Not in my home!

No barbarous carnivores here! Well, except for the spiders.

Our plans have changed. The original idea was that we were going to stay at home, and I’d grade lab reports and make a vegetarian shepherd’s pie. My son called, though, and now we’re driving to St Cloud (about 2 hours away) to join him for a mid-afternoon meal, probably at an Indian restaurant. I’ll make the pie and grade the lab reports tomorrow.


  1. says

    May you have a peaceful day contemplating positive things to be thankful for.
    And, as our Hopi affiliate would say, “Happy invader’s day, you white meat turkeys!”

  2. hemidactylus says

    I’ve been toiling over a microwave for 5 minutes reheating pot roast at 70% power. Next comes the 2 minutes for beans and rice. Some hot sauce and Smart Balance melted in and I will be the envy of all the turkey jerky suffering folks listening to reasons Trump is the greatest ever. Oh…football! Forgot.

    About to enjoy my early dinner. Might have a chickpea salad later.

  3. wzrd1 says

    Sorry, but I’m an omnivore, with an emphasis on veggies.
    Did the shopping bag full of collard greens last night, prepared with a full onion of garlic, medium onion, touch of chicken bullion and two turkey wings for flavoring and bitterness removal. Steamed my pie pumpkin and prepared the glop from it last night as well. Made two bags of cranberries into cranberry sauce around 8:00 AM, it’s chilling. Pumpkin pies are in the oven now, be done in a half hour and they’ll be chilling. Next up, parboil the yams for easier peeling, then cut them down for the oven. Then, the guest of honor goes in, Big Bird.
    A church group donated 20 turkeys to our building, saving me a wee bit on a bit smaller bird, I requested the smallest bird that they had, which was 15.96 pounds. Excess will be on the table in the lobby, for those bringing a plate.
    Annoyingly, not a store nearby had ground allspice for my pies, had to get a bulk container (it only cost a little bit more than a tiny container) of whole allspice and ground it down with mortar, pestle and profanity.
    And now, have half a pumpkin worth of glop left, which will get bagged and frozen, probably for soup.

    Once I deplete whatever remains of this meal, I’ll get onto preparing my batatas, a purple skinned white yam, with close to no sugar, but extremely high in complex carbs and probably steam down some edamame, figure out the additional protein later. I usually only make three component dinners.

    Laughably, when I limped in from the store with the shopping bag of collard greens, someone dropped off four kitchen size bags of collards on the donation table. A neighbor suggested I snag them and I demurred, I’m not greedy and have more than enough (nearly 2 quarts worth) of greens now, plus canned greens (collard, mustard, turnip and mixed greens). Suffice it to say, I’ve got about two months of food in my pantry, plus my freezer.

    So. anyone in the neighborhood of Harrisburg and hungry, pop on by.

  4. Robert Webster says

    Not a Vegan, but Indian cuisine is one of the few that does vegan right.
    (I was vegan once. Worst month of my life!)

  5. Walter Solomon says

    Not a Vegan, but Indian cuisine is one of the few that does vegan right.

    Vegetarian, sure. But vegan Indian cuisine seems oxymoronic considering so many Indian dishes use dairy of some kind (e.g. ghee, dahi, paneer, etc).

  6. wzrd1 says

    Well, cows allow themselves to be milked, humans infrequently do.
    Big Bird is nearly done cooking, then it’s time to warm the yams up and the collards. I’ll have the pie at room temperature, then put it in the fridge.

  7. chrislawson says


    Yes, there are lots of dairy products in Indian cuisines, but there’s also lots of recipes that are vegan using traditional recipes, and even more that are easily adaptable to vegan since you can almost always substitute ghee with a vegetable oil…it doesn’t taste the same, but it still tastes good, and it’s probably better for you (I say ‘probably’ because the research on ghee and heart disease is complicated and heterogeneous). If you really want a reasonable vegan taste substitute, there’s

  8. wzrd1 says

    It does remind me though, next time at the Asian markets, pick up some ghee. Used to use it frequently enough.
    Palm oil isn’t exactly sustainable and one has to watch the quality, some being quite good, some being just plain nasty.
    And never mix palm oil and corn oil, it’ll boil and foam like an SOB and just make a god awful mess. Needed just a bit of additional oil for frying once, so topped it with additional corn oil (maybe 10% of the total volume), took over an hour to clean up the mess.

  9. birgerjohansson says

    My cultural background shows up in the interpretation of the Gary Larson cartoon- I thought it depicted vultures.
    It took several hours of association to realise what Mericans eat this time of year.

    I like Asian cuisine but fear the spices. Anyway, I hope the various vegetable and fungal options will continue to be developed – so far I cannot get used to the texture and taste of all-vegetarian food. In theory, you might make 3D-printed synthetic food but it will not attract customers.

    And when PZ wants pie, I immediately think of the British and Sweeney Todd.

  10. wzrd1 says

    Some time ago, I ran into a PETA kook that was screaming within the meat section of the store I was shopping in “Animals are people too!”. I was nearby and suffering fools poorly, I corrected him, “No, people are animals too. Is this your way of volunteering taking the animal’s place in our pots and ovens?”. He demurred from volunteering and retreated from the private property he was then trespassed from.
    Oh such courage the world has ever saw when man first devoured an oyster raw.

    Earlier tonight, as I was psyching myself up to prepare dinner (my back is still angry over the efforts on Thanksgiving) and comparing notes of different wild game we’ve eaten over the years. The poor woman at the table of our “open house” (oddly, said open house was a table with her Mary Kay products for sale) looked quite ill when one fellow remarked on eating rattlesnake stuffed inside of a buzzard. I remarked upon how tasty frog, snake and alligator was, all rather tasting like chicken, unlike the pigeon that I ate.
    To which she looked even more ill, as I reminded her that squab is simply French for pigeon.
    We finished our conversation, then I came upstairs and still quite turkeyed out, fried up a veggie burger and some potatoes. With three slices of American “cheese”.
    Which reminds me, I’m out of real cheeses… :/