Wednesday, November 26, 2008

'Twas the Day Before Thanksgiving

I was supposed to blog today about dealing with holidays and family when you're writing on a deadline.

Ladies and gentlemen, I can blog on that topic with two words: Publix Deli.

Last Sunday I ordered my turkey dinner complete with two extra free items thanks to a coupon in the Publix ad. I'll pick it up later this afternoon (or maybe I'll send the DH or #2 son). I'll add a green veggie because I refuse to pay $8.99 for their green bean casserole when I can make it myself for a fraction of that.

So since I have solved the writing/holidays/family situation, I will wander off into Hunkville. In honor of my favorite hunk being named People magazine's Sexiest Man Alive, I thought I'd just give you a little Hugh Jackman show.


Don't you love a man with a sense of humor?

Not only is he perfect eye candy, but he sings and dances too! Check out his performance at the 2004 Tony Awards where he also won an award for his performance in The Boy from Oz. I *heart* a man with many talents. He's doing high kicks with the Rockettes for crying out loud. Is he awesome or what?

So... what are you doing the day before Turkey Day?


Problem Child said...

Gotta love a man who can join a kick line...

Anonymous said...

Beautiful eye candy indeed!
word verification - preiters - almost saying pretty

Sherry Werth said...


PM's Mother said...

Why mess up perfectly good green beans with mushroom soup? The woman who invented green bean casserole should be drawn and quartered.

Here's a better way to serve green beans (Thanks to Damon Lee Fowler):

1 1/2 lbs. cooked young green beans
1 cup pecan halves
1/2 cup salted butter (Aw c'mon, it's Thanksgiving for Heaven's sake.)
2 Tablesppons chopped parsely

1) The beans should be cooked until a little underdone (so don't overcook them). Drain and plunge into cold water to arrest the cooking. (Don't get bent out of shape --they will finish cooking later.)

2) Slice the pecans lengthwise into 3 slivers per nut, using the natural grooves as a guide. Set them aside.

3) Put the butter into cast iron skillet or heavy-bottomed nonstick skillet that will hold all the beans comfortably in a single layer. Turn on the heat to medium. When the butter is melted, add the pecans and cook, swirling the pan constantly, until the pecans and butter have colored a uniform light brown, about 4 minutes.

4) Add the beans and toss them in the butter until they are heated through, about 1 minute. Turn off the heat, taste, and add a pinch or so of salt, if needed. Add the parsley and toss once more to mix. Pour onto a serving platter and serve at once.

Note: If you are not adept at swirling a pan, you may use a wooden spoon to stire without a guilty conscience.)

You'll never ear green bean casserole agai(This recipe is in Damon Lee Fowler's cook book "Beans, Greens, and Sweet Georgia Peaches")

PM's Mother said...

Oopa! That should be UNSALTED butter. Sorry 'bout that.