Comments on: Thanksgiving blogging, redux: How Not to Cook a Wolf History and sexual politics, 1492 to the present Sat, 20 Sep 2014 19:32:02 +0000 hourly 1 By: Cake Week, Tuesday edition: pull up a chair for coffee and War Cake : Historiann : History and sexual politics, 1492 to the present Tue, 11 Dec 2012 15:54:37 +0000 [...] post is a recipe cribbed from M.F.K. Fisher’s How to Cook a Wolf (1942), which I reviewed here a few years ago and did not l….  However, this recipe stuck with me, because it seems like an ingenious way to make a cake [...]

By: mralarm Sat, 28 Nov 2009 21:11:11 +0000 Borax mouthwash?! Ugh. Thanks for the thanksgiving posts, they’re super fun.

By: Roxie Wed, 25 Nov 2009 17:41:07 +0000 Finally got my recipe post up:

This year, we offer up a savory appetizer from Moose’s grandmother Jane: cheesed olives, modernized by Moose to accommodate bigger olives stuffed, as the lord intended olives to be, with jalapenos rather than pimentos.

Happy, happy, everyone!

By: Monocle Man Wed, 25 Nov 2009 02:52:21 +0000 Don’t forget the Thanksgiving at which you rolled out the whiskey cart at noon . . . with a post-repast lecture by Monocle Man on certain failures of modern feminism . . . an enlightening discussion if I remember correctly . . . which I don’t . . .

By: Indyanna Tue, 24 Nov 2009 16:24:45 +0000 Looks like pears or pear-based things are running in a slight lead in the comments above. I have a recipe for “Honey-Glazed Pear Upside Down Cake” that I’d love to make, but I see that in photocopying it I cut it off at the bottom of step three (out of I don’t know how many steps). So I’m defaulting to an easier “Pan-Baked Lemon Almond Tart” that I saw in the NYT a few weeks ago (October 7). You use:

4 eggs
1/2 cups sugar, pinch of salt
1/2 cup ground almonds
1/2 cup cream
1/2 cup sliced almonds, more for garnish (?, ambig.)
1 lemon, zest and juice
2 tbsp. butter
Powdered sugar, for garnish. You:

1. Heat oven to 400 degrees. In a bowl combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

2. Melt butter in 8-in ovenproof skillet over low heat; when foam has subsided, add almonod mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, c. 10-15 min.

3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

By: Roxie Tue, 24 Nov 2009 02:55:32 +0000 Ah, ’tis the season for food blogging! At some point this week, we’ll be putting up the recipe for cheesed olives that was pioneered by the grandmother of the Moosians and updated by Moose several years ago. It’s a killer app, you might say, for those who like a little something savory with a surprise kick of jalapeno tucked inside.

Best of the season to each and all. Over at our place, we’re grateful for Historiann, whose blogalicious friendship makes us feel like the alpha dog of cyberspace. Paws up to you, cowgirl.

By: Dr. Crazy Mon, 23 Nov 2009 22:56:48 +0000 I’m doing Thanksgiving dinner, for it is my holiday. The new recipe for this year can be seen here:

I have high hopes.

By: Mother of ALL Mon, 23 Nov 2009 22:37:58 +0000 Staying home and hosting this year. Doing brined turkey on the grill, mashed white and sweet potatos, Waldorf salad(my fav!), a new cranberry relish dish, a real relish dish, a 4 bean salad, dressing and dessert to be determined by the bearer. Too bad it takes such a short time to demolish the food when it takes so long to prepare. Ah, well!

By: Comrade PhysioProf Mon, 23 Nov 2009 22:37:39 +0000

I know, from some experience, that it can be done on this formula, which holds enough vitamins and minerals and so on and so forth to keep a professional strong-man or a dancer or even a college professor in good health and equitable spirits.

That’s totally fucking hilarious!

By: Matt L Mon, 23 Nov 2009 22:29:07 +0000 At “Casa L” we will be making tamales for thanksgiving! Plus a roasted Turkey Breast, cranberry orange relish, and a pear flan.