Thanksgiving Dinner at the Brown House, by Louie Brown

(published in this blog previously on June 20, 2014)

When I was around 11 or 12 years old, I remember having Thanksgiving dinner with my parents and brothers in College Point. It was the mid-1950’s. Dwight Eisenhower was the President. I was a child happy with life, but my parents were very poor. I was too young to understand the inconveniences of poverty. We lived in a two-family house, and the upstairs tenant was a mother and daughter, Edna. They were poorer than we were. Edna got herself invited to our Thanksgiving and enjoyed setting up for the feast.

My parents and especially my mother and grandmother wanted us to remember that once upon a time the Brown family and my maternal grandmother’s family, the Wilcoxes, in the 19th century were enormous affluent, influential families. On the wall were a picture of Abraham Lincoln in an oak oval frame and another of my great grandfather Captain Francis Leicester Brown of the Union Army in an oak oval frame. There was a petty point sampler that read “God bless the family in this household,” completed by me on my 15th birthday, May 10, 1819, Hannah Hopkins Hodge.

In the 17th and 18th centuries my ancestors were prominent Puritan ministers. Even back then there were seemingly endless irreconcilable theological battles going on. On the other hand, my mother warned us that, though we should remember our ancestors, we should not be like her great aunt and become ancestor worshipers. It wasn’t wholesome either.

The meal consisted of turkey, creamed onions, turnips, yams, rather traditional. What made it memorable was the chinaware: Limoges and Haviland plates and platters, a Wedgewood chocolate pitcher, Limoges demitasse espresso coffee cups that were works of art. Crystal goblets for the cider, a magnificent Damask table cloth and napkins. Ornate sterling silverware, Victorian style. Our attic was full of these remnants and memorabilia of an affluent comfortable 19th century past. Corny but beautiful oil paintings, more petit point samplers, lavish gowns with the finest French laces. More Victorian extravagance. Edna from a Catholic family really enjoyed our Thanksgiving dinners. For a day we Browns were again important people though the reference point was to another earlier century. For a day we were ancestor worshipers.

Moral: How do poor people become whole happy well-adjusted people in a hostile social environment? I think poor people learning survival skills is probably more important than measuring one’s personal worth by the balance in our checking accounts and the influence we have in our communities.

Catholic Edna for example is happy. She started out poor. She is still poor, but she has a good understanding of why certain politicians say what they say. She has a spiritual dimension to her belief system. She survives, she is well-adjusted. She also proves that Puritans and Catholics can get along just fine, thank you.

Personally, I am still a “mal-content”. I am dissatisfied with church-sponsored homophobia, and the establishment’s irrational hostility to poor people, but I am on the mend.

Our best teachers in the current environment are Occupy Wall Street and the Radical Faeries. I heard clearly what they have to say. They are convincing. We Americans should object to Wall Street giving orders to our elected leaders about how they should victimize the public for the sake of increasing profits for billionaires. The Radical Faeries in their presentations at the Lesbian and Gay Center in New York City pointed out the need for Lesgay people to develop a spiritual side to their personalities, to revere their sexual orientation rather than skulking around hating ourselves for the convenience of homophobes. We are an international “tribe”. Guess what, there are gay people in Morocco and Australia.

In her personal search to find meaning in life outside of material success, Edna feels that she should boast about her family, her two children. In general, since Lesgay people are banished from traditional families, we have to devise another system that suits our communal interests.

What do we tell Lesbian and gay homeless teenagers who have been tossed out of their fundamentalist parents’ homes because of their sexual orientation? In other words, empower the out-groups. Amen.

© 31 March 2014  




About the Author



I was born in 1944, I lived most of my life in New York City, Queens County. I still commute there. I worked for many years as a Caseworker for New York City Human Resources Administration, dealing with mentally impaired clients, then as a social work Supervisor dealing with homeless PWA’s. I have an apartment in Wheat Ridge, CO. I retired in 2002. I have a few interesting stories to tell. My boyfriend Kevin lives in New York City. I graduated Queens College, CUNY, in 1967.

How I Learned Some Turkey Anatomy, by Nicholas

It was our first Thanksgiving together so we invited a bunch of friends over to share a dinner. Jamie and I were to cook the turkey and other people were assigned other courses for a sumptuous meal.


We got the bird which was frozen but no problem, we knew enough to leave it in the frig for a few days to thaw out. It seemed to be doing so nicely and on Thanksgiving morning as I prepared the stuffing and prepped the turkey, things were moving along smoothly.Turkey in the oven, we were on our way to a feast.

The first sign of trouble came innocently enough when Jamie was talking to his mother about our celebration. I should point out that this Thanksgiving was a kind of late rebellion on his part. We had decided not to go to his parents for dinner, even though they were nearby, so we could have our own gathering with friends. But mothers have that knack for asking questions that can throw your plans right into the rubbish.

Bragging about our turkey in the oven, mom posed the question, “Did you get the giblets and stuff out of both ends of the turkey?”

What “both ends,” I demanded. Of course we’d pried out a bag of turkey parts from its hollow innards. But was there more in some other secret cavity? Was there something stuffed up its ass, too?

So, we hauled the bird out of the oven and poked around its backside to find out that not only was there another pouch of miscellaneous bits but that our future dinner was still, actually, frozen. Well, it did seem a little stiff when we stuffed it but now we realized we had a still frozen 12-15 pound animal and all bets were off as just when dinner would be served.

We threw the thing back into the oven and cranked up the temperature. Nothing much happened. We turned the oven up higher. Still, not much changed. It was turkey’s revenge—it would cook in its own time and never mind our plans for dinner.

Our guests started arriving and our main course was just thawing out. We had appetizers and wine and conversation while the bird began to show some sign of cooking. We reversed the order of the meal and served other courses like salad, potatoes and vegetable and more wine until at long last we pulled from the oven what we hoped was a cooked turkey. I can’t even remember what it tasted like. I guess it was good or we were all too hungry to care. Everybody ate it, nobody got sick. It was a fun time, even though a disaster.

My first venture into real cooking did not augur well for pursuing culinary delights. But, as it happens, one gets hungry and has to repeatedly do something about it. Peanut butter sandwiches as a diet are not that appealing. So, despite being shamed by a turkey, the lowest form of conscious life on this planet, I did go back into that kitchen with the intention of turning food into meals.

I am happy to report that success followed my persistence. Hunger is a good teacher and I have come since to associate the kitchen with many satisfactions and pleasures.

I love to indulge myself and what higher form of indulgence is there than food. And food grows ever more satisfying with age. Taste grows more complex and nuanced with age and taste buds, unlike other body parts, actually work better as you grow older. Kids can be finicky eaters, it has been said, because their underdeveloped taste buds aren’t working to their full capacity with just sweet and bitter dominating their little palates.

I like food. I like everything to do with food—shopping for it, growing it, picking it in the garden, preparing it, cooking it, eating and sharing it with others. I like reading about food and cooking; I like planning big meals. My favorite store in the whole world is the Savory Spice Shop down on Platte Street. Walking in their door is entering a different world full of wonderful aromas that hint of countless flavors from the dozens of herbs, spices and exotic salts on the shelves. The variations and sensations are near endless in my imagination.

Cooking is now part of my identity. I love to cook. Well, I just love food. Cooking is now a creative endeavor as I tend to use recipes not as instructions but for inspiration and as suggestions as to what goes well together and in what measure. Many times I simply dispense with recipes and make it up on the basis of what’s in the frig and hunches. The hunches—like adding paprika and dry mustard to a stew—usually pay off, i.e., are edible, but sometimes they do not turn out so well. Those I won’t go into.

Food has its rituals that can be likened to religious liturgies culminating with the sharing of sacrament. Food is work and joy, is nourishment and pleasure and connotes special relationships to those you share it with and to the earth it comes from.

So, let me officially launch this great season of holiday feasting—my favorite time of the year—with the words: Ladies and gentlemen, start your ovens. Let the eating begin!

[Editor’s note: This piece was first published in this blog in 2012.]


© November 2012

About the Author

Nicholas grew up in Cleveland, then grew up in San Francisco, and is now growing up in Denver. He retired from work with non-profits in 2009 and now bicycles, gardens, cooks, does yoga, writes stories, and loves to go out for coffee.

Celebrate Halloween, Thanksgiving, and Christmas, by Louis Brown

I know it is difficult to
think about Celebrating when there is a storm cloud hanging over the United
States. But remember the candidate who gets fewer votes wins the White House,
that is the new normal. So Washington will continue to be Alice in Wonderland,
where up is down, left is right, backward is forward, ignorance is cherished, love
America means hate America, etc. Still we survived the hostile presidency of
George W. Bush. And we shouldn’t stop celebrating our holidays.
(1)
On Oct. 28, 2016, 7 p.m. at Saint John’s
Episcopal Cathedral, located at 14 Street and Washington Street, there was a
Halloween organ recital, that is, there was a showing of a German silent horror
movie, “Nosferatu,” Angela Papadakos was the organist. She started by playing
Bach’s Toccata and Fugue. (hum a few bars), spooky in itself. Then she
continued playing matching the mood of the scenes and her musical accompaniment.
Some people in attendance were wearing Halloween costumes, so I put on my
diminutive black top hat, and my neighbor, a young woman, in the audience told
me my hat was “awesome.” That made my evening.
(2)
Read flyer for Holiday Luncheon. Also I am
thankful for Prime Timers, and I met Joseph Bump at the luncheon who evaluated
my home situation about 7 or 8 years ago when Prime Timers was meeting in a
restaurant on West Colfax Avenue, which is in my neighborhood. Prime Timers
members keep track of each other (without being busy bodies). So if one ember
is having difficulty, if possible, Prime Timers helps him out. I wonder why I
do not recall any elderly women participating. It wasn’t a male-only club.
(3)
Read copy of E-Mail from Danny Dromm re
Gay History.
(4)
In New York City, gay libbers celebrate
Christmas by attending the Christmas chorale as performed by the NYC Gay Men’s
Chorus at Carnegie Hall. Does Denver Colorado have something analogous? I hope
so.

© 19 Nov 2016  
About
the Author
 
I was born in 1944, I lived most of my life in New York City,
Queens County. I still commute there. I worked for many years as a Caseworker
for New York City Human Resources Administration, dealing with mentally
impaired clients, then as a social work Supervisor dealing with homeless PWA’s.
I have an apartment in Wheat Ridge, CO. I retired in 2002. I have a few
interesting stories to tell. My boyfriend Kevin lives in New York City. I
graduated Queens College, CUNY, in 1967.

How I Learned Some Turkey Anatomy, by Nicholas


It was our first Thanksgiving together so we invited a bunch of friends over to share a dinner. Jamie and I were to cook the turkey and other people were assigned other courses for a sumptuous meal.

We got the bird which was frozen but no problem, we knew enough to leave it in the frig for a few days to thaw out. It seemed to be doing so nicely and on Thanksgiving morning as I prepared the stuffing and prepped the turkey, things were moving along smoothly.Turkey in the oven, we were on our way to a feast.

The first sign of trouble came innocently enough when Jamie was talking to his mother about our celebration. I should point out that this Thanksgiving was a kind of late rebellion on his part. We had decided not to go to his parents for dinner, even though they were nearby, so we could have our own gathering with friends. But mothers have that knack for asking questions that can throw your plans right into the rubbish.

Bragging about our turkey in the oven, mom posed the question, “Did you get the giblets and stuff out of both ends of the turkey?”

What “both ends,” I demanded. Of course we’d pried out a bag of turkey parts from its hollow innards. But was there more in some other secret cavity? Was there something stuffed up its ass, too?

So, we hauled the bird out of the oven and poked around its backside to find out that not only was there another pouch of miscellaneous bits but that our future dinner was still, actually, frozen. Well, it did seem a little stiff when we stuffed it but now we realized we had a still frozen 12-15 pound animal and all bets were off as just when dinner would be served.

We threw the thing back into the oven and cranked up the temperature. Nothing much happened. We turned the oven up higher. Still, not much changed. It was turkey’s revenge—it would cook in its own time and never mind our plans for dinner.

Our guests started arriving and our main course was just thawing out. We had appetizers and wine and conversation while the bird began to show some sign of cooking. We reversed the order of the meal and served other courses like salad, potatoes and vegetable and more wine until at long last we pulled from the oven what we hoped was a cooked turkey. I can’t even remember what it tasted like. I guess it was good or we were all too hungry to care. Everybody ate it, nobody got sick. It was a fun time, even though a disaster.

My first venture into real cooking did not augur well for pursuing culinary delights. But, as it happens, one gets hungry and has to repeatedly do something about it. Peanut butter sandwiches as a diet are not that appealing. So, despite being shamed by a turkey, the lowest form of conscious life on this planet, I did go back into that kitchen with the intention of turning food into meals.

I am happy to report that success followed my persistence. Hunger is a good teacher and I have come since to associate the kitchen with many satisfactions and pleasures.

I love to indulge myself and what higher form of indulgence is there than food. And food grows ever more satisfying with age. Taste grows more complex and nuanced with age and taste buds, unlike other body parts, actually work better as you grow older. Kids can be finicky eaters, it has been said, because their underdeveloped taste buds aren’t working to their full capacity with just sweet and bitter dominating their little palates.

I like food. I like everything to do with food—shopping for it, growing it, picking it in the garden, preparing it, cooking it, eating and sharing it with others. I like reading about food and cooking; I like planning big meals. My favorite store in the whole world is the Savory Spice Shop down on Platte Street. Walking in their door is entering a different world full of wonderful aromas that hint of countless flavors from the dozens of herbs, spices and exotic salts on the shelves. The variations and sensations are near endless in my imagination.

Cooking is now part of my identity. I love to cook. Well, I just love food. Cooking is now a creative endeavor as I tend to use recipes not as instructions but for inspiration and as suggestions as to what goes well together and in what measure. Many times I simply dispense with recipes and make it up on the basis of what’s in the frig and hunches. The hunches—like adding paprika and dry mustard to a stew—usually pay off, i.e., are edible, but sometimes they do not turn out so well. Those I won’t go into.

Food has its rituals that can be likened to religious liturgies culminating with the sharing of sacrament. Food is work and joy, is nourishment and pleasure and connotes special relationships to those you share it with and to the earth it comes from.

So, let me officially launch this great season of holiday feasting—my favorite time of the year—with the words: Ladies and gentlemen, start your ovens. Let the eating begin!

[Editor’s note: This piece was first published in this blog in 2012.]
© November 2012

About the Author

Nicholas grew up in Cleveland, then grew up in San Francisco, and is now growing up in Denver. He retired from work with non-profits in 2009 and now bicycles, gardens, cooks, does yoga, writes stories, and loves to go out for coffee.

My Favorite Holiday, by

Every year about this time when the
days get cold and the nights longer, I wake up one morning, stretch my arms wide
open, and say to the world: Let the eating begin!
          The Olympics
of Food is about to start. Never mind the big torch, light the ovens. Watch the
parade of dishes fill the tables. All those colorful displays of food you never
see any other time of the year—and thank god for that. I mean you could eat
cherries in brandy anytime but, for me, it’s only at Christmas that it fits.
There will be medals for best
nibbles, best entrée, best salad, best sweet potato, best cookies, best pies,
best favorite whatever, most outlandish French pastry that looks like something
you’d never consider eating, best wine before dinner, best wine with dinner,
best wine after dinner, best wine anytime, best eggnog with rum, best eggnog with brandy, best brandy never mind the nog, and the list goes on. Instead of
the 12 days of Christmas, somebody should write a song about the 75,000
calories and the 100 or so meals of Christmas/Hanukkah/Kwanzaa/Solstice.
Thanksgiving is really just the warm up, the first course, you might say, in a
month long binge of eating. And I love it.
Alright, I exaggerate. Not every
morsel I consume in December is an elaborate culinary production. And not
everything to do with “The Holidays” has to do with food. But the food is the
key part. You go to work this month and you eat. You go to parties and you eat.
You have friends over and you eat. You decorate the tree and you eat. You open
presents and you eat. Maybe it’s the fright of winter. It’s cold and dark, we’d
better stock up, gird our loins, put on protective layers of fat, nourish
ourselves for the coming bleak days. We could end up starving as the winds of
winter howl. This really is a time of primal urges.
For me, these holidays are the
antidote for darkness. I hate the short days, the early nights. I love the
lights and the decorations, the busy bustling about, the gift giving, the
visiting, the sharing of special traditional foods. I love the sense that for this
one month normal rules don’t apply. It’s a month of light and sharing, sharing
around the table.
I guess that all stems from the fact
that food was a central part of everything in my family as I grew up. Mom loved
to bake and made special Christmas cookies that I loved as a kid and still do.
But now instead of sneaking around searching out her hiding places for these
treats and secretly eating a cookie or two, I use her recipes to make my own.
And I get pretty close to mom’s triumphs. Of course, it’s hard to screw up any
combination of sugar, butter, nuts and chocolate. And I still hide them from
myself and still sneakily snitch one before company gets them.
Jamie and I have also established
some of our own Christmas traditions like decorating the house with lights and
garlands, filling the house with friends and—it always gets back to food—sharing
a Christmas Eve dinner of prime rib and all the trimmings, maybe even some
French pastry.
Christmas, they say, is really about
anticipation and the birth of new life. It’s about nourishment. It’s a time to be
with people and shake off the darkness while looking forward to when the days will
lengthen. The dark of December is, after all, always followed by the brightness
of January’s new year. Break out the champagne!
© 15 Dec
2011
About the Author 
Nicholas grew up in Cleveland,
then grew up in San Francisco, and is now growing up in Denver. He retired from
work with non-profits in 2009 and now bicycles, gardens, cooks, does yoga,
writes stories, and loves to go out for coffee.

Giving Thanks by Nicholas

(published previously in this blog on June 10, 2014)

It was our first Thanksgiving together in our first flat together in San Francisco. We loved the place up the hill from Parnassus Avenue above Cole Valley. The street was Woodland, named so, we presumed, because it ended in a small forest of eucalyptus that ran up Mt. Sutro in the heart of the city. The rent was a bit steep even then but we fell in love with the redwood shingle house of which we occupied the first floor. We were right at the usual fog line so we could watch the fog roll in from the ocean at the front and see the sun at the back.

Our flat was elegant. Old wood trim, arched front window with beveled glass, neat little kitchen with lots of counter space that was a deep, lustrous purple. I loved those deep purple countertops. That was the first kitchen that I loved to cook in.

Being our first Thanksgiving in our own place, we decided to entertain at home with friends coming over instead of joining Jamie’s family in Menlo Park, an hour south. It was kind of a statement of independence from the family and a statement that holidays were ours. So, we invited a bunch of friends and began planning dinner for eight on Thanksgiving Day. We asked each person or couple to contribute something like an appetizer, a salad, a side dish, dessert, wine. We ordered the turkey and would roast it and make stuffing.

We got a 12 pound bird and studied up on what to do with it. What’s to cooking a turkey, we thought. You throw it in the oven early in the morning, check it now and then, and, voila, dinner was ready. Truth is, this wasn’t the very first turkey I had cooked. A previous boyfriend and I had cooked a turkey one holiday so I thought I knew what I was doing. I should have learned more from that turkey, I mean, the boyfriend.

With the bird in the oven in plenty of time, we thought we were in fine shape to get other things done. Jamie decided to call his mom just to wish her a happy holiday and remind her of what a wonderful time we were having. Mom, being mom, couldn’t leave things alone and had to start asking questions about what was, to her, our cooking experiment. Had we washed the turkey, had we wrapped it in foil or a roasting bag, had we made stuffing, had we gotten the giblets and other parts out of both ends.

Wait a minute, I said, both ends? Turkeys have two ends? I know they do in nature but in the supermarket? I had pulled some extra body parts out of one end, where was this other end and what was supposed to come out of it? Humbled and desperate, we dashed to the oven and yanked the damned bird out of the heat. The cavity was empty, as it was supposed to be. We pried open the other end, having discovered that indeed there was an opening there too. That’s when we realized we were in trouble. The back side, or maybe it was the front, was still frozen solid. I neglected to mention that we had gotten a frozen turkey and had given it what we thought was a proper 2-3 day thawing, but the damn thing was still ice inside.

We threw it back into the oven, cranked up the temp and hoped it would cook. Guests were due to arrive soon. Turkeys are slow birds, especially in the oven. Hours seemed to go by and it was only warm.

Since we’d planned a leisurely meal, we told people to come over early so we could nosh. We did just that. Guests and their dishes arrived to great cheer and our anxious announcement that dinner might be a little later than planned. We did not elaborate.

We opened the wine. We ate the appetizers. We ate the salad. We opened more wine. The turkey was gradually getting warmer, even starting to cook.

Then the second disaster of our elegant holiday feast arrived. The friend assigned to bring a nice dessert showed up late, though that was no problem compared to the one in the oven. “What did you bring for dessert,” we asked. He proudly pulled out a five-pound bag of apples, just apples, like from a tree. He said it would be a healthy dessert. I said, let me show you where the flour, butter and sugar are and you can bake a pie, like now. Or, I gave him a choice, I could put one of his apples in his mouth and throw him into the oven so we could have two turkeys. He opted instead to go out and buy something.

We were just about ready for dessert by then anyway since we had consumed the entire meal including sweet potatoes and vegetables when at long last the fucking turkey was ready to eat.

We did have our lovely Thanksgiving dinner though the order was slightly reversed with the main course last. I’ve never again purchased a frozen turkey but have successfully cooked fresh, never frozen birds to the delight of hungry guests. I do not recommend buying frozen turkeys.

© March 2014



About the Author


Nicholas grew up in Cleveland, then grew up in San Francisco, and is now growing up in Denver. He retired from work with non-profits in 2009 and now bicycles, gardens, cooks, does yoga, writes stories, and loves to go out for coffee.

A Meal to Remember – Giving Thanks by Nicholas

It was our first Thanksgiving together in our first flat together in San Francisco. We loved the place up the hill from Parnassus Avenue above Cole Valley. The street was Woodland, named so, we presumed, because it ended in a small forest of eucalyptus that ran up Mt. Sutro in the heart of the city. The rent was a bit steep even then but we fell in love with the redwood shingle house of which we occupied the first floor. We were right at the usual fog line so we could watch the fog roll in from the ocean at the front and see the sun at the back.

Our flat was elegant. Old wood trim, arched front window with beveled glass, neat little kitchen with lots of counter space that was a deep, lustrous purple. I loved those deep purple countertops. That was the first kitchen that I loved to cook in.
Being our first Thanksgiving in our own place, we decided to entertain at home with friends coming over instead of joining Jamie’s family in Menlo Park, an hour south. It was kind of a statement of independence from the family and a statement that holidays were ours. So, we invited a bunch of friends and began planning dinner for eight on Thanksgiving Day. We asked each person or couple to contribute something like an appetizer, a salad, a side dish, dessert, wine. We ordered the turkey and would roast it and make stuffing.
We got a 12 pound bird and studied up on what to do with it. What’s to cooking a turkey, we thought. You throw it in the oven early in the morning, check it now and then, and, voila, dinner was ready. Truth is, this wasn’t the very first turkey I had cooked. A previous boyfriend and I had cooked a turkey one holiday so I thought I knew what I was doing. I should have learned more from that turkey, I mean, the boyfriend. 
With the bird in the oven in plenty of time, we thought we were in fine shape to get other things done. Jamie decided to call his mom just to wish her a happy holiday and remind her of what a wonderful time we were having. Mom, being mom, couldn’t leave things alone and had to start asking questions about what was, to her, our cooking experiment. Had we washed the turkey, had we wrapped it in foil or a roasting bag, had we made stuffing, had we gotten the giblets and other parts out of both ends.
Wait a minute, I said, both ends? Turkeys have two ends? I know they do in nature but in the supermarket? I had pulled some extra body parts out of one end, where was this other end and what was supposed to come out of it? Humbled and desperate, we dashed to the oven and yanked the damned bird out of the heat. The cavity was empty, as it was supposed to be. We pried open the other end, having discovered that indeed there was an opening there too. That’s when we realized we were in trouble. The back side, or maybe it was the front, was still frozen solid. I neglected to mention that we had gotten a frozen turkey and had given it what we thought was a proper 2-3 day thawing, but the damn thing was still ice inside.
We threw it back into the oven, cranked up the temp and hoped it would cook. Guests were due to arrive soon. Turkeys are slow birds, especially in the oven. Hours seemed to go by and it was only warm. 
Since we’d planned a leisurely meal, we told people to come over early so we could nosh. We did just that. Guests and their dishes arrived to great cheer and our anxious announcement that dinner might be a little later than planned. We did not elaborate.
We opened the wine. We ate the appetizers. We ate the salad. We opened more wine. The turkey was gradually getting warmer, even starting to cook.
Then the second disaster of our elegant holiday feast arrived. The friend assigned to bring a nice dessert showed up late, though that was no problem compared to the one in the oven. “What did you bring for dessert,” we asked. He proudly pulled out a five-pound bag of apples, just apples, like from a tree. He said it would be a healthy dessert. I said, let me show you where the flour, butter and sugar are and you can bake a pie, like now. Or, I gave him a choice, I could put one of his apples in his mouth and throw him into the oven so we could have two turkeys. He opted instead to go out and buy something.
We were just about ready for dessert by then anyway since we had consumed the entire meal including sweet potatoes and vegetables when at long last the fucking turkey was ready to eat.
We did have our lovely Thanksgiving dinner though the order was slightly reversed with the main course last. I’ve never again purchased a frozen turkey but have successfully cooked fresh, never frozen birds to the delight of hungry guests. I do not recommend buying frozen turkeys.

©
March 2014

About the Author

Nicholas grew up in Cleveland, then grew up in San Francisco, and is now growing up in Denver. He retired from work with non-profits in 2009 and now bicycles, gardens, cooks, does yoga, writes stories, and loves to go out for coffee.