WBRepo-Ship of Thieves-Remember the Magic Pt 18

[Tink rules]

Mom has always put bacon on the turkey. It sort of gives it extra fat to baste it with later. She puts it on, and then tents the turkey with foil and 1/2 through she takes the foil off and starts basting. The bacon sort of takes on a turkeyish taste, but not really. and it gets nice and crispy when you baste it. You just take it off before you slice the turkey... or in our instance, you try to beat your siblings to it as soon as it comes out of the oven.

I stayed home once in college for thanksgiving and made a small turkey for myself. I SWEAR I put almost a whole package of bacon on it because I KNEW I didn't have to share it with anyone else!!!

 

[granmaz]

by the way... do you put bacon on your turkey? The QM does... it's one of those little treats that we look forwards to and since I moved away... I don't have to fight my brother for anymore!!!

We always put bacon strips over the turkey. Quite the usual thing to do. Perhaps it is an English thing!! also seer e small sausages with bacon wrapped round them, or bacon rolled up on it's own. Oh yum, Christmas dinner( not Thanksgiving of course) is my favourite meal. Loads of different veggies, sage and onion stuffing, or other types, roasties and mashed pots. Mmmmmmmmm.

 

[Tink rules]

I was gonna say... YOU celebrating thanksgiving???

So if we go to Ian's house for thanksgiving, can we come to your house for Xmas?

 

[granmaz]

Hi Kathe! (and Marilyn....)

We've talked it over and we think that perhaps a lot of it is due to stress... with everything I have been going through with work and all... I just feel when it all goes through that it will ease up alot.

It really is surprising the toll stress can have on your body, so it could be, or won't be helping an ongoing illness. Keep pursuing answers whilst you try and reduce the things that are causing you stress. That doesn't mean throwing the QM in the river though!!

 

[granmaz]

Sounds lovely, can you arrange for more of the same for next Friday please

For some reason I missed a few posts so am going backwards now I think!

The lovely weather is continuing well into next week Kathe, so we will keep hoping for you.

 

[granmaz]

I was gonna say... YOU celebrating thanksgiving???

So if we go to Ian's house for thanksgiving, can we come to your house for Xmas?

You can, but I won't be there!! Oh, not long till you are all at Ian's. Now that would stress me out good and proper having all you lot round. I wonder if he has started on the menu yet.

 

[Tink rules]

It really is surprising the toll stress can have on your body, so it could be, or won't be helping an ongoing illness. Keep pursuing answers whilst you try and reduce the things that are causing you stress. That doesn't mean throwing the QM in the river though!!

She floats rather well...

You can, but I won't be there!! Oh, not long till you are all at Ian's. Now that would stress me out good and proper having all you lot round. I wonder if he has started on the menu yet.

Ask him next week... but please don't mention the Green Bean Cassarole...

 

[JLSE50]

Jan, I didn't know they were ever in the US I've worked for the company since 1974 It used to be a fantastic place to work...not so much anymore

I wonder if there is any way to find history that might tell if it is the same company or a subsidiary or what. The name is not in NY anymore as far as I know.
.

 

[Frodo UK]

We always put bacon strips over the turkey. Quite the usual thing to do. Perhaps it is an English thing!! also seer e small sausages with bacon wrapped round them, or bacon rolled up on it's own. Oh yum, Christmas dinner( not Thanksgiving of course) is my favourite meal. Loads of different veggies, sage and onion stuffing, or other types, roasties and mashed pots. Mmmmmmmmm.

.... and roast parsnips!

 

[granmaz]

.... and roast parsnips!

Oh yes, but just for me, not John. I was also brought up having apple sauce and bread sauce too, though I have learned some years ago that they are not the traditional accompaniments to turkey. I would still make them if I was cooking Christmas dinner.

 

[Tink rules]

So Marilyn...

Where are you going for Xmas this year???

 

[Tink rules]

Today is rip out the garden day... ohhh yipee...

We're about to have our first frost and I guess it's time to put the garden to bed... I hate this time of year. The leaves although pretty are falling off faster than ever it seems and my backyard will be back to bare trees and then snow...

 

[Frodo UK]

Oh yes, but just for me, not John. I was also brought up having apple sauce and bread sauce too, though I have learned some years ago that they are not the traditional accompaniments to turkey. I would still make them if I was cooking Christmas dinner.

Ann always insists on bread sauce, although not to my taste. Another must have; chestnuts with brussel sprouts.

 

[HollyTyler]

I haven't read anything to catch up here for the past couple days, and no time to now, but just wanted to drop this in:

FANTASY ITINERARIES WILL BE ANNOUNCED OCTOBER 18!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Tink rules]

Ann always insists on bread sauce, although not to my taste. Another must have; chestnuts with brussel sprouts.

Wow... do we cook differently...

what is bread sauce? Is that what we call gravy?

 

[Frodo UK]

Wow... do we cook differently...

what is bread sauce? Is that what we call gravy?

Hi Michelle

Bread sauce is totally different to gravy. I did say it was not to my taste, but here is a recipe courtesy of another british tradition - Delia Smith.


1. To make enough for eight people, halve a large onion and stick cloves into each half (how many you use is a matter of personal taste – I suggest 15-18. If you don't like them at all, use some freshly grated nutmeg instead). Place the onion halves in a saucepan with a bay leaf, 8 black peppercorns, 1 pint (570 ml) of creamy milk and some salt. Bring everything up to simmering point, remove from the heat, put the lid on and leave everything to infuse for at least 2 hours.

2. When you are ready to make the bread sauce, remove the onion, bay leaf and, if you can, the peppercorns, with a draining spoon. Keep the onion to one side, as you may want to put it back into the finished sauce for extra flavour.

3. Stir 4 oz (110 g) freshly made white breadcrumbs into the milk and add 1 oz (25 g) butter. Stir over a low heat to melt the butter and thicken the sauce slightly – this will take about 15 minutes.

4. After that, you can add the onion back in, to give the sauce extra flavour. Leave the sauce in the pan in a warm place until you are ready to serve it. Just before serving, remove the onion and spices. Re-heat the sauce gently then beat in another 1 oz (25 g) of butter and 2 tablespoons of double cream. Taste to check the seasoning. Pour into a warmed serving jug.

Enjoy

 

[granmaz]

So Marilyn...

Where are you going for Xmas this year???

Should be our son's, if they ask us!!!!

 

[granmaz]

Ann always insists on bread sauce, although not to my taste. Another must have; chestnuts with brussel sprouts.

I love bread sauce, and also like a little with cold turkey in a sandwich. I always cook it like my mum with the onion chopped and kept in. Yum.

No chestnuts for us, though I do like them.

We never had cranberry sauce when we were growing up. I think it was a later addition in the UK, all the way from the US.

 

[Tink rules]

Hi Michelle

Bread sauce is totally different to gravy. I did say it was not to my taste, but here is a recipe courtesy of another british tradition - Delia Smith.


1. To make enough for eight people, halve a large onion and stick cloves into each half (how many you use is a matter of personal taste – I suggest 15-18. If you don't like them at all, use some freshly grated nutmeg instead). Place the onion halves in a saucepan with a bay leaf, 8 black peppercorns, 1 pint (570 ml) of creamy milk and some salt. Bring everything up to simmering point, remove from the heat, put the lid on and leave everything to infuse for at least 2 hours.

2. When you are ready to make the bread sauce, remove the onion, bay leaf and, if you can, the peppercorns, with a draining spoon. Keep the onion to one side, as you may want to put it back into the finished sauce for extra flavour.

3. Stir 4 oz (110 g) freshly made white breadcrumbs into the milk and add 1 oz (25 g) butter. Stir over a low heat to melt the butter and thicken the sauce slightly – this will take about 15 minutes.

4. After that, you can add the onion back in, to give the sauce extra flavour. Leave the sauce in the pan in a warm place until you are ready to serve it. Just before serving, remove the onion and spices. Re-heat the sauce gently then beat in another 1 oz (25 g) of butter and 2 tablespoons of double cream. Taste to check the seasoning. Pour into a warmed serving jug.

Enjoy

That sounds really good!

Should be our son's, if they ask us!!!!

Just show up, like we do...

 

[Tink rules]

I love bread sauce, and also like a little with cold turkey in a sandwich. I always cook it like my mum with the onion chopped and kept in. Yum.

No chestnuts for us, though I do like them.

We never had cranberry sauce when we were growing up. I think it was a later addition in the UK, all the way from the US.

well, you know... we had to give you SOMETHING... right out of the can... with the ridges up the sides...