November 22, 2007

Happy Thanksgiving.

Yes, it's Thanksgiving. I hope you're geared up properly to observe the occasion according to your family traditions or your quirky innovations. Here at the Althouse house, we're doing things our way. I think you know what that means.



The Enemy


Ron said...

Will you vlog stuffing the squirrel?

Jeff B said...

Yummy squirrel melts!

Meade said...

Labels: guns

*snort chuckle*

George said...

All Things Must Pass

Roost on the Moon said...
This comment has been removed by the author.
Simon Kenton said...

I don't know about later editions, but the early editions of the Joy of Cooking had a drawing of how you skin a squirrel, from a central cut on the back out simultaneously toward tail and head. The evaginated squirrel looked very like a planaria or a phantasm - Casper the friendly tree rat.

I think I DO know what that means -sciuricide in the first degree. I hope you'll have lots of your friends over; it will lend extra drama when you reveal what they have to be thankful for, the exact nature of the natural bounty.

Ruth Anne Adams said...

That ain't just any ole squirrel...that's Texas squirrel!

former law student said...

To help the squirrel skinner in your household:

reader_iam said...

Happy Thanksgiving!

The Next Generation (there are a clutch of them running around here) did the first part of a skit a bit ago in which the Indians slaughtered the Pilgrims.

No word on the second act yet.

reader_iam said...

I just want to say I'm thankful that the church down the street has wireless--non-password protected.

reader_iam said...

And that dinner here will not involve squirrel. I don't think.

Randy (Internet Ronin) said...

Happy Thanksgiving to you and yours!

Trumpit said...

The chance of Althouse eating squirrel is less than the chance of her eating another egg salad sandwich. Maybe if we paid her enough...


Kirk Parker said...

Happy Thanksgiving!

But with all the small-rodent talk and pictures here recently, you really need to watch out for those Jedi squirrels.

Luckyoldson said...

Lucky Old Sun

Up in the mornin' Out on the job
Work like the devil for my pay
But that lucky old sun got nothin' to do
But roll around heaven all day.

Fuss with my woman, toil for my kids
Sweat till I'm wrinkled and gray
While that lucky old sun got nothin' to do
But roll around heaven all day

Dear Lord above, can't you know I'm pining,
tears all in my eyes
Send down that cloud with a silver lining,
lift me to Paradise

Show me that river, take me across
Wash all my troubles away
Like that lucky old sun, give me nothing to do
But roll around heaven all day

Send down that cloud with a silver lining,
lift me to Paradise
Show me that river, take me across
Wash all my troubles away
Like that lucky old sun, give me nothing to do
But roll around heaven all day

Merry Thanksgiving...and you can hear my theme song here:

Luckyoldson said...

Healthied-Up Pumpkin Pie Crust
That flaky, rich crust makes pumpkin pie one luscious treat. But it sure doesn't do your figure any favors. What if you could have your pie and eat it, too?

EatingWell's Pumpkin Pie Crust
Often the crust is where all the saturated fat and calories are lurking in a pumpkin pie. (Learn how saturated fat affects blood sugar levels.) But not with this tender crust. Here's what you'll need:

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons reduced-fat sour cream
2 tablespoons canola oil
2 tablespoons ice water

1. Whisk whole-wheat flour, all-purpose flour, sugar, and salt in a large bowl. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible. Add sour cream and oil; toss with a fork to combine. Sprinkle water over the mixture and toss with a fork until evenly moist. Knead the dough in the bowl a few times -- the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together. Shape into a 5-inch disk, wrap in plastic, and refrigerate for 1 hour.
2. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan evenly. Tuck the overhanging crust under, forming a double-thick edge. Flute the edge with your fingers.
3. Proceed with your favorite pumpkin pie recipe.

Nutrition information (per serving): 104 calories; 12 g carbohydrates; 6 g fat; (2 g sat, 2 g mono); 2 g protein; 7 mg cholesterol; 1g fiber; 10 mg potassium; 118 mg sodium.

Reprinted with permission from EatingWell.

amba said...

You're eating squirrel? Or just shooting them?

reader_iam said...

Weird experience here.

Everyone's asleep in the hotel room, but I can't sleep. So I go downstairs to read in the lobby, but it turns out I have accidentally grabbed my husband's book rather than my book. I notice a computer station designated for guests, so I decide to surf a bit. When I get here, it turns out that most of the comments sections of at least your most recent posts (including the top one, the vlog ones etc.) "have been tagged and blocked" due to content by a blocker, and I am told I should consult my parent. Damned if I'm going to go pester that nice young guy (young enough to be my son, if I'd had a kid in my 20s?) who got stuck with graveyard over Thanksgiving.

My word, people: What can you have been discussing today?

(I can see the posts, however.)