As promised, here is the picture of the cord of wood delivered today. And it was an adventure. My driveway is a bit slippery and steep and I've had pickups slip and slide trying to get back up it, so I warned the driver about it and he agreed to back the big dump truck just a tad down the grade and then dump the load. It was exciting. Dump trucks are cool. He did the job and I have a nice cord ready to go when needed. That is a big deal here is the frozen tundra called the coastal redwoods. Now for the fun part, lugging it down the hill and stacking it up. Maybe I'll wait 'til tomorrow.
And the chard...the chard. Anyone for some chard pudding, chard bread, chard soup, chard chips? The leaves measure 18" long. Wow. Big chard country. I don't even water it, but it keeps coming.With Thanksgiving Day coming up, I've been watching the Food Network Thanksgiving Day special. Flay, Alton, Giada, and coolness, Ina Garten. She has some of the best recipes. I like her show, too. She was the go-to person on the show. To brine or not to brine, that is the question. Flay made his own special stuffing, which had about a gallon of chicken stock in it. I think he was a little heavy handed with the stock. It had lots of stuff in it. Ina's stuffing was a custard-style that looked interesting, but it doesn't go in the bird. I gotta have mine all juicy with turkey juice. I like my mom's stuffing. It isn't a T-day without that stuffing. Recipe? Very simple. Mom used to toast the bread herself, or we would pitch in doing the toasting, Good old white bread. Onions, butter, sage, celery, chicken stock to soak the bread, salt and pepper. That's it. Simple and sooo good. Stuff that turkey!
