So many questions. Where are we? Is this real? Does it matter? Can we stay?
Do this!!
29 Nov 2014 Leave a comment
Thank you to my friend Jeffrey Frank for this excellent idea. Terrific way to use leftovers.
If all the dressing vanished on Thanksgiving Day, make your favorite stove-top stuffing mix and bake it into waffles. Tear turkey into small pieces and heat with the gravy. Pour over waffles and top with a scoop of mashed potatoes with more gravy drizzled over the top. Be thankful. Again. Some more.
Going now …
28 Nov 2014 Leave a comment
you couldn’t let go
didn’t know how
so freedom is extracted
at the price of tears you cannot shed.
don’t grovel
reject mawkishness
you had time to get it right
density is no alibi.
you built this
don’t even think of crying
hot tears ice over
if they can’t be shared.
all good just late
but
better late than never.
The giving of the thanks …
26 Nov 2014 2 Comments
A hearty … Boy-We-Sure-Put-One-Over-on-Those-Stupid-Indians Day … to one and all!
“Fine meal, chaps. Burrrp. The corn was a nice touch. Sweet little country ya’ got here.
Be a shame if somethin’ were ta’ happen to it.”
From Buffalo to Kokomo …
23 Nov 2014 Leave a comment
Aruba, Jamaica, ooh I wanna take you to
Bermuda, Bahama, come on pretty mama
Key Largo Montego,
baby why don’t we go
Ooh I wanna take you down to Kokomo,
we’ll get there fast
and then we’ll take it slow
That’s where we wanna go,
way down in Kokomo.
German Chocolate Waffles
22 Nov 2014 4 Comments
And now, a message from our sponsor …
17 Nov 2014 4 Comments
Due to circumstances beyond our control, Playing for Time is currently on hiatus. It’s complicated. First there was a road trip across seven states, followed by a reunion of great import along with great joy. And in the interim, much fine wine and stellar food. And since. More of the same. Frigid-ass weather has followed us on our journeys, so there has been nesting in Irish pubs with fireplaces and Guinness and pub frites and welcoming beer wenches. We are now in the Deep South, but ensconced in a liberal enclave, basking in the deliciously sarcastic company of our son. We shall return anon. And on. And on …
It’s HUMPDAY, kids!
12 Nov 2014 Leave a comment
“In Bristol, England today, which is where the graffiti artist Banksy came from. Clearly, I need to draw on some walls.” –Stephan Pastis
The days pass, and it’s Tuesday …
11 Nov 2014 Leave a comment
… and time to think up something to be thankful for. But not some tired old thing you’ve already heard a million times, and not something soppy, either, like how deeply thankful I am for world peace. Oh wait.
Every day I’m thankful for everything, so it’s hard to pick a fav. And people are all thankful for pretty much the same things, unless they don’t happen to have them. Food, shelter, health, wealth … BORING.
So today I’m just gonna say that I’m not nearly thankful enough for my friends. Also it’s cold as shiz outside. But mainly friends today. I abuse all of them by ignoring them, but they keep coming back for more. You all know who you are, I won’t embarrass you by calling you out, but thanks on a freaking cold Tuesday for everything. I mean it.
Thinking on a Monday …
10 Nov 2014 6 Comments
Dangerous territory from the outset. Is there enough coffee? Are we even awake yet? Once you think the thoughts, can you stuff them back in the box and walk away? And what if you say them out loud? There are always options …
Goin’ with that last thing today. You know who you are — grab a cup of coffee and put your feet up. If done right, Monday rants can be highly therapeutic.
Here, hon, let me warm up that coffee for you …
And let’s get to work.
Cream Cheese Sugar Cookies!
08 Nov 2014 Leave a comment
Cream Cheese Sugar Cookies
1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all-purpose flour
Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. Mix in flour until well blended.
Roll into a ball and wrap in plastic wrap.
Refrigerate for two hours.
Heat oven to 375 degrees. Roll out dough, one third at a time, on a lightly floured surface. Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
Place the cookies one inch apart on ungreased cookie sheets. To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner.
Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar.
Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. Cool completely.
{My mom always told me the most important part of making sugar cookies was to take them out as soon as they were even slightly brown on the bottom, or not at all. I took mine out before they had even browned and left them on the cookie sheet to cool. That made them extra soft and delicious.}
If desired, use the almond glaze below.
Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring
Stir all ingredients until smooth.
Pour 1 teaspoon of glaze on each sugar cookie. Use the back of the teaspoon to spread glaze evenly over cookie. Let glaze dry.
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