Over at Instapundit, Helen Smith has an Amazon link to a book titled How to Cook a Wolf. (BTW, that link should provide credit to Instapundit if you buy the book.)
That title reminded me of the first gift I bought for Mrs. Hoge. We met in New York, and for our third date we went walking around midtown Manhattan together. One of the places we stopped was a Barnes & Noble store. We found this book on the remaindered table. She thought it looked interesting, and I bought it for her.
Poets have been mysteriously silent on the subject of cheese.
—G. K. Chesterton
The 24-lb bird is now roasting on the Weber grill.
UPDATE—Done with a citrus brine, chili rub, and mango/onion stuffing, it was the flavor hit of the pot luck.
Here’s the recipe for my son William’s Thanksgiving Pie—
Make the filing of equal amounts of Stayman Winesap and Pink Lady apples tossed together with Grade B maple syrup (that’s the dark kind with extra solids). Put the filing in a pie shell and add the lattice top made of butcher cut bacon. The bacon will shrink while cooking, so the ends will initially droop over the edge of the pie shell. Bake in a 350 °F oven until the shell and bacon are done. Put a drip pan under the pie to catch drips from the bacon.
I know, you want to make a citizen’s arrest of anyone whose menu lists “Idaho potato baked in it’s skin,” but you can’t.
—Roy Blount, Jr.
Narf! Brain … pumpkin spice kimchee?!?
… the Internet’s Newspaper of Record takes note of a seasonal folly …
