Thursday, November 28, 2019

Happy Thanksgiving

Thanksgiving morning, chez Yowl

Her Grace and Sleekness, the Duchess of Yowl: Time to get up, Thumbs!

Me: mfffll??
DoY: Get UP, Thumbs! It's morning!

Me: Holy tuna breath, what time is it?
DoY: Time to get UP! The turkey must go in the oven!

Me: What turkey?
DoY: The turkey in the kitchen.

Me: I didn't order a turkey.
DoY: Of course not. You are a complete and utter slacker, indifferent to my needs and wants.

Me: Happy Thanksgiving to you too.
DoY: I've turned on the oven, so it's preheated and ready to go.

Me: You turned on the oven? Jebus! (bolts from hammock, shark eye shade tossed aside, shark slippers forgotten, races to kitchen)

Me: Where's the turkey?
DoY (innocently) Turkey?

Me: The oven is cold!
DoY: You sound surprised.

Me: You said! Wait. How does a cat turn on an oven?
DoY: Now that you're up, I'd like tuna for breakfast.

Me: Is it too early for vodka?
Alexa: It's never too early for vodka.

Happy Thanksgiving from Her Grace and Sleekness the Duchess of Yowl,
and her slightly befuddled handmaiden, Thumbs.


Lisa Bodenheim said...

Ha! Alexa's response. DoY is so gorgeous.

A blessed Giving of Thanks to Janet and all the U.S. Reiders. Happy Thursday to the far-flung Reiders.

Carolynnwith2Ns said...

Many years ago I spent my Thanksgiving in Jo'burg, South Africa with a bunch of fellow-yanks and an overdone chicken. It was wonderful. I did miss fighting my brother for the last dinner roll though.
Happy Turkey Day Reiders wherever you are.

nightsmusic said...

Happy Thanksgiving to you, Janet and of course, the esteemable DoY! I do hope you're not spending it just the two of you. But I hope you have a wonderful day.

When I was a kid, I would go to NYC over Thanksgiving and sit in my aunt's apartment window and watch the Macy's parade go by. They lived in the Century apartments. It was still such a wonderful experience.

C. Dan Castro said...

Happy Thanksgiving everybody. And now...back to editing a WIP. (If you have any excess vodka, Janet, feel free to send some virtual vodka this way.)

E.M. Goldsmith said...

Thank you, Janet and DoY. Needed some humor this morning. I am so grateful for this blog and its community. Happy Thanksgiving.

NLiu said...

I love that look from DoY. Regal, yet ravenous. Thumbs better get that tuna, pronto.

Happy Thanksgiving, although I say that with some confusion as a Brit. Enjoy your turkey (or tuna as the case may be!)

E.M. - hugs.

Theresa said...

Happy Thanksgiving, everyone!

Craig F said...

I hope all of you have a Happy Thanksgiving sometime this weekend. For Americans, support Black Friday workers, sleep in.

CynthiaMc said...

Happy Thanksgiving! Watching the Macy's parade while the pies are baking.

Kitty said...

Happy Thanksgiving Day,
Oh Lady of Reid,
Oh Duchess of Yowl .
Pray for a turkey
Tender and juicy and
Enameled a golden brown.
Dive into dressing;
Oyster for the Duchess,
Onion and cornbread for Milady.
Digest your meal with your favorite
Libations and
End your day with a smile.

KMK said...

Spending this holiday, as I do most, with my "Work Family" and very grateful for all the good advice and support of the Queen of the Known Universe and the blog community. Good health and good luck to all.

Melanie Sue Bowles said...

I'm thankful for all you give of yourself, Janet. I hope everyone has a wonderful day, whether you celebrates thanksgiving or not.

It's sorta, kinda just another day at the sanctuary. Husband Jim is working a 12 hour shift at the police department. I'm here alone, no festivities, no holiday meal. I'll probably spend the day on the tractor taking hay to the herd and dragging pastures.

Fearless Reider said...

Happy Thanksgiving to Reiders near and far -- may your feast be abundant, wherever you are!

Sandra J. said...

Happy Thanksgiving! May your day be filled with friendship, food and festivities.

Karen McCoy said...

Happy Thanksgiving to all who celebrate. I'm so thankful for this community!

Sandra J. said...

Melanie Sue Bowles - being a first responder is a difficult job, but I suspect being the spouse of one is an equally, if not more, difficult one. Missed holidays, postponed family events and re-scheduled outings are sacrifices made by everyone close to a first responder.

I am forever grateful for the support of my family and friends.

Melanie, may your day be spent in peace as you feed your horses and tend to your land while your husband is at work.

MaggieJ said...

Happy Thanksgiving from the True North to all our American friends!

Janet, special thanks for THREE morning visits with DoY this week. She always starts my day with a smile. This last picture of Her Grace and Sleekness is particularly nice. She looks ready for any mischief. Even turning on the oven for turkey.

Katja said...

Happy Thanksgiving to all of you who celebrate!! I don't, and believe that most people in the country I come from know very little about it.

But here, in the UK, Amercanisation does seem to happen: Fiancé woke me up this morning and said,"Happy Thanksgiving!"

What is WRONG with him? ;)

Very clever DoY - I knew you were just getting Thumbs up.

*thumbs up* :)

AJ Blythe said...

Friday here,so not sure if it's still Thanksgiving? But I hope all of you in the US got to spend this special day with family and friends. Unless you are slave to a cat, in which case I hope you were allowed a few moments of peace and vodka.

Casual-T said...

And a very merry gobble-gobble, to one and all. I never much cared for turkey, until, at last year's Thanksgiving shindig, Mrs. Casual decided to try something new and put that overgrown chicken in an oven bag. Lo and behold, Thanksgiving hasn't been the same tasteless, dry, and rather depressing affair, since that fatefull decision was made. Flavor explosion is a phrase I never would have dared put in proximity to the word turkey. But here we are... Just another curveball the multiverse decided to throw my way.

So, to keep things in accordance with the occasion, I would like to mention that I am quite thankful for a number of things in my life, not least of which are ovenbags. Anything which makes my life juicer, gets a thumbs-up from me.

And since we're on the topic of thumbs, I am also quite thankful for this blog, this small but ever so delectable community of Reiders, and, of course, Janet herself. The information, wisdom, support, and motivation all the above provide (free of charge!!) is profoundly profound.

Many thanks to all involved (and ovenbags).

KDJames said...

Happy Thanksgiving, to all who observe the day! I'm thankful for everyone in this community, yes even you lurking over there in the corner, regardless of what and when you celebrate.

"I didn't order a turkey." Janet, you crack me up. It's like you're in a 1940s movie, ordering a turkey from the butcher or local farmer, like you couldn't just go to the grocery store and buy one frozen. Or is that how it still works in NYC?

We're taking turns and having an extended holiday weekend, as you do when there are in-laws and ex-laws and outlaws involved. Everyone is coming here Sunday for a homemade lasagna dinner, as we'll all have turkey fatigue by then.

I hope those of you lucky enough to have snow are thoroughly enjoying it!

Craig F said...

Casual-T: last year i tried something new too. I brined the turkey for 24 hours and cooked it breast down. Super moist and tender all the way through. The extra juices from the dark meat added even more flavor to the breast.

Hope this years worked as well, but won't know until tomorrow. That is the day for friends and my turkey. Today was family and my brother-in-law's turkey.

Casual-T said...

@Craig F... Sounds delicious. Many thanks for the tip. I will make sure to inform the missus that next year we'll give the 24-hour-breast-down method a shot. Give me about 12 months, and I'll report back!

PS: All the best for tomorrow's feast. I'm sure your bird will come out just right. Life is a competition, and Thanksgiving is no different. So you better make sure to not let any in-law (brother or not) out-turkey you!

LynnRodz said...

Happy Thanksgiving, Janet and all her Reiders celebrating this weekend. I am so grateful for the wisdom and camaraderie shared here every day.

Craig F said...

Casual-T: The brine is basically a marinade. It's base is one cup of kosher salt and 3/4 cup of sugar (or brown sugar) per gallon. Heat this mixture to dissolve the salt and sugar. As it cools add what other spices you want. Mine lean towards jerk seasoning.

I put the bird in a cooler and cover it with the brine and cover that with ice.

After 24 hours take it out, rinse it, pat dry, and let drain for fifteen or so minutes. Then cook it like you would normally cook a bird. Breast down cooking allows the juices from the dark side to flow into the breast, balancing the flavor.

Casual-T said...

Much appreciated, Craig. We'll give it a shot.