23 Comments

  1. At brother’s. Sister-in-law makes perfectly traditional Thanksgiving dinner — turkey, cranberry sauce, sweet potatoes, pumpkin pie. Then brother adds a Greek touch; greek potatoes with lemon and oregano; and spaghetti according to my mother’s special recipe — mitzithra seared with olive oil and butter. Last year I weighed five pounds more when I came back home from their house. Honest, I actually weighed myself.

  2. Oh great, I check in and nk is doing his Greek food seduction! Yum.

    Home, sweet home with all the kids and a big turkey stuffed with cranberries and oranges, and olive oil rub. Pear pies, pumpkin pies and a Scrabble marathon… it’s really the small things in life… Happy Thanksgiving.

  3. As usual I’ll be doing the cooking here. I always do traditional and some side items of Korean for my wife and guests. We will have five Americans and five Koreans for dinner so it shoud be interesting. I plan some grilled whitefish and some jap-che (Korean soup) to internationalize our Thanksgiving. My friend from Dietz & Watson was here today and dropped off spiral hams to donate to some families which another friend and I ran all over with to get out in time.

    Well, I wish all you guys and your families a very Happy Thanksgiving. I’ll be peeking in to CSPT as the meal progresses.

  4. As is the Pico family tradition — how it got started, I cannot recall — preparing the stuffing and roasting the turkey is my job. Fortunately, Mrs Pico and the two Picoettes prepared much of the food yesterday, because Mrs Pico has to work today. :( For some strange reason, germs and viruses (virii?) and accidents don’t understand about holidays, and the hospital is still open today.

    Being the good, protective father that I am, it is my duty to sample the pumpkin pies, to insure that they are not poisonous before anyone else eats them. Thus, I am having pumpkin pie for breakfast, even as I type. I’m not quite sure that it is safe for others to eat, so I may have to have a second piece, to be sure it isn’t poisonous.

  5. My Kitchen Manager was kind enough to drop by last night to give me the mail on his way home. I opened it this morning while watching the news and having coffee and lo-and-behold…a Thanksgiving gift!

    I received a letter from the PA EEOC. I (and my “legal representative”) am to report before the Board in Dec. to respond to a complaint. Said complaint was that I “failed to hire a applicant based on the applicants race, religion or gender”. I should bring “all available information including: audio/video tapes, personal records and documentation of the interview in question”.

    The complainant is the person, if you recall, who applied for a job sporting gold teeth, expensive sneakers and wanting to be paid “under the table so he can keep his welfare”.

    My reason for not hiring this clown was: I observed poor hygiene such as a habit of touching his nose and mouth frequently (not good around food); foul body odor; I do not pay under the table and require a valid green card or proof of citizenship.

    He does not have to appear as the Board represents him. I have to bring a lawyer (at $250 per hour) and drive 120 miles to Harrisburg, PA (thank you Tom-Tom).

    Fortunately, over the decades I’ve learned to document everything when it comes to employees. I just love the idea that my (and your) taxes are being used to accuse me and it is up to me to prove I did nothing wrong. And when I win, who pays my lawyer fees?

    I recently sold my shopping center in Suwannee, GA and my wife has been bugging me to sell the restaurant. She wants to sell the house and move to Korea where we have other restaurants and retire. When she sees this she will freak-out. She’s out picking up one of our guests so I’ll tell her tomorrow. I best get cookin’ if anyone’s gonna eat.

  6. When I saw my sister-in-law and the younger Miss Pico putting more dishes into the dishwasher without emptying out the dishes still in there, I asked, “Oh, wasn’t the stuff in there already clean?”

    “No. What did you use?”

    “The cutting board on which I chopped up the celery for the stuffing, as weall as what I set the turkey on while I was stuffing it.”

    “Oh, well! Too late now!”

  7. All is right in the world for the moment, on WIYY, 98 ROCK in Baltimore, “Alice’s Restaurant” is playing. An annual event at noon on Thanksgiving. Good ol’ Arlo Guthrie from 1967.

  8. If the turkey is going to take 4½ hours to cook at 325º F, how long would it take if we teleported it to Venus, where the surface temperature is around 900º F and the atmospheric pressure is around 1325 PSI? We could then teleport it back, all done. We’re just trying to figure out how long it needs to be there to do a good, succulent Thanksgiving dinner.

  9. Enjoy the day, and be thankful for your great family.

    Today is an especially important time for our family, my father barely survived a heart surgery in which unexpected glitches occurred in July, and just several days ago, my father came home. We are thankful he survived. His nickname “miracle boy” (Ha he’s 81, some “boy”) given to him at the hospital sums it up. Let’s all be thankful we have loved ones around us. Let’s be thankful for the ones still alive, NOT in encountering munitions of every conceivable type, or its horror either, now.

    Don’t over eat you all.

    Thank you for being such a great host too, Dana, to us all here. When’s dinner. We’re all coming over.

  10. I think it might take a little too long, developing the teleporting technology. I’m voting for the oven instead.

  11. Pingback: No Runny Eggs » Blog Archive » More blessing counting

  12. Mmmm, turkey is in the roaster oven…and it is starting to smell soooo good. Ham, green bean casserole, mashed potatoes, gravy, deviled eggs, homemade rolls. Damn, I’m a good cook!

    I hope everyone’s Thanksgiving is fantastic!

  13. Dana Pico:
    The turkey still isn’t done, and the table is bare.

    Next time use a cooking bag. It cuts 30 to 40% of the time off the cooking time and the bird stays very moist.

  14. Next time use a cooking bag. It cuts 30 to 40% of the time off the cooking time and the bird stays very moist.

    Sure, Yorkshire but I’m dealing with Koreans here. These guys were late to their own war.

  15. John C wrote:

    Sure, Yorkshire but I’m dealing with Koreans here. These guys were late to their own war.

    Well, the South Koreans were; the Northerners, not so much.

    Of course, what would North Koreans know about food, anyway?

  16. John C wrote:

    Sure, Yorkshire but I’m dealing with Koreans here. These guys were late to their own war.

    Well, the South Koreans were; the Northerners, not so much.

    Of course, what would North Koreans know about food, anyway?

    On my two visits to SK, I had some interesting food. But then again, I wondered if the Burger King was real in Ite won

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