Cathy Classics by Cathy Guisewite for November 22, 2009
November 21, 2009
November 23, 2009
Transcript:
Ipod: Over the river and through the woods, to Grandmother's microwave we go... Cathy: With this camcorder, I will record the beloved family recipes of my mother-in-law and mother as they pass the Thanksgiving owner torch to me, the next generation. Mrs. Hillman: Use frozen peas! No one can tell the difference! Cathy: What?? Mrs. Hillman: Frozen peas! Frozen pies! Instant mashed potatoes! Why get a pan all dirty?! Cathy: What?? Mrs. Hillman: Also, canned cranberries, canned yams, canned corn and canned gravy! Who needs the extra work? Cathy: WHAT?? Mom, can you help me out here?! Mom: Why bother opening all those cans?? It's simpler to just order the whole meal precooked from the grocery store and nuke the individual plates before serving! Cathy: You're supposed to be passing the torch!! Mrs. Hillman: It's a prefab, pre-lit, artificial-flame torch! Mom: Less mess! Saves time we can use to go gourmet cookware-shopping!
I’m from Kansas and my dad started something about oh 25 years or so ago with turkeys. True my mom would get up early when we where kids and put the turkey in the oven then dad bought a smoker and put the turkey in it add some hickory and it taste great and you don’t have to baste. Since then we have been putting our turkey in the smoker since. Some use a turkey fryer but I would be little nevers or that you have to be carefull I think you have to turn off the burners and have the fryer in open area due to catching buildings on fire. Smoking turkeys you still need an open area. I will be using real potatoes for mashing and sweetpotatoes without mashmallows using a crumb topping with pecons.