Autumn

Autumn

Sunday, November 18, 2012

Later

As I've seen others post - no blog for you today. Well, maybe just a bit.

As soon as Sweet Wife returns from church we're off to the markets for the makings of our Thanksgiving meal. A dinner for two.

I was able to find a fresh ten pound turkey last evening, so its in the refrigerator on standby. Today we'll gather the other ingredients.

I like fresh produce...hate canned cranberries. I mean really, how hard is it to drop a bag of berries, a cup of sugar, and a cup of orange juice in a pot and boil. I suppose if the goop plopped on a plate with its ridges turns you on, then fine, but for me I want mine to have that delicate homemade flavor.

It'll be hard for me to adjust meal prep for two. There will be many leftovers, I'm sure, and the day after I'll bone the bird and make a soup. I'll save the breast meat for sandwiches.





If I'm not careful some will think I write a food blog...then again...I guess I'll be the only food blogger that packs a .45.

*****

Had a set back on my Sears camp stove restoration yesterday. I'd printed a duplicate Sears logo for the stove. It isn't a cheap process. Anyway, I carefully cut the logo from the print paper and after asking advice from the experts, carefully placed the logo on the new paint of the inner cover of the stove.

I stood back and admired my work...it was beautiful. Then, still following instructions, sprayed clear sealant on the label. The sealant immediately ran off the sticker and puddled along its bottom edge.

(Above, an example of the label.)

I tried to stop it with a clean rag soaked in denatured alcohol...didn't work. It destroyed the stoves carefully applied paint job and my reproduction Sears logo. I damn near cried. 

All those long hard hours of labor gone in a moment. So, I removed the label and wiped what residue I could from the lid and, hopefully, sometime this evening will remove the lid and lightly sand away the ugly area and repaint. I was so close to test firing the stove...now, another week of work awaits.

Such is life.

Ya'll take care. I really do need to light the afterburners.

(and no, I'm not a food blogger. I just pretend once in a while, so there.)

Stephen



25 comments:

  1. Winning combo- guns and grinds!

    We're hooked on the fresh cranberry sauce.. (pureed fresh cranberries, zest of 2 oranges, juice of 2 oranges, and sugar to tame the tart.) Very fresh tasting, very bright and retains a lot more Vitamin C.
    Hoping you 2 have a wonderful Thanksgiving. :)

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    1. And the same to you, Anne. I like you combination for the cranberry sauce.

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  2. Thank you for this enlightening food post, lol....
    It wouldn't be a food blog without the good old 45.

    Oh no, I'm sorry to hear the sealant ran and screwed up your paint job.

    Good luck shopping today, I battled the stores yesterday and they were crazy.

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    1. We arrived home for the store about an hour ago..it wasn't too bad. Guess the crowds were at lunch after church. You know, I bet I forgot something...take care, dear lady.

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  3. My wife makes a great fresh cranberry sauce, but I still eat the horrible processed canned stuff. (the way mom served it. Turns out she wasn't nearly as good a cook as she claimed to be, bless her soul.)

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    1. Many years ago after my family had Thanksgiving dinner with a distant relative, and as we were drove home, I can remember my mother turning to my father and saying, "Can you believe they placed canned cranberry sauce on the table. Bless their hearts, I'm sure they didn't know better."

      She had a point.

      Thanks, my good friend.

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    2. Dadgumit, drop the 'were' from my comment...

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  4. I suspect Brigid would disagree about you being the only food blogger with a .45.

    Sorry to hear about paint job; that would tempt me to cry, too.

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  5. Now Rev., I didn't say 'only' just a blogger with a .45...like you. Thanks, my friend.

    P.S., I'd hate to tick her off...

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    1. Sorry, you're correct, I did say only...oh well.

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  6. We have all messed up on a project, Stephen. Once I was just about to finish the last couple of cuts on a very intricate piece of scrollwork and ... I sneezed! Boy, was I pi**ed! Just ruined the entire thing. Couldn't glue it back together because a few big chunks of it were gone. At least you can sand and repaint and no one will know the difference.

    Jellied cranberry sauce sure does bring back fond memories. When I was a very little girl, it was my job to use a turkey shaped cookie cutter and press out turkey shapes on the slices of the cranberry sauce - seven turkeys to a can!

    Phyllis (N/W Jersey)

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    1. I was and am so angry about the paint job I have yet to tackle the refinish...I'll first need to remove the gooey substance, then sand.

      Still want my fresh cranberries...thanks, sweet Phyllis.

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    2. Oh my oh my!!! Seven turkeys in a can! Ha! Martha Stewart, would be spining...Bless her heart!

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    3. I agree, and our old dear departed friend Julia Child is also spinning in her grave. Thank you, my new friend, and please don't be a stranger.

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  7. Patience my friend, we've ALL screwed the pooch a few times... At least now you know what WON'T work... sigh

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    1. I try, just ticked as the project was so close to the finish line. Ah, well, what's another week.

      Thanks, my friend.

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  8. Ahh, turkey sandwiches. Try a sandwich of white bread, light and dark turkey and a slab of stuffing. And a layer of mayonaise or miracle whip. Outstanding!

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    1. I'll try it, Dean...at least once. Thanks, Bubba.

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  9. I'm the official turkey maker for the Thanksgiving dinner this year. Quite a compliment that my Dad is letting me cook it.
    I BBQ the turkey indirect heat over Mesquite lump charcoal,after a brine of a few days. I keep a little pan filled with my homemade dark beer under the turkey and for a little basting. 1 hour breast down rotate a quarter turn every 15 min. 1 hour fliped on its back rotate again and then the last hour breast down so the juices flow into the breast and the same rotation.
    Leftovers are the best part as it makes the best turkey tacos and sandwiches.

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  10. What a great method...and turkey tacos too. Never tried them. Thanks, my friend. BTW, nice stuff on your blog of late.

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  11. Thanks Stephen, I really like using the BBQ because it frees up the oven inside for baking and other dishes like my oven baked Mac $ cheese that uses over 2 pounds of cheese.
    Turkey tacos are great with corn tortillas and you can make a salsa with real cranberry sauce. I prefer to go spicy and more traditional taco toppings. Kind of break from OD'ing on traditional leftovers. Use the carcass for making stock and the smoky flavor gives a great start on chili, beans and rice, to a turkey noodle soup.
    It amazing how my cooking has changed since going bulk goods for prepping and as Alton Brown says never pass up a chance to add flavor.

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    1. We agree..I always use the carcass for stocks and stews. You have some great left-over meal ideas. Alton Brown is a fine teacher and I'm sure he'd make a good chef if he'd free himself from that silly show, Ironchef.

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  12. Nothing like a cook that can kill his own food, or is it a hunter that can cook what he kills? Either way it's a win win! Sorry about the stove....hang in there.

    Steve

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    1. Welcome back, Steve. Nice to 'see' you. Yes, it helps when one is not only able to gather the food but understands its properties when slapped on heat. Thanks, I'll get the stove squared away soon. Take care, and thanks, my friend.

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