What are you doing right now?

[lane]

i'm drinking some michelob ultra while listening to itunes in the background.


gotta a little "sex you up" going right bout now.

are you preparing anything in advance for tomorrow?

my wife has already made the deviled eggs and green bean casserole.

we got one of those spiral sliced pit smoked hams from H.E.B.

went ahead and peeled it so all you have to do is heat whatever you want individually tomorrow.

good to get that out of the way tonight.

in the morning:

will put the smoked turkey breast in the oven.

make homemade mashed potatoes

make turkey stove top dressing

bake the rolls

cranberry sauce

pecan and pumpkin pie

then watch the cowboys exact some revenge against the seahawks while drinking mass quantities of michelob ultra.

then...if i'm still awake..

i'll gladly watch the cardinals seal the eagles fate.


hope everyone has a great day tomorrow.

 

[Seven]

Great post, lane. I look forward to them.


Enjoy my friend.

 

[Sarge]

I just ate half of a sweet potato pie and am working on some Heinekens.

 

[lane]

Great post, lane. I look forward to them.


Enjoy my friend.

you too my friend.

i really want us to kill those damn seahawks.

to this day some of the people i work with pester me about the romo dropped snap.

 

[lane]

I just ate half of a sweet potato pie and am working on some Heinekens.

is heineken your favorite beer sarge?

 

[Sarge]

is heineken your favorite beer sarge?

Yep, Molsen Golden #2.

 

[Typhus]

Just say no to Stove top Stuffing. Home made is much, much better.
Easy to make... Corn Bread, diced celery, onions, boiled eggs, and lots of chicken broth,,, oh and the secret ingredient that sets it off,,, lots of sage,,, mix it all up and throw it in the oven. I guarantee you will never buy stove top again.

 

[Typhus]

I just ate half of a sweet potato pie and am working on some Heinekens.

Hey Sarge, I havent had sweet potatoe pie since I was a kid growing up in East Texas. My aunt used to make it a t thanksgiving, and it was oh so tasty.
Wish I had a good recipe.

 

[lane]

Just say no to Stove top Stuffing. Home made is much, much better.
Easy to make... Corn Bread, diced celery, onions, boiled eggs, and lots of chicken broth,,, oh and the secret ingredient that sets it off,,, lots of sage,,, mix it all up and throw it in the oven. I guarantee you will never buy stove top again.

sounds delicious...

gotta a step by step recipe?

 

[Hoofbite]

Ok everyone, what are you doing RIGHT NOW?


not when lane asked because that was a few minutes ago, I'm talking RIGHT NOW!

 

[lane]

Yep, Molsen Golden #2.

ever had dos equis?

 

[Sarge]

ever had dos equis?

Never had it - nope.

 

[Hoofbite]

ever had dos equis?

uh oh, hes been-a-drinking........


I got some in my fridge right now.

 

[lane]

i would like to recommend a damn good video a friend of mine told me about on you tube to everyone.

sexy as hell and pretty catchy song.

crystal waters...."destination unknown."

check it out!!

 

[Richmond Cowboy]

Enjoying a Belgian "N'ice Chouffe" ale, just got through Brining the turkey. Drinking tends to attenuate the out of town company!

 

[lane]

Ok everyone, what are you doing RIGHT NOW?


not when lane asked because that was a few minutes ago, I'm talking RIGHT NOW!

listening to "leather and lace."

you taking a liking to dos equis hoof?

 

[Typhus]

sounds delicious...

gotta a step by step recipe?

Just go by the basic corn bread recipe on the back of the round tube corn meal you buy in the baking section at the store.
Mix your cornbread to the recipe , and ppour it into a pre-heated cast iron skillet that has a 1/4 cup hot bacon grease(pre-heated).
Dont mix the corn bread in the skillet with the grease, just pour it on top.

Pre cut your onions and celery, the smaller the cuts the better, nearly less than diced, as samll as you can get um. about a cup apiece.

3-4 boiled eggs cut up.

Have lots of chicken broth set aside. 4-5 cans just to be safe.

Once the corn bread is done, take it out of the oven and dump it out of the skillet, should fall right out of the cast iron since you baked it on toop of the grease, if it sticks just ease it out with a fork, doenst matter if it breaks up since you will be mixing all the above ingredients in anyway.

Once you have mixed everything above in a big bowl, add your chicken broth a can at a time. Here is the trick to perfect stuffing, the "amount" of chicken broth. Keep adding chicken broth untill the consistency is saturated, but not drowned.

Lots of sage, just use the dried "powder" type that you can get in the spice area at your HEB.
You will learn how much to add the more you make this recipe. So just put a fair amount in the first time, probably atleast half of the small jar of sage.

Pour this into a larger cooking pan, and basically just cook it at about 400 untill its brown on top.

Double the recipe if your feeding more than 5.

Enjoy, and Happy Thanksgiving

 

[Don Corleone]

I gave up alcohol about 7 months ago, so I'm drinking a low carb Monster while browsing our lovely site for the latest on our beloved team.

I never sleep on Thanksgiving eve because of the game, regardless of whether or not we have playoff implications on the line. I've been a fan for over 30 years, and this habit of staying awake the night before has been with me for as long as I can remember.

This is a great thread. Happy Thanksgiving to all!

 

[Route 66]

Ok everyone, what are you doing RIGHT NOW?


not when lane asked because that was a few minutes ago, I'm talking RIGHT NOW!

Responding to what I'm doing, which is writing down what I'm doing.

 

[lane]

Just go by the basic corn bread recipe on the back of the round tube corn meal you buy in the baking section at the store.
Mix your cornbread to the recipe , and ppour it into a pre-heated cast iron skillet that has a 1/4 cup hot bacon grease(pre-heated).
Dont mix the corn bread in the skillet with the grease, just pour it on top.

Pre cut your onions and celery, the smaller the cuts the better, nearly less than diced, as samll as you can get um. about a cup apiece.

3-4 boiled eggs cut up.

Have lots of chicken broth set aside. 4-5 cans just to be safe.

Once the corn bread is done, take it out of the oven and dump it out of the skillet, should fall right out of the cast iron since you baked it on toop of the grease, if it sticks just ease it out with a fork, doenst matter if it breaks up since you will be mixing all the above ingredients in anyway.

Once you have mixed everything above in a big bowl, add your chicken broth a can at a time. Here is the trick to perfect stuffing, the "amount" of chicken broth. Keep adding chicken broth untill the consistency is saturated, but not drowned.

Lots of sage, just use the dried "powder" type that you can get in the spice area at your HEB.
You will learn how much to add the more you make this recipe. So just put a fair amount in the first time, probably atleast half of the small jar of sage.

Double the recipe if your feeding more than 5.

Enjoy, and Happy Thanksgiving

thank you very much..