- get remaining groceries - don't forget Kosher salt
- make pumpkin butter
- make three-herb butter for under turkey skin
- make brine to soak turkey (don't forget the sage out back + thyme + bay leaves)
- make pecan pie
- buy a shower curtain at Target, avoid coming home with fourteen bags of other things you didn't need
- finish side hem on drapes so you can put away all your sewing stuff
- write *gulp* 5000 words today so you can get your word count on track (and QUIT TAKING OFF WEEKENDS)
- stop making To Do Lists instead of doing the things ON the To Do List
- whatever you do, do NOT set up all the Harry Potter movies and watch them while you cook, or you'll never-
- put on all the Harry Potter movies to be entertained while you cook
- freak out later today when you haven't gotten anything else done
- BUY COFFEE
- Oooh! Experiment with fried sage leaves - appetizer on Thursday?
Pumpkin Butter Recipe:
If you have a fresh "pie" or sugar pumpkin-not a jack o' lantern variety, which will be both watery and stringy after cooking-prepare it by paring, cubing, and steaming until very tender (this can be done in a covered casserole in the oven), then pushing the flesh through a sieve or the fine disk of a food mill. If the pureed pumpkin is too moist-which it is if liquid quickly seeps from a sample spooned onto a plate-line a colander with cheesecloth and drain the puree for a hour or so. To make enough puree for this recipe, start with a good-sized pumpkin, say 5 pounds.
Hard-fleshed winter squash (Hubbard, etc.) can be used instead of pumpkin; prepare it in the same way.
Zest(outer peel only, no white pith) of 1 orange, or zest of 1/2 orange and1/2 lemon, removed in wide strips with a swivel peeler
1 large can (29 ounces) solid-pack pumpkin plus 1/2 cup water, or 3-1/2 to 4cups pumpkin puree prepared from scratch (see the head note)
2 cups (packed) light brown sugar or
1-1/2 cups (packed) light brown sugar plus 1/2 cup mild honey or light corn syrup
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1-1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped
Makes about 5 cups
1.Simmer the orange zest in 2 cups water in a sauce pan for 10 minutes,then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve.
2. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt,allspice ginger, and cloves. Bring to a boil over medium-high heat,stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your taste buds request it.
3.Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars,leaving 1/4 inch of head space. Seal the jars with new 2-piece canning lids according to manufacturer's instructions. Process the jars for 10minutes in a boiling-water bath. Cool, label, and store for up to a year a cool cupboard. [Note: Instead of canning refrigerate or freeze for long-term storage.]
From: The Good Stuff Cookbook by Helen Witty
Three Herb Butter Recipe
1/2 lb unsalted butter, room temp
1/2 C finely chopped shallots
1/2 C dry white wine
1/4 C chopped fresh flat leaf parsley
1/4 C chopped fresh thyme leaves
1/3 C chopped fresh sage
In large skillet, melt 1 TBS of butter over medium heat until it begins to foam. Add shallots and cook until soft and fragrant, about 3 minutes. Add the wine and boil until it's completely evaporated, 5 - 8 minutes. Stir in herbs and cook until fragrant, 2 min. Transfer to a medium bowl and refrigerate. When well chilled, add to room temp butter, blending well. On large piece of plastic wrap, shape the butter into a log, wrap tightly in plastic wrap and refrigerate. Slice the day before you cook the turkey into thin-ish discs, to be slipped under the skin for roasting.
Whatever I do, I need to NOT write up a list of all the Simpsons episodes I wish were playing right now on my TV. Like, the one where Homer befriends a lobster, then ends up eating it, crying, and dipping it into extra butter. And crying. And commenting on how delicious he was.
Mr. Burns singing "See My Vest! See my vest, made from real gorilla chests!"
Any Flanders-centric episode. Hiddiddly ho-diddly!
The one when the Simpsons get a trampoline. "Catch me Lord!"
The one when Marge gives birth to Lisa, so Bart stays with the Flanders. "Let's play missionary!" "Bringing in the sheaves... bringing in the sheaves!"
"Imagination Christmas!" "Yay!" "I got a bike!" *Tod pantomimes riding a bicycle*
Haha, Lisa, it says you choo-choo-choose me!
It tastes like... burning! Dying tickles! Excuse me, School Mommy? I saw Principal Skinner and Mrs. Crabapple in the closet making a baby and I saw the babies and it turned and looked at me. The children are right to laugh at you, Ralphie.
No one can escape a Scotsman when he's greased! Suddenly, the ugliest man in Glasgow wasn't good enough for her! You used me, Skinner! You uuuuuuuuused me! The French are cheese-eating surrender monkeys!
Oh, mighty Puma.
I CAN'T STOP.