Wishing all of my Alembic friends and family a most excellent, healthy, and happy Turkey Day.  I am truly thankful for the entertainment, knowledge, and support I receive on a regular basis from this wonderful and unique forum.  Senior Management and I will be doing our traditional Thanksgiving - a Godfather marathon.  We'll watch at least 1 and 2, and then go for 3 (Coda) if it's not too late. 

The menu will be:
Chicken Pesto Lasagna
Kasha Varniskes (just like my Jewish Grandma used to make)
Mashed potatoes and gravy
Honey glazed carrots
Dessert:  Homemade chocolate Babka (and while I am making it chocolate, I must disagree with Elaine ... cinnamon Babka is NOT a lesser Babka)

Have a great one, everyone!
Bill, tgo

Hear, hear!

Happy Holidays to the crew at the shop. Making dreams come true for 53 years! And to all my new friends I've met through this amazing business. I'm better late than never.

Thank you!
Dan...

Giving Thanks!

And to all of you ...

Enjoy!

Happy Thanksgiving Everyone! 


...and Bill, would you care to share your chocolate Babka recipe?

Babka recipe (mine is in the oven as I write this):

https://www.curiouscuisiniere.com/cinnamon-babaka/

Bill, tgo

Hey Bill...Cinnamon babka sounds tasty indeed, and is by no means a lesser babka, but why no sinsemilla babka?


Have a happy and safe Thanksgiving everyone!

Seen in a madhouse of a grocery store checkout line yesterday evening. I probably had time to read it... 

Happy Thanksgiving everyone. Safe travels if you're traveling.

Happy Thanksgiving all.

I'll take that Babka over turkey any day of the week. I will be out getting the smoker fired up here in a short bit for my 3-way brisket cook. A Katz style (though I have to admit theirs is better) pastrami, smoked flat and burnt ends. 

Today's "Far Side"... 

😀. Gobble Gobble.

Growing up we had multiple Far Side large format comic books.  Never got tired paging through them. 

Gobble Gobble!

Oh you need an extended jam in there for sure someplace, then a pre-chrous or two and a lengthy refrain plus an long fade out on the ending. And don't forget a good band introduction over the music at some spot.

Well, I finished my turkey......


Peter

Can't let it go by without remembering this classic goof...

I am a very fortunate man with many blessings.  Not hard to look around in this world and easily see other folks who aren't as fortunate and I do my best to not forget that.

So for the in-laws family get together, I did two 'double smoked' hams.  Basically you get the spiral sliced, precooked, cured and smoked hams, and warm them up in the smoker with additional seasoning (barbecue rub half and half with brown sugar) and then as the color develops (around 120 degrees F on the way to 140F where it's time to pull them), a baste with a combination of apple cider, drawn butter, brown sugar, honey, and a pinch of cinnamon.  This adds a real smoked flavor plus seasoning. Cover in foil over the foil pan and leave about an inch of the baste in the bottom of the pan in a barely warmed oven until . . . it's time.  Pull, slice and serve when the time is right.

I can utterly guarantee you that burnt ends from those hams was an unexpected and deeply-satisfying treat.

All the Best to All of You,

JW