In honor of the 99% and related occupy whatever you want these days, I found this hysterically funny in light of my recent acceptance of my hyper tiger mom-ness:
High Expectations Asian Father says
Worth the click, I promise! See you all on Monday!
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My Polish dad and Irish mom were exactly the same way. Happy Thankgiving everybody!
Comment by Denise Shelton — November 24, 2011 @ 6:16 am
Thanks to Lauren, for hosting this sometimes rowdy and obnoxious forum in cyberspace, and thanks to all the readers and posters
who never fail to deliver an intriguing look at Alameda’s public affairs. Happy Thanksgiving!
Here’s a response to your FB page. We have baked 6 of these so far and have just 2 more to go (for dinner tonight)….
DON GIBERSON MEMORIAL PUMPKIN PIE Revised November 21, 2011
INGREDIENTS 4 eggs (minus 2 yolks), lightly beaten
1 29 oz. can solid pack canned pumpkin (not pumpkin pie filling)
1 1/4 cups dark brown or raw cane sugar, moderately packed
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3-4 TBSP Wild Turkey (Don’s favorite) or Maker’s Mark bourbon (2 TBSP = 1 oz.)
1 12 oz. can evaporated low-fat or fat-free milk (unsweetened)
2 each deep-dish 9” frozen pie shells (whole wheat pastry, Mrs. Smith’s,
Marie Callender’s, or similar) — or roll your own…
Preheat a conventional oven to 375° F. (Preheat convection oven to 350° F.) Thaw 2 frozen pie shells for 10-15 minutes. Prick the sides and bottom of the shells with a fork. Cover with aluminum foil, parchment paper, or lightly greased empty pie pans. If not using pie pans on top of the crust, weight the foil or parchment paper with ceramic pie weights or 1.5 cups dry white rice per shell. Bake 15 minutes at 375° (350° in a convection oven) on a middle oven rack. Remove pie shells from the oven; remove the pie pans, parchment paper, aluminum foil, and/or pie weights.
Preheat the oven to 425° F. (conventional) or 400 F. (convection oven). Verify temperatures with an oven thermometer for best results. Libby’s recommends using a cookie sheet underneath metal pie pans. (Preheat the oven with the cookie sheet inside.) DO NOT use cookie sheets if using glass or ceramic pie pans. Combine brown sugar and spices in a small bowl. Open canned ingredients. Set aside for now. In a second small bowl, lightly beat the 2 eggs plus 2 egg whites. Combine the eggs and canned pumpkin in a large mixing bowl, blending thoroughly. Add the sugar and spice mixture and stir or whisk together. Blend in the canned evaporated milk and, finally, the bourbon.
Mix thoroughly until color and texture are uniform. Ladle the pie filling into the baked deep-dish pie shells, leaving 1/8” – 1/4” for filling to expand. Pour excess, if any, into a small baking dish or custard cup(s) for sampling. Bake the filled pies at 425° F. (400° F. in a convection oven) for 15 minutes. Reduce heat to 350° F. (325° F. in a convection oven), bake an additional 40-50 minutes, or until a knife inserted in the middle of the pie comes out clean. Cover crust with aluminum foil or crust protectors if needed for at least the last 10-15 minutes to prevent burning. Remove pies from oven, cool on baking racks for 3 hours in a pet-proof location. Serve with whipped cream or ice cream, if desired. If not serving immediately, cover the pies with aluminum foil and refrigerate.
Our friend Don Giberson, then a patient at St. Mary’s Medical Center, suggested adding Wild Turkey bourbon to our pumpkin pies on November 20, 2001, shortly before he died. We miss him very much.
-Linda Hudson & Jon Spangler
Comment by Jon Spangler — November 24, 2011 @ 8:24 am
Wild Turkey for Jon
Comment by Jack Richard — November 24, 2011 @ 10:37 am
those turkeys are just too damn fast for me, that’s why I’m having a nice pork roast today. Happy thanksgiving
Comment by John P. — November 24, 2011 @ 10:48 am
Thanks, Lauren for all your hard work and patience to keep those of us who love your site reading and paying attention. Have a very happy and blessed Thanksgiving!
Comment by Kate Quick.ze — November 24, 2011 @ 11:21 am
Thanks Lauren for putting up with the Jon Sprinklers and Church Ladies of this World …Your the best. Happy Thanksgiving.
“Top Ten Signs You Ate Too Much At Thanksgiving Dinner” from November 23, 2011.
http://www.cbs.com/late_night/late_show/video/?pid=79hNjvlwwLaN5iMjDcYT9OpqszCAkXbl
Comment by John — November 24, 2011 @ 2:14 pm
Bye the way John, I’ve got the Khan Academy Bookmarked he’s got some very good lessons on there. I’m a little slow on this stuff, but its really helped me understand some of this banking. Thanks John P.
Comment by John P. — November 25, 2011 @ 8:15 am
Some suggestions for leftovers: http://www.wikihow.com/Use-Turkey-Left-Overs
Comment by Mike McMahon — November 25, 2011 @ 9:09 am
I am sending the Asian Father to my mother. She’s not Asian, but she got the same memo and is still reading it, daily!
Comment by Kate Quick.ze — November 27, 2011 @ 2:32 pm