Category Archives: Thanksgiving

Thanksgiving Week 2020: The Circle Closes

Thursday (Thanksgiving Day)

Breakfast: Eggs Benedict…sort of. My first poached egg came out perfect. #2 and #3 were both uncooked hot messes. #4 was a fried egg benedict.

My cooking multitasking did come out well, despite me stirring the Knorr hollandaise sauce for ten minutes without turning the front burner on. Still I did get the hollandaise sauce properly cooked; I even added some ground oregano and paprika to the mix. Ladles onto the first egg benedict, it did taste delicious. It even went well with the fried egg benedict. And my tactic of adding a slice of pancetta on top of the grilled prosciutto was a good choice, mixing the sweetness of pancetta with the salty Parma ham (as gordon Ramsay would call it).

Whole lot of extra hollandaise sauce leftover. Could have made eggs benedict for about eight servings with the one-packet batch that I made.

Desert prep: Tiramisu. Lesson learned here: electric mixer. I tried to hand-whisk the three egg whites, and I think I only got halfway. I also think I may not have really soaked the ladyfingers all the way through until the last four or five. From the first cracked egg to putting the finished product in the fridge took about an hour.

I had two helpings and it came out delicious. Only bad thing: all that leftover mascarpone filling. It’s chilling in the fridge now to prep for my Tuesday Marine Corps League potluck

Dinner: Bachelor’s Pad Seafood boil: Start to finish, the whole meal prep took about an hour and a half, and I sat down to dinner at the tail end of the Texans beating the Lions.

The one trick? The first thing that I had prepped was the pound of gulf jumbo shrimp, starting just after twelve thirty. However, by the time that I started putting things in the turkey fryer/boiler, the shrimp were a bright pink. IN theory I could have just chucked the crab in there, got some cocktail sauce for the shrimp and ate them as is. However, this was to be a seafood boil, so I made the command decision to shorten the cooking time from five minutes to two.

The shrimp made it…just barely. Went nice with drawn butter and white wine vinegar.

While waiting for Redskins-Cowboys, I chowed down on my boiled Thanksgiving feast and washed it down with a tall boy can of Miller Lite. I only made it through one plate.

Oh look…leftovers.

Sportball interlude:

Xavier 51, Bradley 50: Ya gotta make this free throws, Braves!

Washington Football Team 41, Dallas 16. It was 20-16 to start the fourth. I was full of dinner and finally finished my one tall boy by the time the rout ended.

Welcome back Alex Smith.

Hail to the Redskins.

Friday (Black Friday):

At 4: 45 p.m. I got ready to jump in the car and head to the Navy Lodge aboard NAS Patuxent River. It was there on the cold, dark morning after the Super Bowl that I started training for the Semper Fi Double, and I wanted to formally end the year there.

I saw the full moon.

One last full moon to run under.

COVID-19 restrictions had prohibited me from renting a room at the Navy Lodge, but never mind, I could still drive out to the base and do the run.

One last run. One last full moon.

Saturday (two hours later)

Got out of bed at 0550. Sunrise would be about 0630-ish. Out of bed, dressed for warmth. Oh, look I’m missing my gloves and knit cap. Going to be a recurring theme this winter…how many sets of gloves and caps can a man buy in a winter season?

At the Navy Lodge parking lot about 0610. Motorcyclist in the parking lot revving up his souped up motorcycle…nice one, idiot, you know there are people sleeping, right? If I were a Maryland state trooper, I would be making my ticket quota every month just on motorcyclists and pickup truck drivers.

The sky was overcast, covering the full moon. It wasn’t that cold, so the gloves and cap were not an issue. Didn’t do one last Japanese ham sandwich, or otherwise stretch. Just set up the MapMyRun, hit START WORKOUT, put the phone in my FlipBelt, on off I went.

Down Cuddihy, took a right on Buse, past the Moffat Building. Buse up and down to Cedar Point Road, ran it downhill all the way to the entrance road to the Drill Hall Gymnasium and down the road to the Marine Aviation Detachment HQ. Pulled even with, then past the HQ sign and turned around the way I came.

With my mind on other things besides the run, before I knew it, I was climbing up Buse Road towards the stoplight turning onto Cuddihy and the road back to the Navy Lodge. One last climb up Cuddihy, past the stop sign and past the Navy Lodge sign.

A couple of selfies in front of the Navy Lodge signage. Back in the car, and off to McDonald’s for breakfast (and for my third straight meal of the weekend).

The circle is closed. What I have written I have written.

Songs of the Day:

Triarii: The Final Legion

Q*Brick: Shot’em

Deep Purple: Highway Star

The Darkness: I Believe in a Thing Called Love

Leonard Cohen: The Future

Manfred Mann: Blinded by the Light

Thanksgiving Week 2020: Crab Boil

Tuesday:

Taco Tuesday was a bust.

First, my breakfast tacos took a dump when I didn’t heat up my corn tortillas. They were too soft and practically disintegrated with the first bite. I only got one chorizo con huevos taco down, out of a filling made for at least three.

My maiden attempt at tacos al pastor? First problem was either my wooden skewers were too thin, or I didn’t place my meat on them the right way. The skewers stuck in the pineapple were all crooked when I put them in the oven. Making matters worse, I kept the spit of pork shoulder and pineapples in the oven too long. The whole thing eventually fell over; when I pulled out the spit after 90 minutes, the meat was clearly overdone (read: burnt). I also overdid heating up the flour tortilla, so it was crunchier than a soft taco shell should have been. I did get some edible meat out of the remains, but not much of a spectacular meal.

So…all that happened.

Wednesday:

I am pretty much set for tomorrow’s meals, and maybe beyond.

This morning, I resurrected my two-year-old Faberware Indoor Turkey Fryer out of my walk-in pantry storage. Draining the old oil, then cleaning the heating element and the oil reservoir took all of a half and hour. The brief search for the power cord ended when I found it next to where I had stored the fryer.

The fryer is clean and in place. I have a fresh three quart jug of Deer Park water to boil my dinner in and the seafood should be thawed by now.

Bachelor’s Crab Boil

Boil water (1/2 hour)

Red potatoes: boil 12 min.

Corn cobbettes: Boil 9 min.

Half-smokes, two links: Boil 9 min.

1 lb. Dungeness crab and 1/2 lb. jumbo shrimp: Boil 5 min.

The broth: Deer Creek water to fill line, followed by crab boil seasoning, a generous amount of Old Bay seasoning, and one tall boy can of Miller Lite.

Accompanied by drawn/melted butter and white wine vinegar. Served with another Miller Lite tall boy.

For lunch, I practiced actually poaching two eggs for my Thanksgiving morning breakfast of Eggs Benedict. One was alright, the other egg could have used about thirty more seconds. The Hollandaise sauce will be a sauce mix made by Knorr, an English seasoning company. According to master chef Marco Pierre White, Knorr makes pretty good beef and chicken stockpots, so I’ll give their sauce a shot.

Provided I don’t take too early of a bedtime, I plan on having homemade tiramisu for dessert. I wanted to have a bed of graham crackers under the bottom layer of the ladyfingers, but I kept forgetting to get them. Oh, well. Right after breakfast, I’m going to make the dessert and stick it in the fridge.

Song of the Day:

I was going to hotlink a video from Chef Marco, but I couldn’t pull up any… sooo:

Piano cover of Rammstein/”Sonne”

Piano cover of Guns N’ Roses/”Don’t Cry”

Happy Thanksgiving!!!