Well, Thanksgiving’s tomorrow, here’s what’s on the list of stuff to cook. Can’t go wrong with Alton Brown’s Turkey nor Ina Garten’s stuffing. Best wishes to all those out there in the Blogosphere.


For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil


  • 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
  • 8 tablespoons (1 stick) unsalted butter
  • 2 cups medium-diced yellow onion (2 onions)
  • 1 cup medium-diced celery (2 stalks)
  • 2 Granny Smith apples, unpeeled, cored and large-diced
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 pound sweet or spicy Italian sausage, casings removed
  • 1 cup chicken stock
  • 1 cup dried cranberries


  • Green Beans or Asparagus
  • Mushrooms
  • Broccoli
  • Cauliflower
  • Extra Virgin Olive Oil

Oatmeal in Rice Cookers

I read somewhere on the net that you can cook oatmeal pretty easily in a rice cooker. “Great” I thought, “now I have a way to make myself an easy meal while I get ready in the morning.” So I load the rice cooker, carefully paying attention to Mr. Quaker’s directions, and even add a few berries and brown sugar for kicks. The problem? Milk expands when heated. Lesson learned: don’t heat milk unless you watch it (otherwise you’ll have to clean it out of the nooks and crannies of everything), so if you’re going to make oatmeal in a rice cooker, use water instead.