For Thanksgiving 2012: Adam Sandler sings “The Thanksgiving Song”


This is an old favorite. I think he sings it differently every time; I don’t remember the part about his brother and the baby oil. Also, the annotator here misspelled “Cheryl Tiegs.”

But who cares?

Happy Thanksgiving, everyone!

To serve man

Doris Lessing, in her novel “Shikasta,” looks at Earth from the point of view of an enlightened alien race. The aliens are perturbed by (among other things) our love of food. No other race in the universe thinks and talks about food as much as we do, apparently. We even write about it, and we actually travel from place to place for a good meal.


Yes, okay.


Partner and I (both Earthlings) were lucky enough to have not one but two superb meals over the Thanksgiving weekend. One was a home-cooked meal, the other a restaurant meal. Both were memorable, and in true Earth fashion, they deserve to be documented.


Meal #1 (cooked by a very kind member of Partner’s family in New Hampshire on Thanksgiving):

  • Appetizers: Cheese, crackers, and assorted relishes, including the hostess’s own homemade bread-and-butter pickles, to which I am very partial.

  • Main course: a beautiful brown twenty-pound turkey, with stuffing.

  • Sides: mashed potatoes, green-bean casserole with crunchy French-fried onions, sweet potatoes, pearl onions in white sauce, cranberry sauce.
  • Desserts: too many to count, or to remember. Pumpkin bread baked by the hostess’s son. Pumpkin pie. Lemon meringue pie, with the meringue lightly (and perfectly) browned, like an illustration in a cooking magazine. Cookies. Blueberry cheesecake.

All-around heavenly.


    Meal #2 (at a steakhouse in downtown Providence):

    • Caesar salad made with a nice lightly-bitter romaine lettuce, with Alaskan king crab crostini on the side.

    • Filet mignon (mine medium-rare, Partner’s medium-well), with olives and mushrooms, and baby carrots on the side.

    • Australian lobster tail with drawn butter (and a cunning little candle under the butter to keep it warm).

    • Carrot cake with caramel sauce and crème de Chantilly, with coffee for Partner and espresso for me.


    I love Doris Lessing, but her aliens are squares. They need to live a little. Also, they need to try those bread-and-butter pickles. And those crostini.




    Thanksgiving blog: Thank you

    In the spirit of Thanksgiving: the last few stanzas of Kenneth Koch’s wonderful early poem “Thank You.”




    . . . Thank you for the chance to run a small hotel

    In an elephant stopover in Zambezi,

    But I do not know how to take care of guests, certainly they would all leave soon,

    After seeing blue lights out the windows and rust on their iron beds –

    I’d rather run a bird-house in Jamaica:

    Those people come in, the birds, they do not care how things are kept up . . .

    It’s true that Zambezi proprietorship would be exciting,

    with people getting off elephants and coming into my hotel,

    But as tempting as it is I cannot agree.

    And thank you for this offer of the post of referee

    For the Danish wrestling championship – I simply do not feel qualified . . .


    But the fresh spring air has been swabbing my mental decks

    Until, although prepared for fight, still I sleep on land.

    Thank you for the ostriches. I have not yet had time to pluck them,

    But I am sure they will be delicious, adorning my plate at sunset,

    My tremendous plate, and the plate

    Of the offers to all my days. But I cannot fasten my exhilaration to the sun.


    And thank you for the evening of the night on which

    I fell off my horse in the shadows. That was really useful.




    Sunday blog: Marilyn Monroe’s poultry stuffing

    Here, just in time for Thanksgiving,

    is Marilyn Monroe’s stuffing recipe.

    Makes enough to stuff one turkey,

    or two to three geese,

    or eight chickens.

    Please note: no garlic.

    Marilyn’s Stuffing

    (Adapted from “Fragments”

    by Marilyn Monroe,

    published by Farrar, Straus & Giroux)


    Time: 2 hours


    • No garlic

    • A 10-ounce loaf sourdough bread

    • 1/2 pound chicken or turkey livers or hearts

    • 1/2 pound ground round or other beef

    • 1 tablespoon cooking oil

    • 4 stalks celery, chopped

    • 1 large onion, chopped

    • 2 cups chopped curly parsley

    • 2 eggs, hard boiled, chopped

    • 1 1/2 cups raisins

    • 1 cup grated Parmesan

    • 1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination

    • 2 teaspoons dried crushed rosemary

    • 2 teaspoons dried crushed oregano

    • 2 teaspoons dried crushed thyme

    • 3 bay leaves

    • 1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)

    • 1 tablespoon kosher salt, plus more to taste

    • 1 tablespoon pepper


    1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.


    2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.


    3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.


    4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.


    Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.



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