990 and
lost it towind mover out of there.

TOM

November 12, 2012 - Msg 91014: TOM...."Cleveland, the City of Heartaches"
November 12, 2012 - Msg 91015: Thank god that I have move away from there.
All the bad thing there !
Cleveland is going down hill just like sin city.

TOM

November 12, 2012 - Msg 91016:
Morning porch family......got back home after 5 weeks on the road and man it feels good. Now gotta catch up on things around here.
Walked in the house and no suprise.....wife already had the CHRISTmas tree up. She loves her tree:)

Praying you all have a great day.....I better get busy unpacking the motorhome and going through all this mail that was waiting on me.
Love and prayers!
-REV.
November 12, 2012 - Msg 91017: Well, internet is back up and running. I still need to read over the archives to see what I have missed...Busy doing chores right now and getting things ready for Thanksgiving next week. We will be hosting the biggest part of the family, as usual. I have decided not to do as much of the cooking, though. I will do the turkey and dressing (and the kids are begging me to do a ham, so I will). Everything else I am asking others to bring. One of Bruce's sister is having surgery on a shoulder this week so I invited her so she wouldn't have to cook a big dinner for her husband and his kids. We should have a houseful again but that's ok. I am going to try to talk Mom into coming and staying a couple of days with me next week and I will get St. Susan over here on Thanksgiving Eve so we can prepare some things ahead of time. Bruce bought me a refrigerator for the garage so I have extra frige space so I can prepare things the day before and then reheat the next day.

What are the rest of you planning for Thanksgiving? Anyone going out of town?

Boo
November 12, 2012 - Msg 91018: Not going to do a thing!
Staying home and not cooking.

TOM

November 12, 2012 - Msg 91019:
Yup, crazy race at PIR!!
More in a bit,
MDC
November 12, 2012 - Msg 91020: MDC, Jeff Gordon is gonna have to take a trip behind the NASCAR woodshed...That's what I'm thinking..G-F...
November 12, 2012 - Msg 91021: This is a public service announcement from Goober-Fife:

Each year 4,300 fires are started every Thanksgiving season from deep frying your Holiday Turkeys. Remember your mass x volume formula, sorta like ya can't put 10 pounds of taters in a 5 pound sack. A turkey fire can mess up your whole day. And Miss Peggy won't come over to fix ya a replacement dinner...If all else fails just read the directions!...
Good Day...G-F..
November 12, 2012 - Msg 91022: p.s.s. Your Local Fire Dept. would like to enjoy their Turkey Dinners too...haha
November 12, 2012 - Msg 91023: I'd like to try on of them deep fried turkeys G-F. Have you or anyone here ever done one? Probably not real healthy, but heck, once a year won't do ya in. Unless like you said, you burn yourself up. :)

Boo, I think we are going to my youngest Daughters for Thanksgiving. She's just 5 minutes away so it ain't too much of a "over the river and through the woods" trip for us. She's a great little cook, and I'm a great eater, so it's a good deal all the way around.

Asa
November 12, 2012 - Msg 91024: Good evening, porch! Been sa busy day here. Up early, Joe and Jorge here and got started on the yard. I had to go to physical therapy, and they kept working. I brought home Schlotzsky's sandwiches (yum) and then we got back on the yard. I even got into it myself. Weeded one whole flowerbed all by myself! Also did a little "spot work" here and there. Jorge sheared the eleagnus that covers the fence all around the yard, Joe pruned things - the nandinas out front were waaayyy too big, he took them down by about five feet. Cleaned up the jasmine that had gone wild, and planted tons of iris rhizomes and assorted bulbs I've been ordering and accumulating. The tulip and daffodil bulbs are all in the garage fridge, will be planted after Christmas. It was a long day, and I'm very, very tired, and will pay for it tomorrow, but things sure do look nice.

Boo, if you've not had a garage fridge before, you're going to love it!! Great place to store sodas, watermelons, and all those made-ahead dishes for holiday meals, to say nothing of the leftovers. I just spent $158 to have mine repaired, because the timer went out on the defroster, and I knew I could not make it through the holidays without that backup fridge!

As for our Thanksgiving plans - later, taters. I'm headed for a hot shower, then curl up in my chair and cuddle my little Toye Starr. She has run from front door to back door all day, trying to keep me in sight, and is very insulted that we have had no lap time today. Spoiled little thing.

Blessings, friends! --Romeena
November 12, 2012 - Msg 91025: Asa, Yes I did have a Deep-fried Turkey once. It was ok, you can call me old fashioned (but not sensitive) I still like mine done the regular way. I do like the oven bag the best, not as much to clean up.
Romeena, my squirrels are still mad at me for trimming my 2 oak trees, they are conspiring to break into my house and steal my peanut stash..ha
All this Turkey talk's got my buds twangin..G-F
November 12, 2012 - Msg 91026: Asa, those deep fried turkeys are GOOD! I've never fried one myself by we have a friend who used to fry them and Bruce had him fry one for us for a couple of years. We have so many at Thanksgiving that I would have one fried and roast one in the oven. I liked the fried ones much better, but I like my meats on the dry side. If you like a real moist turkey, you might want to stick with the roasted ones.

Boo
November 12, 2012 - Msg 91027:
OOPS! Some turkey fires, no one hurt tho, 'cept the turkeys! (But then again, which one are the turkeys?)
http://www.youtube.com/watch?v=hXESqkUf2IU
ASA- watch closely! ha
MDC
November 12, 2012 - Msg 91028: Hot dang MDC. The music was fitting. I'm no cook and I got enough smarts to know you don't put a frozen bird in hot oil. I'd like to try one though. Boo, I wonder if you "brined" it before you fried it, if that would moisten it up.

Poor Horatio, I meant to thank you in my earlier post for your service. Thank you and anyone else who has served, is serving, or will serve.

Asa
November 12, 2012 - Msg 91029:
Asa, we appreciate your belated thank you.

Just spent this evening over at the iMayberry Community listening to one of Floyd's podcasts. It was my first podcast and first time chatting with other members. Met our friend Goober-Fife there.

While searching for interesting things over at ebay, I found the following TAGS item:
http://tinyurl.com/azgnfha

from Poor Horatio
November 13, 2012 - Msg 91030:
WOW! 10,000 dollars for barney's chair?? And I thought 7 dollars was robbery for the Raleigh hotel room! (:
mdc
November 13, 2012 - Msg 91031:
Maybe we can sell some of those "Mayberry on Record" albums and buy the chair!
November 13, 2012 - Msg 91032: @ 2 cents an album profit? I don't think so.
Maybe we can cash in Frank Myers war bond.
November 13, 2012 - Msg 91033: Well, thanks, MDC. That video just took away any desire I might have had to try a fried turkey. I'll admit I've been curious, but between that video, and what Boo said about them, I think I'll just let the fried turkeys pass on by. I've roasted probably close to 300 turkeys over the years, they've all been delicious, and not a single one has burst into flames. I think that about says it all.

As usual, I'll have two Thanksgiving meals. Eloise's older daughter, Terri, likes to have dinner at her house on "the day". She's an excellent cook, likes to set a pretty table and has all the fancy accoutrements to do that. She allows me and Eloise to bring some little something, but does most of it herself. It's a good meal, and everyone enjoys it.

However, I also enjoy preparing a holiday meal, and since I don't cook for myself much, I do enjoy it when I can cook for someone else. Also, Terri's preparation method for turkey is different from mine. Not bad, just different, and obviously I prefer my method or I wouldn't do it that way. She roasts the bird alone and unadorned, and bakes the dressing in a separate pan. This produces a beautifully browned, picture-perfect bird, but perhaps a little dry. The dressing is a little dry as well, and not as rich-tasting, but some prefer it that way. It's just a matter of taste. I put some stuffing inside the bird, and the rest is placed all around it in the roaster, and the juices that cook out of the bird are absorbed into the dressing. Where the dressing is against the sides of the pan, it forms what Brittney calls "the crispies" and that's her favorite part. David watches her, so she doesn't pick all the "crispies" out and leave none for the rest of us. I've learned that the crispies are really big and good in the corners of the pan, and I usually salvage at least one and hide it for Brittney.

So, on Saturday following Thanksgiving, I cook a traditional meal here, and everyone comes. Pretty much the same people, pretty much the same meal, but no one seems to mind. While Terri sets a beautiful table, my style is more a "come and get it" kind of thing. I have some beautiful china that was my mother's, and I never use it. I just use my Fiesta pottery, all the food is corraled on the island in the middle of the kitchen, and everyone just picks up a plate and loads up. Trips back for seconds are encouraged, and occur frequently. David is in charge of "carving" the turkey, though that usually means using tongs to pull exquisitely juicy and tender chunks of meat off the bones and piling it on a platter. It's difficult to serve an intact drumstick to anyone, because when you tug on the bone, it just slips out. The dressing is rich and buttery, and absolutely delicious. We have desserts, of course, but they often go uneaten because everyone is too full! No matter, I divide them up and send them home with everyone, and they're eaten the next day.

At Christmas, we pretty much do a repeat. Eloise likes to have Christmas dinner on the day, at her house. She usually does a ham or a tenderloin. That's fine with me. Then on the Saturday or Sunday following Christmas, I'll do another turkey meal here. I've offered to cook something different, but they all want the turkey. So, I think I'll not mess with success. No turkey frying for me. Why risk injury, when the roast turkey is so good?

Tom, I don't like to think of you and your stepdad there alone on the holidays. If there was some way to get part of our meal to you, I would do it. How's your stepdad? Is he eating any better?

Well, guess I'd better get busy around here. I see the fountain has stopped running in the pond. I'm sure the filter is completely clogged, and I'm not about to try to unclog it. I'll just unplug it so the pump doesn't burn up. The spitting fish and the umbrella fountain are running nicely and they'll provide more than enough aeration, until the pond girl gets here next week. Yes. I'm having to hire that stuff done now, since I can't do it. This has got to end soon.

Blessings, friends! --Romeena
November 13, 2012 - Msg 91034: We tried to tell em didn't we MDC....(Deep frying Turkeys)...(Mayor Pikes quote?)
Poor Horatio, glad ya poped in last night's nights pod-cast. Floyd was having alot of technical problems so it was sorta crazy (but then again so are we!) I thought a ALMOST heard Floyd say "DARN IT!"...G-F....
November 13, 2012 - Msg 91035: Thanks for sharing your plans, Ro. It was fun reading about them. I don't believe I have ever actually eaten a turkey that was cooked with the stuffing inside. Nobody I know (besides you) cooks it that way, so I can't give an opinion on it. I cook the dressing in a seperate pan, but I use the drippings from the turkey and then some extra chicken or turkey broth to moisten it up good. It always comes out perfect (and I like the "crispies" too) :). The last couple of years I brined the turkey so they have been moist. The ones I cooked in the roaster were moister than the oven-cooked turkey but lacked the nice brown skin.

You sound like me on the "come and get it" style, Ro, and I also have some beautiful china that was my grandmother's, but we don't use it. We just have too many people here to set a fancy table and I wouldn't have enough china to go around. I also place the food on the island and on the counters and stovetop and people form a line and pile it on. As you said, nobody ever eats dessert right after the dinner...no room! I don't know how it is in the rest of the country, but here in Texas, the dessert is an event in itself and can't be rushed. There is always pumpkin and pecan pie, and several other desserts, too. Everyone, justs takes it easy after dinner...watches football or visits, or takes a walk, sits on the porch, etc. for an hour or so before they dig into the dessert. We usually have our actual thanksgiving meal at around 1pm, so everyone is ready to eat some leftovers by that night, and it all comes out again. I'm never ready to eat again until the next day, but the men in the family are usually ready for more that evening. What time to the rest of you usually have your thanksgiving meal? I know some have their's in the evening. We tried that one year and it just wasn't as much fun because we didn't have the whole day to be together. We usually plan something fun that evening that the kids will enjoy. Last year we showed an outdoor Christmas movie and had popcorn and hot cocoa. This year we are going to have a fire outside and sit around the campfire. We might do another movie for the kids, not sure...depends on the weather, I guess. The day following Thanksgiving, St. Susan, her family and mine are going to drive to Cuero for the light display in the park there. It is a drive (about and hour and half) but worth it. I think the kids will like it, and besides my own, we will probably take Ally, and will have my sister's three grandkids, too. We actually took all the kids to Goliad this weekend for market days there and had a great time. Ro, have you ever been to Goliad? I really like that little town. So rich with history! They do market days there in the town square each months and it was my first time to go.

Oh, one other thing we traditionally do is watch "Charlie Brown Thanksgiving" the on Thanksgiving Eve. I love that one. :)

OK, now that I have talked your ears off, I'll go do something.

Boo
November 13, 2012 - Msg 91036: Have any of you chef boy ardees ever used salt pork to line your turkeys with? I was watching one of them cooking shows saturday and thats what they did. Just kinda shingled in on the outside of the bird and cooked it like that. Didn't leave them on the whole time though. Took em off and stuck it back in the oven for another hour or so, I imagine to let the skin crisp up. Just wondering if anyone here has done that. They also put the stuffing in cheesecloth and stuck it in the bird for a period of time. Then removed it before it got to over cooked and mixed it in with some oven baked stuffing. That way the juices of the bird stuffing mixed in with it all. I enjoy seeing these different ideas, although I doub't I'll ever try them.

Boo, our tradition is to watch Home Alone on Thanksgiving night. Not really sure how that started, but we do it and the kids, and now grand kids love it.

Asa
November 13, 2012 - Msg 91037:
G-F, last night's podcast was quite an experience for me. At times it was hard to keep up with all the jabbering among those who were present. As for Floyd, he's got to learn that when technical glitches start occurring, it's time to "call the man Floyd, just call the man!"

from Poor Horatio
November 13, 2012 - Msg 91038: I have never seen that done, Asa, but I recently saw a recipe in which bacon is put over the turkey, then a piece of cheesecloth soaked in some kind of oil...both are removed the last hour of cooking. I like bacon but that just doesn't sound so good to me. I just use butter on my turkey...I usually lift the breast skin and put butter underneath and I rub the skin with it, too. I put onion, a sliced apple and a generous amount of salt in the body cavity before baking it. My mom used to put the turkey in late at night and let it slow cook until morning, but I think that sounds a little unsafe when you consider that it is cooking all night and then sits for quite awhile before you actually eat it. I get up early enough in the morning to put the turkey on so it will be ready at just the right time. Have any of you ever cooked your turkey breast side down? I saw that on the food network once and tried it. Its supposed to keep the meat from being too dry but I couldn't tell the difference and the skin wasn't crisp from sitting in the juices. I try to use a rack but the bottom of the turkey still seems to end up in the juice. I like to talk turkey! This is fun.

I went to the local Walmart for some things today and it sure was getting busy already, and I went in the morning! Everyone is getting ready for thanksgiving. I haven't bought what I need yet because I think I am going to do fresh turkeys this year. I had to buy ingredients for cookies because I am going the drug rehab on Monday and will be baking lots of cookie to take to the girls. We also have our annual church thanksgiving this Sunday and I had to get ingredients for that as well. I am taking green bean casserole (naturally, because mine is the best) ;), mashed potatoes, and a pumpkin dessert. This is a fun time of year, but a busy one. The older i get, though, the more I have found ways to make the holidays a little easier by preparing ahead.

Guess what? It is 60 degrees here and sprinkling rain. I love it! Gotta go...have to take some boxes to the church for the Samiritans Purse org...(christmas boxes for kids all over the world). This is the first time I have ever done it and it was fun. This week is collection week. If any of you are interested in putting together a little Christmas shoebox for a needy child somewhere in the world, just go to the Samaritan's Purse Operation Christmas Child website for details. :)

Boo
November 13, 2012 - Msg 91039: Hey, Asa. No, I've never lined the bird with salt pork, but have been known to cut some small slits in the turkey skin, then lay a few strips of bacon over the bird. As the bacon cooks and starts to get crisp, I would remove it and use it to season something else, like green beans or some such. Meantime, the bacon grease has gone through the little slits and basted the bird along the way. Not too shabby.

Don't ever fear cooking a turkey. It's one of the easiest things you can do, actually. The oven does all the work. I've got detailed, step-by-step instructions on the computer for the whole process, and I'll email it to you. Brittney asked me a few years ago just how I cooked the turkey, because she just loves it. I started telling her, and she said no, she wanted "from when you walk into the grocery store" type instructions. So, I made it for her, and will email it to you. You can do this, believe me.

Just got back from lunch with David. He was working in the area, and dropped by. Replaced some high-up light bulbs for me, re-set a high-up clock, and helped me take a car full of plastic bags back to Kroger to recycle. Then we went to Bangkok Orchid and had Thai food, which we both love. I brought half of mine home, so my supper is ready for me.

Well, I think I feel a nap coming on. Blessings, everyone! --Romeena


November 13, 2012 - Msg 91040:
I just watched the DOGS ep on TV Land with dad, and they DID have the part about giraffes being selfish!
More later,
MDC
November 13, 2012 - Msg 91041: Hey, Boo, you slipped in on me. If you've never eaten a turkey cooked with the dressing in and around it, you have missed a treat. The turkey will be so moist and juicy you won't believe it, and the dressing is so rich and flavorful that even the kids like it. Many people avoid cooking it that way because they fear it won't get cooked thoroughly, but the way I do it, that's not a problem. I melt a stick of butter, add a lot of chopped onion and celery and a little garlic, and cook that until the veggies start to soften. Then I add water (or broth, if you wish) and let it simmer briefly. Add a can of diced tomatoes (optional, but they brighten the flavor and you don't taste tomatoes in the dressing). I use Pepperidge Farms Herb Seasoned Stuffing Mix, and the water required is on the package. You pour the simmering water and veggies over the dry mix in a big bowl, and immediately put some of into the turkey, which I assume you have washed out with warm water, so it's not cold inside. Leave some expansion room, and don't seal the cavity opening, allow the heat to get in. Do whatever you're going to do to the outside of the turkey, and place the remainder of the stuffing around the turkey in the pan, put the lid on and put it in a preheated oven. I start at 350° for a half hour, cut to 325° for a half hour, then finish at 300°. Baste occasionally, with the juices that will be puddling on top of the dressing. When you can tug on a drumstick bone and it comes out in your hand, it's done! Turn oven off, leave turkey in there for up to an hour, while you pull the rest of the meal together. Believe me, the turkey and dressing will be thoroughly done, and it's the best turkey you ever ate!

My mom made her own cornbread and seasoned it for the stuffing, but quite honestly, I prefer the Pepperidge Farms, and guess what? After I started using it, she switched too, and said she liked it better. Besides, it's wsaaayy easier!

Blessings! --Romeena
November 13, 2012 - Msg 91042: Up there, it should have said "over the dry mix in a big bowl, toss until completely moistened, and immediately put some of it into the turkey." --Romeena
November 13, 2012 - Msg 91043:
Howdy porch family....All this talk about turkey and dressing....I'm getting hungry:) Will be eating a "Thanksgiving" dinner tomorrow night at my concert.

It's kinda sad for me this year......I know that this will be the last year Erica will be staying at home for the holidays. I know she'll be here a lot but it just won't be the same once she's married.

I'll check back later.
Love and prayers
-REV.
November 13, 2012 - Msg 91044: Cheer up Rev. I was the same way when my youny-uns was leaving but it's worked out great. Both Daughters are happy in their marriages, and we still all get together a lot. Both of them live about 5 minutes away so that is a big plus. And then when they start bringing you grand baby's into the equation..... why that there is pure gala. I can honestly say I didn't lose two daughters to marriage but rather gained two fine sons. And that's what I call em. Sons. No in-laws added on. And I suspect you will be in the same situation buddy.

Boo, my wife did get to cooking the bird upside down, then flipping it right side up for that last hour to crisp things up. The only other thing that I have found that makes a huge difference is buying a fresh bird. We are fortunate to have a turkey farm a few miles from our house, and a few years ago we ordered a fresh one from them. Holy cow.... or maybe holy turkey. What a difference that made. Maybe y'all do that anayway, but if not I'd encourage you to try it.

Thanks for them recipies Ro. I'll look for them when I get home tonight, or whenever you have time to send them. One day I may give a turkey a try. I did a chuck roast in the croc pot a few weeks ago and I'm still alive to talk about it. Wasn't bad at all. But I got some work to do on gravy making. My gravy was disgusting. Tasted like it had cleaning fluid mixed right in with it. :)

Asa
November 13, 2012 - Msg 91045: I think this is where the term "Let's talk Turkey" came from! I'm with REV...Let's eat ya'll..MEAT!, TATERS!, Bread! (dressing actually)

Asa, Good on ya for cooking, just don't get to good or it will become a full time job! Take it from me...(cleaning fluid gravey? that's close to kerosine I think) Try searing the meat first in a skillet and make the gravey from the drippings & burnt crust in the skillet, then put the roast in the crock pot don't be afraid to burn it some, that's where the flavor is..

REV, Hang in there Buddy, it is rough when they fly the coop...Just keep watching "Opie the Birdman", and it will get easier..and the trees will be full with all the good memories...
G-F...
November 13, 2012 - Msg 91046:
Asa and GF, do i need a webcam to get on the podcast? How does it work? thanks, MDC
November 13, 2012 - Msg 91047:
REV, just think tho, next year you mayget to have dinner at THEIR house! ha
MDC
November 13, 2012 - Msg 91048:
Asa, love your "pure gala" quote! (:
mdc
November 13, 2012 - Msg 91049:
Sorry for the "broken up" thoughts tonight, but I'd go back to read a bit, and then hit post by mistake.
Did you hear about the NASCAR fines? Thou shalt not fight! ha But slamming his car wasnt right 'neither.
MDC

November 13, 2012 - Msg 91050:
Sorry for the "broken up" thoughts tonight, but I'd go back to read a bit, and then hit post by mistake.
Did you hear about the NASCAR fines? Thou shalt not fight! ha But slamming his car wasnt right 'neither.
MDC

November 13, 2012 - Msg 91051:
Wow, now I'm "doublin' up." i guess I'll say nite all.
mdc
November 13, 2012 - Msg 91052:
Oh, and i just have to share this one. Last year i didnt know how to do these youtube links,
but now I DO, so...you know.. WKRP...
http://www.youtube.com/watch?v=lf3mgmEdfwg
MDC
November 13, 2012 - Msg 91053:
Yep....I know you guys are right. I am getting a good SIL and yes those grandkids one day will be worth it all.

MDC....I haven't heard anything today about the fines but I'm sure they hit them with some stiff ones.

Well it's midnight so I better get to bed. You all have a blessed night.
Love and prayers
-REV.
November 14, 2012 - Msg 91054: MDC, I know which clip you posted without even clicking on it.
"As God as my witness, I thought turkeys could fly."
Funny episode!

-Sterling Holobyte

Now, was there ever a TAGS Thanksgiving episode?
November 14, 2012 - Msg 91055: Good morning Porch.
Ha, love that episode MDC. Very funny indeed. And there is even a TAGS connection. Anyone know what it is?

I don't recall seeing a TAGS Thanksgiving episode Sterling. I guess the closest would be the Mayberry Founders episode.

Romeena sent me her turkey recipe. Looks and sounds good, but I still feel like a bull in a china shop in the kitchen. Amazes me to watch a real cook at work, and how easy they make it look, while I struggle to boil water.

Asa
November 14, 2012 - Msg 91056: Not that I know of, Sterling. :(

REV, I hope you have a wonderful Thanksgiving, even if it is a little sad for you this year. I think I understand how you are feeling just a little (since I am a mom). Sometimes it feels like my kids will be with me forever but they are growing up so fast. Sean will be 18 in 4 months!
He's not in any position to leave home for awhile, though. He is still growing in height and is now as tall as his dad and continues to lose weight since he has been off the meds he was on. He is down to 230 now (from nearly 260).

Well, I think I have talked about as much turkey as I can talk for now. I guess I could talk dressing. ;) Ro, I have never seen anyone add tomatoes to dressing but I like tomatoes in nearly everything. I make the kind of dressing everyone in the family likes (which is cornbread dressing) but it's not my favorite. My mom taught me how to make the cornbread dressing but if I was making what I like, I would make a bread dressing, using cubes of french bread, with onions, celery, apples and dried cranberry (soaked first in apple juice)..a little sage, salt and pepper, egg, and turkey drippings. Maybe I will make both this year. The way I make the cornbread dressing, is to bake cornbread a day ahead so its kind of crumbly. The evening before Thanksgiving, I crumble the pan of cornbread into a large bowl, then add a package of the Pepperidge Farm Herb Seasoned stuffing mix. I add the right amount of salt, pepper, and poultry seasoning (I also add extra sage). In a food processor, I chop two bunches of green onion and several stalks of celery and fry this up with a stick of butter. After that cools some, I add it to the cornbread mixture and stir it. I cover it and put it in the refrigerator overnight for the flavors to blend. Before baking it the next day, I add the dripping from the turkey (minus what I reserve to make the gravy), and extra chicken broth to make it nice a moist, then I bake it. Mom used to put eggs in her dressing but I don't do that because I have to make such a big batch that it would take too many eggs. Nobody seems to notice the difference, anyway.

Next subject: sweet potatoes...jump right in. :)

Boo
November 14, 2012 - Msg 91057: Well Asa, if you have a daughter who cooks your turkey for you, then why worry about it? I will tell you this, though. Sometimes after the holidays, the turkeys will go on sale. I like to buy one then, just bake it and use the turkey for sandwiches, soup, etc. You might want to try that someday. Like Ro said, it is easy..the oven does the work for you.

Boo
November 14, 2012 - Msg 91058: Omigosh! That is my very favorite "WKRP" episode. Les just cracks me up anyway, and he was just almost in shock in that ep - played it to the hilt. And then Mr. Carlson's classic line - too funny! There was a TAGS connection, Asa? What was it - I guess I missed it.

Boo, that dressing you describe sounds marvelous. I'll have to try that one of these days, but my family will probably whine a lot. They like my old standard. Maybe I could put the one you've described inside the turkey, and put my usual stuffing around the outside. That way, there would be some of both kinds. I love the combination of fruit and meat - I often make a chicken salad and include apples, grapes, dried cranberries, nuts, etc. Delish! That's how I use up the last of a store-bought roast chicken. The savory flavor of the roast chicken is wonderful with the fruit and nuts.

Asa, if you haven't discovered the supermarket roast chickens, you should. They're around $5, usually are very good, and provide the foundation for a great meal. All you have to do is open a can of veggies, maybe heat a packet of 90-second rice, or whatever. Quick meal, and very good. If you have a Sam's store near you, they make a very good roast chicken, but the major supermarkets do just as well. Now, I want you to get over your discomfort in the kitchen. You can do this. Just plunge in. Practice is the key, and trust me, even the most experienced cook has a failure now and then. Boy, do we ever! I used to keep a package of weiners in the freezer, because I could always chunk them up in a can of beans and heat the whole thing, Andy-style. Just don't burn them!

I remember a time when we lived in Waco, when Dale mentioned he'd like some fried catfish. Well, I love it too, so I made a plan. There was a place in town that sold farm-raised catfish - you could go to the little ponds and even choose your own. They bragged that their fish were "corn fed." Sounded good, so I stopped one afternoon and got some. Even paid to have them filleted ($$$). Dumb of me. Anyway, I took them home, rolled those beautiful fillets in cornmeal, and started frying them in my big iron skillet, in about a half inch of oil. I stood and watched, open-mouthed, as my big beautiful fillets shrank down to about the size of a chicken tender, and the oil in the pan got deeper and deeper. The fish was so fat and oily that it was rendering out of it! I was also cooking "sweet corn", and to my horror, as I dropped those beautiful, pale yellow ears into the boiling water, they immediately turned deep orange. Yep, field corn. Hard, gummy and tasted like wallpaper paste. As for the catfish fillets, they tasted like motor oil and were tough (if you can imagine tough fish) and were inedible. Dale and I sat there and looked at each other in disgust, while the older kids made elaborate gagging sounds and clutched their throats. Dale said, "I'll get the weenies out of the freezer," and I said, "I'll open a couple of cans of pork and beans." So we ate that night, but not what I had planned. The only part of my planned menu that we got to eat was a big plate of sliced, home-grown tomatoes. I put the corn and fish outside on the edge of the porch, and I guess a raccoon got it during the night, because it was all gone. I hope he didn't get sick.

So you see, Asa, we all have failures. At that time, I had been cooking for nearly twenty years, because my mom started teaching me when I was about eight. You just have to be willing to try.

Well, it's time to go to physical therapy. I am so tired of this, three days a week, but it's helping, so I shouldn't complain. Blessings, everyone! --Romeena
November 14, 2012 - Msg 91059: MDC, The podcast is every Monday night @ 8:00 Central Time. you need to go into the iMayberry site and go to the top of the page and click on "Barber Shop" chat box. you need to log in. Floyd has a video feed of himself and a audio feed to all of us, then we instant message back and forth. He has a new topic each week. I don't know if you joined the imayberry community yet or not, but there is a place where you can join up. A few of us are on there. I highly recommend ya check it out...(My favorite WKRP Episode too!)

Boo.....TATERS!! is that enough of a jump?
G-F....
November 14, 2012 - Msg 91060: I fried some cat fish for bruce for the first time recently and it turned out great. I used my deep frier and some breading sold to use for catfish. I guess I was lucky since it was the first time I tried it. I have had some bad luck with some things, though...usually having to do with steaks. I can't cook a good steak to save my life.

Boo
November 14, 2012 - Msg 91061: Oh, I can cook catfish, have done so many times. It was that particular "corn fed" fish. It was just so fat that the oil rendered out of it. That was some stinky oil left in the skillet, too. Had to throw it out. I just poured it into a coffee can and put the lid on and put it in the trash.

As for the steaks, how do you like yours? If well done, then I'd have to say I can't cook a good steak either. Well-done beef, to me, is always tough, dry and tasteless. My dad used to say that he'd seen cows get well that were hurt worse than my steak was. Dale said with some penicillin and a few days' rest, they'd probably recover. Smarty-pants weasels! If you'll notice, a lot of steak houses will have a statement on the menu, something like "We are not responsible for the flavor, quality or tenderness of a steak ordered well done." See - they know!

Guess I'll go find a bite of lunch. Just got back from PT, am pretty tired. I worked hard today! --Romeena
November 14, 2012 - Msg 91062: Thanks for the encouragement about cooking Ladies. I've come a long way, but I gotta even longer ways to go.

Ro, my TAGS/ WKRP connection is Howard Hessmen (Dr. Johnny Fever) was in two TAGS episodes. The one where Andy, Aunt Bee, Opie, and Goober go to the auto show. Howard Hessmen is the hot dog vendor. And in the episode where Emmitt Clark runs for office. Howard Hessmen was dressed as an unconcerned fisherman that Emmitt is trying to win over.

Y'all talking about fish reminded me of the episode of Everybody Loves Raymond when Debra decides to cook fish for Thanksgiving. Ray, engrossed in watching a football game on tv while he's loading the dishwasher mistakingly puts Debras plate of fish in the dishwasher and turns it on. Funny episode.

Asa
November 14, 2012 - Msg 91063: I love that Raymond episode, Asa! That is such a funny show. Have you ever seen the Christmas one in which they are going to have Christmas dinner at Ray's and she has been making brownies? Ray and Deborah are in a heated discussion about his Christmas gift and he has a spoon with brownie batter in it and he slings it in her face while he is arguing with her. So funny!

Ro, I have never even heard of corn fed catfish so I wouldn't know the difference. I will certainly stay away from it in the future.

I made something really good for lunch today. I sauteed up a bunch of veggies the way I like them (onions, garlic, mixed veggies, zucchini, a little sweet potato, celery and a little frozen corn and some salt) and I made veggie tacos. I fried up some corn tortillas, piled on the veggies and a little cheddar cheese. Boy, it was good! I make up a big batch of the veggies and put them in the frige and I can use them over the next couple of days. I can use them for veggie omelets, add some rice as a main dish, veggie pizza...whatever. Good stuff and a tasty way to get you dose of veggies. Now if I could just get into fruit. :(

Boo
November 14, 2012 - Msg 91064: Boo, that "veggie hash" sounds good. I love veggies, and will eat them just about any way I get them. I wasn't too sure about the tacos, until you mentioned the cheese. Yep, that would pull it together. I can easily see finding new uses for such a mixture, when it's on hand and ready. You could fry up a little hamburger, or a mild sweet sausage, and toss in the pre-cooked veggies at the last minute, just until heated through. With or without rice, you've still got an instant one-dish meal! I'm going to have to try that. What a good idea, to have that cooked mixture on hand when you've got house guests. You can pull a meal together in minutes! Now as for fruit - I love it all!! I keep apples and grapes on hand most of the time, I love bananas but have to watch them, as they really raise my blood sugar. I like oranges, mangoes, and one of my favorites is ruby-red grapefruit, sectioned out and served with diced ripe avocado. I learned that combo from my dad's sister, and it's surprisingly delicious. You do want to salt the avocado and toss it a little before you add the grapefruit.

I hadn't seen corn-fed catfish before either, but their advertising sounded good. As I recall, the sign read "Clean, farm-raised, corn-fed catfish." Farm-raised, yes, but I had never seen their diet advertised before, and trust me, I'll never fall for that one again. It was just absolutely awful!!!

Wow, Asa, you have sharp eyes. I never noticed Howard Hesseman in either of those episodes. I catch him now and then in other roles, but I missed those two. He's one of those actors that often does little bit parts, and he just looks like somebody who might live down the street, so you don't notice him as much. As far as I can recall, "WKRP" was the biggest role I ever saw him play. And he was good! The old hippie, a little bit fried, but still a really nice guy, and funny as he could be. Great show.

I like that "Raynmond" episode too. First of all, I can't imagine baking a whole fish and trying to serve it at Thanksgiving - yuck! I'm not a big fan of baked fish anyway, certainly not whole (I don't eat things that look back at me) and my family would have staged a walk-out if I had tried that. Second, only really good, experienced cooks should do baked fish. I can eat it if it's really done right, but there is a tiny margin of error, as far as I'm concerned. I'm still pretty much of the opinion that fish should be rolled in cornmeal and fried, and served with green tomato relish, with some good hushpuppies alongside. Guess that's the Southerner in me.

Well, I was planning to cook myself a decent dinner tonight, then I fell asleep in my chair! I just woke up, it's 7:30 and I think I'll just have a PBJ and leave the cooking for tomorrow night. I'm not very hungry, and don't want to eat a full meal and then go to bed. Besides, I've got some fresh bread, and I like PBJs. Toye Starr will enjoy little tidbit bites too - she loves peanut butter, and jelly sends her into swoons of delight. She won't get much, because dogs shouldn't have grapes, so she probably shouldn't have grape jelly either. I'll pinch off tiny bites for her that just have a hint of jelly on them, or maybe I'll use plum jam instead. Then she can have more.

Blessings, everyone! --Romeena
November 14, 2012 - Msg 91065:
I figured you'd all like the wkrp clip! (:
RO- As to steaks, I'll just plain brag on myself...every time I cook them for guests they say that they are better than Texas Roadhouse or even Outback.
I choose only 3/4 inch T-bones
(because other cut ARE just plain tough to cook right.)
Buy them the same day, dont freeze.
I then start the propane grill and set it on med.
Then lightly moisten the meat. Then I sprinkle some Adolph's tenderizer..not too much, and pierce the steaks with a fork.
Do both sides that way.
Then place on the grill at med to med high flame.
Turn them only ONCE!!. (several turns make them tougher.)
Rare=2 min each side
Med= 3 to 4 min each side
Well= 6 min each side.
They come out juicy and flavorful, AND accolades will come your way. (:
MDC

November 14, 2012 - Msg 91066:
ASA- were those both colored eps with HH?
mdc
November 14, 2012 - Msg 91067:
GF-thanks for the info. I'll try it next Monday.
November 14, 2012 - Msg 91068: MDC, Yes, both episodes with Howard Hesseman were color episodes. Might have even been the last season. Neither are big parts at all. It's kind of fun seeing the number of young actors that show up on TAGS. Barbara Eden, George Kennedy, Jack Nicholson, and many more.

I'm glad there are some other Everybody Loves Raymond fans here as well. I know the episode you talk about Boo, when Debra gets the fudge splattered on her.

I think it's time to start the Christmas Movie quotes. I know Boo is with me on this.
"Eat rubber, burn my dust"
"Uhh Dad, I think it's burn rubber, eat my dust."
"Whatever Russ"

Asa


November 14, 2012 - Msg 91069: It's almost Thanksgiving, how about a Thanksgiving quote from Dell Griffith And Neil Page?...I like the TV version the best (better language) I like the part where they sell the shower curtain rings to the teenie boppers as jewlery, and get pulled over for driving a burnt up car...The Radio still works but the speedometer was melted...What movie?...easy one!
G-F...
November 14, 2012 - Msg 91070: Boy Ro, when you mentioned the grapefruit and avocado you made my mouth water. That sounds fan-dang-tastic. I like bananas alot and I like a sweet navel orange when I can find one...not always easy. Mangos are good, too....and ripe plums!

I'm with ya, Asa...I'm in on the Christmas Quotes. That was a good one from Christmas Vacation. Here's mine: "I said....Has anyone seen Flick?!"

Boo
November 15, 2012 - Msg 91071: Morning gang....cool here in Ga...let me get logged in....just an 8 hr shift today...off at 3...prayers...SPOT
November 15, 2012 - Msg 91072: Morning Spot. Hope you are well.

Boo, I just love how Ralphie looks around the classroom so innocent like when the teacher asks that question. lol
"It was.... was.... was.... SOAP POISINING"!

I can't amswer yours G-F.

Asa
November 15, 2012 - Msg 91073: I don't know the answer to G-F's, either.

How about this one, Asa: "Do you like the Wizard of Oz?...I like the Wizard of Oz"...

Its a nice cool day here in south Texas and ya'll know I am lovin' it. Was lying in bed this morning trying to make my mental grocery list for Thanksgiving. There will be less people coming than I had first anticipated. Bruce's sister is not coming down and one of his sisters has relatives from out of town coming to her house so mostly it will be my side of the family. That means more cooking for me and Susan but it will be easier for a smaller group. I really hate to face the crowds at the store but that's all part of it, I guess. I might wait until 9 or 10 at night to do it, so there will be less people.

Boo
November 15, 2012 - Msg 91074: Morning, porch! It's gorgeous here today, pretty chilly at 44°, but it will warm up. There's no wind, not a bit, so that helps. Boo, is there ever a time down there on the coast when the wind isn't blowing? Oh, there's an Angel's Trumpet blooming out by the back fence! I had given up on that plant, and the silly thing sent out a long stalk that curved and fell over, and then began reaching upward again, and that's what's blooming. Big beautiful frosty pink flower, about a foot long, that opens out like a trumpet and is about seven inches across. In the evening, it smells like warm vanilla sugar. Just wonderful! I thought the thing was a goner, but look at it now! Guess I'll have to remember to cut it back to the ground when it freezes, and mulch it heavily, and then feed it along about February. It may reach its potential yet!

You folks put me in the shade with these movie quotes. I don't go to many movies, and usually don't watch them very much on TV. I'm enjoying the Hallmark movies though. Some of them I've seen several times, and enjoyed them each time. They're well done, they're sweet and simple, and they make you feel good. I watched "The Christmas Choir" last night, and just loved it. Another favorite is "The Most Wonderful Time of the Year", with Brooke Burns and Henry Winkler. Love that one! Her ongoing battle with her too-eager neighbor is just hilarious! My favorite part is when she asks the neighbor who hung her Christmas lights, and the neighbor says, "Why, my husband, of course!" Brooke Burns (can't remember her movie name) rolls up the car window and mimics her in a hateful little voice "Why, my husband, of course!" and then says "Go on, just step behind the car, just once!" She, of course, is single. Henry Winkler's role is great. He's her beloved uncle, like a dad to her. His personality is what you might imagine Fonzie would have been as he aged. Great movie!

I think David is coming over today, to see if he can fix my car. The "mode door actuator" is failing, stripping its little gears, and it makes a terrifying snapping, clicking sound behind the dash for about a minute right after I start the engine. When it finally breaks completely, the a/c won't be working. The Cadillac dealership wants about $700 to fix it, and I definitely do not have that kind of money right now. So, David bought the part for $90, and he thinks he can do it. I wouldn't be a bit surprised, he's a very resourceful guy. He's got a Chevy Tahoe that is approaching 200k miles, and he fixes just about everything that goes wrong with it. So, whether he can actually do it or not, I'm sure going to let him try.

Well, better run. Got lots to do today. Blessings, friends! --Romeena