They're Not Here! - alien ad campaign angers New Mexico tourism officials
'Tis the Season - Americans fed up with "Happy Holidays"
Come Fly with Me - regional airlines lower bar for pilots
On this day in history: November 26, 1975 - Manson family member Lynette "Squeaky" Fromme found guilty of attempting to assassinate President Ford.
Born on this day in history: November 26, 1938 - Tina Turner (1938 - ____) singer. She won Grammys for "Proud Mary," 1972 and "What's Love Got to Do With It?," 1984.
Scripture of the Day: "Therefore, since we are receiving a kingdom that cannot be shaken, let us be thankful, and so worship God acceptably with reverence and awe." (Hebrews 12:28)
Video of the Day: Laser Cats - submitted by Phillip
I hope that everyone had a festive and safe Thanksgiving. The weather here was beautiful throughout Thanksgiving and the weekend. Mornings were cool, but the sun was bright, the sky was clear, and the days were warm and wonderful.
Laura and I attended a candlelight Thanksgiving service at Harvest Christian Center Wednesday evening. It was an awesome experience.
Following the candlelight Thanksgiving service, we dined upon a 10-topping Freschetta pizza and retired early.
Thursday morning, we made preparations for Thanksgiving dinner. I poached two large bundles of asparagus and placed in the refrigerator to chill. I sliced a loaf of garlic sourdough bread into cubes and toasted in the oven. I sautéed two medium white onions, two heads of peeled and chopped garlic, six diced Jalapeños, a diced red bell pepper, four large sliced white mushrooms, three sliced celery stalks, and seasonings in extra-virgin olive oil. Laura tended to this as I drained two jars of Pacific oysters. Laura added the oysters to the sauté pan and broke them apart with wooden spoons. Laura then added a large package of baby spinach to the sauté pan and continued to tend it. I took the toasted sourdough cubes from the oven and placed them in a large stainless-steel bowl. Laura added the contents of the sauté pan and a can of chicken stock and stirred the dressing. She then placed it in a large Pyrex baking dish, covered with aluminum foil, and placed in the refrigerator. She did a spicy dry rub on a 5-pound turkey breast. I roasted the turkey breast at 350 degrees for one hour, uncovered, in a roasting pan. I placed an aluminum foil tent over the turkey and continued to roast for another two hours at 225 degrees. When the turkey was done, I removed it from the oven, covered with the aluminum foil, and allowed it to rest while I baked the oyster dressing for 30 minutes at 300 degrees. I sliced the turkey breast, removed the asparagus from the refrigerator and placed it on the dining table, along with the sliced turkey breast, oyster dressing, a pot of turkey gravy, and a bowl of cranberry sauce. The meal was delightful. Champagne accompanied the food.
Friday evening, we revisited the Thanksgiving meal—without the asparagus, which had been fully devoured on Thanksgiving.
Saturday morning, I made baked cubed white potatoes, sliced white onion, a head of whole, peeled garlic cloves, and two sliced Jalapeños in the microwave oven in a Pyrex baking dish for eight minutes. I removed this from the microwave, seasoned with sea salt, ground black pepper, and Cajun seasoning, cracked six jumbo eggs and arranged them on top, and baked in the conventional oven for twenty minutes at 400 degrees. Laura grated some medium cheddar cheese and distributed it atop the food when I removed it from the oven. It was a delightful meal.
For dinner Saturday evening, Laura made chicken enchiladas—using the four leftover chicken breasts I had grilled earlier in the week. I made a fresh salsa with diced Roma tomato and diced Jalapeño. It was a wonderful meal. Five enchiladas remain and shall be our dinner on Wednesday, following Bible class at Harvest Christian Center.
Sunday, I grilled a large tri-tip and made a casserole of steamed white potatoes, cauliflower, broccoli, and baby carrots. We enjoyed this with an extraordinary Woodbridge Zinfandel.
Now, it is Monday, and it is time to toil once again!
