Eggs.  Toast.  Sausages.  Tots.

Yum. Yum. Yum. YUM.

My tongue is all burned up from eating too-hot Chinese food last night, but my breakfast for dinner STILL tasted m.f.-ing awesome.

Meanwhile I have some concerns re: tomorrow’s feast as regards my tongue-burn situation.  Why did I have to take those TWO bites of piping hot Kung Pao Chicken, I ask you?  Who risks their tongue’s well being like that a mere 48 hours before one of the biggest eating days of the year?

Tomorrow night or Friday morning I am planning to post the mother of all Foods For Which I Am Thankful Week post, documenting my Thanksgiving dinner.  Let’s just hope that my tongue can enjoy it, because for the most part all the foods I have eaten today have not tasted quite right.  This could get tragic real fast.




Right, so in three days I get to eat pie.  This is beyond exciting.

My family usually only has pecan and pumpkin pie on Thanksgiving, but pecan is my favorite of all the pies and I enjoy pumpkin too so you will not hear me complaining.

Pie has long been a favorite food of mine, one for which I am truly thankful.  Love them all from berry to custard types, heated up and a la mode or eaten cold for breakfast, you dig?

This evening I was overcome by a sudden, wild enthusiasm for all the pies I will be soon eating.  So overcome was I, I jumped up from my prone position on the couch and reached for this laptop to immediately tweet and blog my feelings for pie.

Which are passionate-love-type feelings, in case you could missed the subtleties of the beginning of this post.



“But I would be proud to partake of your PECAN PIIIIIE,”  is something I say a lot around this time of the year.

PIE COUNTDOWN is officially at 2 days, approximately 18 hours!

May-o-nnaise Be Merry and Bright


“Foods For Which I Am Thankful Week”: combining all the gluttony of traditional Thanksgiving feasting with the feelings of thankfulness that I suppose are meant to accompany the meal.

Today’s food for which I am thankful is mayonnaise.

As a child, I did not care for mayonnaise.  I could comprehend neither its texture nor its flavor, and that was before I even learned that it was made of naught but oil and eggs.  My sandwich condiment of choice was always mustard and of course when dipping things (even steak!) I went for ketchup.

Not so anymore.  There are few things in life as divine as a sandwich (turkey, bacon, roast beef, whatever) on toast, with lettuce, juicy ripe tomato and mayonnaise.  The secrets to making this the greatest thing ever are that the tomato must be juicy, in season and salted and that you should use a whole lot of mayonnaise.  The tomato and the mayonnaise will mix together to form a concoction so delicious that even the staunchest of haters will reverse their position on mayonnaise.

Other things you should know about mayonnaise:

  • Mayonnaise NOT Miracle Whip
  • My sister Tessa used to eat mayonnaise sandwiches as a child, which grossed me out then, as it was back when I was freaked out by mayonnaise.  Now it sounds like it probably would be alright.
  • Dipping things in mayonnaise is also pretty good, like sweet potato fries and regular fries and parsnip fries.  Basically anything “fries” is good in mayonnaise.
  • You ever listen to Otis Reddings’ “White Christmas” version?  Because boy does it sound like he is saying “mayonnaise be merry and bright” and I once spent several ridiculous minutes agonizing over what else he could possibly be saying if not “mayonnaise”
  • This is my favorite delivery of the word “mayonnaise” ever committed to film (please to disregard the inappropriate language and imagery vis a vis Richard Gere’s skull and make it to minute 1:03 to hear what I mean):