Sunday Roast: Cranberries!

It’s getting to be cranberry season!!  Everybody cheer!!  Or whine, if necessary.  Go ahead, we’ll wait.  *looking at watch*

I luvs me some cranberries — especially since they’re grown in Oregon.  Throw a handful of dried cranberries in my morning oatmeal, and I won’t get upset.  Hand me a refreshing glass of cranberry juice, cut 50/50 with ice-cold soda water, and I will follow you around the rest of the evening — fair warning.  How about a whole cranberry dipped in chocolate — OMG!!!!

The only cranberry thing I don’t like is that wiggly jiggly can-shaped cranberry “sauce.”  It’s too sweet, and the texture makes my tongue want to slap me, and cry “Why?  How could you do this to me!?”  Then I have to sooth it with a large slice of pumpkin pie, because I’m nice like that.

Okay, enough of my raptures.  What Fall flavors are your favorites, and what are you most looking forward to preparing/eating?  Recipes are welcome!

This is our daily open thread — Mmmmm, cranberries…

59 thoughts on “Sunday Roast: Cranberries!

  1. On This Week, Carson was asked for an example of his negotiating skills.
    Ben Carson : “I had to negotiate with many people in different cities as we were putting the Carson Scholars Fund together.”

    Ben, begging rich people for money is not negotiating!

  2. Note to Terry the Turtle: Fareed Zakaria is interviewing Ukraine President Petro Poroshenko about the MH-17. The second airing of the program is at 10am pacific time, if you’re interested.

  3. Mark Halperin (On Face the Nation) is feelin’ the Bern! He may not want to, but he did say if Bernie could get nominated and win the election, his coattails would flip the Senate, and maybe even the House. Watch for the video.

      • Eric Cantor had to face the same agonizing reappraisal of his situation at hand.
        The two are polar opposites but they’re up against the same ceiling.

      • That’s what was said about the Catholic JFK in 1960. People were scared to death, actually, including my dad’s aunt Hilda. She was ninety or so then, but touted the common rumor that if JFK was elected, everyone would be going to Mass every Sunday for the forseeable.

        Today, no fundie evangelical Christer would ever dare vote for Bernie either, but to everyone not burdened with fundie Christer hate and fear — from centrist to progressive — will not let the “Jew” thing get in the way.

        Or so I dare hope. It (religious tolerance) happened in ’60, maybe again? It’ll only have been 56 years, after all. 😉

  4. From the Didn’t See That One Coming department?

    Deadly Shooting Sparks Panic At ZombieCon

    Chaos broke out at a zombie-themed street festival in downtown Fort Myers, Florida, after shooting left one man dead and five other people wounded.

    Crowds of festivalgoers fled screaming through the streets after the shots rang out late Saturday at ZombiCon.

    “It cleared out fast and cop cars and ambulances came,” said Savannah Holden, who watched the panic unfold from a hotel balcony.

    One man died of a gunshot wound at the scene, police said, and five other people suffered non-life-threatening injuries. Four of them were taken to Lee Memorial Hospital for treatment.

  5. well. This is new. Andrea Mitchil actually corrected a GOoPer and his reply is that they have a “factual disagreement”. Pro Tip: A “factual disagreement” is right-wing speak for “I’m lying my ass off but I’ll never admit it so “we’ll have to leave it there”.

  6. “Stuffed” Acorn Squash

    Not exactly ‘stuffed’ in the classic sense, but yes, these are acorn squash halves filled with a mushroom-onion-cream sherry-parsley ‘stuffing.’ Not clear? Well, ok, never mind. Just proceed as follows:

    To serve 2:
    1 Acorn squash, cut in half, seeds removed and discarded
    2 Tbsp olive oil
    2 Tbsp butter
    2 scallions, chopped, top to bottom
    ½ cup Brown Beech mushrooms – whole caps and stems, chopped base (subs. Chanterelle, Shiitake, Oyster mushroom caps, chopped)
    1/3 cup cream sherry
    1/3 cup chopped fresh parsley
    Kosher salt and crushed black pepper

    Bake the squash, face down in a pan, in a preheated 375 oven for 30 minutes. Meanwhile, prepare the ‘stuffing’. Heat the olive oil and butter, add and slowly sauté the onions and mushrooms (sprinkle lightly with salt and pepper, to taste). After 5-10 minutes, transfer the onions and mushrooms to a bowl and add the cream sherry to the pan liquor. Increase the heat, bring to a full boil, stirring constantly, and reduce to a glaze. Quickly pour the glaze over the mushroom-onion preparation, stir, and allow to rest till the squash has softened. Remove the squash from the oven, turn them so the ‘bowl side’ is up, then divide the mushroom stuffing equally between the two halves. Return to the oven for 5 minutes, then remove; before serving, sprinkle half the chopped parsley over each of the two squash halves.

    Serve as either a main course or as a side to (e.g.) a Roasted Cornish Game Hen, alongside a chilled Gewürtztraminer.

    • Trump’s reward to the Charter School advocates and the Fossil Fuel Industry. I’m surprised he’s not yet gone after each and all of the public lands authorities — National Forests, Wilderness, BLM, National Parks and Monuments — ALL THEM LAZY BUMS THAT ARE HOLDING AMURKKKA BACK!!


  7. Baked Parsnips

    This is a delicious way to fix either parsnips or carrots (or a combination of both), and can be managed without a lot of extra calorie fanfare. The result is a unique and delicious side dish that goes wonderfully well with grilled meats, burgers, or vegetarian main courses.

    To serve two:

    2-3 large parsnips, peeled and sliced into sections about 3 inches long, ¼ to ½ inch thick, about 30-40 slices total
    1 egg
    2 Tbsp buttermilk
    ⅓ cup white cornmeal or cornmeal mix
    Non-stick spray

    First, parboil the parsnip slices. Bring to a boil and hold for 3-5 minutes, no longer (or they’ll quickly overcook and become mushy). Parboiling is a necessary step, however, because it eliminates the fibrousness common to undercooked parsnips. Drain after boiling, allow to cool.

    Combine the egg and buttermilk, whip with a fork until smooth. In a mixing bowl, combine the parsnip slices and the egg-buttermilk, toss until all the slices are nicely coated, then carefully drain and discard the excess liquid. Next, add the cornmeal, toss until all are evenly coated.

    Spray a generous coating of non-stick spray onto a cookie sheet as you preheat the oven to 375 degrees. Lay each parsnip slice on the cookie sheet (flattest side down), then slip the entire tray into the oven, a middle shelf, and set the timer for 10-12 minutes. When the timer goes off, the parsnip slices should be soft to a fork, and if so are done (don’t worry if the tops are still white). Remove the tray from the oven and, with a spatula, scrape up and flip the parsnips – the underside should be a golden brown. Serve with brown side up, salt to taste.

  8. Glazed carrots and turnips

    One of the most versatile vegetable side dishes ever, goes with almost any meat course.

    Ingredients to serve two:
    1 – 2 cups “Baby” carrots
    2 small to medium turnips, peeled and then sliced into approx. ½” x 2″ x ¼” pieces (1 – 2 cups)
    2 cups water (approx., see preparation below)
    3 Tbsp butter
    3 Tbsp sugar (white, brown ok)
    1/2 tsp salt
    1 tsp crushed black peppercorns

    Add the carrots and water to a saucepan (water approx 2 cups, enough to cover the carrots); add the salt, butter, sugar, and peppercorns, stir, bring to a hard boil. When carrots have just begun to soften, add the turnips and stir. Continue the hard boil until the liquid reduces and becomes a butter-sugar glaze, slightly carmelized; stir regularly. Remove from heat and serve as a delicious side dish that compliments nearly any main meat course.

  9. Phillip ‘River City’ Rivers – 43 of 65 for 503 yards against Green Bay, and yet they lost 27-20! Attempts and completions are both Chargers records for a single game!

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