C I V I L    M A R R I A G E    I S    A    C I V I L    R I G H T.

A N D N O W I T ' S T H E L A W O F T H E L A N D.


Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday, August 19, 2026

Memories of My Grand Tour, 1976 - Part 2

This post continues the travel saga that I began two weeks ago.  Unfortunately, my old passport photo hasn't turned up yet.  But here's a picture of me a few months later, with the same hair and stache that I had when I toured London and Paris in August of 1976.  

By the way, I was still closeted at the time; I knew very well that I was gay, but coming out was several years in the future.

Your Head Trucker was strictly au courant on this occasion with the big plaid, wide lapels, platform shoes, and polarized indoor/outdoor sunglasses.

This photo was taken early in 1977 at a country-club get-together thrown by the Business Department of the university I transferred to after I finished junior college.  That was a practical choice, but it wasn't right for me; eventually I went to another university and felt very much at home in the humanities.

Back to the travel story:  I won't bore my readers with details of all the famous places I visited in England and France, which every tourist could tell you about.  Sure, it was thrilling to finally see in person the Changing of the Guard at Buckingham Palace (the Queen wasn't at home, alas!  Gone to Scotland for her summer vacation).  And there was Westminster Abbey, the Houses of Parliament, Big Ben (sadly silent - they were working on the bell mechanism); also, feeding the pigeons in Trafalgar Square, wandering through Windsor Castle (and enjoying a delicious afternoon tea at the hotel across the street), and Hampton Court Palace, and Kensington Palace, and walking the length and breadth of Hyde Park.

Unfortunately, Europe was having its worst drought in 300 years - nowadays, the British press refers to it as the heatwave of 1976, but at the time they spoke of the drought.  No fountains were running anywhere, and Hyde Park was one big carpet of dead grass, brown as toast - all except along the banks of the Serpentine, a lake that curves through the southern part, where the grass was thick and deep green.

I was there on a Sunday afternoon, when a military band played marches and popular tunes on a gazebo near the southeast gate, and you could rent a folding chair for, oh, maybe 25 pence or so.  It was lovely to sit under a shade tree and listen to the pretty music.  After the band finished up, around 4 p.m., I wandered over to a row of trees on a rise of ground paralleling the Serpentine and sat down on the cushiony grass.  There was a level field of the same grass about a hundred feet wide between the bank of the stream and where  I was sitting, and two teams of amateurs were having a jolly good time playing soccer - which the English insist on calling football.

It was a friendly, good-natured game that was pleasant to watch.  Those were the days when most young men sported long hair, moustaches, and beards, and I admired the hairy, sweaty guys as they ran to and fro, shouting and laughing, jumping up and falling down.  It made me a little sad, too.  Unathletic me doesn't give a damn about sports, but I would have liked to join in the game - to be one of the guys, for a change.  A wistful thought.  

Diana Fountain from Serpentine
A view across the Serpentine in Hyde Park, June 2007, via Wikipedia.

Most of those guys had very dark hair.  It seemed odd to me that there were few English people to be seen on the streets of London.  A great many Italians were working in small shops or cafes; the rest of the pedestrians were largely Indian ladies in their colorful saris or tall Africans in what we Americans called dashikis.  At least, that's how it seemed in the parts of the town I visited.

There was an Indian restaurant down the street from my hotel that I often passed on my way to the tube station (American:  the subway).  One day I stopped there for lunch - I had no idea of what Indian food was like, but in my naivete, I imagined that dishes from the exotic East must be something wonderful, like ambrosia of the gods, maybe.  The lunchtime crowd having departed, the nearly empty cafe was staffed by at least half a dozen young Indian men with thick accents, and it seemed half a dozen more were squeezed into the narrow kitchen, cooking food and washing dishes. 

The waiter brought me a menu, at which I gazed perplexedly.  I didn't recognize any of the items listed.  But hey, it's an adventure, right?  So I ordered Mulligatawny soup for the first course - that sounded vaguely Irish to me.  Then a main dish with chicken in it, and maybe some kind of vegetable.  What could go wrong?

I soon found out.  The soup was hot as blazes - both in temperature and spices.  The main dish was even hotter!  To my way of thinking, Indian food is very like Mexican food, nothing fancy but much hotter.  I didn't enjoy any of it, but I was too embarrassed by my stupidity to ask for something else, so I soldiered on through the meal, ordering Coke after Coke.  They had only the small bottles of Coke that we in America had long since abandoned for the king-size bottles.  They weren't cold, but even so, they gave relief to my five-alarm tongue.  I must have drunk six or seven bottles.

The waiters stood in the kitchen doorway, chattering excitedly and shooting glances at the crazy American who was drinking up their Coke supply.  I felt very conspicuous and foolish.  Somehow, I managed to down a respectable portion of what was served to me, paid my check, and left, faking aplomb outwardly, but inwardly vowing never again to order anything anywhere if I didn't know what it was.  

I tried a couple of other cafes in London, but the food wasn't to my taste, and the prices were higher than I wanted to pay, keeping a careful eye on my spending money, which had to last two weeks.  Fortunately, the answer to my food problem was near the tube station, under a pair of golden arches.  Who knew they had McDonald's in London, England?  Nowadays, it is common knowledge that American fast-food joints of all kinds have spread around the world, but it was a welcome revelation to me then.  

McDonald's was not my favorite burger joint - I was a Burger King man - but they kept me well-fed and happy, twice a day.  The amazing thing was that the burgers and fries tasted exactly as they did at home.  Only the drinks were a little off - I suppose due to the local water - but they were quite drinkable and icy-cold.  And the prices were cheap.  A tasty and most helpful discovery for this hungry young American.

To be continued . . .

-----

Tuesday, May 12, 2026

Johnny Mac: Pork Chops and Gravy

Johnny promises you'll have something good in your mouth in just five minutes.

In recent months, M.P. and I have become fans of Johnny Mac, the Sauce and Gravy Guy on YouTube.  Not only does he really know his stuff (he has a diploma from Le Cordon Bleu in Paris), but he's a Southern boy like us and really loves what we call home cooking.

It grieves M.P. and me no end to hear of so many people today who have no idea how to cook for themselves, and are afraid to try.  So they send off for factory-made food that comes in a box, and spend twice as much money to eat half as much food!  I tell you, we sometimes sit around the kitchen table and just cry our eyes out, thinking of the terrible waste and ignorance afflicting this country.  It's so sad!

So as a public service, I propose to present some of Johnny Mac's videos here to encourage all the poor, helpless non-cooks to give it a try.  Cookery is NOT HARD.  (Baking is tricky, but that's another story.)  And the beautiful thing about Johnny Mac - apart from his studly big beard - is that he shows and tells you all you need to know, quickly and simply, without fuss or fanfare.

As the first in what may become a series on this blog, here's a simple, delicious dinner idea that anyone can make who can cut butter with a knife:  first the pork chops, and then the gravy to go over them.  This is something our mamas used to cook often, only they made a much simpler gravy from just oil, flour, milk and/or water.  If you want to learn to cook for yourself, this is a great place to start.

Here's how to fry pork chops - but if you don't have a meat thermometer as Johnny does, just cook the chops until they begin to brown and all the meat inside is white, but not longer; pork chops get tough when overcooked.

And here's Johnny's deluxe gravy recipe:

For a simple side dish, make a box of mac & cheese, or some instant mashed potatoes; easier still is to bake a potato or two in the oven or microwave.   For your second veggie, open a can of beans, peas, greens, carrots, or corn, which are already cooked and only have to be hotted up on the stove or in the microwave.  Butter a piece or two of plain bread, pour yourself a beverage, and there's your dinner - for less per person than the cost of burgers and fries at McDonald's.  Enjoy!

P. S. -- For an even quicker and simpler dinner:  when your pork chops are about done, open a can of pork & beans, blackeyed peas, or creamed corn, and pour over the pork chops. Stir around in the hot oil and let bubble a couple of minutes until all is hot, then turn off the fire and help yourself.  This method mingles the pork flavor with the veggies in a delicious way.  

-----

Thursday, April 9, 2026

The Pork Boys Do Easter 2026

 Some pics of our latest festive dinners.  I post these mainly for our own future reference.

No pictures of the food, but our Palm Sunday dinner was a simple one of breaded cod, fondant potatoes, and steamed broccoli.  The table setting was simple too, as we like to do for Holy Week:

M.P. laid folded green napkins in a cross pattern under the center candles.


Easter Sunday:

They're hard to make out in these pics, but in the centerpiece are three
Easter eggs on sticks, yellow, pink, and blue.


Braised lamb shanks, herbed carrots, baked potatoes.
The first course was creamed chicken soup.  
Dessert, not shown, was lemon mousse in parfait glasses
.
Everything was quite delicious.

-----

Wednesday, March 18, 2026

The Pork Boys Do St. Patrick's Day, 2026

This was our Sunday dinner, held on Monday night because . . . we're old and retired and we don't have to follow a schedule.  Main dish was slow-cooked corned beef, with boiled cabbage, carrots, and little white potatoes, and some beef gravy.  M.P. made Irish soda bread to go with dinner. 

Dessert was chocolate cake covered with a dark chocolate ganache and decorated with some icing made of chocolate and Guinness stout.  Everything was scrumptious!  And notice the "pot of gold" centerpiece M.P. fixed up, ringed with artificial shamrocks.These simple photos are mainly just for our future reference.





-----

Wednesday, March 11, 2026

Max Miller: Food for a Female Pharoah

In recent months, M.P. and I have become fans of handsome Max's fascinating food history videos.  He does a superb job of researching ancient and modern recipes, as you will see in this episode.

-----

Monday, February 23, 2026

Russ Cooks! Swiss Steak a la Johnny Mac

Last night for our Sunday dinner I made Swiss Steak, and M.P. loved it - gave me an A+!

Swiss steak with tomato gravy over white rice; fried Italian green beans; garlic Texas toast.  First course was that lusicous garlic soup (not shown) left over from last week.  Click to enlarge.

It was really a joint production, though - M.P. did all the prep work (mis en place), and had everything already chopped, measured, and laid out for me when I got to the kitchen.  This was a very tasty, very filling meal:  a real treat.  M.P. thanked me profusely, and I was proud to have cooked something to delight his tastebuds, instead of the other way around as is usual at our house.

I had seen this video by Johnny Mac, the Sauce and Gravy Guy, and it looked so good and so easy, I just wanted to try it myself.  I followed his directions, but at M.P.'s suggestion, added a couple of drops of Louisiana Hot Sauce™ and 2 teaspoons of sugar; also a quarter-cup of chopped bell pepper.  Cooked and baked it all in a cast iron deep skillet* for 2 full hours; the meat came out fork tender and scumptious, the tomato gravy full of luscious flavor.

If any of you fellas want a real man-pleasing meal, this is it!  We highly recommend Johnny Mac's simple recipe. Total prep time for me, first time out of the chute, was 45 minutes, not counting all the pre-prep work M.P. did.

* - I'm not affiliated with the Lodge company; I just think everyone who likes to cook ought to have one of these handy things.  It's a skillet and a dutch oven all in one; and the handle makes it super easy to use on top of the stove or in the oven for all kinds of roasts, stews, soups, and whatever.  It will last forever with proper care, which is very simple.

-----

Thursday, February 19, 2026

The Pork Boys Do Mardi Gras, 2026

I'm afraid I don't have much to show from this year's feast; M.P. cooked all evening, so it was past midnight when we sat down to eat, and we were so hungry we couldn't take time to photograph the food.  So this is really just for our future reference - a couple of pics of the beautiful table setting M.P. spread out in purple, green, and gold with Mardi Gras beads and masks:

Click to enlarge.


Dinner was delicious:  We began with M.P.'s famous garlic soup - made from about 20 or 30 cloves of garlic, but it's not overpowering as you might think; very tasty and satisfying indeed, and a bit sweet.  The entree was boned Cornish game hens stuffed with minced chicken livers and fried a crispy golden brown; also golden gravy (regular gravy with a pinch of turmeric added for color); and browned rice.  

For dessert M.P, made a cinnamon King's Cake, very sweet and buttery, not dry and tasteless as most bakery cakes are nowadays.  This has become our yummy new tradition.


That's all, folks!  But I must make note of last night's whimsical "Dinner of the Spheres" that M.P. dreamed up - scrumptious Swedish meatballs in gravy, steamed Brussels sprouts with Thousand Island dressing on the side, and little round new potatoes sauteed in lemon-garlic butter.  A delightful meal.  While we ate it at the kitchen bar, we watched The Making of Fantasia, a fusion of art, music, and animation that somehow was a perfect accompaniment to our fanciful dinner.


-----

Tuesday, December 30, 2025

The Pork Boys Do Christmas, 2025

 At long last, M.P. has finally figured out how to send pics from his smart phone to my email address.  

As I mentioned the other day, this Christmas has been quieter and much less hectic than usual, without a houseful of M.P.'s family to feed.  So we have done less and done it when we felt like doing it.  We had a little Christmas buffet for just us two last Friday night in front of the Christmas tree - I'll try to add a pic of that here - with a tasty array of hors d'oeuvres, including homemade liver pĂątĂ©, a creamy homemade cheese ball, some pigs-in-a-blanket, with honey-mustard and barbecue sauces on the side, and more cheeses, assorted crackers, homemade shortbread oookies, and brownies with chocolate-mint icing.   And some mulled wine to wash it all down.  All quite scrumptious, believe me when I tell you!

We had our Chistmas dinner on Sunday, the 28th, and oh was it good.  It began with our traditional Cream of Green soup (green beans pureed with green onions and parsley in a cream sauce) - it's much more delicious than you might think.  Next, M.P.'s famous Red Cajun Duck stuffed with jambalaya was the star of the show, as seen below, accompanied by braised baby carrots and pearl onions, fried turnip slices, and crescent rolls.  Alas, not until we had finished dinner did M.P. realize he had fogotten to set out the deviled eggs and Green Fluff!  The latter being pistachio pudding mixed with Kool Whip and mini-marshmallows.  It was all good, though, and we had it again last night, and will have it again tonight.  No problem!

Wish I could hand all my truckbuddies a plate.  Hope your Christmas fare was good, too.

Click to enlarge.



For desssert, we had what has become our favorite holiday tradition:  chocolate mousse cake topped with real whipped cream and cooked reaspberry sauce.  I'm afraid this picture, taken in a hurry at the end of our meal, looks rather pathetic.  But I assure you, it does not taste pathetic!  It's really a most delightful thing.  The portion size is small because it's so rich and filling.


We have plans afoot for our New Year's Dinner on Thursday, so check back later in the week for more pics. 

-----

Monday, November 10, 2025

Pork Boys Recommend: General Tso's Chicken

Here's a sure-fire recipe for the best General Tso's Chicken you ever had.  At least, it's the best recipe we've found.   From America's Test Kitchen, father and son team Jeffrey and Kevin Pang - they call themselves the Hunger Pangs - show exactly how to make it, step by step.

M.P. has used their recipe a few times before, and he just made it again yesterday for our Sunday dinner - boy howdy, it's GOOD!  Took a long day in the kitchen, but M.P. says it was worth it - and your Head Trucker totally agrees.  We'll have it again tonight.

Using chicken thighs rather than breast meat makes tender, juicy eating.  And the sauce is just the right balance between sweetness and mild heat.  It's finger lickin' good - I tell you what, boys!

Bonus:  Get the Hunger Pangs' printable recipe here on the ATK website.

BTW, to make a complete meal, you'll also need some white or fried rice and perhaps an egg roll or two to go with the chicken.  Unless you're an experienced cook like M.P., I suggest you get those at the store, ready to heat up.

-----

Thursday, July 10, 2025

Boyfriend Bait: Key Lime Pie

New York Times food writer Vaughn Vreeland promises this homemade pie will be Love Potion Number Lime if you follow his recipe:

-----

Thursday, June 19, 2025

What We're Watching: Spotted Dick

Witty food historian Max Miller gets down to the nitty gritty with that British favorite of most peculiar nomenclature.  But relax - it's not what you think!

-----

Tuesday, September 17, 2024

Cavalcade of Food: Visit to the Rambler Ranch 1960s House

Samantha and her Flair

Ralph and Kevin from Cavalcade of Food visit the Rambler Ranch House in Colorado, full of groovy 1960s decor, furniture, and appliances.  Ralph also bakes a Mexican Wedding Cake in a 1964 Frigidare Flair oven just like the one in Samantha's kitchen on Bewitched - remember?  The recipe is in the video description.

Your Head Trucker remembers that 1960s stuff very well, although it's not my favorite period, aesthetically or otherwise.  And I don't know about other parts of the country, but shag carpeting was not a thing in the Deep South until the 1970s.  But it's a fun fantasy for the owner and his visitors, and maybe for you, too, if you don't mind some shaky camera work.  Enjoy.

P.S. - Your Head Trucker used to have a recipe for that cake.  It was delicious, and a big hit at get-togethers.  I'll have to dig through my old cookbooks and see if I can find it again.

-----

Tuesday, September 3, 2024

The Pork Boys Do M.P.'s Birthday

Owing to spells of illness and sundry domestic crises, we had to put off M.P.'s birthday dinner until last Sunday, which turned out to be a nice, peaceful day here in Texas, the temperature outside merely a balmy 90 degrees.

As per our custom, M.P. - resident cook and chef extraordinaire - asked your Head Trucker to prepare the birthday repast, featuring a childhood favorite of his:  Cajun chicken fricassee over rice, accompanied by sweet peas in butter sauce, fried garlic corn, and toasted garlic bread.  And I am always glad to have a chance to cook for M.P. who, as my longtime truckbuddies know, routinely serves up so many delicious meals for me.  M.P. really loves to cook; he thinks and plans and even dreams about it all the time.  It's his glory and chief delight in life, and he is entirely self-taught.

Your Head Trucker's talents in the kitchen, as in all other areas of life, are few and small.  But I believe I can safely say now that I have mastered the fricassee.  When I first made it for M.P. a couple of years ago, he pronounced it delicious, saying it was just like his mama made it.  But this time, after I've improved the recipe a bit, he declared it excellent and perfect.  He even said with a guilty grin (shhh!) it was better than his mama's!  You can't get higher praise than that.  So now he has given yours truly the accolade of Honorary Cajun with Two Stars, which I shall bear proudly.

Enough talk, here's the pictures - I do wish I could hand you boys a plate.  It's plain cooking, all right, but it will fill you up.  Click the pics to enlarge.

M.P. likes to use a seashore theme for our summer Sunday dinners.  This week, he crafted a whimsical lighthouse out of empty seasoning jars.

Our pretty Sunday dinners, not to mention birthday and holiday meals, always feature wine and candlelight and some festive theme of M.P.'s devising.

Sweet peas and butter on the left, gen-yew-ine Cajun chicken fricassee on the right.  If any of my truckbuddies want the recipe, let me know in the comments and I'll post it.  (First you make a roux . . .)

Fried garlic corn topped with parmesan cheese on the left, plain white rice on the right, fluffy and moist.  And just so you know, the stovetop was spotlessly clean when I started cooking, three-and-a-half hours before this picture was taken.  I can cook or clean, but not both at the same time.

Toasted garlic bread, hot out of the oven, ready to serve.

Lightouse on the rocks.

Alas, your Head Trucker's talents do not extend to cake decorating.  But it's the thought that counts, right?  M.P. was delighted with the strawberry cake, the cream cheese icing, and the watermelon wine.
(Try it, you'll like it!)

----

Monday, April 29, 2024

Cavalcade of Food: German Chocolate Cake

For our Sunday dinner yesterday, M.P. made some down-home favorites:  breaded steak fingers, mashed potatoes, gravy, fried okra, ranch beans flavored with a little bbq sauce, and garlic toast.  Mmm-mmm good!  Dessert was M.P.'s famous Tres Leches Cake from last week, still sweet and cold and luscious.  Unfortunately, we have no pics to show you all because . . . well, the Pork Boys are just too old keep up with all the technology.  Maybe we'll take pics next time.

Meanwhile, from Cavalcade of Food, Kevin shows how to make a scrumptious German chocolate cake - and along the way, explains why it has nothing to do with Germany.  (It got started right here in Texas - who knew?)

-----

Wednesday, April 17, 2024

Cavalcade of Food: Green Onion Dip

Spring is here and Ralph is back!  He's behind the camera as Kevin shows how to make a tasty Green Onion Dip with cream cheese and lemon juice, using a vintage Sunbeam food processor.  Looks yummy - think I will see if I can get M.P. to try this recipe.


P.S. - In case you missed it, you can catch a glimpse of the elusive Ralph in the video I posted last week, beginning in the Diner Museum here.  I don't know these fellows personally, but they seem like great guys.
-----

Thursday, April 4, 2024

Cavalcade of Food # 428 - Walkthrough

In anticipation of a visit by a class of 2nd-graders, Kevin takes us on a walkthrough of the fabulous Cavalcade collection, including the typewriter section.  Ah, sweet memories of life B. C. (before computers)!

 

BTW, I agree with everything Kevin says at the start about cursive writing.


Bonus: From a few years ago, Kevin and Ralph cook up some yankee fried chicken on the back porch:


----

Thursday, February 15, 2024

Good Eatin': Tomato Gravy


M.P. made us a lovely Mardi Gras dinner on Tuesday evening, including roast Cornish hens, pan gravy, fried potatoes, brussels sprouts, schoolhouse rolls, and a luscious King's Cake for dessert.  But as he was feeling poorly and had a bad toothache to boot, he wasn't able to enjoy it much.  He's still under the weather, and has mostly stayed in bed since.  I'd do anything I could for him, but he's the don't-talk-to-me type when he's sick, so I leave him alone.  When he's recovered, I'll get him to send me the food pics from his phone and I'll post them here.

Meanwhile, for want of anything better to do, your Head Trucker has been browsing through Google Books and YouTube for old-time recipes - and I came across these videos about making tomato gravy, a very Southern thing.  But for some strange reason, nobody in my family ever made it, so I never learned how.  

In case you are wondering too, here are three Alabama ladies who all cook very much as my mama and grandma did, and they will set you right on this subject.  Now hush up and listen, you might learn something.  First, you make a roux . . .

Mama Sue is making breakfast for supper, always a good idea: 


Miss Earline is making this video to teach her grandson in college how to feed himself: 

 

Miss Brenda makes a ton of gravy for a family dinner:

 

You'll notice they all make it the same simple way, with minor differences.  Try the one that you think is best.  The Alabama Farmers Federation gives a printable recipe here, if you want it.  It calls for chicken broth, but as you can see in these videos, plain water works just fine.

* * * * *

Bonus:  How to Make a Roux.  It's just real simple, boys.  Use equal parts fat + flour, and don't burn it!


N. B. -- for the fat, you can use butter, margarine, olive oil, corn oil, canola oil, any cooking oil; or bacon grease for delicious flavor; or any kind of pork or ham grease, ditto.  Use any kind of white flour you have.  Stir together over a hot flame until it's the color you want, then turn off the flame or remove from fire and quickly add your liquid - which can be water, milk, half of each, or half cream and milk, or stock or bouillon, or just a pile of veggies, anything to stop the cooking of the flour.  Don't burn it!  

If you do, throw it out and start over; never serve burnt gravy.  But I'll let you fellas in on the Pork Boys' secret (come closer, I'll whisper in your ear):  in an emergency, stir a heaping helping of peanut butter into the hot gravy, which works miraculously and leaves no peanut taste.

-----

Thursday, February 8, 2024

Colonial Cookery

M.P. is taking a little holiday from cooking this week, so the other night he asked me to come up with something for our dinner.  I was glad to oblige, and after a few seconds' thought, grabbed a couple of frozen chicken legs and dropped them in the crockpot, then poured about half a small bottle of BBQ sauce over them.  

Six hours later, without further attention, they were super tender and delicious, meat falling off the bones, no fuss or muss required.  To round out the meal, I heated up a can of collard greens on the stove, also a can of candied yams, and made some Jiffy Mix cornbread muffins (just add an egg and a splash of milk).  None of this required any culinary skill, of course, but M.P. gobbled it down like there was no tomorrow.  I'm always glad when I can fix him something he enjoys, when he is always cooking up wonderful things for me.

It occurs to me that the crockpot is the modern-day equivalent of the Dutch oven, which has been a very handy piece of cookware for centuries. So here is a playlist of Dutch oven recipes from John Townsend, the go-to 18th century expert, who really knows what he is doing when it comes to colonial-era cookery.  Enjoy - and thank your lucky stars we don't have to cook over an open fire anymore!

P.S. - we do have a 5-quart cast iron Dutch oven for large recipes; but many times we prefer to use the smaller 3-quart chicken fryer, so called.  I call it a deep skillet.  Very handy for all sorts of things, and it has a convenient handle, unlike the Dutch oven.

-----

Wednesday, January 10, 2024

The Pork Boys Do the Holidays

As usual, the Pork Boys enjoyed a raft of delicious meals for Christmas, New Year's, and Kings' Day, all made from scratch by M.P., resident chef extraordinaire.

Unfortunately, your Head Trucker has gotten pretty lax in the picture-taking department, so we don't have a comprehensive set of pics.  I'm posting these here mainly just for our own future reference.

M.P. knocks himself out cooking these holiday meals, but now he is pooped and swears he won't cook another thing the rest of this month.  But he always comes up with some new culinary idea before February arrives.  I wish all my truckbuddies, and everyone in the world, could enjoy such delightful repasts.


Yule Dinner for M.P.'s kids and grandkids:


M.P. made a beautiful charcuterie platter with meats, cheeses, nuts, olives, and dried fruit.


M.P.'s clever rearrangement of the front room makes it possible now to seat 14 without crowding at the holidays.

Wednesday, November 15, 2023

Talking Turkey

M.P.'s favorite meal is Thanksgiving dinner, so turkey cookery is taken very seriously at our house.  He has his own particular methods and secret ingredients, developed over many years, that I can't possibly share with you all.  But as a public service, here are some tips and tricks from leading authorities to make your turkey day a success. 

Butterball is, of course, the go-to source for all turkey info:

 

If all else fails, call or text the Butterball Turkey Talk-Line at 1-800-BUTTERBALL.

But before you cook, you must thaw that bird. Which means, start today! Here's how:

 

For more turkey safety tips, check out the USDA guidelines here. 

And if you need in-depth, step-by-step directions on all aspects from start to finish, see the Betty Crocker website here. 

Bon appetit, y'all.

-----
Related Posts with Thumbnails