The Born Loser by Art and Chip Sansom for November 27, 2014
November 26, 2014
November 28, 2014
Transcript:
Wilberforce: WAIT! Aren't we going to give thanks for our meal? Gladys: How could we forget that today? Thank you for reminding us, Wilberforce! Brutus: Maybe we should taste the food first.
Argythree almost 10 years ago
Brutus, way to mess up a good vibe…
nosirrom almost 10 years ago
Over the years we have had thanksgiving at different relative’s homes. Not everyone is a chef, but we have always given thanks for the company of family and passed the gravy.P.S. Don’t go by those pop up thermometers. They’re designed by lawyers to avoid lawsuits.
Dr_Fogg almost 10 years ago
Happy Thanksgiving!! :-)
jppjr almost 10 years ago
If you forget to bless the food…use a takeoff on a children’s blessing: God is good…God is great…..let us thank Him….for the food we ate!!!
HAPPY THNKSGIVING…..
ChessPirate almost 10 years ago
One thing you may end up being thankful for, Brutus, is that you lived through the rest of the day…
Sailor46 USN 65-95 almost 10 years ago
Sneaking a taste during preparation is how I determine what goes on the First Plate.
Lyons Group, Inc. almost 10 years ago
That’s why you’ll always be known as The Born Loser, Brutus. You always open your mouth before engaging your brain!
Argythree almost 10 years ago
The pop-ups in turkeys are really aimed at determining when the dark meat is done. By the time the pop-up pops, the white meat is already overdone. You are better off with your own meat thermometer. They aren’t that expensive and they are much more accurate. Aim for an internal temp of 165 degrees F, and don’t position the thermometer so it hits a bone. (Bone temp is always higher than that of the meat.)