Monday, October 28, 2013

Upside, Downside

Love my job. Pay's good, and the commute's even better, i.e. walking around the corner from my bedroom to my office.

The only bad part - no weekdays off. Ever. Not even holidays.

Which kinda stinks sometimes.

I can definitely think of somewhere I'd rather be than home by myself on Thanksgiving day this year.

Ah well, that's show biz, I guess.

12 comments:

  1. :( Are you making yourself a Turkey, stuffing and pumpkin pie?

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  2. I hadn't thought about it, but I might just do that.

    I guess I'm lucky. A lot of people will be too busy traveling to really enjoy a nice, quiet meal with loved ones. Road trips can be so stressful.

    So even though I do have to work some, I'll be taking time to count my blessings and be thankful for them.

    There's a LOT in my life I'm happy about.

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  3. Yeah? :)

    I like to make a turkey breast in the crock pot when I'm only feeding a few. Stuffing and pie are easy peasy. Let me know if you need recipes :)

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  4. I need recipes.

    Simpler is better. I think my cooking coach is out of town that weekend.

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  5. Get out your grocery list. You'll need a turkey breast, onion soup mix, pepperidge farm stuffing mix, 2 cans chicken broth, celery, onion, a frozen pie crust, a can of evaporated milk and a can of pumpkin, ginger and cloves. Oh, and whipped cream. You'll need whipped cream :)

    You can make your pie the night before. It tastes better if it cools and stands. Put on your turkey breast early that morning. The stuffing is pretty fast. You can make it right before your dinner.
    http://allrecipes.com/recipe/slow-cooker-turkey-breast/
    http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=60428
    http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx.

    Those are the tried and true ones. Simple.

    It will be awesome. Who are you gonna invite over? :)

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  6. P.S. I also have a fantastic crescent roll recipe...but it may require that cooking coach of yours...

    Let me know if you feel ambitious..

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  7. mmmm... Crescent rolls...

    I'm all about ambition...

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  8. I looked for my recipe online. Couldn't find it...

    So here goes...

    1/4 c. warm water
    1 T. yeast
    1/2 c. butter or marg.
    3/4 c. milk
    1/2 c. sugar
    3 eggs, slightly beaten
    3/4 t. salt
    4 - 4 1/2 c. flour

    In mixer combine water and yeast. Let dissolve. In a microwave safe bowl, melt butter. When it has cooled a bit, add milk, sugar, eggs and salt. Pour into mixer and mix well. Gradually add flour until soft dough forms. Let dough raise in greased bowl until double in size. This takes a while, about 3 hours. Punch dough down and divide in half. On a floured surface, rollout dough into a circle about 1/4 in thick. Cut like a pie with pizza cutter into 12 even sections. Roll each section from outside to center tip and place tip side down on greased cookie sheet. (May freeze at this point) Allow rolls to double in size. Bake at 375 for 12 minutes, or until tops are lightly golden. Brush hot rolls with melted butter.

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  9. This comment has been removed by the author.

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  10. Sorry anonymiss, but why go verybestbaking.com when you've got heresolong.

    http://heresolong.blogspot.com/2010/12/pumpkin-pie-fresh.html

    :-)

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  11. heresolong: I've made it both ways.

    I think Harvey specified "easy".

    I don't think the extra steps needed to use a sugar pumpkin qualify.

    Ok, so maybe it's not strictly difficult, but it's certainly time consuming and it makes a lot more mess to clean up later. Which in my book counts against "easy". :P

    And maybe I'm just feeling a little grumpy and tired after cleaning my kitchen. :)

    No offense intended, btw. I'll happily eat any pies from home cooked pumpkin that you make for me.

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  12. No offense taken and agreed on the ease. However, if we're going to truly go with easy he could buy one at the grocery store. Ick!

    It really isn't that hard to do the pumpkin and tastes so much better that to me it is worth the extra few minutes. I haven't bought a can of pumpkin in years just because of the extra taste. Realistically, it takes about five minutes to cut and scoop the seeds, then another five to scoop the cooked pumpkin into a food processor. Cleanup, you have a baking tray and the food processor container.

    I recommend that it be tried, I would bet that most people will never go back.

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