Thankfulness 2013, Part Three: Food and Drink

[kidsmoke]

Ok, now we are getting into the spirit of the feast! I've begun some early cooking so food is on my mind. Let's meditate on the foods we love that nourish and sustain us. Name one food you are thankful for, and one drink.

 

I'm going with a Sunday favorite: a crispy skinned, garlic-rubbed roasted chicken. Somebody please make me one. For a drink, I'll go with a simple, icy-cold glass of milk. I've always loved both. This wouldn't be a bad "last meal".

 

Thank you, chicken. Thank you, cow.

 

What food and what drink are you thankful for? Please stick to just one of each. 

 

(Remember: it doesn't need to be your favorite food or drink. Just one that you are thankful for at this moment in time.)

[Doug C]

At this moment, I am thankful for the grouper sandwich and gumbo that I had at the local this afternoon. Tasty. Plus, Kelly said that the soup of the day was clam chowder so we ordered that but they brought out chicken noodle. She apologized that it changed and brought me gumbo but said keep the chicken noodle. I ate it all. Yum. The fried grouper was excellent. Drink-wise, the Old Chimney Christmas IPA, which is the Midnight Crossings Black IPA but smoked. Not as smoked as a rauchbier but smoked still. It worked well. Also, the black ipa through the Randall with Cascade hops was equally good. All in all, an excellent afternoon for Elizabeth and I. Finished a few crosswords, visited with our favorite tender Kelly, our pal Alan, the retired librarian, came for a couple, perfect bike riding weather and still 7 work-free days to go!! Grandkids tomorrow.

[Jcamp]

I'm thankful for great options...

If the wait for a table is too long at Lou Malnati's for a  deepdish pizza,

 Leona's filet mignon bacon & bleu cheese sliders will suffice !

 

Happily awaiting the new Lagunitas Brewery in Chicago.   WilcoTangoFoxtrot. Maybe a seasonal Solid Sound brew in 2015 !

[tinnitus photography]

for food, i love the smell and taste of roasted chicken...i use a recipe that jamie oliver published. take a bunch of butter, soften...chop some rosemary and thyme, and add some lemon zest and minced garlic. lastly, tear up some pieces of prosciutto and mix together.

 

put under the skin of the bird, and all over the outside as well. stuff the bird w/ some garlic cloves and wedges of lemon that you zested.

 

with the oven pre-heated to ~425 and the roasting pan in there heating, place the bird breast-side down and cook for ~20 min.

 

remove the pan and place the chicken aside for a bit. put in assorted root veggies (potatoes, onions, parsnips, carrots, beets) in the pan, and then place the bird breast-side up on the veggies. cook until done.

 

 

for a drink, it's hard to go wrong w/ a nice super tuscan...i'll take some Tignanello, please.

[The Inside of Outside]

Hot and tasty lobster, drenched in butter. For that, I am thankful.

 

And a cold beer. Most any beer will do.

[Atticus]

What food and what drink are you thankful for? Please stick to just one of each.

 

 

At this moment, I am thankful for the grouper sandwich and gumbo that I had at the local this afternoon. 

 

reported.

[Doug C]

reported.

Thanks, brother. I deserve whatever I get.

[gogo]

Lately, I'm loving dark chocolate-covered almonds.  They taste totally decadent, but I can convince myself that the protein and fiber and antioxidants add up to where it's practically like taking vitamins.

 

And since I'm always trying to consume less caffeine (except for the chocolate!), and because it's always crazy cold in my office in the morning, a nice mug of green tea is hitting the spot these days.

[Atticus]

Thanks, brother. I deserve whatever I get.

 

I hated having to do that, for what it's worth.

[Jcamp]

It's a fun thing to hear somebody else wrangle about the nutritional benefits of dark chocolate almonds.

I work at a chocolate factory and I convince myself of these facts very often.

Sometimes, I try to eat healthier: chocolate covered raisins.

[theashtraysays]

I work at a chocolate factory

So I guess this will be somewhere in one of the "what I'm thankful for" threads?

[gogo]

It's a fun thing to hear somebody else wrangle about the nutritional benefits of dark chocolate almonds.

I work at a chocolate factory and I convince myself of these facts very often.

Sometimes, I try to eat healthier: chocolate covered raisins.

 

 

Every time I give blood, my iron level is just on the bubble, so they always tell me to eat more almonds and raisins.  I figure the chocolate covered versions have just as much iron...

 

As far as I know, there is no such thing as chocolate covered spinach.  Yet.

[LouieB]

It's a fun thing to hear somebody else wrangle about the nutritional benefits of dark chocolate almonds.

I work at a chocolate factory and I convince myself of these facts very often.

Dark chocolate almonds may be my favorite candy ever. Definitely they are.

 

LouieB

[uncool2pillow]

Pumpkin Pie Bizzard may be nature's most perfect food.

[theashtraysays]

+1 on the blizzard, and along that line...

 

My mother in law makes a pumpkin cheesecake with a sponge cake crust for Thanksgiving which is amazingly good.  I'm thankful for that every November.  A couple years ago she made one for me as a Christmas present.  That's when I knew I was her favorite. 

 

As for drink, I'll go with peach iced tea in the summertime.

[smells like flowers]

Today at my gardening job, I picked some basil to go on my veggie and hummus sandwich, knowing that the approaching cold front will mean the end of basil til next spring.... So I'm especially thankful for basil -- the very essence of warm weather.

 

In the drinks division, I'm especially looking forward to the Brut Rosé that I like with the Thanksgiving meal. Dry, tart, berry favors with enough bubbly acidity to cut through the richness of everything on the plate. Pink champagne may have been a total cliche in the seventies, but I absolutely love it!

for food, i love the smell and taste of roasted chicken...i use a recipe that jamie oliver published. take a bunch of butter, soften...chop some rosemary and thyme, and add some lemon zest and minced garlic. lastly, tear up some pieces of prosciutto and mix together.

 

put under the skin of the bird, and all over the outside as well. stuff the bird w/ some garlic cloves and wedges of lemon that you zested.

 

with the oven pre-heated to ~425 and the roasting pan in there heating, place the bird breast-side down and cook for ~20 min.

 

remove the pan and place the chicken aside for a bit. put in assorted root veggies (potatoes, onions, parsnips, carrots, beets) in the pan, and then place the bird breast-side up on the veggies. cook until done..

Sounds life-alteringly good. I need to make this ASAP!

[tinnitus photography]

it's awesome. and then at the end, take everything out, douse some white wine and flour in the pan and make some gravy.

[kidsmoke]

it's awesome. and then at the end, take everything out, douse some white wine and flour in the pan and make some gravy.

 

Stop it, stop it,  I'm drooling on my keyboard!

[Winston Legthigh]

Thankful for Summit Brewery - makers of my favorite beer in the world.

 

Thankful for De Cecco pastas. Particularly Rigatoni and Bucatini.

[ripthisjoint908]

I'm thankful for  mashed potatoes and tea.

[uncool2pillow]

Thankful for Summit Brewery - makers of my favorite beer in the world.

 

Thankful for De Cecco pastas. Particularly Rigatoni and Bucatini.

Touring their brewery in '94 was a turning point in my relationship with beer.  For a long time their Extra Pale Ale was my favorite.  Still up there.

[anthony]

Cereal

[Guest Don Draper]

I like beef.  And coffee.  Nothing beats a good steak.  My girlfriend is foo-foo/nearly vegetarian and I have scheduled guys' nights at Ruth's Chris to survive my otherwise glorious relationship.  But she makes a far better cup of coffee than me.

[Fritz]

For the coffee I make for myself each morning. Not only am I saving a heap of money not buying takeaways, but I love the process of grinding the beans, boiling the pot and I've got a good taste going, too.