We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Cornpone is a good one. (snicker)
The Big Kill from the experimental not-a-vax gene therapy and Depression 2.0 are going into overdrive after Thanksgiving so enjoy a good round of food orgy even if it is what you can afford or what is available on shelf at the store.
Don't forget PT time after the gorging!
Judgment In Disguise
I am sure the food at the links is good, but what I want to know is how people find room in their stomachs for all the Thanksgiving food?
Do some people have rumens (the enormous part of a cow's stomach)? Once I get past the meat, potatoes & gravy, hot vegetable, tossed salad and roll & butter, I don't have any room left. Part of that problem is being old and not being able to eat like I could 30 years ago.
Do people just eat a teaspoon of every dish served?
Ditto on the room-in-the-stomach problem. In my salad days, I could eat like a horse; not so much any more. For our feast, we've cut out the fillers--never did like stuffing--and replaced the spuds with steamed/roasted mixed veg paired with that good turkey gravy. Labor-intensive pies have been replaced with pumpkin flan, topped with cranberry jam.
AND--remember that for most of us, Thanksgiving is a 4-day weekend, so you don't need to have all your food fun at one sitting. Small snacks and some hot turkey sliders are just the ticket for those breaks between the waves of putting up the Xmas decorations.
Smaller portions eaten multiple times is the key to success. I can't forgo the savory overload: Turkey/gravy/mashed 'taters/green beans/stuffing/creamed onions/acorn squash/fresh yeast rolls/homemade cranberry sauce....and so on. First round is just enough to celebrate and fuel baking fresh bread for the turkey sandwiches. My sister's in-laws from the midwest have a tradition of including mac & cheese, homemade, so I guess I'll be doing that too. This year's innovation will be the Tarte Tatin posted here a while ago.
I loved Durgin Park when I was a college student in Boston in the late 60s. We didn’t get meals in the dorms on the weekends so we had to fend for ourselves. Durgin Park was great because you could get a huge lunch at Durgin Park for a dollar. Add in a half dozen oysters and finish off with the Indian Pudding to keep going all day Saturday.
It was quite the place then. You had to wait in line going upstairs to the dining room where they seated you wherever at long tables. The wall going up the stairs was covered with photos of famous guests including FDR. Too bad it’s gone, it was always an exoerience.