Turkey Day

 

Today is Thanksgiving in the U.S..  Bleubeard and I want to wish each and every visitor from the states a very happy Thanksgiving, whether you celebrate it or not.  We realize we probably have as many, if not more International readers, so Bleubeard and I wish you a lovely Thursday.

This is a fun look at what you might be fixing today if you live in the States. 

 

The turkey is the star of the show.

And because the turkey has a face, I will be joining Nicole's Friday Face Off tomorrow.

This explains how to prepare your turkey, which includes trussing.

This shows how to truss your turkey using a needle and heavy string.  I ran my arm over the word "truss," smearing it before the ink dried.

I find this quite humorous.

I thought you might want to be able to read this.  They are right.  It doesn't brown food, but it does cook things quickly, efficiently, and economically from an electricity standpoint.  Be aware, this kitchen utensil book I'm using was written in 1972.

My first microwave looked very much like this one and cost about the same as the Litton.  Mine was Westinghouse.  I know because I still have the cookbook that came with the microwave.  None of these to my knowledge rotated the food on a tray, which is common today.  And the wattage wasn't nearly as high, but it takes less time to cook things these days.  I learned to cook using a microwave.  I still have trouble cooking on a stove top when I can use the microwave instead.  I've yet to see or use a convection oven or an air fryer.

If you are cooking your turkey in a conventional oven, you may need these.  Check out the bit of humor I found on the same page I found the microwave oven.  Please let me know if you decide to create the Turkey Mousse and I will feature you on my blog!

If you are baking your turkey (as opposed to deep frying, smoking, or grilling) you will likely need a turkey baster.  Here you have three choices.

And even though you won't find it on my dining room table this Thanksgiving,

many people will be preparing the versatile turkey (without disgusting margarine).

If you prepared a meal in 1972, you would have these choices and equipment needed to prepare your bird.  The turkey came from a special edition of The Old Farmer's Almanac, and everything else came from the kitchen equipment and recipes book I am working from this month.

In addition to

 

Nicole's Friday Face Off,

 

  we are joining AEDM and

  we are hosting Art Journal Journey with our themes Collage Fodder, Food and Drink, or both. 

Now please join Bleubeard, Squiggles, a few of our friends, and me

as we celebrate my favorite holiday of the year.  The only stuffed bird on my holiday table is the one you see above.  There will, however, be pumpkin pie and maybe some pumpkin bread.  That is, if I feel up to it.

Happy Thanksgiving, dear readers, followers, and lurkers.

 

Treasure Trovember will be late due to my illness.  I will share it tomorrow, along with some things I am thankful for.  Sadly, I am out of time today.