Left In Lowell

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November 22, 2012

Happy TDay!

by at 7:55 am.

I just wanted to jump for a moment off the crazy train and express my gratitude for the fact that we live in this country, where we have free speech, where we have elected representative government, and how great it is to spend the day with a bounty of food, family, and lots and lots of fabulous wine from our locally owned markets.

I hope that even the people who hate my guts have a wonderful day with them and theirs, and they realize just how lucky we are in this city, this state, and this country. And that we remember those here in the US, and worldwide, who do not share in the bounty with us. May we be ever more compassionate in our thoughts and in our policies.

With that, let turkey-day commence! Have a great one!

7 Responses to “Happy TDay!”

  1. Magnolia Says:

    Hope you and your family have a great Thanskgiving.

  2. Paul@01852 Says:

    Thanks to you and Jack and Mimi for providing, as Paul Harvey was wont to say, “the rest of the story.” Without you three and I’ll throw in Gerry Nutter and the crew over at richardhowe.com, the so-called “blog of record” would be one of our only sources of news. Folks, just think on that for a moment and join me in thanking the LiL crew and wishing them all a Happy Thanksgiving!

  3. Frances McDougall Says:

    Enjoy the day. Remember that FAMILY is what it’s all about. Everything else pales in comparison.

  4. C R Krieger Says:

    Happy Day after.

    Regards  —  Cliff

  5. Lynne Says:

    If I never cook a 24lb turkey again…it’ll be too soon. I had to weight the cover of my roaster down with four bricks!! My mom commented that there seemed to be a lot of meat on the turkey even for its size. This is what you get with locally grown, fresh turkeys!

    PS - I worship at the alter of Alton Brown. The only thing I added to his famous brining recipe was that I did also did a butter-herb rub under the skin. If you are going to do a 24lb turkey, you go big or go home. Fresh herbs, tarragon and sage. (But never use salted butter if you do the brining thing!)

    Time to figure out what I can eat in the next few days, versus freeze.

    Oh, and for leftovers…I like to sometimes take things like mashed potatoes or mashed sweet potatoes and use them with the turkey stock I made from the carcass to create potato soups and the like. This can help you get through a HUGE amount of leftovers. And that way it’s not all open-faced sandwiches etc.

    One last thing…is there anything better than mashed sweet potatoes with butter, heavy cream, cardamom and nutmeg, and maple syrup? I dare you to say there is.

  6. Magnolia Says:

    Well, there are sweet potatoes Southern style with molasses. There is also Turkey noodle soup ( with meat boiled off the carcass), turkey tetrazzini, turkey pot pie, I am puting on weight just thinking about it. Sigh…..

  7. Lynne Says:

    I just had a plate of leftovers and the turkey meat was still moist and tender. Thanks Alton!

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