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Music: Shelob's Lair, Composer: Howard Shore, Performed by: The London Oratory School Scholars
Mood: Roman Chamomile and Spanish Lemon
It's that time of year again BTD's. The Hellified Holidays. Time for food, family, fun, voracious consumerism, indulgence, remembrance, and whatever else you can think of...
Before I kick off this blog in full, PLEASE read my friend Erika's latest blog... Enlightening, to say the least.
I must say recieved a similar, albeit far more hate filled, comment from the man who prompted her story... I can only encourage all of you out there to see the fear and frustration that dominate such acts of hate and intolerance in the world today. These people need our understanding and compassion more than anyone sles in the world in order to grow as people. Not our elitist retalliations and retorts. Erika responded with intelligence and compassion just as I would expect of her. We should all follow such an example.
SO! What am I doing for thanksgiving? Well, sit by the fire, pour yourself a glass of (insert favorite beverage here), and I'll tell you a bit about it...
First and foremost. I will be remembering, thanking,a nd blessing all the souls who have helped me develop into the person I am today. Through acts of kindness and "injustice" alike, we are ALL presented with oppurtunities to explore the ins and outs of Duality, and develop as people. Live in the moment, accept each "offering" as a blessing. Give thanks. Thanks be to all of you.
Alright.... On that note, here's is whats I be doin' on Bird Day.
Organic Turkey. I encourage all of you to seek out free range and organic turkey if you can. No hormones, no antibiotics, no genetically modified birds bred through artificial insemination... These 'lil shits get plenty of sunshine, grasshoppers, and excersize... A happy bird is a healthy bird. They cost a lot more, but the fact that they are treated humanely and are not Toxic Bombs for the body when ingested is worth the cost in this Blogger's eyes...
Here's the recipe I nabbed out of a magazine entitled elicious Living." It's free in many Health food stores. While I don't agree with everything they print, it's refreshing to see publications that aren't afraid to expose the evils of forced vaccinations, antibiotic abuse, refined foods, etc.
Check it out...
1 14lb Turkey, thawed. (Orgainic Valley for me...)
20 Fresh, whole sage leaves (all I could find were dried... Oh well).
1 red apple, quartered.
1 onion, quartered (i'm usin a big purple one)
1/4 cup butter, softened (I'll be using Purity Farms Ghee, YUM!)
1/4 Cup olive oil (cold pressed, unrefined, and organic, Spectrum is a good brand to look for...)
1 Cup turkey, chicken, or vegetable broth.
1 cheesecloth, large enough to cover the bird.
Insert favorite cooking music into CD player (Madonna's, Immaculate Collection, is a good choice, ha ha.)
Preheat oven to 450 degrees Farenheit.
Rinse and pat dry bird, remove liver, giblets, and neck. Decorativley insert 10 sage leaves under the skin.
Season the cavities. I'll be using Herbamare. You can use whatever suits your fancy.
Stuff the bird with the apple, onion, and remaining sage leaves. Skewer shut cavities, rub the bird with soft butter (Ghee) and thank and bless it for sacraficing it'self for you.
Mix the olive oil and broth in a small sauce pan. Soak the cheesecloth in the mixture, squeezing out the extra, and blanket the bird like a beautiful, and tasty mummy, ha ha. Save the xtra liquid for basting.
Put bird on the lowest rack, in a large and heavy roasting pan. Immediatley reduce heat to 325. Bake for about 3 hours (17 minutes per pound for larger or smaller bird), basting with oil/broth mixture every 20-30 minutes. During last hour of cooking, cover the roasting pan with foil to prevent over browning.
Bird is done when the breast meat hits 171 degrees, thighs should be at 180.
Save pan juice to drizzle over slices before serving. Enjoy!
I'm also makin' Pumpkin pudding...
1 cup pumpkin (8 oz.)
4 Tbsp. of pure Maple syrup.
Handful of walnuts
1 block of Tufu: soft and silken (Mori-Nu is a good one.)
Cinnamon, ginger powder, nutmeg, and all spice to taste.
Throw in a blender and whip 'er up. You can double the batch for a larger bowl. Namaste!
Going to enjoy a couple bottles of good wine, and some Knudsens sparkling juice beverages for the younger family members.
Have a wicked weekend folks!
I aint gon' spel chek this neether (heh)... Later gang.