Thursday, November 26, 2009


The turducken was delicious. As were Bobbi's smooshed potatoes with the skin on and plenty of Irish butter (which is more drunken and belligerent than regular butter, plus it can be used to detonate a Ford Mondeo in front of an Ulster pub). The mushroom & bacon gravy a la FarmMom was divine, and Shootin' Buddy brought a nice bottle of South African Pinot that made me feel rather well disposed towards the whole world.

With the first load running in the dishwasher, I am now going to inspect my eyelids for pinholes. If the zombies rise in the next hour or two, try and hold 'em off without me, okay?


NotClauswitz said...

Delish! We had pork tenderloin with a nice sauv-blanc.

Fuzzy Curmudgeon said...

Met family from Merrillville "halfway" in West Lafayette, had a surprisingly good buffet at the University Place Hotel. Came home and had a nice nap.

Not allowed to drink till I finish this second course of antibiotics, so I'll keep the shotgun loaded and watch for zombies coming from this direction.

Home on the Range said...

Sorry I couldn't make it this year. Working, and tomorrow as well, though nothing exciting.

The venison sausage IS done though, hickory smoked out in the smoker on the back deck. I'll bring some over next time.

Larry Ashcraft said...

"smooshed potatoes with the skin on"

Are those what we call "twice baked"?

Ed Foster said...

Tryptophan madness. Lovely stuff. Most of the relatives have the imprint of couch cushions or bedspreads on their faces as they leave.

If the zombies want to win in a walkover, they only have to chase us to a turkey farm and wait.

skipelec said...

Like Ed Foster said...."what? there was a game on?" "time to go home now?"

Roberta X said...


Nope. Skin-on mashed taters: you wash and cut up whole potatoes into large chunks, leaving then unpeeled. Boil 'til done, then drain the water (maybe save for soup?), put the pot back on the fire for less than a minute (shaking frequently) to dry the spuds, and once that's done, you attack 'em with a sharp knife, stirring it through them to cut up the skin; by this point, the knife will glide through the potatoes with little effort.

When the skin is in small enough bits to suit you, add milk ("some") and a large dab of good butter, swap the knife for a fork or tablespoon, and stir like mad 'til you get the consistency you want. If they seem too thick or too dry, add a little more milk. If you don't like small bits of skin in them (hmpf!), use a mixer or handheld food processor to finish stirring.

These have a very definite potato taste, unlike the instant or usual stuff restaurants ladle out and they're chock-full of vitamins, too.

Farmmom said...

Why thank you for the complement! Enjoy the recipes that I post over at Farmgirl's blog. Take them and make them your own. I enjoy folks that like to EAT!