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BTD Forums  /  Cook Right 4 Your Type  /  Proud of your T-Day Fare? Put it >>Here<<  :)
Posted by: Seraffa, Friday, November 25, 2011, 2:54am
The Blood Type A Secretor (for Mom) and A Nonnie (for Me)  Menu was thought out over the last 2 days and consisted of:

:savory clarified-butter marinated turkey breast roll,

steamed turnip/cauliflower/onion with turmeric and paprika garnish (sorry - no time for mash!)

cranberry-cherry-pineapple-molasses compote

2 types of pumpkin pies; pies  made with clarified butter plus milk for Mom, pies made with clarified butter and soymilk for me, all in rice flour pastry pie crusts.

A commemorative 2011 Turkey cookie  was also made of rice pastry dough with brown sugar, cinnamon, sultanas and sprinkles, and was presented to my Aunt Shirley as a thank-you-I'm-so-glad-to-be-back-here gift!

I have a lovely picture of it and my family, but do not know how to upload! :B
Posted by: Seraffa, Friday, November 25, 2011, 2:56am; Reply: 1
I think to make a link I would have to do Facebook or a blog.....
Posted by: Lola, Friday, November 25, 2011, 4:04am; Reply: 2
or try a free photo album host site like photo bucket or other

click on the picture frame icon and add the host site link of your picture


if people wish to see your picture, they can click on the link

Posted by: Seraffa, Friday, November 25, 2011, 4:23am; Reply: 3
Quoted from Lola
or try a free photo album host site like photo bucket or other

click on the picture frame icon and add the host site link of your picture


if people wish to see your picture, they can click on the link



Thank you. People keep mentioning this to me once in awhile and because I am not an Ansel Adams with my camera, I keep thinking PhotoBucket is all pro shots for some reason :)  duh!
Posted by: JJR, Friday, November 25, 2011, 4:25am; Reply: 4
I had lamb and broccoli.  And I ate a little bit of the store bought mashed potatoes my Mom had.  But she was nice and accomodated me with the lamb.  I actually like turkey, but I've been kind of skiddish about a turkey that is corn fed.  I need to get over that too though.  But the lamb was AWESOME!!!  2-1/4 juicy chops.  Oh man they were good.

But even though she was spoiling me, she ate the lamb because she's a B and isn't into turkey that much.  We both feel like lamb just really does us good.
Posted by: Seraffa, Friday, November 25, 2011, 5:26am; Reply: 5
Quoted from JJR
  I actually like turkey, but I've been kind of skiddish about a turkey that is corn fed.  I need to get over that too though.


I can't have corn, period.Corn is one of those things that depresses my immune system and causes pain in my muscles and joints and -if combined with wheat - makes me feel like a basket case. No corn, no gluten. So far I have no problems with turkeys that ate whatever feed they were given, and no reactions here.Maybe you just need a pal who plays "guinea pig:" for you every once in awhile.  

Option: feed the turkeys candy corn instead  ;D

Posted by: Beachgirl, Friday, November 25, 2011, 7:45am; Reply: 6
I made the menu from the D'Adamo newsletter... fig glazed turkey with apple butter gravy, mashed parsnips with roasted garlic, the no corn "cornbread" stuffing, acorn squash with pears & cranberries, roasted sweet potatoes and my mom brought over broccoli & cauliflower.  I also made some spelt rolls & a compliant dairy free pumpkin pie w/ a spelt flour crust.  It felt great to eat things that were compliant & my family loved it all & didn't even notice a difference!  The apple butter gravy was a HUGE hit!  I will definitely make it again!  :)
Posted by: jayneeo, Friday, November 25, 2011, 2:24pm; Reply: 7
oh, that sounds fabulous, beachgirl!
I brought an apple crisp that I  made with a glutenfree topping! ;D yum!
Posted by: Goldie, Friday, November 25, 2011, 2:44pm; Reply: 8
I made a new skirt and had a blast wearing it.  I had stiff transparent fabric that took me years to decide what could be made out of it.  Once I knew it was easy.. loved the creating and then looking soo good.. I could have been able to be the model I could not be 60 years earlier.. I need to keep that feeling..

I decided that I need to look for a dish I can make to bring that is 100% compliant.. yet decadent.. to have in place of other foods I am tempted to eat. It will have to look good...

  
Posted by: JJR, Friday, November 25, 2011, 3:33pm; Reply: 9
Acorn squash is soooo good. It's my new favorite food lately.  Just baked, scoop it out, eat it.  Soo good.
Posted by: RedLilac, Friday, November 25, 2011, 3:41pm; Reply: 10
My son made the turkey dinner for the 1st time.  I picked up a fresh turkey from Whole Foods Thursday morning and dropped it off at his house.  He basted the turkey with white wine, butter & herbs.  It was very tender.  He made mashed potatoes with garlic, sweet potatoes with nutmeg, green beans & bread stuffing with eggs, herbs, vegetables & wine.  The bread came from the bakery department of WF, so no hidden corn in it.

Only one little mishap, he didn’t take out the bag of giblets.  At least it was in paper vs plastic.  It did not affect how delicious the turkey came out.  He did better than I did the 1st time I made a turkey for my parents.  I didn’t de-thaw it all the way.
Posted by: brinyskysail, Friday, November 25, 2011, 3:45pm; Reply: 11
Quoted from JJR
I had lamb and broccoli.  And I ate a little bit of the store bought mashed potatoes my Mom had.  But she was nice and accomodated me with the lamb.  I actually like turkey, but I've been kind of skiddish about a turkey that is corn fed.  I need to get over that too though.  But the lamb was AWESOME!!!  2-1/4 juicy chops.  Oh man they were good.

But even though she was spoiling me, she ate the lamb because she's a B and isn't into turkey that much.  We both feel like lamb just really does us good.


lamb on Thanksgiving seems random, but the day is about enjoying that which you're thankful for!  (I had peanut butter ;)). Glad it was AWESOME!!!

Posted by: Seraffa, Friday, November 25, 2011, 7:08pm; Reply: 12
Quoted from Beachgirl
I made the menu from the D'Adamo newsletter... fig glazed turkey with apple butter gravy, mashed parsnips with roasted garlic, the no corn "cornbread" stuffing, acorn squash with pears & cranberries, roasted sweet potatoes and my mom brought over broccoli & cauliflower.  I also made some spelt rolls & a compliant dairy free pumpkin pie w/ a spelt flour crust.  It felt great to eat things that were compliant & my family loved it all & didn't even notice a difference!  The apple butter gravy was a HUGE hit!  I will definitely make it again!  :)


*drool*  (sorry!)
Posted by: Seraffa, Friday, November 25, 2011, 7:09pm; Reply: 13
Quoted from jayneeo
oh, that sounds fabulous, beachgirl!
I brought an apple crisp that I  made with a glutenfree topping! ;D yum!


Wow. I'm impressed. And apples are my right-hand standby fruits......
Posted by: Seraffa, Friday, November 25, 2011, 7:11pm; Reply: 14
Quoted from Goldie
I had stiff transparent fabric that took me years to decide what could be made out of it.  

I decided that I need to look for a dish I can make to bring that is 100% compliant.. yet decadent.. to have in place of other foods I am tempted to eat. It will have to look good...


Was the skirt shiny/shimmery too? Plenty of time till Christmas to get more menus in order!
Posted by: Seraffa, Friday, November 25, 2011, 7:13pm; Reply: 15
Quoted from RedLilac
My son made the turkey dinner for the 1st time.  I picked up a fresh turkey from Whole Foods Thursday morning and dropped it off at his house.  He basted the turkey with white wine, butter & herbs.  It was very tender.  He made mashed potatoes with garlic, sweet potatoes with nutmeg, green beans & bread stuffing with eggs, herbs, vegetables & wine.  The bread came from the bakery department of WF, so no hidden corn in it.

Only one little mishap, he didn’t take out the bag of giblets.  At least it was in paper vs plastic.  It did not affect how delicious the turkey came out.  He did better than I did the 1st time I made a turkey for my parents.  I didn’t de-thaw it all the way.


*drool* (again). I'm sorry.....this was rude of me! *going to get big roll of duct tape to put over mouth*
I like the idea of the wine as a basting agent and its a great idea for next Feast!
Posted by: Seraffa, Friday, November 25, 2011, 7:16pm; Reply: 16
Quoted from brinyskysail
(I had peanut butter ;)).


Girl! I have to get you over here sometime, or send you some pumkin custard cups! Was that ALL? You can put as much peanut butter on top of your pumpkin custard next time, if you like it that way! lol
Posted by: JJR, Friday, November 25, 2011, 7:40pm; Reply: 17
Quoted from RedLilac
My son made the turkey dinner for the 1st time.  I picked up a fresh turkey from Whole Foods Thursday morning and dropped it off at his house.  He basted the turkey with white wine, butter & herbs.  It was very tender.  He made mashed potatoes with garlic, sweet potatoes with nutmeg, green beans & bread stuffing with eggs, herbs, vegetables & wine.  The bread came from the bakery department of WF, so no hidden corn in it.

Only one little mishap, he didn’t take out the bag of giblets.  At least it was in paper vs plastic.  It did not affect how delicious the turkey came out.  He did better than I did the 1st time I made a turkey for my parents.  I didn’t de-thaw it all the way.


That all sounds wonderful!!!  Yeah, paper is one thing.  Plastic I might've been worried.  

Briny.  To be honest, I don't know how traditional turkey is.  I'm not sure they had a turkey at the first Thanksgiving dinner.  I think fish, clams, corn, possibly venison is actually more what they had.  Maybe turkey's too, but something tells me it wasn't the original food.  Now of course lamb isn't either, but my point is I'm not sure if Turkey is any more native to thanksgiving than lamb.  I think it's more of a tradition that came later.  I THINK.  I read and have the book "Plymouth Plantation" but I don't recall exactly if they said what was all on the menu for the first thanksgiving.  Corn was a staple then.  And I'm pretty sure venison was there.
Posted by: KimonoKat, Friday, November 25, 2011, 8:42pm; Reply: 18
As things sometimes go with us, we got a late start on Thanksgiving Day.  This time, we had a good reason.  The day before, Mr. KK and I had worked quite late at the big job project, finally getting connected a complicated section of adjacent ducts joining a huge return blower fan.  After working about 12 hours that day, we got the equipment in place around 9:30 pm.

Yesterday, we woke up late, took our morning walk at a leisurely pace and then had breakfast: Leftover wild salmon, stir-fry onions and bell peppers and steamed broccoli.   When we finally took an inventory of our fridge, we realized we were quite low on many of our daily staples, and we still needed a few things for our Blood Type compliant pumpkin pies and turkey gravy.

We needed to gas up the car and hit several grocery stores and it's already close to noon.  Mr. KK wants to go to Whole Foods first, just to see what they have.  There are two very small stores at either end of Sherman Oaks, but I suggest we try the brand new, very large store in Tarzana, about six miles away so Mr. KK can see how big it is with all the special features.  BIG. MISTAKE.

The only thing we really needed at Whole Foods was amaranth to make my pumpkin pie crust. (For those of you who don't know about amaranth, it's an ancient grain that's good for almost all blood types.  The only type that cannot eat amaranth are Blood Type B, secretors.)  We can easily grind up the very tiny seed in our spice grinder to make flour for the pie crust or use for gravy.  We already had buckwheat flour that we would use to make Mr. KK's special pie.

Once we get to Whole Foods, Mr. KK has to look at EVERYTHING in the store.  He's looking to see what organic vegetables they have.  He takes 'forever' to pick out the 'best' broccoli crowns.  He's ecstatic when he finds they have brussels sprouts on the stalk and he can get a whole stalk for only $3.99.  When he was a child, Thanksgiving dinner always included brussels sprouts so he wants to make them this year.  Then he hits the freshly prepared food section.  There's an area for freshly baked whole grain breads (whole grain commercial wheat is the worst bread for Blood Type O's so we steer clear), an Asian foods section, a coffee and juice bar and finally the place my husband stops....the pizza ovens.  He's over the moon that he can buy a slice of mozzarella pizza made with rice flour crust.  He absolutely "had to" try a slice.  According to Mr. KK, this pizza was "way better" than the "Amy's" brand of rice crust pizza sold in the frozen food section.

When I finally get him out of the store, we still need to go to a couple local markets to get the rest of our staples:  99 Ranch for the 'japanese yam' variety of sweet potatoes that I like as well as our green tea, and then Jon's for our pitted dates, onions, more sweet potatoes, bell peppers and dried chilies.  99 Ranch had Greenland Turbot on sale so we took the time to get several pieces.

On the drive home, Mr. KK is calling a local amusement park to see if they were open.  I didn't think they would be on Thanksgiving, but he decides to call anyway.  One of our disappointments with going to Disneyland on our 10th anniversary a few days ago was no "Skeeball," one of my favorite arcade games.

Amazingly, the amusement park is open and we stop in to spend $5.00 on Skeeball.  It's been a long time since we've played it at this park and we were disappointed to see that the Skeeball lanes were very new and the heavy wooden balls had been replaced with some type of hard plastic.  Skeeball isn't the same with plastic balls.

So now it's almost 3:00 pm, and we haven't even started making our pumpkin pies yet.  I'm making a guess that we won't even have dinner finished until 9pm.  Mr. KK had totally forgotten to get fresh sage, rosemary and thyme while we were out so I offer to go back out and hit a local grocery to see if they have it.  Luckily, I find the spices.  I'm about to drive home when Mr. KK calls me and says, "The oven thermometer broke."

I thought he meant the "add on" magnetic thermometer I had attached to the oven door.  I told him I would just buy another one.  No. That wasn't it.  He meant the wire thermometer that's attached to the oven temperature dial.  It was hanging loose inside the oven. He went to add a metal clip so it wasn't hanging down into the middle of the oven and it broke off.  This is an old oven.  It's not like there would be a store open on Thanksgiving where we could just go buy the part.  He didn't think that even the industrial supply houses would have the part.

It's then that the amazing Mr. KK has an idea.  He can insert into the oven one of his gauges with a probe to measure the temperature in the oven.  The gauge would give us a digital read-out of what the exact temperature in the oven is.  However, we won't have a way to really 'control' the temperature and keep it constant except by manually turning the temperature dial on and off.

And that's what we did for the next three and a half hours to bake our pies and cook our bird.  Lewis sat on a chair in front of the oven and watched the temperature gauge.  To keep him sane, I read out loud the fascinating book Deep Survival, Who Lives, Who Dies, and Why by Laurence Gonzales.  When the temp dropped below a certain point, he turned the dial on.  When it got too high, he turned the dial off.  He did this about every 30 seconds for the hour it took to make our three pies, and then the two-and-a-half hours it took to cook our turkey. We finally got to eat turkey about 9:45 pm, along with the roasted onions, Japanese yams, brussels sprouts and parsley roots.  We also had a selection of three pumpkin pies with different spice combinations, made with agave syrup and almond milk.  Quite late in the evening, but all Blood Type compliant.

I have to say, this was the best bird Mr. KK has cooked EVER, thanks to the recommendations of top chef, Bobby Flay.   The turkey was moist and tender, even a day later for breakfast.

Not to be out done, today was another set of problems.  When we woke up this morning, our 'tankless' hot water heater was not working (for the second time within the past two months) and we find that we can't get a replacement part for the oven, it's history.  And to totally dampen my Jo Ann Fabric's Black Friday shopping, I have a scratchy, sore throat again.  Sometimes when it rains, it pours.
Posted by: Patty H, Friday, November 25, 2011, 9:42pm; Reply: 19
My daughter made a side dish that was not exactly compliant - she used brown sugar without telling me  :-/ but it could be made compliant.  We baked both fresh pumpkin and sweet potatoes.  Then we scraped out the flesh and mixed it with cinnamon, nutmeg, fresh ginger, butter.  She put that in a casserole dish.  Then she sauted pecans in brown sugar (substitue your compliant sweetener) and butter and spread them over the top of the pumpkin/sweet potato mixture and baked it in the oven for about 45 minutes.  It was YUMMY and even my brother who says he hates sweet potatoes went back for seconds!!!
Posted by: JJR, Friday, November 25, 2011, 10:10pm; Reply: 20
Patty, that sounds AWESOME!!!  

Wow KK, that's quite a story!!!
Posted by: RedLilac, Saturday, November 26, 2011, 2:19pm; Reply: 21
Edward Winslow’s A Journal of the Pilgrims at Plymouth:

"Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, among other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed upon our governor, and upon the captain, and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty."
Posted by: brinyskysail, Saturday, November 26, 2011, 2:44pm; Reply: 22
Quoted from Seraffa


Girl! I have to get you over here sometime, or send you some pumkin custard cups! Was that ALL? You can put as much peanut butter on top of your pumpkin custard next time, if you like it that way! lol


I definitely didn't have only peanut butter ;D  Some people think it's disgusting, but peanut butter with turkey and spinach is one of my favorite combos(drool)
Posted by: brinyskysail, Saturday, November 26, 2011, 2:51pm; Reply: 23
Quoted from JJR

Briny.  To be honest, I don't know how traditional turkey is.  I'm not sure they had a turkey at the first Thanksgiving dinner.  I think fish, clams, corn, possibly venison is actually more what they had.  Maybe turkey's too, but something tells me it wasn't the original food.  Now of course lamb isn't either, but my point is I'm not sure if Turkey is any more native to thanksgiving than lamb.  I think it's more of a tradition that came later.  I THINK.  I read and have the book "Plymouth Plantation" but I don't recall exactly if they said what was all on the menu for the first thanksgiving.  Corn was a staple then.  And I'm pretty sure venison was there.


Yeah, I always figured venison (and probably fish) was likely; I just meant that now turkey and Thanksgiving just go together, but Thanksgiving is about much more than dinner!  Vegetarians certainly don't eat turkey on thanksgiving, but they can still celebrate :)
Posted by: JJR, Saturday, November 26, 2011, 6:24pm; Reply: 24
I think I'm going to start my own tradition and make Venison and Fish on Thanksgiving.  I love turkey though.  I could eat that at Christmas.  Hehehhe.  Since we don't do ham.  ;D
Posted by: Ribbit, Saturday, November 26, 2011, 6:34pm; Reply: 25
I made a fabulous baked squash stuffed with rice/sage/onion/celery. I was so proud of it and spent a good deal of time making it.  Not a word was said about it at dinner and the left-overs were wrapped up and sent home with us.  I just unpacked it today at lunch and saw that nobody had touched it except for the place where I'd spooned some out.  So much for new things. ::)  DON'T BREAK WITH TRADITION, RIBBIT.  WE CAN'T TRY ANYTHING NEW, DIFFERENT OR HEALTHY.
Posted by: jayneeo, Saturday, November 26, 2011, 6:50pm; Reply: 26
KK!!!!! That's a Thanksgiving story to remember!!! ::) 8) ;D  I love your sense of irony....its as close to zen as it gets!!!
Posted by: JJR, Saturday, November 26, 2011, 8:35pm; Reply: 27
ribbit, that exact same thing happened to me a couple of years ago.  I went down to my in laws for Thanksgiving and they just aren't cooks.  Everything is from a bag, the turkey is dry as toast, the veggies are usually terrible.  Rice has the taste and consistency of cardboard.  On and on.  So I brought some of my own brown rice.  And I made this wonderful butternut squash cooked up with some rosemary.  My family ate it and loved it.  No one else touched it except for my Brother in laws wife.   She liked it quite much.  But my in laws just seemed irritated that I wanted to contribute.  But at least I had something that was good for me, and tasted good.  Their mashed potatoes aren't usually too bad.  And my Mother in law makes a really good apple pie.  But I don't really eat it.  I might have had a bite from the kids.  

Holiday's are just difficult sometimes.
Posted by: KimonoKat, Saturday, November 26, 2011, 11:07pm; Reply: 28
We followed the recommendations by top chef, Bobby Flay on how to cook the turkey.  You elevate the bird on a rack so it doesn't sit directly in the pan.

You fill the bottom of the pan with chicken broth.  

Cook the bird at 450 until a thermometer stuck between the leg and the breast reaches 160 degrees.  (For a 14-16 pound bird, that's about 2 hours.)

After you take it out of the oven, you let the bird rest for 45 minutes to 60 minutes before you cut into it.  What this "resting" does is keep the juices inside the bird and it doesn't dry it out.  Our bird was still juicy and moist and tender even for breakfast this morning.
Posted by: JJR, Sunday, November 27, 2011, 4:20am; Reply: 29
I always cook mine breast down in some water and it comes out juicy too.  But I do the whole high heat for the first 20 minutes to sear the skin a little and trap the juices in.  
Posted by: Beachgirl, Sunday, November 27, 2011, 7:31am; Reply: 30
Quoted from jayneeo
oh, that sounds fabulous, beachgirl!
I brought an apple crisp that I  made with a glutenfree topping! ;D yum!


It was quite yummy!  Your apple crisp sounds delish, too!  ;D
Posted by: RedLilac, Sunday, November 27, 2011, 4:22pm; Reply: 31
Saturday was friends Thanksgiving at my son’s house.  One young lady brought a spinach salad with cranberries & walnuts.  Another girl made little spinach quiches.  My son made a roast.  One guy made sweet potatoes. A girl made mashed potatoes with cheese.  A guy made a spaghetti dish with turkey.  Another guy made brown rice with turkey.  My border (the mother of one of my son’s friends) & I made kolaches from her grandmother’s recipe with fresh raspberries & blueberries.  A young man made cookies with jelly in the middle.  My new boyfriend got to meet my extended family since all these kids, now in their 20’s, hung out at my house when they were teenagers.  So far the kids have given me the thumbs up on him.  I managed to sneak a blood type diet conversation in.  Don is “A-“.  I thought he looked like an “A” because he is tall & skinny. Next weekend MY HS friends are having a themed pot luck dinner.  It will be Italian.  Being a “B”, I’m going to make spelt noodles with cheese sauce.  Don said he’d bring Italian wine.
Posted by: Seraffa, Sunday, November 27, 2011, 8:21pm; Reply: 32
Quoted from KimonoKat
As things sometimes go with us, we got a late start on Thanksgiving Day.  This time, we had a good reason.  The day before, Mr. KK and I had worked quite late at the big job project, finally getting connected a complicated section of adjacent ducts joining a huge return blower fan.  After working about 12 hours that day, we got the equipment in place around 9:30 pm.

Yesterday, we woke up late, took our morning walk at a leisurely pace and then had breakfast: Leftover wild salmon, stir-fry onions and bell peppers and steamed broccoli.   When we finally took an inventory of our fridge, we realized we were quite low on many of our daily staples, and we still needed a few things for our Blood Type compliant pumpkin pies and turkey gravy.

We needed to gas up the car and hit several grocery stores and it's already close to noon.  Mr. KK wants to go to Whole Foods first, just to see what they have.  There are two very small stores at either end of Sherman Oaks, but I suggest we try the brand new, very large store in Tarzana, about six miles away so Mr. KK can see how big it is with all the special features.  BIG. MISTAKE.

The only thing we really needed at Whole Foods was amaranth to make my pumpkin pie crust. (For those of you who don't know about amaranth, it's an ancient grain that's good for almost all blood types.  The only type that cannot eat amaranth are Blood Type B, secretors.)  We can easily grind up the very tiny seed in our spice grinder to make flour for the pie crust or use for gravy.  We already had buckwheat flour that we would use to make Mr. KK's special pie.

Once we get to Whole Foods, Mr. KK has to look at EVERYTHING in the store.  He's looking to see what organic vegetables they have.  He takes 'forever' to pick out the 'best' broccoli crowns.  He's ecstatic when he finds they have brussels sprouts on the stalk and he can get a whole stalk for only $3.99.  When he was a child, Thanksgiving dinner always included brussels sprouts so he wants to make them this year.  Then he hits the freshly prepared food section.  There's an area for freshly baked whole grain breads (whole grain commercial wheat is the worst bread for Blood Type O's so we steer clear), an Asian foods section, a coffee and juice bar and finally the place my husband stops....the pizza ovens.  He's over the moon that he can buy a slice of mozzarella pizza made with rice flour crust.  He absolutely "had to" try a slice.  According to Mr. KK, this pizza was "way better" than the "Amy's" brand of rice crust pizza sold in the frozen food section.

When I finally get him out of the store, we still need to go to a couple local markets to get the rest of our staples:  99 Ranch for the 'japanese yam' variety of sweet potatoes that I like as well as our green tea, and then Jon's for our pitted dates, onions, more sweet potatoes, bell peppers and dried chilies.  99 Ranch had Greenland Turbot on sale so we took the time to get several pieces.

On the drive home, Mr. KK is calling a local amusement park to see if they were open.  I didn't think they would be on Thanksgiving, but he decides to call anyway.  One of our disappointments with going to Disneyland on our 10th anniversary a few days ago was no "Skeeball," one of my favorite arcade games.

Amazingly, the amusement park is open and we stop in to spend $5.00 on Skeeball.  It's been a long time since we've played it at this park and we were disappointed to see that the Skeeball lanes were very new and the heavy wooden balls had been replaced with some type of hard plastic.  Skeeball isn't the same with plastic balls.

So now it's almost 3:00 pm, and we haven't even started making our pumpkin pies yet.  I'm making a guess that we won't even have dinner finished until 9pm.  Mr. KK had totally forgotten to get fresh sage, rosemary and thyme while we were out so I offer to go back out and hit a local grocery to see if they have it.  Luckily, I find the spices.  I'm about to drive home when Mr. KK calls me and says, "The oven thermometer broke."

I thought he meant the "add on" magnetic thermometer I had attached to the oven door.  I told him I would just buy another one.  No. That wasn't it.  He meant the wire thermometer that's attached to the oven temperature dial.  It was hanging loose inside the oven. He went to add a metal clip so it wasn't hanging down into the middle of the oven and it broke off.  This is an old oven.  It's not like there would be a store open on Thanksgiving where we could just go buy the part.  He didn't think that even the industrial supply houses would have the part.

It's then that the amazing Mr. KK has an idea.  He can insert into the oven one of his gauges with a probe to measure the temperature in the oven.  The gauge would give us a digital read-out of what the exact temperature in the oven is.  However, we won't have a way to really 'control' the temperature and keep it constant except by manually turning the temperature dial on and off.

And that's what we did for the next three and a half hours to bake our pies and cook our bird.  Lewis sat on a chair in front of the oven and watched the temperature gauge.  To keep him sane, I read out loud the fascinating book Deep Survival, Who Lives, Who Dies, and Why by Laurence Gonzales.  When the temp dropped below a certain point, he turned the dial on.  When it got too high, he turned the dial off.  He did this about every 30 seconds for the hour it took to make our three pies, and then the two-and-a-half hours it took to cook our turkey. We finally got to eat turkey about 9:45 pm, along with the roasted onions, Japanese yams, brussels sprouts and parsley roots.  We also had a selection of three pumpkin pies with different spice combinations, made with agave syrup and almond milk.  Quite late in the evening, but all Blood Type compliant.

I have to say, this was the best bird Mr. KK has cooked EVER, thanks to the recommendations of top chef, Bobby Flay.   The turkey was moist and tender, even a day later for breakfast.

Not to be out done, today was another set of problems.  When we woke up this morning, our 'tankless' hot water heater was not working (for the second time within the past two months) and we find that we can't get a replacement part for the oven, it's history.  And to totally dampen my Jo Ann Fabric's Black Friday shopping, I have a scratchy, sore throat again.  Sometimes when it rains, it pours.


Epic........I wish I had a Mr. KK but I don't know if I could put up with all the shopping....I like to grab everything 1-2 weeks in advance of the crowd, and take back the rest if I've over-bought something. Thanks for the tip about Amaranth!
Posted by: Seraffa, Sunday, November 27, 2011, 8:22pm; Reply: 33
Quoted from Ribbit
I made a fabulous baked squash stuffed with rice/sage/onion/celery. I was so proud of it and spent a good deal of time making it.  Not a word was said about it at dinner and the left-overs were wrapped up and sent home with us.  I just unpacked it today at lunch and saw that nobody had touched it except for the place where I'd spooned some out.  So much for new things. ::)  DON'T BREAK WITH TRADITION, RIBBIT.  WE CAN'T TRY ANYTHING NEW, DIFFERENT OR HEALTHY.


My mom would have eaten that thing up in a flash! ::)
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