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For those of you who haven’t realized Thursday is Thanksgiving Day, snap out of it! Time to get on the road, into the grocery store and but the bird. Unless it’s fresh, that is not a frozen boulder, it’s going to take 2 – 3 days to thaw in the refrigerator. If your brining, you’ll need one that’s thawed or fresh at this stage. So. wake up, get thee to the grocery store. NOW!

For those who aren’t doing the big family bash and are spending the evening alone or with one or two others, here are a few recipes from the New York Times for a small scale Thanksgiving dinner.

Turkey Cutlets Marsala

If you can’t find turkey cutlets, buy a boneless turkey breast, cut into cutlets then lightly pound them into shape beneath a sheet of plastic wrap.

TOTAL TIME: 15 minutes

Ingredients

   4 turkey cutlets, approximately 1 1/4 pounds

   Kosher salt and freshly ground black pepper

   Flour for dusting

   4 tablespoons unsalted butter

   1/4 cup Marsala wine

   1/4 cup chicken stock, homemade or low-sodium

Preparation

1.    Place the cutlets on a wooden board, and season them aggressively with salt and pepper, then lightly dust them with flour.

2.    Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken

3.    When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

YIELD: 2 servings

Vegetable Risotto

TOTAL TIME: 40 minutes

Ingredients

   1/2 ounce dried mushrooms

   6 tablespoons unsalted butter

   5 green leaf lettuce leaves, shredded

   1 leaf of a fennel bulb, finely diced

   1 small onion, finely diced

   1 cup arborio rice

   2 tablespoons grated Parmesan

   Kosher salt

   Nutmeg

Preparation

1.    Put the mushrooms in a bowl, and pour hot water over them. Allow them to steep for 20 minutes, then squeeze them out and mince. Reserve the mushroom broth for another purpose.

2.    Put four cups of water in a pot, and set it over high heat to boil. Keep it hot.

3.    In a heavy saucepan set over medium heat, melt 5 tablespoons butter and when it foams, cook the lettuce and fennel until soft. Lift them out of the pan and set aside. Add another tablespoon of butter if necessary, and cook the onion until translucent. Add the rice, and stir until it is glistening and hot.

4.    Add a cup of the hot water to the mixture, and stir it until the liquid is absorbed, approximately 5 minutes. Add another cup of the water, and stir again until it is absorbed. Add the mushrooms, and stir again, then add a pinch of salt and another half cup of the hot water. When the liquid has been absorbed, taste the rice to see if the grains offer the slightest resistance to your teeth. If not, add the rest of the water, and stir again to combine.

5.    Stir in the lettuce, the fennel, the Parmesan and any remaining butter, then grate nutmeg generously over the mixture.

YIELD 2 servings

Roasted Brussels Sprouts

TOTAL TIME 40 minutes

Ingredients

   3/4 pound fresh brussels sprouts

   2 tablespoons extra-virgin olive oil or bacon fat

   Kosher salt and freshly ground black pepper to taste

   Red-pepper flakes to taste

Preparation

1.    Preheat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.

2.    Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

YIELD 2 servings

All recipes are easily doubled.

Bon appétit

Republished from November 18, 2012 because it’s that time of year again.

Over the last couple of years I’ve shared some of the recipes that I served at the annual Turkey Feast. There have also been diaries about cooking the bird, whether or not to stuff it and suggestions about what to drink that will not conflict with such an eclectic meal of many flavors. It’s not easy to please everyone and, like in my family, there are those who insist on “traditions” like Pumpkin Pie made only from the recipe on the Libby’s Pumpkin Puree can slathered with Ready Whip Whipped Cream. For my son-in-law it isn’t Thanksgiving without the green bean casserole made with Campbell’s Cream of Mushroom Soup. Thank the cats we have a crowd that will eat just about anything on the table that looks pretty. Rather than reprise each recipe, I’ve compiled an anthology of past diaries to help you survive the trauma of Thanksgiving Day and enjoy not just the meal but family and friends.

Health reasons why not to stuff that bird and a recipe with a clever decorative way to serve the dressing.

Suggestions on wine and beer pairings that go with everything including brussel sprouts.

A great substitute for those sticky, over sweet, marshmallow topped tubers that goes well with pork or ham and breakfast.

Hate those gritty, tasteless lima beans in succoatash? I do but this recipe using edamame change my mind

Includes a great recipe for Pumpkin Cheesecake that will please even those diehard traditional pumpkin pie lovers.

Any squash can be substituted for pumpkin in this recipe. My daughter is using butternut served with a dollop of cumin flavored sour cream.

Besides making turkey soup or hash with those leftovers and the carcass, there is also some great recipes like the mushroom risotto in this essay.

May everyone have a safe and healthy Thanksgiving.  

The team of All In with Chris Hayes puts out a daily request on Twitter asking their followers to send them the things they find most interesting on the internet. These are their finds for November 7, 2013.

1. “This is a ship-shipping ship, shipping shipping ships.”

2. The F-Bombs heard round the world.

3. The gift that is Rob Ford just keeeeeeeeeps giving. And going.

Republished from October 17, 2012

Yes, I’m on a pumpkin kick but the the sweet, small “pie” pumpkins have been plentiful in the market this year and I found an easy way to roast them. But, is your lacking time, canned pumpkin works just as well. My favorite is Libby’s which can be found in most grocery stores year round and you cannot beat the pie recipe in the label.

So let’s start with picking the pumpkin. Pie pumpkins are small, about 8 inches in diameter and yield about two to three cups of puree per pumpkin. Like picking any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

To bake the pumpkin: This method from The Pioneer Woman works amazingly well, except don’t cut up the pumpkin. I found it easier to clean the “guts” out after the pumpkin was cooked.

As I said, you should have about 2 to 3 cups of puree per pumpkin.

Now you’re ready to make soup. I’ve tried various recipes and ended up with my own version.

Ingredients:

In a large sauce pan, heat 1/4 cup of vegetable broth over medium heat. Add the chop onion, and cook until tender, about 3 minutes. Add more broth if needed, do not let the onion dry out.

Add the remaining broth, pumpkin, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the cream and cook until hot. Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper. Serve immediately.

I serve the soup garnished with parsley and toasted pumpkin seeds, shredded Gruyere, croutons, chopped green onions and sour cream on the side.

The team of All In with Chris Hayes puts out a daily request on Twitter asking their followers to send them the things they find most interesting on the internet. These are their finds for November 1, 2013.

1. Halloween post-mortem;

2. subway game

3. daylight savings time unmasked.

Come sing and dance around the fires. Give thanks for the Summer’s bounties. Remember those who have passed through the veil from our presence but not our hearts.

Blessed Be. The Wheel Turns.

Republished from October 30, 2011

Samhain is one of the eight festivals of the Wiccan/Pagan Wheel of the Years that is celebrated as the new year with the final harvest of the season. It is considered by most practitioners of the craft to be the most important of the eight Sabats and one of the four fire festivals, Imbolc, Beltane and Lughnasadh. Beginning at sundown on October 31 and continuing through the next day, fires are lit and kept burning to recognize the shortening of days and the coming of winter’s long cold nights.

Many of the traditions practiced in the US have come from Ireland, Scotland and Whales. The carving of gourds and pumpkins used as lanterns, the wearing of costumes and masks, dancing, poetry and songs, as well as some traditional foods and games can be traced back to medieval times and pre-Christian times.

Two Roman festivals became incorporated with Samhain – ‘Feralia’, when the Romans commemorated the passing of the dead, and ‘Pomona’, when the Roman goddess of fruit and trees was honoured. The Halloween tradition of bobbing for apples is thought to derive from the ancient links with the Roman fruit goddess, Pomona, and a Druidical rite associated with water.

It is also the time of the year that we reflect and honor our ancestors and especially those who have departed since last Samhain. According to Celtic lore, Samhain is a time when the boundaries between the world of the living and the world of the dead become thinner, allowing spirits and other supernatural entities to pass between the worlds to socialize with humans. The fires and the candles burning in western windows are believed to help guide the spirits of the departed to the Summerlands. Like all Wiccan festivals, Samhain celebrates Nature’s cycle of death and renewal, a time when the Celts acknowledged the beginning and ending of all things in life and nature. Samhain marked the end of harvest and the beginning of the New Celtic Year. The first month of the Celtic year was Samonios – ‘Seed Fall’.

The Catholic church attempted to replace the Pagan festival with All Saints’ or All Hallows’ day, followed by All Souls’ Day, on November 2nd. The eve became known as: All Saints’ Eve, All Hallows’ Eve, or Hallowe’en. All Saints’ Day is said to be the day when souls walked the Earth. In early Christian tradition souls were released from purgatory on All Hallow’s Eve for 48 hours.

We decorate our homes with candles, gourds and dried leaves. Meals are traditionally lots of veggies, fruit, nuts and breads served with wine, cider and hearty beer. We make a hearty stew that is served with a whole grained bread and deserts made with apples, carrots and pumpkin. One of the sweet breads that is traditionally served is barmbrack, an old Irish tradition. The bread is baked with various objects and was used as a sort of fortune-telling game. In the barmbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, “to beat one’s wife with”, would have an unhappy marriage or continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Today, the bread usually contains a ring and a coin.

What ever you believe or not, Samhain has meaning for us all since the Wheel turns for all of us. So light a fire or a candle and dance with us as the Veil Thins.

Blessed be.

October 25, 2013 – Bill Maher ended his show Friday night going after Republican opposition to the minimum wage, calling them out for opposing something that would make people less dependent on government handouts. He targeted McDonalds in particular, saying “until Ronald McDonald starts paying his employees a living wage, he has to wipe that fucking smile off his face.”

When did the American Dream become the path to indentured servitude?

This is the question the right has to answer. Do you want smaller government with less handouts, or do you want a low minimum wage? Because you cannot have both.

The team of All In with Chris Hayes puts out a daily request on Twitter asking their followers to send them the things they find most interesting on the internet. These are their finds for October 22, 2013

(1): The other Chris Hayes;

(2) a Duggar flub;

(3) the one-legged skier, author and motivational speaker who has already won Halloween with his costume.