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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/thanksgiving-turkeyflame.jpg\" alt=\"burning turkey\" align=\"left\">So by now, you've gone shopping, gathered your wares, and hopefully if you are reading this, you are well along in the cooking process (if not, get off the computer and get busy!). But what do you do if it all goes horribly wrong...?\u003c/p>\n\u003cp>Ok, I’m not trying to be doom and gloom here. And I'm not talking about familial relations, you are on your own there. But in the food and feast arena, it is nice to be armed with a few helpful hints when you are juggling a minimum of six different dishes in the kitchen. Something is bound to not be perfect. So what do you do?\u003c/p>\n\u003cp>First of all, relax. There is a solution to every problem. Take a deep breath, a big swig of wine, and read on...\u003c/p>\n\u003cp>\u003cstrong>I burnt the turkey!\u003c/strong>\u003cbr>\nIf you are left with an overcooked, dry turkey (which you probably won’t realize until it’s nearly too late) there’s not a whole lot you can do except try to mask it with moisture. My solution: Make gravy! Or at least more gravy than what you put out on the table. \u003c/p>\n\u003cp>First of all, if you’ve burnt the skin, no worries, just pull it off and discard it. Carve the turkey as you normally would and slice the meat into serving pieces. Put it in a large sauté pan. Thin about 3 cups of gravy with chicken stock and pour it over the meat. It should be enough to coat and barely cover the meat, but if not, add more. Simmer gently over low heat and serve it out of the pan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next year, consider brining your turkey to keep it moist and succulent. And set a kitchen timer.\u003c/p>\n\u003cp>\u003cstrong>My turkey is raw!\u003c/strong>\u003cbr>\nFirst of all, if you have a meat thermometer, use it! Before you take that turkey out of the oven. Stick it in the meaty part of the thigh, not touching the bone. It should be 165F to be fully cooked. \u003c/p>\n\u003cp>If you don't have a thermometer, and you've already started carving your turkey before realizing that it’s still gobbling, then never fear, you can still finish cooking it. First of all, the dark meat takes longer to cook than the breast, so chances are the breast is cooked perfectly. If not, stick the entire thing back in the oven until the juices from the thigh run clear when pierced with a knife.\u003c/p>\n\u003cp>If the breast is cooked (after you've carefully checked it with a small incision), and if you've stuffed the turkey, remove the stuffing, and put it in a roasting pan. Carve the legs and thighs from the turkey, and add those to the roasting pan, cover with foil and put it back in the oven for at least 30 minutes to cook through. Meanwhile, you can remove the breasts, carve them, transfer them to the serving platter, and tent with foil while you wait for the legs and stuffing to finish cooking.\u003c/p>\n\u003cp>\u003cstrong>My stuffing is all mushy!\u003c/strong>\u003cbr>\nI like my stuffing to be crispy on the outside and nice and moist on the inside, but if yours has gone a bit too moist, and hasn’t crisped up nicely, then simply spread it out on a baking sheet and stick it back in the oven (around 400F should do the trick).\u003c/p>\n\u003cp>\u003cstrong>I have lumps in my gravy!\u003c/strong>\u003cbr>\nIt happens to the best of us and more often that you’d expect. The best thing to do is just put it through a fine-mesh sieve, although if you are like me and you use the neck to make a delicious turkey stock base for your gravy and then add the shredded neck meat to the final product, then you’ll lose the meat shreds. But you will still have all the flavor, and none of the icky, floury lumps.\u003c/p>\n\u003cp>\u003cstrong>I overcooked the vegetables!\u003c/strong>\u003cbr>\nIf you’ve overcooked your broccoli, cauliflower, green beans, greens, or peas, just add some chicken broth and a little cream and puree it into a soup. Seriously. No one wants to eat mushy vegetables, but soup on the other hand is delicious. If the soup seems watery, boil a few potatoes and puree those into the soup as well. If you’ve already mashed all your potatoes, then stir in a scoop. Some grated Parmesan adds a bit of flavor too.\u003c/p>\n\u003cp>For overcooked Brussels sprouts, heat your oven to 450F and spread them out on a baking sheet. Drizzle with a little olive oil and roast them in the oven to brown and crisp and dry out a bit. OR, chop some bacon and fry until crisp, transfer to a paper towel. Add the Brussels sprouts to the pan and fry in the bacon fat over high heat to brown and crisp the edges. Transfer to a serving bowl and toss in the bacon. If that doesn’t work, compost them and start over with something else!\u003c/p>\n\u003cp>\u003cstrong>Where are the cranberries!?\u003c/strong>\u003cbr>\nAs many times as you have been to the store, you are likely to forget something. If you remember in time to call one of your guests before they arrive, have them pick up a bag of fresh cranberries as it’s super easy to make: Put a bag of cranberries, 1 cup of orange juice and 1 cup of granulated sugar into a saucepan and cook over medium heat until the cranberries pop and the mixture thickens, about 10 minutes. Let cool to room temperature and serve. \u003c/p>\n\u003cp>If that doesn’t work, you can use other fruits to make a tangy side for your turkey. Saute some sliced apples or pears in a little butter, white wine, brown sugar; simmer some frozen cherries with orange juice and sugar to taste; or just pull out a jar of chutney.\u003c/p>\n\u003cp>Hopefully some of these tips will solve the worst of your problems. And if anyone else out there has new and interesting ways to make the most out of a kitchen disaster please let me know! I hope everyone’s feast turns out amazing, over-the-top, and delicious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy thanksgiving.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next year, consider brining your turkey to keep it moist and succulent. And set a kitchen timer.\u003c/p>\n\u003cp>\u003cstrong>My turkey is raw!\u003c/strong>\u003cbr>\nFirst of all, if you have a meat thermometer, use it! Before you take that turkey out of the oven. Stick it in the meaty part of the thigh, not touching the bone. It should be 165F to be fully cooked. \u003c/p>\n\u003cp>If you don't have a thermometer, and you've already started carving your turkey before realizing that it’s still gobbling, then never fear, you can still finish cooking it. First of all, the dark meat takes longer to cook than the breast, so chances are the breast is cooked perfectly. If not, stick the entire thing back in the oven until the juices from the thigh run clear when pierced with a knife.\u003c/p>\n\u003cp>If the breast is cooked (after you've carefully checked it with a small incision), and if you've stuffed the turkey, remove the stuffing, and put it in a roasting pan. Carve the legs and thighs from the turkey, and add those to the roasting pan, cover with foil and put it back in the oven for at least 30 minutes to cook through. Meanwhile, you can remove the breasts, carve them, transfer them to the serving platter, and tent with foil while you wait for the legs and stuffing to finish cooking.\u003c/p>\n\u003cp>\u003cstrong>My stuffing is all mushy!\u003c/strong>\u003cbr>\nI like my stuffing to be crispy on the outside and nice and moist on the inside, but if yours has gone a bit too moist, and hasn’t crisped up nicely, then simply spread it out on a baking sheet and stick it back in the oven (around 400F should do the trick).\u003c/p>\n\u003cp>\u003cstrong>I have lumps in my gravy!\u003c/strong>\u003cbr>\nIt happens to the best of us and more often that you’d expect. The best thing to do is just put it through a fine-mesh sieve, although if you are like me and you use the neck to make a delicious turkey stock base for your gravy and then add the shredded neck meat to the final product, then you’ll lose the meat shreds. But you will still have all the flavor, and none of the icky, floury lumps.\u003c/p>\n\u003cp>\u003cstrong>I overcooked the vegetables!\u003c/strong>\u003cbr>\nIf you’ve overcooked your broccoli, cauliflower, green beans, greens, or peas, just add some chicken broth and a little cream and puree it into a soup. Seriously. No one wants to eat mushy vegetables, but soup on the other hand is delicious. If the soup seems watery, boil a few potatoes and puree those into the soup as well. If you’ve already mashed all your potatoes, then stir in a scoop. Some grated Parmesan adds a bit of flavor too.\u003c/p>\n\u003cp>For overcooked Brussels sprouts, heat your oven to 450F and spread them out on a baking sheet. Drizzle with a little olive oil and roast them in the oven to brown and crisp and dry out a bit. OR, chop some bacon and fry until crisp, transfer to a paper towel. Add the Brussels sprouts to the pan and fry in the bacon fat over high heat to brown and crisp the edges. Transfer to a serving bowl and toss in the bacon. If that doesn’t work, compost them and start over with something else!\u003c/p>\n\u003cp>\u003cstrong>Where are the cranberries!?\u003c/strong>\u003cbr>\nAs many times as you have been to the store, you are likely to forget something. If you remember in time to call one of your guests before they arrive, have them pick up a bag of fresh cranberries as it’s super easy to make: Put a bag of cranberries, 1 cup of orange juice and 1 cup of granulated sugar into a saucepan and cook over medium heat until the cranberries pop and the mixture thickens, about 10 minutes. Let cool to room temperature and serve. \u003c/p>\n\u003cp>If that doesn’t work, you can use other fruits to make a tangy side for your turkey. Saute some sliced apples or pears in a little butter, white wine, brown sugar; simmer some frozen cherries with orange juice and sugar to taste; or just pull out a jar of chutney.\u003c/p>\n\u003cp>Hopefully some of these tips will solve the worst of your problems. And if anyone else out there has new and interesting ways to make the most out of a kitchen disaster please let me know! I hope everyone’s feast turns out amazing, over-the-top, and delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>How do you know the recipes you find online are any good without trying them? Do votes or comments make you more confident? If you've wondered about \"user submitted\" recipes, you're not alone.\u003c/p>\n\u003cp>Recently I was invited to a taste test of recipes submitted online. The culinary social network \u003ca href=\"http://www.cookeatshare.com/\">CookEatShare\u003c/a> held a \u003ca href=\"http://www.cookeatshare.com/contests/1\">cooking contest\u003c/a> and brought together a number of restaurant chefs and food professionals to cook and judge the recipes. I wasn't a judge, but I did get to try all the dishes. \u003c/p>\n\u003cp>What a surprise! Some recipes that sounded terrible ended up being terrific and others that sounded great really missed the mark. I guess this proves that you can't necessarily tell a good recipe without cooking it. I'll let you know which ones were my favorites and then you can follow the linked recipe name to get the ingredients and preparation details. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pie1.jpg\">\u003c/p>\n\u003cp>While it didn't win any top prizes with the judging panel, \u003ca href=\"http://www.cookeatshare.com/recipes/tomco-s-yogurt-pumpkin-pie-5318\">TomCo's Yogurt Pumpkin Pie\u003c/a> was my favorite recipe and it also received the highest number of reader votes. I can honestly say this was one of the best pumpkin pies I've ever eaten. It had an almost cheesecake-like texture and a crunchy cinnamon nut topping that was irresistible. The executive chef from Draeger's markets who tested the recipe said it was very easy to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/relish1.jpg\" alt=\"Cranberry Yogurt Relish\">\u003c/p>\n\u003cp>The winning recipe of the contest was \u003ca href=\"http://www.cookeatshare.com/recipes/cranberry-yogurt-relish-5317\">Cranberry Yogurt Relish\u003c/a>. The chef testing the recipe wasn't sure if the cranberries were supposed to be dried or fresh, so she used a combination, but I believe the size of the bag, 12 ounces, was a dead giveaway that the recipe meant fresh (that's the standard size of fresh bags of cranberries). Judges agreed that the author of the recipe might not come from California since she used, gasp! canned peaches. We all thought this recipe sounded less than ideal, but it was surprisingly good. It was fresh and creamy and had a nice tang from both cranberries and yogurt. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/dressing1.jpg\" alt=\"Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\">\u003c/p>\n\u003cp>Finally, despite its ridiculously long name, I liked the \u003ca href=\"http://www.cookeatshare.com/recipes/chesapeake-memories-sausage-and-oyster-dressing-with-red-quinoa-and-crisp-apples-9636\">Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\u003c/a>. This dressing has lots of traditional ingredients like sausage, sage, onion and celery and some unusual ones such as English muffins, rosemary, quinoa and sun-dried tomatoes. I particularly liked the texture. Quinoa in dressing, who knew?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here's hoping all your holiday dishes are winners. Happy Thanksgiving!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How do you know the recipes you find online are any good without trying them? Do votes or comments make you more confident? If you've wondered about \"user submitted\" recipes, you're not alone.\u003c/p>\n\u003cp>Recently I was invited to a taste test of recipes submitted online. The culinary social network \u003ca href=\"http://www.cookeatshare.com/\">CookEatShare\u003c/a> held a \u003ca href=\"http://www.cookeatshare.com/contests/1\">cooking contest\u003c/a> and brought together a number of restaurant chefs and food professionals to cook and judge the recipes. I wasn't a judge, but I did get to try all the dishes. \u003c/p>\n\u003cp>What a surprise! Some recipes that sounded terrible ended up being terrific and others that sounded great really missed the mark. I guess this proves that you can't necessarily tell a good recipe without cooking it. I'll let you know which ones were my favorites and then you can follow the linked recipe name to get the ingredients and preparation details. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pie1.jpg\">\u003c/p>\n\u003cp>While it didn't win any top prizes with the judging panel, \u003ca href=\"http://www.cookeatshare.com/recipes/tomco-s-yogurt-pumpkin-pie-5318\">TomCo's Yogurt Pumpkin Pie\u003c/a> was my favorite recipe and it also received the highest number of reader votes. I can honestly say this was one of the best pumpkin pies I've ever eaten. It had an almost cheesecake-like texture and a crunchy cinnamon nut topping that was irresistible. The executive chef from Draeger's markets who tested the recipe said it was very easy to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/relish1.jpg\" alt=\"Cranberry Yogurt Relish\">\u003c/p>\n\u003cp>The winning recipe of the contest was \u003ca href=\"http://www.cookeatshare.com/recipes/cranberry-yogurt-relish-5317\">Cranberry Yogurt Relish\u003c/a>. The chef testing the recipe wasn't sure if the cranberries were supposed to be dried or fresh, so she used a combination, but I believe the size of the bag, 12 ounces, was a dead giveaway that the recipe meant fresh (that's the standard size of fresh bags of cranberries). Judges agreed that the author of the recipe might not come from California since she used, gasp! canned peaches. We all thought this recipe sounded less than ideal, but it was surprisingly good. It was fresh and creamy and had a nice tang from both cranberries and yogurt. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/dressing1.jpg\" alt=\"Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\">\u003c/p>\n\u003cp>Finally, despite its ridiculously long name, I liked the \u003ca href=\"http://www.cookeatshare.com/recipes/chesapeake-memories-sausage-and-oyster-dressing-with-red-quinoa-and-crisp-apples-9636\">Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crispy Apples\u003c/a>. This dressing has lots of traditional ingredients like sausage, sage, onion and celery and some unusual ones such as English muffins, rosemary, quinoa and sun-dried tomatoes. I particularly liked the texture. Quinoa in dressing, who knew?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here's hoping all your holiday dishes are winners. Happy Thanksgiving!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R811241000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R811241000\">Listen to Thanksgiving 2.0\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">Aired on KQED 88.5FM Mon, Nov 24, 2008 -- 10:00 AM \u003c/p>\n\u003cp>\u003cstrong>Thanksgiving 2.0\u003c/strong>\u003cbr>\nKQED talks with local Bay Area chefs about new twists on the traditional Thanksgiving meal and listeners call in to share their new traditions.\u003cbr>\n\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\nCharles Phan, owner and chef at The Slanted Door\u003cbr>\nDouglas Keane, chef at Cyrus\u003cbr>\nJoey Altman, chef at Miss Pearl's Jam House\u003cbr>\nAnnie Somerville, chef at Greens\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "KQED talks with local chefs about new twists on the traditional Thanksgiving meal and listeners call in to share their new traditions. \u003cstrong>Guests:\u003c/strong> \r\nCharles Phan, owner and chef at The Slanted Door; \r\nDouglas Keane, chef at Cyrus; \r\nJoey Altman, chef at Miss Pearl's Jam House; \r\nAnnie Somerville, chef at Greens",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R811241000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R811241000\">Listen to Thanksgiving 2.0\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">Aired on KQED 88.5FM Mon, Nov 24, 2008 -- 10:00 AM \u003c/p>\n\u003cp>\u003cstrong>Thanksgiving 2.0\u003c/strong>\u003cbr>\nKQED talks with local Bay Area chefs about new twists on the traditional Thanksgiving meal and listeners call in to share their new traditions.\u003cbr>\n\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\nCharles Phan, owner and chef at The Slanted Door\u003cbr>\nDouglas Keane, chef at Cyrus\u003cbr>\nJoey Altman, chef at Miss Pearl's Jam House\u003cbr>\nAnnie Somerville, chef at Greens\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/turkey.jpg\" alt=\"turkey\" align=\"left\">Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\u003c/p>\n\u003cp>I am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.\u003c/p>\n\u003cp>I'll tell you something, it's a singular feeling to be eschewing all things yam and cranberry, while all around me discussions of brining, side dishes, and three kinds of stuffing abound. For a San Francisco foodie, it's partly lonely not to be spending the next four days plotting out how to shop, cook, serve, and digest a massive feast, but mostly, it's rather liberating.\u003c/p>\n\u003cp>There are few times when a happy cook can be made to feel more inadequate than around the holidays when each fish tale of festal feed becomes more elaborate than the next. I would even venture to say that Thanksgiving is more daunting than Christmas because everyone is making the same general things: potatoes (of a sort), cranberries (in some manner), side dishes (varied but consistent), stuffing (too many arguments to list) and a big ass bird (non-negotiable). How will yours stack up? And what obscenely creative measures will you take in dealing with the resulting leftovers?\u003c/p>\n\u003cp>The questions swirl around the blogosphere, \"Is the turkey \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/05/FD0913TC97.DTL&feed=rss.food\">heritage\u003c/a>?\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Is the cranberry sauce gelatinous?\" \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html\">Are the yams sweet potatoes\u003c/a>?\" \u003c/p>\n\u003cp>And everyone's favorite: \"To brine or not to brine? That is the question. Whether 'tis nobler in the mind to suffer the dried and tough flesh of unbrined meat or take arms against a sea of relatives and by brining juicify them?\"\u003c/p>\n\u003cp>On that last one, the wisdom seems to change every year. Personally, I've never had a refrigerator large enough to hold bird and brine and I've also never done a side-by-side taste test to judge the relative merits of each.\u003c/p>\n\u003cp>Instead of answering any of these questions in my own kitchen and instead of ingesting pounds of tasty, seasonal, and cockle-warming victuals, I'll be unloading boxes and sneezing through thick reams of dust. Next year, I'll be back cooking in my upgraded kitchen but this year, my DVD player will do the basting and carving.\u003c/p>\n\u003cp>\u003cstrong>The House of Yes\u003c/strong>: If seeing them around the holidays makes you remember how infuriating your family can be, Parker Posey's creepy family dynamics will make you realize what \"dysfunctional\" really means.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Piece of April\u003c/strong>: I haven't been able to take Katie Holmes seriously since she joined up with whackjob Tom Cruise, but some people seem to like this \"quirky\" movie about a young slip of a thing preparing dinner for her dysfunctional family in her tiny New York apartment. I predict food catastrophes.\u003c/p>\n\u003cp>\u003cstrong>Home for the Holidays\u003c/strong>: One more movie about the travails of having a dysfunctional family and then I'll stop, I promise. This one features a long-suffering Holly Hunter, sibling rivalry, a difficult daughter (Claire Danes), and a gay brother (Robert Downey, Jr.) bringing home a \"friend\" (Dylan McDermott) to meet his family. Shocking, indeed! Bonus elder set: Geraldine Chaplin, Anne Bancroft, and craggy Charles Durning.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>A Charlie Brown Thanksgiving\u003c/strong>: You can't properly celebrate a holiday until you've seen Eeyore-ish Charlie Brown almost ruin his. Besides, toast and popcorn is just about in line with what I'll be eating this year. I just wish these recordings had the old Dolly Madison commercials.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Thanksgiving Visitor\u003c/strong>: Not as much of a tear-jerker as Truman Capote's other holiday story, \u003ci>A Christmas Memory\u003c/i>, but it's still quite sweet to see the relationship between Buddy (young Capote) and his elderly relative, Miss Sook. Also, Geraldine Page as Miss Sook is quite fantastic.\u003c/p>\n\u003cp>\u003cstrong>Planes, Trains and Automobiles\u003c/strong>: Three words: \"Those aren't pillows!\"\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Son In Law\u003c/strong>: It's a chance to see Carla Gugino before she was \u003ci>Karen Sisco\u003c/i>, Tiffani Thiessen when she still had the \"Amber,\" and Pauly Shore when he was (sort of) relevant. It's also a chance to see how a pure farmer's daughter becomes corrupted by Southern California -- tattoos, spandex, and roller blades, oh my!\u003c/p>\n\n",
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"excerpt": "Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\r\n\r\nI am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/turkey.jpg\" alt=\"turkey\" align=\"left\">Looking ahead at this week, it would make perfect and predictable sense for me to contribute yet another Thanksgiving-themed piece to the steaming, teeming masses already out there. However, I will not.\u003c/p>\n\u003cp>I am not being obstinate. I am moving. After five+ years in the same tiny (albeit well-appointed) San Francisco apartment, my husband and I are relocating for the suburbs where he can have a five-minute bike ride to work and I can have a larger-than-life kitchen while ferreting out fresh food finds. So, taking advantage of the 8 days off Stanford gives their professors, we are talking boxes and bubble-wrap, not turkey.\u003c/p>\n\u003cp>I'll tell you something, it's a singular feeling to be eschewing all things yam and cranberry, while all around me discussions of brining, side dishes, and three kinds of stuffing abound. For a San Francisco foodie, it's partly lonely not to be spending the next four days plotting out how to shop, cook, serve, and digest a massive feast, but mostly, it's rather liberating.\u003c/p>\n\u003cp>There are few times when a happy cook can be made to feel more inadequate than around the holidays when each fish tale of festal feed becomes more elaborate than the next. I would even venture to say that Thanksgiving is more daunting than Christmas because everyone is making the same general things: potatoes (of a sort), cranberries (in some manner), side dishes (varied but consistent), stuffing (too many arguments to list) and a big ass bird (non-negotiable). How will yours stack up? And what obscenely creative measures will you take in dealing with the resulting leftovers?\u003c/p>\n\u003cp>The questions swirl around the blogosphere, \"Is the turkey \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/11/05/FD0913TC97.DTL&feed=rss.food\">heritage\u003c/a>?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Is the cranberry sauce gelatinous?\" \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/EdXsxfxR4Tk&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html\">Are the yams sweet potatoes\u003c/a>?\" \u003c/p>\n\u003cp>And everyone's favorite: \"To brine or not to brine? That is the question. Whether 'tis nobler in the mind to suffer the dried and tough flesh of unbrined meat or take arms against a sea of relatives and by brining juicify them?\"\u003c/p>\n\u003cp>On that last one, the wisdom seems to change every year. Personally, I've never had a refrigerator large enough to hold bird and brine and I've also never done a side-by-side taste test to judge the relative merits of each.\u003c/p>\n\u003cp>Instead of answering any of these questions in my own kitchen and instead of ingesting pounds of tasty, seasonal, and cockle-warming victuals, I'll be unloading boxes and sneezing through thick reams of dust. Next year, I'll be back cooking in my upgraded kitchen but this year, my DVD player will do the basting and carving.\u003c/p>\n\u003cp>\u003cstrong>The House of Yes\u003c/strong>: If seeing them around the holidays makes you remember how infuriating your family can be, Parker Posey's creepy family dynamics will make you realize what \"dysfunctional\" really means.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G5azW5Gz5lQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Piece of April\u003c/strong>: I haven't been able to take Katie Holmes seriously since she joined up with whackjob Tom Cruise, but some people seem to like this \"quirky\" movie about a young slip of a thing preparing dinner for her dysfunctional family in her tiny New York apartment. I predict food catastrophes.\u003c/p>\n\u003cp>\u003cstrong>Home for the Holidays\u003c/strong>: One more movie about the travails of having a dysfunctional family and then I'll stop, I promise. This one features a long-suffering Holly Hunter, sibling rivalry, a difficult daughter (Claire Danes), and a gay brother (Robert Downey, Jr.) bringing home a \"friend\" (Dylan McDermott) to meet his family. Shocking, indeed! Bonus elder set: Geraldine Chaplin, Anne Bancroft, and craggy Charles Durning.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/egWFWloosog&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>A Charlie Brown Thanksgiving\u003c/strong>: You can't properly celebrate a holiday until you've seen Eeyore-ish Charlie Brown almost ruin his. Besides, toast and popcorn is just about in line with what I'll be eating this year. I just wish these recordings had the old Dolly Madison commercials.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/oRR28ShWvmw&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>The Thanksgiving Visitor\u003c/strong>: Not as much of a tear-jerker as Truman Capote's other holiday story, \u003ci>A Christmas Memory\u003c/i>, but it's still quite sweet to see the relationship between Buddy (young Capote) and his elderly relative, Miss Sook. Also, Geraldine Page as Miss Sook is quite fantastic.\u003c/p>\n\u003cp>\u003cstrong>Planes, Trains and Automobiles\u003c/strong>: Three words: \"Those aren't pillows!\"\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/MzJGIBySbtU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Son In Law\u003c/strong>: It's a chance to see Carla Gugino before she was \u003ci>Karen Sisco\u003c/i>, Tiffani Thiessen when she still had the \"Amber,\" and Pauly Shore when he was (sort of) relevant. It's also a chance to see how a pure farmer's daughter becomes corrupted by Southern California -- tattoos, spandex, and roller blades, oh my!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/ca-report-logo.gif\" alt=\"the california report logo\">\u003c/a>\u003c/p>\n\u003cp>Fri, November 21, 2008\u003cbr>\n\u003cstrong>The California Report\u003c/strong>\u003cbr>\nHost: Scott Shafer\u003c/p>\n\u003cp>\u003cstrong>Butchery 101\u003c/strong>\u003cbr>\nThanksgiving cooks will be brining, stuffing and roasting their way into next week's turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher. \u003c/p>\n\u003cp>Reporters:\u003cbr>\n• Lisa Morehouse\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pick Your Own Chestnuts\u003c/strong>\u003cbr>\nIf you're into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard -- a grove perched above the Northern California town of Woodside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "Thanksgiving cooks will be brining, stuffing and roasting their way into next week's turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher. \r\nIf you're into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard -- a grove perched above the Northern California town of Woodside. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/ca-report-logo.gif\" alt=\"the california report logo\">\u003c/a>\u003c/p>\n\u003cp>Fri, November 21, 2008\u003cbr>\n\u003cstrong>The California Report\u003c/strong>\u003cbr>\nHost: Scott Shafer\u003c/p>\n\u003cp>\u003cstrong>Butchery 101\u003c/strong>\u003cbr>\nThanksgiving cooks will be brining, stuffing and roasting their way into next week's turkey feast. Foodies looking for a bigger culinary challenge can find it at a San Francisco market where home cooks can learn to be their own butcher. \u003c/p>\n\u003cp>Reporters:\u003cbr>\n• Lisa Morehouse\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/c\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pick Your Own Chestnuts\u003c/strong>\u003cbr>\nIf you're into eating locally grown food and plan on including roasted chestnuts with your holiday meals, we have good news for you. California is one of the few places in the U.S. where you can still find American chestnut trees. Four types of them grow on Skyline Chestnut Orchard -- a grove perched above the Northern California town of Woodside. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R811211630/d\">Listen to the program\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stuffing, Gravy and Mashed Potatoes: Oh My!",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/thanksgiving_dinner.jpg\" alt=\"thanksgiving dinner\" align=\"left\">As far as I'm concerned, side dishes are what make a Thanksgiving dinner great. Sure, I like turkey, but I truly love stuffing, gravy and mashed potatoes. For me, carbs topped with gravy make this holiday meal delicious. The problem is that most of us don't make these three dishes very often, so preparing them once a year -- for a table full of family and friends no less -- can seem intimidating and make you feel a bit like Dorothy walking into the dark unknown forest with the Tin Man and the Scarecrow. (Some of you may be able to tell that my daughters have just discovered the joys of watching - and rewatching and rewatching and rewatching -- the Wizard of Oz).\u003c/p>\n\u003cp>I made my first solo Thanksgiving dinner when I was 22 years old. My mom was sick and so I jumped in at the last minute. I had never made a chicken, let alone a turkey, but was excited to help out my mom and cook the meal. I muddled through the day, making boxed stuffing, lumpy mashed potatoes with the skins mixed in, and watery gravy. It was the worst Thanksgiving meal my family had ever eaten, but nobody seemed to care. Everyone just seemed thankful that they didn’t have to cook all day, and, of course, we were together.\u003c/p>\n\u003cp>Since then, I have cooked numerous Thanksgiving meals, some with help and some by myself. Each year I learn something new, try something different, and gain a little more confidence. My stuffing is now always made from Ciabatta and oven-roasted chestnuts, my mashed potatoes are creamy, and my gravy is (thankfully) thick. So, if you’re in need of a little Thanksgiving advice, here are a few things I’ve learned throughout the years about my three favorite parts of the Thanksgiving meal.\u003c/p>\n\u003cp>\u003cstrong>Moist Flavorful Stuffing\u003c/strong>\u003cbr>\nTo stuff or not to stuff, that is the question. Although many recipes call for placing the stuffing in a baking dish and cooking it separately from the turkey to avoid bacterial contamination, I think this makes it dry. I therefore bake my stuffing in the turkey so all the lovely juices drip into the dressing, making it moist and flavorful. Without those, the stuffing is really just a mix of bread and other stuff. I then scoop it out when I take my turkey out of the oven, place it in a dish, and stick that back in the oven so it can heat up to the proper temperature while the meat rests. This allows you to get all the flavor of a stuffed dressing, while making sure it won't kill anyone.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I won't recommend a specific stuffing recipe as there are tons of recipes out there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Here's what I do:\u003c/strong>\u003cbr>\n1. Make your favorite type of stuffing, place it inside the turkey, and bake according to your turkey baking instructions.\u003cbr>\n2. When your turkey is resting, take the stuffing out of the turkey and scoop it into a buttered baking dish.\u003cbr>\n3. Drizzle about 1/4 cup of turkey broth on top.\u003cbr>\n4. Cover your dish and set it in the already heated oven for about 15 or 20 minutes while you make your gravy. The cover on the dish helps keep the moisture in, but baking it longer gets it up to the right temperature to be safe.\u003cbr>\n5. Bake until the stuffing is 170 degrees.\u003cbr>\n6. If you want a crisp topping, take the cover off for the last five minutes.\u003c/p>\n\u003cp>\u003cstrong>Basic Gravy\u003c/strong>\u003cbr>\nThere are so many gravy recipes out there, but as far as I'm concerned, there's only one proper way to make it. Yes, I'm sure many of the results from those recipes are delicious, but the simple fact that gravy has to be made at the very end of the cooking process means it should be quick and easy. I don’t have time to chop up giblets or add special ingredients.\u003c/p>\n\u003cp>\u003cstrong>Here's my basic recipe:\u003c/strong>\u003cbr>\n1. Make a stock out of the turkey neck, giblets, onions, celery, carrots and whatever herbs you’re using for your turkey earlier in the day.\u003cbr>\n2. Warm the stock right before you take the turkey out of the oven.\u003cbr>\n3. When the bird comes out, set it on a serving dish to rest and then drain all the juices from the pan into a fat separator.\u003cbr>\n4. While the fat separates from the juices, put your turkey baking dish on the stove, mix in 2-3 tablespoons of flour. If you don’t have much fat in the pan, add in a couple of tablespoons of butter and create a roux.\u003cbr>\n5. Slowly start to deglaze the pan with the turkey stock. Don’t add any black crispy burnt pieces, however, as they’ll taste bitter.\u003cbr>\n6. Pour the deglazed juices into a pot, add the defatted juices, and then add more turkey stock until you have a smooth and rich gravy. If you have lumps, just whisk it or put a blending stick in and pulse until the lumps are gone.\u003cbr>\n7. Add in any chopped herbs you would like to accent the gravy. I like to use about a teaspoon of fresh thyme.\u003cbr>\n8. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Velvety Mashed Potatoes\u003c/strong>\u003cbr>\nI like my mashed potatoes creamy and so put them through a ricer to get a smooth consistency. If you don't have one, you can also mash the potatoes with a fork to get the same fine texture. It just takes a little longer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to making velvety potatoes:\u003c/strong>\u003cbr>\n1. Use Yukon Gold potatoes as they have an innate creamy texture. I usually use about 2 - 2 1/2 pounds.\u003cbr>\n2. Peel the potatoes before boiling them and cut into 1/2-inch pieces. Make sure the potato pieces are all about the same size so they cook equally.\u003cbr>\n3. Salt your boiling water to help season your potatoes.\u003cbr>\n4. When you can easily poke the potatoes with a knife, drain them, and then stick the potatoes back into the now dry pot and heat on medium for about a minute while stirring. This will dry any excess moisture from the boiling process so the potatoes can soak up your milk, butter and cream.\u003cbr>\n5. Place the potatoes in a ricer and press them into a large bowl.\u003cbr>\n6. Heat 1/2 cup milk, 1/2 cup cream and 1/4 cup of butter in a pot.\u003cbr>\n7. Add the heated milk mixture to the potatoes and stir. Stop adding when the potatoes are the consistency you like.\u003cbr>\n8. Add salt and pepper to taste.\u003cbr>\n9. Fluff the potatoes a bit with a fork to aerate.\u003cbr>\n10. Set the potatoes in a buttered casserole dish, top with small cubes of butter, and bake until the top is slightly crispy.\u003cbr>\n11. Serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/thanksgiving_dinner.jpg\" alt=\"thanksgiving dinner\" align=\"left\">As far as I'm concerned, side dishes are what make a Thanksgiving dinner great. Sure, I like turkey, but I truly love stuffing, gravy and mashed potatoes. For me, carbs topped with gravy make this holiday meal delicious. The problem is that most of us don't make these three dishes very often, so preparing them once a year -- for a table full of family and friends no less -- can seem intimidating and make you feel a bit like Dorothy walking into the dark unknown forest with the Tin Man and the Scarecrow. (Some of you may be able to tell that my daughters have just discovered the joys of watching - and rewatching and rewatching and rewatching -- the Wizard of Oz).\u003c/p>\n\u003cp>I made my first solo Thanksgiving dinner when I was 22 years old. My mom was sick and so I jumped in at the last minute. I had never made a chicken, let alone a turkey, but was excited to help out my mom and cook the meal. I muddled through the day, making boxed stuffing, lumpy mashed potatoes with the skins mixed in, and watery gravy. It was the worst Thanksgiving meal my family had ever eaten, but nobody seemed to care. Everyone just seemed thankful that they didn’t have to cook all day, and, of course, we were together.\u003c/p>\n\u003cp>Since then, I have cooked numerous Thanksgiving meals, some with help and some by myself. Each year I learn something new, try something different, and gain a little more confidence. My stuffing is now always made from Ciabatta and oven-roasted chestnuts, my mashed potatoes are creamy, and my gravy is (thankfully) thick. So, if you’re in need of a little Thanksgiving advice, here are a few things I’ve learned throughout the years about my three favorite parts of the Thanksgiving meal.\u003c/p>\n\u003cp>\u003cstrong>Moist Flavorful Stuffing\u003c/strong>\u003cbr>\nTo stuff or not to stuff, that is the question. Although many recipes call for placing the stuffing in a baking dish and cooking it separately from the turkey to avoid bacterial contamination, I think this makes it dry. I therefore bake my stuffing in the turkey so all the lovely juices drip into the dressing, making it moist and flavorful. Without those, the stuffing is really just a mix of bread and other stuff. I then scoop it out when I take my turkey out of the oven, place it in a dish, and stick that back in the oven so it can heat up to the proper temperature while the meat rests. This allows you to get all the flavor of a stuffed dressing, while making sure it won't kill anyone.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I won't recommend a specific stuffing recipe as there are tons of recipes out there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here's what I do:\u003c/strong>\u003cbr>\n1. Make your favorite type of stuffing, place it inside the turkey, and bake according to your turkey baking instructions.\u003cbr>\n2. When your turkey is resting, take the stuffing out of the turkey and scoop it into a buttered baking dish.\u003cbr>\n3. Drizzle about 1/4 cup of turkey broth on top.\u003cbr>\n4. Cover your dish and set it in the already heated oven for about 15 or 20 minutes while you make your gravy. The cover on the dish helps keep the moisture in, but baking it longer gets it up to the right temperature to be safe.\u003cbr>\n5. Bake until the stuffing is 170 degrees.\u003cbr>\n6. If you want a crisp topping, take the cover off for the last five minutes.\u003c/p>\n\u003cp>\u003cstrong>Basic Gravy\u003c/strong>\u003cbr>\nThere are so many gravy recipes out there, but as far as I'm concerned, there's only one proper way to make it. Yes, I'm sure many of the results from those recipes are delicious, but the simple fact that gravy has to be made at the very end of the cooking process means it should be quick and easy. I don’t have time to chop up giblets or add special ingredients.\u003c/p>\n\u003cp>\u003cstrong>Here's my basic recipe:\u003c/strong>\u003cbr>\n1. Make a stock out of the turkey neck, giblets, onions, celery, carrots and whatever herbs you’re using for your turkey earlier in the day.\u003cbr>\n2. Warm the stock right before you take the turkey out of the oven.\u003cbr>\n3. When the bird comes out, set it on a serving dish to rest and then drain all the juices from the pan into a fat separator.\u003cbr>\n4. While the fat separates from the juices, put your turkey baking dish on the stove, mix in 2-3 tablespoons of flour. If you don’t have much fat in the pan, add in a couple of tablespoons of butter and create a roux.\u003cbr>\n5. Slowly start to deglaze the pan with the turkey stock. Don’t add any black crispy burnt pieces, however, as they’ll taste bitter.\u003cbr>\n6. Pour the deglazed juices into a pot, add the defatted juices, and then add more turkey stock until you have a smooth and rich gravy. If you have lumps, just whisk it or put a blending stick in and pulse until the lumps are gone.\u003cbr>\n7. Add in any chopped herbs you would like to accent the gravy. I like to use about a teaspoon of fresh thyme.\u003cbr>\n8. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Velvety Mashed Potatoes\u003c/strong>\u003cbr>\nI like my mashed potatoes creamy and so put them through a ricer to get a smooth consistency. If you don't have one, you can also mash the potatoes with a fork to get the same fine texture. It just takes a little longer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some tips to making velvety potatoes:\u003c/strong>\u003cbr>\n1. Use Yukon Gold potatoes as they have an innate creamy texture. I usually use about 2 - 2 1/2 pounds.\u003cbr>\n2. Peel the potatoes before boiling them and cut into 1/2-inch pieces. Make sure the potato pieces are all about the same size so they cook equally.\u003cbr>\n3. Salt your boiling water to help season your potatoes.\u003cbr>\n4. When you can easily poke the potatoes with a knife, drain them, and then stick the potatoes back into the now dry pot and heat on medium for about a minute while stirring. This will dry any excess moisture from the boiling process so the potatoes can soak up your milk, butter and cream.\u003cbr>\n5. Place the potatoes in a ricer and press them into a large bowl.\u003cbr>\n6. Heat 1/2 cup milk, 1/2 cup cream and 1/4 cup of butter in a pot.\u003cbr>\n7. Add the heated milk mixture to the potatoes and stir. Stop adding when the potatoes are the consistency you like.\u003cbr>\n8. Add salt and pepper to taste.\u003cbr>\n9. Fluff the potatoes a bit with a fork to aerate.\u003cbr>\n10. Set the potatoes in a buttered casserole dish, top with small cubes of butter, and bake until the top is slightly crispy.\u003cbr>\n11. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/turkey450.jpg\" alt=\"turkey\">\u003c/p>\n\u003cp>Thanksgiving is a huge business in this country. The U.S. Department of Agriculture reports that 45 million turkeys are purchased for Thanksgiving alone. Most of those turkeys are raised in confinement, on large factory farms, and are types which are raised for their large, white breasts. In the Bay Area, we have access to many types of sustainably-grown, free-range, and heritage variety turkeys that you may be interested in considering for your dinner table.\u003c/p>\n\u003cp>A heritage turkey is an old variety of turkey that is not the typical broadbreasted white variety. Organizations and individuals are working to bring these turkeys back into the mainstream -- their flavor is usually more complex and interesting than typical turkeys. To read an excellent summary of sustainable turkey types, check out the \u003ca href=\"http://www.sustainabletable.org/features/articles/thanksgiving/\">Sustainable Table turkey guide\u003c/a>.\u003c/p>\n\u003cp>Below, you will find a list of some Bay Area stores that will be selling sustainably-grown turkeys. Because of the demand of sustainable and small-production turkeys, all turkeys listed below should be pre-ordered from the store. Call the stores directly, and soon, to discuss an order.\u003c/p>\n\u003cp>\u003cstrong>GUIDE TO ATTRIBUTES:\u003c/strong>\u003cbr>\nL = Local (generally 150 miles from the Bay Area)\u003cbr>\nH = Heritage\u003cbr>\nFR = Free Range\u003cbr>\nO = Certified organic\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ferrybuildingmarketplace.com/prather_ranch_meat_co.php\">PRATHER RANCH MEAT\u003c/a>\u003cbr>\n(H, FR) \u003ca href=\"http://www.reeseturkeys.com/\">Good Shepherd Ranch\u003c/a> Heritage Turkeys. Good Shepherd turkeys come from Lindsborg, Kansas from a co-op of growers who all raise less than 1500 birds. The Good Shepherd Ranch has worked with Heritage Foods USA to provide heritage breeds of turkeys, and the ranch's turkeys are certified under the \u003ca href=\"http://www.animalwelfareapproved.org/\">Animal Welfare Approved\u003c/a> label. $6.99/lb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">AVEDANO'S\u003c/a>\u003cbr>\n(L, FR) \u003ca href=\"http://www.braniganturkey.com/\">Branigan's Turkey\u003c/a> from Woodland, California. These turkeys are raised longer than standard in order to develop flavor.\u003cbr>\n(FR, H) \u003ca href=\"http://www.marysturkeys.com/\">Mary's Heritage Turkeys\u003c/a> from the Fresno area. This is a turkey project which is a joint effort of Slow Food and small farmers.\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>. Willie Bird is from Sonoma County, and has been providing turkeys since 1948. While not all Willie Birds are organic, Avedano's will be providing organic turkeys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">BI-RITE\u003c/a>\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.99/lb.\u003cbr>\n(L, FR, H) Bill Niman Heritage Turkeys. Mr. Niman is the founder of Niman Ranch, but \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">stepped away from that nationwide operation last year\u003c/a>. He's back to ranching on a small scale on his ranch in Bolinas, and this year's turkeys are his first flock. \u003ca href=\"http://ediblesanfrancisco.com/index.php/October/November-2008/Issue-14/Gobbling-up-Bill-Niman.html\">Edible San Francisco has a great article about his turkeys\u003c/a>. If I were cooking Thanksgiving dinner this year, this would be my first choice of bird.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">FATTED CALF\u003c/a>\u003cbr>\n(L, H, FR) Hudson Ranch Heritage Turkeys. Turkeys raised in Napa's Carneros Region. Size will be 22-30 pounds. Price is $7.75/lb.\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.50/lb.\u003cbr>\nTo order from Fatted Calf, call (707) 256-3684 before November 2. Pick-up from the Napa store Thanksgiving week or from the Berkeley Farmers Market on Tuesday, November 25.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>DIRECT PURCHASE FROM LOCAL SOURCES\u003c/strong>\u003cbr>\n(L, H, FR) \u003ca href=\"http://www.winddancerranch.us/wdr-heritageturkeys.htm\">Wind Dancer Ranch\u003c/a>. [SOLD OUT 10/29/08]\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>.\u003cbr>\n(L, H, FR) \u003ca href=\"http://slowfoodrr.org/2008turkeyorderform.pdf\">Slow Food Russian River\u003c/a> (PDF) runs a program with local 4H and FFA clubs. You can order turkeys direct from them. While not certified organic, the turkeys are being fed an organic diet and are available for pick-up in Petaluma.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ferrybuildingmarketplace.com/prather_ranch_meat_co.php\">PRATHER RANCH MEAT\u003c/a>\u003cbr>\n(H, FR) \u003ca href=\"http://www.reeseturkeys.com/\">Good Shepherd Ranch\u003c/a> Heritage Turkeys. Good Shepherd turkeys come from Lindsborg, Kansas from a co-op of growers who all raise less than 1500 birds. The Good Shepherd Ranch has worked with Heritage Foods USA to provide heritage breeds of turkeys, and the ranch's turkeys are certified under the \u003ca href=\"http://www.animalwelfareapproved.org/\">Animal Welfare Approved\u003c/a> label. $6.99/lb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">AVEDANO'S\u003c/a>\u003cbr>\n(L, FR) \u003ca href=\"http://www.braniganturkey.com/\">Branigan's Turkey\u003c/a> from Woodland, California. These turkeys are raised longer than standard in order to develop flavor.\u003cbr>\n(FR, H) \u003ca href=\"http://www.marysturkeys.com/\">Mary's Heritage Turkeys\u003c/a> from the Fresno area. This is a turkey project which is a joint effort of Slow Food and small farmers.\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>. Willie Bird is from Sonoma County, and has been providing turkeys since 1948. While not all Willie Birds are organic, Avedano's will be providing organic turkeys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">BI-RITE\u003c/a>\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.99/lb.\u003cbr>\n(L, FR, H) Bill Niman Heritage Turkeys. Mr. Niman is the founder of Niman Ranch, but \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">stepped away from that nationwide operation last year\u003c/a>. He's back to ranching on a small scale on his ranch in Bolinas, and this year's turkeys are his first flock. \u003ca href=\"http://ediblesanfrancisco.com/index.php/October/November-2008/Issue-14/Gobbling-up-Bill-Niman.html\">Edible San Francisco has a great article about his turkeys\u003c/a>. If I were cooking Thanksgiving dinner this year, this would be my first choice of bird.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">FATTED CALF\u003c/a>\u003cbr>\n(L, H, FR) Hudson Ranch Heritage Turkeys. Turkeys raised in Napa's Carneros Region. Size will be 22-30 pounds. Price is $7.75/lb.\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.50/lb.\u003cbr>\nTo order from Fatted Calf, call (707) 256-3684 before November 2. Pick-up from the Napa store Thanksgiving week or from the Berkeley Farmers Market on Tuesday, November 25.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>DIRECT PURCHASE FROM LOCAL SOURCES\u003c/strong>\u003cbr>\n(L, H, FR) \u003ca href=\"http://www.winddancerranch.us/wdr-heritageturkeys.htm\">Wind Dancer Ranch\u003c/a>. [SOLD OUT 10/29/08]\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>.\u003cbr>\n(L, H, FR) \u003ca href=\"http://slowfoodrr.org/2008turkeyorderform.pdf\">Slow Food Russian River\u003c/a> (PDF) runs a program with local 4H and FFA clubs. You can order turkeys direct from them. While not certified organic, the turkeys are being fed an organic diet and are available for pick-up in Petaluma.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/denise-family.jpg\" align=\"left\">Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well. \u003c/p>\n\u003cp>Like many other Italian-American families, my mother made Gravy -- a rich tomato-based sauce with numerous cuts of meat -- each Sunday. It was almost always served with pasta, eggplant Parmesan, and other dishes and we ritually ate it each Sunday at around 2:00 p.m. (we had to eat earlier because we would then be full for hours). It wasn't until I was an adult that I realized how time consuming it was to make this enormous meal each week. My mom would start cooking by 7:00 a.m., first seasoning the meat for the meatballs and chopping the onions, parsley, and garlic. I would then come downstairs and eat a freshly cooked meatball for breakfast. \u003c/p>\n\u003cp>While she cooked, she would often reminisce about the long and wonderful Sunday Gravy dinners of her youth. These were spent at her Grandparents house in the Bronx and almost always had more than 20 people in attendance, with aunts, uncles, and cousins crowding around tables in the back garden or basement dining room table. When my parents moved from New York to California when I was four, the tradition of intergenerational family Sunday dinners ended for us. My mother continued the custom for the five of us in San Diego, making this enormous meal on her own each week. I loved those Sunday dinners, but often wished I had cousins and other relatives to play and eat with, as my mother had.\u003c/p>\n\u003cp>My love for Sunday Gravy faded once I became an adult and had to make gravy myself. Gravy's incredibly high fat content – it has pork butt, chuck roast, meatballs, \u003ca href=\"http://en.wikipedia.org/wiki/Braciole\">braciole\u003c/a>, and Italian sausage in the mix – places it in the \"special occasions\" category for me, not the \"weekly\" category. I also like to sleep in on Sundays while my husband makes us steel-cut Irish oats (which is probably healthier than a meatball for breakfast, although not as delightful). I think the main reason I gave up Sunday Gravy, however, is that I am too culturally removed not only from Italy, but from the even closer New York Italian American traditions of my mother's childhood. I also do not have a large local family community to create the experience that seems the natural partner of this meal, so making the extra effort required to keep this custom going for a family of four just seems insane. My mom and I occasionally make her Sunday Gravy recipe, which was passed down and tweaked generation after generation, but now only occasionally on Christmas or in larger family gatherings.\u003c/p>\n\u003cp>Although I am fine not eating Sunday Gravy each weekend, I realize that its absence is a reflection of how different family life is now than it was when my mother was a child. The sense of community my mother felt while gathered with her grandparents, uncles, aunts, and cousins nourished her more than the gravy itself, while the respect for traditional foods made from local ingredients is something she learned in her grandmother's kitchen, and then passed on later to me. I know, however, that although I love what Sunday Gravy represents, it's not really a part of my life anymore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am wondering if anyone else out there has family food traditions you'd like to share. If so, do you regularly take part in them, or have you also given them up? Why and do you have any regrets?\u003c/p>\n\u003cp>Note: Although I would love to include my mother's (and grandmother's and great grandmother's Sunday Gravy recipe) I have been told that it is a family secret and so it's off limits for publication. I've found a few Sunday Gravy recipes online and have listed them below. None of them seems equal to my mother's Neapolitan masterpiece, but I am a good Italian daughter and so therefore quite biased:\u003c/p>\n\u003cp>This site says the \u003ca href=\"http://www.cdkitchen.com/recipes/recs/56/Sopranos_Sunday_Gravy52124.shtml\">recipe is for the Soprano's Sunday Gravy\u003c/a>. \u003c/p>\n\u003cp>Here's a \u003ca href=\"http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17705,00.html%20\">Sunday gravy recipe from the Food Network\u003c/a> that seems the most authentic to me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntimes.com/recipes/pasta/274816,abooks28r.recipe\">The Chicago Sun Times lists this Sunday gravy recipe\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/member/views/1238710\">Epicurious lists this Sunday gravy recipe\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/denise-family.jpg\" align=\"left\">Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well. \u003c/p>\n\u003cp>Like many other Italian-American families, my mother made Gravy -- a rich tomato-based sauce with numerous cuts of meat -- each Sunday. It was almost always served with pasta, eggplant Parmesan, and other dishes and we ritually ate it each Sunday at around 2:00 p.m. (we had to eat earlier because we would then be full for hours). It wasn't until I was an adult that I realized how time consuming it was to make this enormous meal each week. My mom would start cooking by 7:00 a.m., first seasoning the meat for the meatballs and chopping the onions, parsley, and garlic. I would then come downstairs and eat a freshly cooked meatball for breakfast. \u003c/p>\n\u003cp>While she cooked, she would often reminisce about the long and wonderful Sunday Gravy dinners of her youth. These were spent at her Grandparents house in the Bronx and almost always had more than 20 people in attendance, with aunts, uncles, and cousins crowding around tables in the back garden or basement dining room table. When my parents moved from New York to California when I was four, the tradition of intergenerational family Sunday dinners ended for us. My mother continued the custom for the five of us in San Diego, making this enormous meal on her own each week. I loved those Sunday dinners, but often wished I had cousins and other relatives to play and eat with, as my mother had.\u003c/p>\n\u003cp>My love for Sunday Gravy faded once I became an adult and had to make gravy myself. Gravy's incredibly high fat content – it has pork butt, chuck roast, meatballs, \u003ca href=\"http://en.wikipedia.org/wiki/Braciole\">braciole\u003c/a>, and Italian sausage in the mix – places it in the \"special occasions\" category for me, not the \"weekly\" category. I also like to sleep in on Sundays while my husband makes us steel-cut Irish oats (which is probably healthier than a meatball for breakfast, although not as delightful). I think the main reason I gave up Sunday Gravy, however, is that I am too culturally removed not only from Italy, but from the even closer New York Italian American traditions of my mother's childhood. I also do not have a large local family community to create the experience that seems the natural partner of this meal, so making the extra effort required to keep this custom going for a family of four just seems insane. My mom and I occasionally make her Sunday Gravy recipe, which was passed down and tweaked generation after generation, but now only occasionally on Christmas or in larger family gatherings.\u003c/p>\n\u003cp>Although I am fine not eating Sunday Gravy each weekend, I realize that its absence is a reflection of how different family life is now than it was when my mother was a child. The sense of community my mother felt while gathered with her grandparents, uncles, aunts, and cousins nourished her more than the gravy itself, while the respect for traditional foods made from local ingredients is something she learned in her grandmother's kitchen, and then passed on later to me. I know, however, that although I love what Sunday Gravy represents, it's not really a part of my life anymore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am wondering if anyone else out there has family food traditions you'd like to share. If so, do you regularly take part in them, or have you also given them up? Why and do you have any regrets?\u003c/p>\n\u003cp>Note: Although I would love to include my mother's (and grandmother's and great grandmother's Sunday Gravy recipe) I have been told that it is a family secret and so it's off limits for publication. I've found a few Sunday Gravy recipes online and have listed them below. None of them seems equal to my mother's Neapolitan masterpiece, but I am a good Italian daughter and so therefore quite biased:\u003c/p>\n\u003cp>This site says the \u003ca href=\"http://www.cdkitchen.com/recipes/recs/56/Sopranos_Sunday_Gravy52124.shtml\">recipe is for the Soprano's Sunday Gravy\u003c/a>. \u003c/p>\n\u003cp>Here's a \u003ca href=\"http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17705,00.html%20\">Sunday gravy recipe from the Food Network\u003c/a> that seems the most authentic to me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntimes.com/recipes/pasta/274816,abooks28r.recipe\">The Chicago Sun Times lists this Sunday gravy recipe\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/member/views/1238710\">Epicurious lists this Sunday gravy recipe\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\" alt=\"pork chop\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-75813\">\u003c/a>Always looking for a little extra help with ringing in the New Year correctly, if quietly, I have turned to eating luck-giving food. I would consider 2007 a very good year, since I didn't die as I had supposed I would, on or before my last birthday. I'm not going to attribute my good fortune directly to the eating of \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">Hoppin' John\u003c/a>, but I won't entirely discount it either.\u003c/p>\n\u003cp>So I am continuing my consumption of pork in the New Year, given the fact that pigs are symbolic of good fortune and prosperity. Since most of the ones I've seen end their short lives being consumed by humans, I don't feel that their luck is personal, but rather that it radiates from within their own pot bellies, only to find its way into other pot bellies-- ours. There are, of course, notable exceptions, like Babe, Wilbur, and Arnold Ziffel. If our pig friends are aware of these porcine super-stars, I do not know. I can only imagine that it might lead to unrealistic expectations of salvation and celebrity lifestyle on the part of the pig, but who am I to judge? I still believe I am going to win the lottery and meet a special someone who isn't crazy.\u003c/p>\n\u003cp>The scientific reasoning behind pork's luckiness stems from the fact that, unlike fish that might swim away with your fortune, or fowl who could very well likely fly away with it (and are thus to be avoided), pigs tend to root out treasure, aiding in your well-deserved prosperity. Not being one to question science, I am upping my pork consumption next week. It seems to be working for my neighbor across the hallway. She looks as though she has spent a lifetime eating nothing but pork several times a day. Judging by the headboard-banging and fascinating vocalizations emanating from the other side of my bedroom wall at this very moment, she seems to be a very lucky woman indeed.\u003c/p>\n\u003ch3>Recipe: Pork Chops with Apples and Thyme\u003c/h3>\n\u003cp>This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called \u003ca href=\"http://www.amazon.com/New-England-Williams-Sonoma-American-Cooking/dp/073702044X\">New England\u003c/a> by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn't photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It's seriously good.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>4 or 5 fresh sprigs of thyme\u003cbr>\n2 tablespoons of unsalted butter\u003cbr>\n2 large tart apples, like Granny Smith, peeled, cored, and sliced\u003cbr>\n4 center-cut pork loin chops I chose the bone-in variety and, oh, 1 to 2 inches thick\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\nsalt and ground (fresh) pepper to taste\u003cbr>\n2 tablespoons of olive oil\u003cbr>\n3/4 cup apple cider\u003cbr>\n2 tablespoons white wine vinegar\u003cbr>\n1 clove of garlic, minced\u003cbr>\n1/4 cup of heavy cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a frying pan large enough to hold all four chops, melt butter over medium-high heat. Add apples and sauté, shaking often (the pan, though if you've got the DT's this dish might help. Just pour yourself an extra glass of cider.). When apples have some lovely browning to them, remove them from the pan and transfer to an awaiting bowl.\u003c/p>\n\u003cp>2. Pat the pork chops dry with paper towels. Season liberally with salt and pepper. Put the flour on a shallow plate and place chops in the flour. Coat on both sides of the pork, shaking off any excess flour.\u003c/p>\n\u003cp>3. Return your pan to medium-high heat and add the oil. When the oil is very hot but not smoking, add the pork chops and brown evenly on both sides, about 1 to 2 minutes per sides, but no more than that, please. Add cider and vinegar, then turn heat to low. Add garlic and thyme. Cover tightly to cook. turning them once half way through the process. Cook until done, of course, which will take you anywhere from 14 to 18 minutes, depending upon the thickness of your chops. A slight rosy pinkness in the center is idea. In the center of the pork chop, that is.\u003c/p>\n\u003cp>4. Transfer the chops to a plate and keep warm. I suppose that might relate to both you and your chops. Remove thyme from the pan. Raise the heat to high, scraping the bottom of the pan to dissolve any caramelized bits, and add the cream. Boil until the liquid in the pan is reduced by half. Stir in the apples. Taste and adjust your seasonings.\u003c/p>\n\u003cp>5. Spoon apples and sauce over the pork chops and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\n",
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"excerpt": "This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called New England by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn’t photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It’s seriously good.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/12/porkchop.jpg\" alt=\"pork chop\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-75813\">\u003c/a>Always looking for a little extra help with ringing in the New Year correctly, if quietly, I have turned to eating luck-giving food. I would consider 2007 a very good year, since I didn't die as I had supposed I would, on or before my last birthday. I'm not going to attribute my good fortune directly to the eating of \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">Hoppin' John\u003c/a>, but I won't entirely discount it either.\u003c/p>\n\u003cp>So I am continuing my consumption of pork in the New Year, given the fact that pigs are symbolic of good fortune and prosperity. Since most of the ones I've seen end their short lives being consumed by humans, I don't feel that their luck is personal, but rather that it radiates from within their own pot bellies, only to find its way into other pot bellies-- ours. There are, of course, notable exceptions, like Babe, Wilbur, and Arnold Ziffel. If our pig friends are aware of these porcine super-stars, I do not know. I can only imagine that it might lead to unrealistic expectations of salvation and celebrity lifestyle on the part of the pig, but who am I to judge? I still believe I am going to win the lottery and meet a special someone who isn't crazy.\u003c/p>\n\u003cp>The scientific reasoning behind pork's luckiness stems from the fact that, unlike fish that might swim away with your fortune, or fowl who could very well likely fly away with it (and are thus to be avoided), pigs tend to root out treasure, aiding in your well-deserved prosperity. Not being one to question science, I am upping my pork consumption next week. It seems to be working for my neighbor across the hallway. She looks as though she has spent a lifetime eating nothing but pork several times a day. Judging by the headboard-banging and fascinating vocalizations emanating from the other side of my bedroom wall at this very moment, she seems to be a very lucky woman indeed.\u003c/p>\n\u003ch3>Recipe: Pork Chops with Apples and Thyme\u003c/h3>\n\u003cp>This is a recipe taken (but is not exactly duplicated) from a cookbook I worked on several years ago called \u003ca href=\"http://www.amazon.com/New-England-Williams-Sonoma-American-Cooking/dp/073702044X\">New England\u003c/a> by Molly Stevens, which was part of a series called New American Cooking by the folks at Williams-Sonoma. I was the food styling assistant on this book and was initially disappointed that we didn't photograph this recipe. Given the rather monochromatic nature of this dish, I now understand the wisdom of that decision. What this dish lacks in color, it definitely makes up for in flavor. It's seriously good.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4 or 5 fresh sprigs of thyme\u003cbr>\n2 tablespoons of unsalted butter\u003cbr>\n2 large tart apples, like Granny Smith, peeled, cored, and sliced\u003cbr>\n4 center-cut pork loin chops I chose the bone-in variety and, oh, 1 to 2 inches thick\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\nsalt and ground (fresh) pepper to taste\u003cbr>\n2 tablespoons of olive oil\u003cbr>\n3/4 cup apple cider\u003cbr>\n2 tablespoons white wine vinegar\u003cbr>\n1 clove of garlic, minced\u003cbr>\n1/4 cup of heavy cream\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a frying pan large enough to hold all four chops, melt butter over medium-high heat. Add apples and sauté, shaking often (the pan, though if you've got the DT's this dish might help. Just pour yourself an extra glass of cider.). When apples have some lovely browning to them, remove them from the pan and transfer to an awaiting bowl.\u003c/p>\n\u003cp>2. Pat the pork chops dry with paper towels. Season liberally with salt and pepper. Put the flour on a shallow plate and place chops in the flour. Coat on both sides of the pork, shaking off any excess flour.\u003c/p>\n\u003cp>3. Return your pan to medium-high heat and add the oil. When the oil is very hot but not smoking, add the pork chops and brown evenly on both sides, about 1 to 2 minutes per sides, but no more than that, please. Add cider and vinegar, then turn heat to low. Add garlic and thyme. Cover tightly to cook. turning them once half way through the process. Cook until done, of course, which will take you anywhere from 14 to 18 minutes, depending upon the thickness of your chops. A slight rosy pinkness in the center is idea. In the center of the pork chop, that is.\u003c/p>\n\u003cp>4. Transfer the chops to a plate and keep warm. I suppose that might relate to both you and your chops. Remove thyme from the pan. Raise the heat to high, scraping the bottom of the pan to dissolve any caramelized bits, and add the cream. Boil until the liquid in the pan is reduced by half. Stir in the apples. Taste and adjust your seasonings.\u003c/p>\n\u003cp>5. Spoon apples and sauce over the pork chops and serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n",
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"description": "It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778919.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggnog-778509.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's getting to be that special time of year again. I will leave the reasons behind its specialness open to interpretation. Holiday party invitations start showing up in one's mailbox the moment the turkey baster has been dried and tucked away in a drawer. Concurrently, this is the time of year when egg nog starts to muscle its way into your local supermarket's dairy case.\u003c/p>\n\u003cp>Egg Nog. It's a heart-stopping, cholesterol-laden, alcohol-spiked, phlegm-producing cup of Holiday goodness. And I'm a huge fan. I always have been.\u003c/p>\n\u003cp>As a child, the appeal was obvious; what eight year-old is going to say no to a sweet, creamy dairy product? I imagined I was drinking melted nutmeg ice cream. Given the ingredients, I didn't know how close to the mark I was. I would drink several glasses at holiday gatherings. If I accidentally got into the rum-spiked nog for adults (which was understandable since the crystal punch bowl full of alcoholic nog looked exactly like the cardboard carton that contained the booze-free liquid), so much the better. Open a container, pour out its contents, mix in a little rum, and get the party started. Egg nog punch is that simple. Or was, until I had my first taste of the real stuff.\u003c/p>\n\u003cp>It wasn't until I was well into adulthood that my family would pay a call on my stepmother's friend Charlene and her family, who had a sort of open house party every Christmas Eve. The house was always dressed to the teeth in holiday drag, complete with a sort of Christmas-on- Main-Street, U.S.A. recreation in miniature spread out over the tables in the living room and onto the grand piano. I'd peek into the tiny cellophane windows looking for any signs of domestic unhappiness or violence, but was invariably disappointed in my search. Booze-spiked cocktail wieners, prawns, and every kind of dip imaginable were there for the taking, and our hosts were always warm and in a festive mood, which is just the thing my family needs during the holidays. For me, the two main attractions of the party were the Presentation of the Egg Nog, and the Wheeling-in of Grandpa. This quiet old gentleman was missing one of his legs and an eye. At least, I assume he was missing an eye since he wore an eye patch. This in itself is nothing unusual, since it it very likely that he suffered from diabetes, though I never asked. What I always found interesting was the fact that he was always parked against the wall near the center of the main room, slightly to the right of a parrot cage, which hung near (but wisely not over) the dessert table. He was, to me, a sort of pirate centerpiece to the party.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Presentation of the Egg Nog was not a heralded event, but one I always watched with interest. Charlene and her husband Bill would be in the kitchen fussing over the bowl, stirring in something here, adding a little nutmeg there. They'd do a little tasting, adjust favoring, do a little more tasting, add more booze, then Charlene would pick up the enormous bowl and walk it to the buffet table very carefully, the whitecaps of stiffened egg white gently rising and falling against the sides. When her mission had been successfully accomplished, people would grab their cups and huddle around the bowl, waiting their turn to dip in. It was a revelation, in terms of my nog-drinking experience. It was fresh and frothy. I finally understood where the egg part of egg nog came in-- the subtle yellow coloring from yolks beaten without mercy, the foam of egg whites folded in for body. It ruined my enjoyment of store-bought nog forever.\u003c/p>\n\u003cp>I won't assume that all three of you reading this have ever tried homemade egg nog. If you haven't, and you don't have problems consuming dairy, cholesterol or alcohol, I say go ahead and try it. It's really, really good. And you only get it once a year, so drink up.\u003c/p>\n\u003cp>\u003c/p>\n\u003ch3>Recipe: Egg Nog\u003c/h3>\n\u003cp>The rumor behind the word \"nog\" is that it derived from the English word \"noggin\"; a small, carved, wooden mug used to serve drinks in various taverns. The full name of this beverage might have been \u003ca href=\"http://www.indepthinfo.com/eggnog/history.shtml\">\"egg and grog in a noggin\"\u003c/a>, which does not sound especially appetizing. There also seems to be some disagreement as to whether the beverage is spelled as one word or two. I like two, it sounds more important that way.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 egg yolks\u003cbr>1/3 cup sugar, plus 1 tablespoon\u003cbr>1 pint whole milk\u003cbr>1 cup heavy cream\u003cbr>1 teaspoon grated nutmeg\u003cbr>1 teaspoon vanilla extract\u003cbr>1 cup rum, bourbon, or whatever poison you prefer\u003cbr>4 egg whites\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003c/p>\n\u003cp>1. Beat egg yolks until pale yellow in color. Gradually add 1/3 cup of sugar until it is totally dissolved.\u003c/p>\n\u003cp>2. In a medium saucepan, over high heat, combine milk, cream, and nutmeg and bring to a boil, stirring occasionally. Remove from heat and temper the hot milk mixture into the eggs and sugar. Return everything to the pot and cook until mixture reaches 160 degrees F. Remove from heat, stir in alcohol and extract, pour into a medium-sized mixing bowl and chill in your refrigerator.\u003c/p>\n\u003cp>3. In a medium bowl, beat egg whites to soft peaks. Gradually add one tablespoon of sugar as you beat until stiff peaks form. Whisk egg whites into chilled mixture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Put your now fresh and somewhat safe beverage in the noggin or vessel of your choice and drink up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On my way home from Thanksgiving dinner, I walked down Capp Street in the Mission, fully bloated and lightly buzzed from an over abundance of great food, good wine, and a mild case of self-satisfaction over having won two games of Celebrity. I had just spent the past eight hours feasting and laughing with friends. As I turned the corner onto Mission Street, I saw a man sitting on the sidewalk. He stared at me and I stopped in my tracks and stared back for a moment. He didn't ask me for anything and I realized then that I didn't have anything to offer him. No leftovers, just a bagful of dirty dishes and a book of short stories by Saki. The warm, fuzzy glow of the evening I had just spent evaporated and all the casseroles, turkey, and pie turned to cement in my stomach. It was clear that our respective celebrations of the holiday differed. I felt thankful that his experience was not mine and impotent to do anything about improving his. The exchange lasted about three seconds.\u003c/p>\n\u003cp>If you are reading this, chances are you own a computer and pay for online service, which means that, in all likelihood, you can afford turkey and, if not all, then some of the trimmings. Like me, you probably spent Thanksgiving with friends or family or both, either sitting about a giant dining table stuffing yourselves silly, or milling about a party, drinking and grazing your way through relish trays and pumpkin cheesecakes (Please tell me you didn't spend the day locked in your bedroom, quietly drinking). Whatever the case, the chances are slim to none that all the food was consumed.\u003c/p>\n\u003cp>What can you do wth the leftovers? Apart from salivate over \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/\">Madame Laidlaw's ideas from yesterday's post\u003c/a> (I am a sucker for a good quesadilla), you might think about donating food to your local food bank, if your feast of plenty was too plentiful.\u003c/p>\n\u003cp>Of course, most places aren't going to accept a couple of slices of pie or a pile of turkey skin. Most food banks request items that are in some sort of packaging, but I wonder, since there was \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/15/BAU3TCCQ3.DTL\">a shortage of deposits at local food banks this year\u003c/a>, according to Maris Lagos of the San Francisco Chronicle. When you are shopping next year, buy an extra thing or two and just give it away-- nearly every grocery store has some sort of food drive happening.\u003c/p>\n\u003cp>I suppose we should think ahead to next year, not that one need only give on Thanksgiving. If you're saddled with cooking dinner for 20, why not push that number a little higher. Feed an extra person or two. Or twenty. If you are affiliated with a particular church or mosque or temple or glee club for all I care, find out if they are involved in any feeding programs, like \u003ca href=\"http://www.glide.org/Meals.aspx\">Glide Memorial Church\u003c/a>, for example.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If there are organizations that accept cooked food from private homes, I would very much like to know. Why not bake a pie for a total stranger? It's a not-so-random act of kindness.\u003c/p>\n\u003cp>If you are in the restaurant industry and have a surplus of holiday fare, contact \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> in San Francisco, they'll know what to do with your leftovers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>During this time of year, we're supposed to take time out of our lives to think upon what it is we are grateful for. Last night, among other things, I was grateful I wasn't that guy sitting on the sidewalk on Capp Street. I have promised myself that next year will be different. Not that I will be that guy sitting on the corner, mind you. I've just realized that I actually can do something, which is get up off my lazy, self-involved ass and give something, whether it be time, food, or money. Most likely time or food, since I don't have any money. I suppose it would be unethical to suggest that, while you are giving food and time to those in need, you make large monetary donations to me. I am thankful that I know better than to make that particular request.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my way home from Thanksgiving dinner, I walked down Capp Street in the Mission, fully bloated and lightly buzzed from an over abundance of great food, good wine, and a mild case of self-satisfaction over having won two games of Celebrity. I had just spent the past eight hours feasting and laughing with friends. As I turned the corner onto Mission Street, I saw a man sitting on the sidewalk. He stared at me and I stopped in my tracks and stared back for a moment. He didn't ask me for anything and I realized then that I didn't have anything to offer him. No leftovers, just a bagful of dirty dishes and a book of short stories by Saki. The warm, fuzzy glow of the evening I had just spent evaporated and all the casseroles, turkey, and pie turned to cement in my stomach. It was clear that our respective celebrations of the holiday differed. I felt thankful that his experience was not mine and impotent to do anything about improving his. The exchange lasted about three seconds.\u003c/p>\n\u003cp>If you are reading this, chances are you own a computer and pay for online service, which means that, in all likelihood, you can afford turkey and, if not all, then some of the trimmings. Like me, you probably spent Thanksgiving with friends or family or both, either sitting about a giant dining table stuffing yourselves silly, or milling about a party, drinking and grazing your way through relish trays and pumpkin cheesecakes (Please tell me you didn't spend the day locked in your bedroom, quietly drinking). Whatever the case, the chances are slim to none that all the food was consumed.\u003c/p>\n\u003cp>What can you do wth the leftovers? Apart from salivate over \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/22/gobble-gobble-what-to-do-with-your-thanksgiving-leftovers/\">Madame Laidlaw's ideas from yesterday's post\u003c/a> (I am a sucker for a good quesadilla), you might think about donating food to your local food bank, if your feast of plenty was too plentiful.\u003c/p>\n\u003cp>Of course, most places aren't going to accept a couple of slices of pie or a pile of turkey skin. Most food banks request items that are in some sort of packaging, but I wonder, since there was \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/15/BAU3TCCQ3.DTL\">a shortage of deposits at local food banks this year\u003c/a>, according to Maris Lagos of the San Francisco Chronicle. When you are shopping next year, buy an extra thing or two and just give it away-- nearly every grocery store has some sort of food drive happening.\u003c/p>\n\u003cp>I suppose we should think ahead to next year, not that one need only give on Thanksgiving. If you're saddled with cooking dinner for 20, why not push that number a little higher. Feed an extra person or two. Or twenty. If you are affiliated with a particular church or mosque or temple or glee club for all I care, find out if they are involved in any feeding programs, like \u003ca href=\"http://www.glide.org/Meals.aspx\">Glide Memorial Church\u003c/a>, for example.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If there are organizations that accept cooked food from private homes, I would very much like to know. Why not bake a pie for a total stranger? It's a not-so-random act of kindness.\u003c/p>\n\u003cp>If you are in the restaurant industry and have a surplus of holiday fare, contact \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> in San Francisco, they'll know what to do with your leftovers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>During this time of year, we're supposed to take time out of our lives to think upon what it is we are grateful for. Last night, among other things, I was grateful I wasn't that guy sitting on the sidewalk on Capp Street. I have promised myself that next year will be different. Not that I will be that guy sitting on the corner, mind you. I've just realized that I actually can do something, which is get up off my lazy, self-involved ass and give something, whether it be time, food, or money. Most likely time or food, since I don't have any money. I suppose it would be unethical to suggest that, while you are giving food and time to those in need, you make large monetary donations to me. I am thankful that I know better than to make that particular request.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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