Two Promising News Items for Freedom-Lovers
November 19, 2004
8:31 a.m., MT
First, in the U.S.: Illinois Supreme Court Dismisses Lawsuits against Gun Industry (from CNS).

And, those feisty Canucks: Manitoba's smoking rebels defiant Wednesday after province laid more charges (from Canada.com). It seems I'm not hearing as much about U.S. "smoking rebels" fighting back ... maybe because I'm not a smoker, and not doing regular news sweeps. I sure hope they haven't given up; the push is on for the food cops to get even worse. If alcohol and tobacco becomes demonized anew, it'll be all the easier for them to redouble their efforts on food.

Oh, wait, they're already doing that. A hamburger is "the fast-food equivalent of a snuff film"? Get a clue, you moron.

A lot of interesting stuff out there today, but I can't blog it all ... in large part because I cut a thumbnail yesterday (don't ask ), and the damn thing bled for hours. It's still extremely tender ... and since it's my spacebar thumb, I'm already hurting again from this entry.

Hope y'all have a good weekend! I'm already getting jazzed about Thanksgiving -- which reminds me, I have a recipe for the best turkey gravy I've ever made. And best of all, it's simple! If my thumb is better tomorrow I'll add it to the Pood section.

Sunni

Replies: 2 individuals have opined

On Friday, November 19th, Sunni said:

Hi, Mama Liberty! That sounds like a good recipe -- thanks for sharing it.

To use the smilies, simply click on the desired one. The ASCII equivalent will appear at the end of your text -- if that isn't where you want it you can cut and paste it somewhere else.

On Friday, November 19th, MamaLiberty said:

Hope you didn't get any of that jalopena juice in the cut.

The best turkey stuffing in the entire world is an old time recipe I got from my mother. She used it almost every year - because the family would have gone crazy if she didn't. Sausage/apple/sage

It's pretty simple:
Brown and drain 1/2 pound of bulk country sausage (or your favorite kind), add a large diced onion and stir over low heat until clear. Add 4 or 5 stalks diced celery, 1 qt. chicken broth, a tsp. of ground sage, salt and pepper to taste, and two large diced green apples. Tear up a loaf of plain white bread, or enough to absorb most of the broth. Add two large eggs and mix well. Leave it nice and moist for a tender bird.

Salt the inside cavities of the bird before you stuff it. Sew or pin the flaps and then bake slow for the best flavor.

I always make at least three times the stuffing that will fit in the bird because it is so good with all the leftover meat. No matter how much I make, we never have enough.

Hope you enjoy this and have a blessed Thanksgiving Day.

Say, can someone tell me how to use the smilies? Sorry to be so dumb, but I only know the key parts to a few of them. Mama