Wednesday, November 23, 2005

Yellow Split Pea Blogosphere in Verizon Advanced Accounting

Whaaaat?! Exactly.

Sometime over the next few days, I have to:
Get my phone fixed. I dropped it in a cup that had a bit of water in it when I was taking the charger out while doing other things. Not good.

Go shopping for thanksgiving (don't worry, we already have a turkey!). Our menu plan for now:
Yellow split pea soup. Really good, which is amazing considering I hate everything that's in it. Serach didn't want to have pumpkin soup - but this looks remarkably similar.

Stuffing. Which I've never had...

Salad bar, with a few different types of combinations available. Hard to explain... basically, there's the typical salads for the boring people and then the ones that are a bit different that most of our guests love. And they're large males between 19-23 years old, usually. And, before anyone asks, everything we serve is legally acquired at Wasserman's or the like... if you don't count their highway robbery prices as illegal.

Cranberry sauce. With oranges and pineapples or something, unless I switch recipes. It's really good, though.

Sweet potato/regular potato concoction. I'm not sure, Serach says to trust her. Apparently, this is a clause somewhere in our kesubah or something. I was just going to do baked sweet potato (and I still might... hehehe). But her recipe sounds good, too...

Chocolate pecan pie. Yum.

One friend is bringing another dessert, while another may be bringing something else for the meal. One guy who works at Dougie's in Teaneck may bring over wings after his shift, too. We still might be making some other things, too.

HAHA - okay, I knew I left something out: TURKEY. Nice, big, fat, juicy turkey.

Others that don't look like they're making the cut: Mashed potatoes. Cranberry crunch. Apple strudel. Pumpkin soup. :( Can't make everything...

But I have a question for everyone... how do you make your turkey?! We're probably going to do it one way, but I'm curious how everyone else does it. I'm referring more to what you put on it than how you cook it, but asking both, I guess.
Get a haircut (and shave). Or Serach may just kill me.

Take an advanced accounting midterm. Which is on 4 chapters I haven't studied - or read - yet. And the test is in 17 hours.

Buy stuff on Black Friday. Which apparently is the day that people go absolutely nuts buying lots of stuff at outrageously low prices... then turn around and sell them 3 months later on E-Bay.

Buy a new light. After our old one fell over and busted, and can't stand up straight anymore. Otherwise, we'll be sitting in very dim light for Thanksgiving. What's better: Indirect lighting from track lights, or getting another lightpole-type light?

EDIT: Edit the Blogosphere article. The editor needs it to put out the Chronicle. But thankfully, a professor I'm friendly with hasn't given in his yet, either. So I'm safe for now. /
:::SIGH::: Ah well. I guess it's going to be a slow blogging day tomorrow...

Oh yes. My in-laws are coming for Shabbos, too.

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  1. Ok, you don't want to use my potatoes? Perhaps I can convince you of the wisdom (and taste) of my turkey.

    Rub both the top and the bottom of the turkey in paprika, garlic, salt, pepper, and any other spices you so desire (thyme, rosemary, cumin all make it slightly more fancy - smell the spices to see what you like).

    Put it in the pan UPSIDE DOWN. It's the best way to keep the turkey's white meat moist. It won't give you the presentation "wow" factor, but if you carve it before it gets to the table, then you're good to go.

    Let it roast, uncovered, for about half an hour/45 minutes to set the spices. Then, over the course of the roasting time (however long for how big the bird is) use a bottle of white wine to baste. Use about a cup or so every time you baste, and then use the wine that settles in the bottom of the pan to baste. The heat will burn out the alchohol and concentrate the flavor (so use a wine you'd want to drink, also).

    Roast for however long the recipe says - if the top (well, bottom) looks like it's starting to burn a little, put a tinfoil tent to rest on top.

    Seriously, you can't go wrong with this recipe. When you're done with everything, the liquid in the bottom of the pan is a great gravy, just skim off some fat.

  2. Robbie - the potatoes were tempting! But when the wife says no...

    But that turkey idea looks great. It's very similar to what we were planning on doing, (spices and upside down) but I like the baste with white wine idea.

    How long would you roast the turkey (13+ pounds)? And how often would you baste? Baste only the top (well, bottom) and sides, or the real top that's on bottom as well?

    And why is it that only males from the Midwest can cook?!

    Thanks Robbie!

  3. I dont know the correct number to cook - I want to say it's 20 or 30 minutes per pound - but you can find on a website (maybe butterball?). I'd baste every so often - once ever 30 minutes or so, maybe more if it looks to dry. Baste all over - and in the cavity, too. If you want to be fancy, slice a lemon and put it along with some herbs (fresh) inside the cavity.

    And I'm originally from the South, and in my house, my mother expected all of my brothers and I to help with everything, so we learned. All of my brothers are the main cooks in their families, actually.

    Happy Thanksgiving!

  4. Ironic - both myself and my brother do most of the cooking, and my brother-in-law (Atlanta bred) does a nice amount at my sister's.

    Maybe it's just these weird East Coast people...