Morning Reads – Tuesday, November 24

It’s Thanksgiving Eve Eve! Do you know what you’re cooking? Here are some ideas:

  • Cornbread dressing: Scott Peacock’s version is the one that comes closest to my Mississippi grandmother’s recipe. Don’t hold back with the turkey stock, and for the love of all things holy, don’t make it with Jiffy cornbread mix.
  • Oyster dressing: Because double the dressing, double the fun! I prefer the version with French bread, because that’s what my Louisiana grandmother made.
  • Talkin’ turkey: Those crazy Yankees at America’s Test Kitchen will never, ever steer you wrong. (Except maybe now that Chris Kimball has left the building, Anonymous will pull off some kind of catastrophic Thanksgiving Day hack and we’ll all be left flailing in puddles of savory turkey brine.)
  • Even the military likes NPR’s Susan Stamberg’s mother-in-law’s cranberry relish.
  • Rely on Miss Manners when your drunk uncle (Drunkle!) starts talking about Trump.

Now, as Thomas Jefferson so sagely said, can we get back to politics? (Please? – James Madison)

Today in Hamilton, we visit the Schuyler sisters, Angelica, Eliza, and Peggy. Listen closely so it will make sense when your three cousins start arguing about which one of them is the Peggy. Work!

10 comments

  1. saltycracker says:

    After a great round of gluttony you can enjoy a new website and app. Forbes had an article on Federal and state transparency.A website/app that uses the data of the city state and federal governments to capture a great share of payments, vendor spending, salaries, pensions, campaign donations. “Donors and subsidy recipients often turn out to be the same.”

    http://Www.openthebooks.com

  2. Ellynn says:

    I never knew corn bread dressing existed until I come to the south 28 years ago (don’t judge people…). Although I do consume my fair share of CBS during the year, Thanksgiving dressing for me is my grandmother’s recipe of light rye (no seeds), pumpernickel and Vienna bread mixed with melted butter, diced celery leaves, onions, shallots and lots of fresh sage. Very German American. I have yet to find any place that sells Vienna bread in south Georgia. If any foodie knows a place…?

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