text:
Searching for some words of wisdom for a Thanksgiving tenderfoot.
- j
- jesuisawesome Nov 4, 2009 10:39 AM
My Dear Chowhounders:
I am cooking my first Thanksgiving dinner solo this year. Although in years past my duties have been limited to fetching drinks for the chef and picking the skin off of the turkey, this year I have decided to take up my turkey baster and potato ricer and head fearlessly into the kitchen, hopefully creating something fantastic, or at the very least, edible.
I am cooking for my boyfriend's family, a family of very lovely and wonderful people who also happen to be very picky, very traditional eaters
Obviously, I am filled with various doubts and concerns.
I have never cooked a Turkey before. Despite my shiny new roasting pan, regardless of how much research I put in or how many brining recipes I read, I continue to have nightmares that I will overcook it, or mistime it so we eat dinner at 11.30. I am not exaggerating. I have had both of these nightmares within the past week. As for the sides, I have recipes that I am planning on using, things that I have made before and am very comfortable with, but have no idea how to make it all come together, let alone look calm doing so. Appetizers and desserts elude me. I long to make something a little more avant garde for these but have no idea what.
Please Help!!!!!!
I know I am not alone in this endeavor and that we could all use a little guidance before the big day. Here is your chance to share all of your Thanksgiving wisdom, both successes and mishaps, with the next generation of home cooks. I am quite sure that you are all much wiser than I am and look forward to any advice that you can offer.
Thank you so much!!!!
cooking a turkey is EASY. Really. I promise. I do it regularly. In fact, it was the first meal I cooked (solo) as a teenager.
Do not worry about avant garde. It is Thanksgiving, people want family & traditional. Plus, I am sure they all know it is your first time & will be gentle with you.
Wash, dry, & season the turkey. Put it in a 325 oven and LEAVE IT ALONE. I stuff my turkeys, but a lot of people don't. Your choice. Read the guidelines on the turkey package or google "turkey cooking times" for an estimate based on weight. A probe meat thermometer is your friend. Timing can be tricky, but most times the guests are there for the day - if it is a little late, it is ok. And it should rest once out of the oven, which gives you time to pull the rest together at the end.
Without knowing your menu, kitchen set up, and methods, I can't really give timing advice. The best I can say is, try to relax and enjoy yourself. It is easy to psych yourself out over a "HOLIDAY MEAL" - it is just dinner. Do you roast chickens? This is just a bigger bird.
re: elfcook
My first Thanksgiving was for the potential in-laws. To add to the mix, they were divorced and didn't much like each other. Long story on why we had them both over at once, but I digress.
Best advice I got was to make a "mini" thanksgiving using a large chicken as practice. Go ahead and make the sides (make the pie another day, cuz you'll make it the day before anyway, so it's not part of the stress factor) and prepare your chicken. Once you get it in your head that a turkey's just a big chicken, a lot of the stress invoved melts away.
re: amysuehere
Why even make it "mini"? Have some friends over a few weeks before Thanksgiving, buy the same size turkey you intend to make for the holiday, and roast it. You'll be able to figure out how long it will take to defrost and roast, plus you'll find out if the size you intended was really the right size. You might even figure out how best to use leftovers, assuming there are any. Ask your friends to bring their favorite sides. You might pick up some recipes that you hadn't considered.
Just as a reminder... take the turkey out to defrost WAAAYY in advance! It can take 3-4 days for a frozen turkey to defrost in the fridge.
Apps can be simple, like a nice cheese plate and some fruit/crackers. You will likely be making enough food for a small army so no one will go hungry.
Skip the avant garde and make a nice pecan or pumpkin pie (which you can safely make the night before and store at room temp) with some freshly whipped cream or good vanilla ice cream.
And good luck. Just remember--if you do a good job they will keep asking you every year. I know... my family has done just that!
re: iluvcookies
Darn good advice about the defrosting. Every year it amazes me how long it takes.
re: Vetter
And if it is to be brined then allow 24 to 48 hours after the brining.
Brining increases the flavour. One big advantage is that it gives more room for error on cooking times - it is more difficult to overcook.
And I have to disagree with some posters. Turkey is not easy. I have seen more disasters with turkey than any other dish. OK, maybe souffles are worse.
Here are a couple of bits of advice, any of which you can ignore.
First one - do not bring the bird to the table. This is your first time. Do not court disaster.
It is difficult to thoroughly cook a turkey breast without some parts of the bird drying out. Use a meat probe. Timings are useless except as an estimate of when it will be ready. It depends on the accuracy of your oven, the size, is it convection, how the bird is laid out (trussed, spatchcocked, spread etc)
Use a deep dish of water in oven underneath the bird. (ie, sit the bird on a rack well above this dish.) The bird cooks quicker in a 'steamy' oven than a dry one. You've been in a sauna - it's the same effect as adding water to the coals. It also reduces loss of moisture. The final benefit is that the juices dripping into the liquid will let you have the bird with au jus gravy. ( but that's another thread altogether)
Stop short of the final temperature and cover the bird to rest for a long, long time. Carve the bird in the privacy of your kitchen. You will see if any bits are slightly undercooked and can avoid them. Having blood seep out onto a platter in the middle of the table will distress somebody and cooking it to a level where there is no blood left in the bird means you will have some parts which are like shoe leather. The only way to avoid that is to joint the bird.
And make sure the lights in the dining room are not too bright. A romantic lighting hides many sins such as aging decorations and slightly pink turkey. I discovered many years ago that turkey that is slightly pink is far better and enjoyed by everybody -provided they don't know it hasn't been incinerated.
The final advantage of a meat thermometer is that it helps you gauge how long before everything is ready so you can time your vegetables. The resting period for the bird is your get-it-all-together time.
If you are going to have an assistant pick the one you want in advance and don't take volunteers. At that stage you do not want advice, you want to give directions. This is YOUR meal. A kitchen is not a democracy. This person however needs to be able to run independently and not continually looking for advice. So if you could say to them, "Saute that broccoli with the garlic over there" and they'll just do it. That's the person you want. Not someone that asks if you want coasters underneath the serving dishes.
Certain things can be done well ahead of time. Most veg can be cleaned / peeled a day ahead and stored under water. You can prepare mashed potatoes in the morning, mix with cream / butter and stick it in the slow cooker. Switch it on 90 minutes before serving. You can parboil and pre-roast potatoes, oil them and keep them in a sealed environment for hours before returning them to the oven for 20 minutes. Luckily the oven is now empty as the bird is resting so you can bump up the temperature.
On a cookie tray you can roast potatoes, carrots, parsips and whole/half onions in the same fat. Three or four veg needing little attention. You can even throw half sticks of celery or whole/half tomatoes in with them near the end to add an extra veg. BTW, parsnips roast quicker then potatoes unless they potatoes are parboiled. Parboiling potatoes roughens them so they absorb more oil, taste better and are more calorific. Life's a bitch.
One final thing - do a couple of extra veg and if one doesn't work out just ignore it.
Oh.. if you post your proposed menu and how many guests maybe I can help with the timing aspect.
The best advice I can give is to not expect perfection and keep a good attitude..
Keep in mind that cooking for your friends and family is about giving them something personal from you - even if it is a mistimed turkey or cold side dishes. The stories of mishaps and mistimings can be pleasant memories for years if you yourself do not get caught up in them. Smile, be happy, enjoy the time, and laugh at yourself.
At my first thanksgiving cooking endeavor I put a turkey on the grill out back to keep warm... my roomate at the time's Great Dane was later seen running around the backyard with it in her mouth. Later, our power went out and the sink stopped up.
We laughed, let the dishes pile up, and drank wine by candlelight.
To this day we all remember that Thanksgiving warmly, and it is a wonderful memory of our first Thanksgiving.
re: mcap
This is good advice. It' a big day with a lot of moving parts. They most likely won't all move in sync. Don't sweat it. It can still work out great.
I'm horrible at critiquing my own food. I'll make something and start getting irritated because it's not turning out the way I had it in my head. The Mrs. Sippi will look at me like I've got antlers because her taste test gives it straight A's.
More so than that however is don't make this a big deal in your head. It's cooking, it's supposed to be enjoyed. Enjoy it.
First rule: write down your entire planned menu and make a schedule. Figure out what you can do before Thanksgiving Day itself. You'll most likely find that a lot of the sides and desserts you can do beforehand, which opens up the day itself quite nicely.
I did my first solo Thanksgiving last year (having done them with the rest of the women in my family since I could reach the stove to stir gravy or the counter to slice bread), and so from one (relative) noob to another, my suggested timeline, based on countless holiday meals with my mama:
Monday: put frozen Turkey in fridge. Tear bread for dressing, make cranberry sauce (or, ahem, my mama's cranberry sherbet)
Tuesday: chop all veggies (celery, onions), make stock -- for dressing
Wednesday: make pies, start roll dough, mix dressing and put in baking pan, peel potatoes and put in the cooking pot covered with water. You can even make the mashed potatoes and then re-heat them tomorrow. Put together but don't bake other sides (sweet potato casserole, green bean casserole, etc.). Put together crudite platter. Set table. Have cocktail. Go to bed.
Thursday a.m.: shape rolls and put in baking dish, put turkey in oven, assemble any remaining sides, boil potatoes. Put dressing in oven. Put out crudites, plus the appetizers you've asked the family to bring. Relax.
Thursday p.m: Mash potatoes, remove turkey from oven, tent with foil. Throw rolls and casseroles in oven. SET TIMER. Make gravy. Remove rolls, put in a cute basket. Take 10 minutes to freshen up. Come back and remove casseroles. Take everything to the table. Get someone else to carve turkey while you open the champagne. Gorge yourself.
Good luck!! :)
re: LauraGrace
Will you post your cranberry sherbet recipe on the home cooking board? it sounds amazing.
re: mollyomormon
Please don't make the mashed potatoes a day ahead. The starches in the potatoes don't reheat well and you'll end up with gloppy paste like mashed potatoes. What you can do though is peel the potatoes and leave in water in the refridgerator the day before. Dump the water they were sitting in then boil and mash on turkey day.
re: Flaxen_Vixen
Oh, F_V, I stand by the pre-made spuds. I've had good luck making them, putting them in a microwave-safe dish, and nuking them before serving. I've even reheated them (covered, of course) in the oven along with the turkey. Sure, they're not as great as fresh, but I've never ended up with pasty potatoes.
re: Flaxen_Vixen
I've made Suzanne Goin's recipe for pureed potatoes the day before (which she says in the instructions that you can do) and they've always been wonderful. May have something to do with the obscene amounts of butter, cream and milk in the them.
re: mollyomormon
Done! :) Twice, in fact!
re: LauraGrace
For me, it's all the difference in the world. I'm kind of a mashed potato snob. If you make everything else ahead of time mashing taters doesn't take too much time and much better results. Also if you're cooking up a big batch, have always been a fan of whipping/mashing them in my stand mixer.
re: Flaxen_Vixen
Well, last year, based on CH recs, I made the potatoes the day before (did them in the stand mixer with butter and heavy cream). Put them in the slow cooker and reheated the next day. They were perfect. I think it;s important to have an open mind to change :)
I would recommend you try roasting one as a test beforehand, this weekend or next, to lessen your performance anxiety. (If you're buying frozen, buy several days ahead to defrost it in the fridge).
Do you know what size bird you're getting?
Thanksgiving is one meal where it does not pay to be inventive and cutting edge. Be confident in being traditional, even boring; it's a ritual meal, and the focus is on the ritual, not inventiveness.
re: Karl S
And several days means several to defrost a turkey, I recently defrosted a 7 lb turkey BREAST in the fridge and it took 5 days.
re: buttertart
Yes. I prefer to use "fresh" birds, which are partly thawed already - I give those at least 2 days in the fridge if they are big. I've always wondered who calculated the days it takes to thaw a fully frozen bird: they are very optimistic.
re: Karl S
I usually get around a 20 pounder, and give it at least 5 days. At least! And there are still frost crystals insides sometimes. If so, I rinse out with lukewarm water. Otherwise it will never be done. Oh speaking of feeling around inside, don't forget to do so, and take out the neck and asst packages of giblets, rather than finding those later on after cooking.
re: buttertart
yep buttertart, that sounds about rpgiht. if your fridge is kept at the proper temp it will take a good full week of thawing. But, Jesuisgood don't panick about his. Because that turkey was flash frozen quite soon after slaughter and processing, it isn't in danger of spoiling while it thaws. If you try to thaw it for a week and hold it for a week, you might run afoul (sorry about that pun.) But thawing for 5-7 days in a very cold fridge will be just about right.
And rinse that brid inside and out very well. If you aren't brining, and I don't, I still give it a bath in salted water.
I'm in the don't baste category. Every time you open the oven you let out heat and that will lead to roasting the bird longer. Longer cooking equals dryer bird. I just stuff the cavity with cut up apple, orance, celery carrot, onion and herbs (thanks Alton!) put butter and herbs under the skin, rub butter over the skin and leave it alone. If it's a big bird, say a 20 lber, I'll tent it with foil and remove the foil halfWay through so the skin doesn't get too dark.
Also, listen to those who recommend a probe thermometer. I've got one with a cord that I leave in. It beeps when it reaches the temperature I set. It's the only way to make sure that the turkey.roast beast is properly done. It also let's me reheat sides that have been made up in advance perfectly. All you have to do is make sure the internal temp at the center of the dish hits 140-155 and you know that it's ready to head to the table piping hot all the way through.
Good luck and enjoy the day!
Practice starting now- side dishes with your regular meals. Serve what you know how to do.
I got a whole turkey for 37 cents a pound on Sunday. You should be able to also. Most stuff is on sale anyhow.
Practice, practice, practice. Something new every day. By Thanksgiving, you'll know what you can-and can't- do.
My suggestion is that you make yourself a time-line for the day. Think about what time you want your dishes to be ready and work back from there. Here's an example:
10:45A ......Turkey out of refrigerator
11:30A.......Sage stuffing for bird (made day before) out of refrigerator/preheat oven
12:15P.......Turkey (stuffed) into oven 325 degrees covered with foil
2:30P........ Ham into convection oven 325 degrees - glaze every 15 - 20 minutes
3:30P.........Foil off turkey
3:45P ........Sage sausage and apple stuffing (made day before) out of refrigerator
4:00P ........Pearl onion au gratin (made day before) out of refrigerator
4:15P.........Sage sausage and apple stuffing into oven
..................Start green bean casserole
4:30P ........Turkey out of oven, out of roaster, cover with foil, rest 20-30 min.
..................Pearl Onion au Gratin into oven
..................Start Madeira gravy
..................Make candied carrots
5:00P ........Pearl Onion au Grain out of oven - cover with foil
..................Green bean Casserole in oven
..................Check apple sage stuffing add liquid if needed
..................Start heating peas and corn
..................Carve turkey
..................Ham out of oven, carve
5:15P.........Sage sausage apple stuffing out of oven - cover with foil
..................Dinner rolls in oven
5:25 P .......Stir green bean casserole, add remaining onions to top
..................Dinner rolls out of oven
5:30P ........Green bean casserole out of oven
You get the idea. I didn't think I'd use the timeline after the first year, but I've used it every year for the past four. I wouldn't want to be without it now. Also, prepare whatever you can the day before. You don't say what your menu is, but depending on the size you may want to ask people to bring simple things like mashed potatoes or sweet potatoes or desserts which frees more time up for you to focus on other aspects of the meal.
After I wash and dry the turkey and have it stuffed I rub both under the skin and the skin with a mixture of room temp butter, olive oil and seasonings such as salt and pepper, rosemary, sage, thyme. It assures the skin will be beautifully browned. I also always stuff the turkey, it's another way to guarantee a moist bird.
Don't be afraid to ask for help. As you can see the last 45 min to hour before dinner things get a bit hectic. My MIL carves the bird and my SIL makes the gravy so I can tend to other things.
Try to relax and enjoy it - it only gets easier after your first!
My first Thanksgiving hosting was pretty nerve-wracking. I was hosting the in-laws and this was back when Butterball had a commercial where the two old biddies whispered cattily about the young hostess' bird, "I'll bet the turkey's dry!" I was terrified. My turkey wasn't thawed by T-day and I had major timing issues on all the sides. There's a much longer, more embarrassing story to my first Thanksgiving but I'll save that for another day.
I've since calmed down quite a bit. I've learned the hard way (took two lessons) that a fresh bird is the way to go. The guidelines may tell you how many days in the refrigerator it takes to thaw but you can't bank on it. Um, and then you do want to make sure you remove the bag of liver, heart, etc. from the bird. That was REALLY embarrassing. Erm. Twice.
Past several years, I've become a huge fan of brining. Brining a turkey works so well! The meat is delicious and moist (even the breast) and it's not at all salty. Plus, there's less likelihood of frozen or giblet-packed turkey. Damn. That's STILL embarrassing. It's great for family storytime, though... Here's the basic recipe I use:
1 gallon water
1 cup kosher salt
1 1/2 cups sugar
4 ounces cracked black pepper
Any other seasonings you want (I use a bit of sage, some garlic, and whatever else strikes me as I rifle through the spice cabinet; orange or lemon peels also work nicely)
EDIT: You may need to double this for a large turkey
Bring all ingredients to a boil in large pot then simmer 15 minutes. Let cool to room temperature.
To prepare turkey: Remove contents in main and neck cavities, reserve for other uses if desired. Rinse turkey with cool water. Place bird in cooled brine, fully covered, for 12 to 24 hours in refrigerator.
Remove from brine and rinse turkey, inside and out, with cool water and pat dry. Roast as usual (although I've found my turkeys seem to cook a little faster when they've been brined).
Don't fret. Plan ahead.
I have become a fan of making a spreadsheet. I have every dish listed (and who's bringing it if I'm not making it), the serving dish I'll use, all ingredients for it (on the far right of the list I make my grocery list), recipes for new things, etc. A day or two before the event, I'll start staging things. All of the dry/non-perishable items go in the serving dish so I can immediately see whether I'm missing a key ingredient or if I need more of something. It's really helped me feel in control of everything and not worry that I'm forgetting something.
Good luck! Have fun!
re: Ima Wurdibitsch
I can't endorse strongly enough the fabulous results you describe when a turkey is brined. I use a simpler brine, just one cup of table salt to one gallon of water (probably need two gallons for a turkey), just for 8 hours though. It does give the turkey wonderful seasoning, and the meat is incredibly moist.
Last year our host made a turkey which wasn't brined and the breast meat just dries all up. I was sad, as it is a needless tragedy.
I WILL NEVER COOK ANOTHER TURKEY (OR CHICKEN) AS LONG AS I LIVE WITHOUT BRINING IT FIRST. EVER. Yes, I was yelling.
re: Ima Wurdibitsch
I agree with all of this - except I add sugar to my brine.
re: Paulustrious
me, too. helps the skin to brown.
A few other suggestions: Turkey is perfectly fine served room temperature, as long as the gravy and sides are hot. It also helps to gather your baking pans, casserole dishes, etc., and place them in the oven before they're filled to see what fits so you can maximize oven space. Do the same with stove top items. And, have fun...it's a great holiday!
First of all, thank you everyone for taking the time to respond to this. I can honestly say this is already making me feel better. I really like the idea of a time line, and I appreciate everyone advising me to stay traditional. I've been reading too many Thanksgiving magazines and I think I got carried away.
Is there anything that you would not recommend preparing at least somewhat in advance? I've heard things about making a base gravy the day before and then adding the pan dripping right before serving. Since gravy is next to turkey in terms of what I'm afraid of messing up (I hate bad gravy), it would be a nice shortcut, but I don't want to ruin the final product.
There will be 8 people for dinner (at least that I'm aware of) including myself. My BF's mother has ordered a 20 lb turkey, which I'm pretty sure is fresh.
The proposed menu, as of now is:
Unknown Hors D'oeuvres
Butternut Squash Soup (with ginger and apple cider, from a restaurant I used to work at... so good, but I'm not sure if it's too much with everything else)
Turkey (Brined, and according to Martha Stewart, roasted with a wine and butter soaked cheese cloth... Is this valid or am I better off with the butter rub?)
Cranberry Sauce
Stuffing with Mushrooms, Swiss Chard, and Gruyere (providing that my trial goes well)
Green Beans With Tarragon and Lemon
Ginger Molasses Carrots (http://www.chow.com/recipes/10732
)Mashed Potatoes
Unknown Rolls
Unknown Dessert
Does this sound like it goes together pretty well? I was just trying to stick to things I know I can cook.
re: jesuisawesome
The menu as is sounds lovely.
Oh, do make the gravy base ahead (I normally buy a few turkey wings, necks or other parts and roast them with some vegetables (onion, carrots, celery, leek greens, a head of garlic unpeeled, some herbs, you get the picture) a weekend or two before, and deglaze the pan and freeze the base. That way, I can prepare the gravy while the turkey's cooking. I save the day-of pan drippings for making gravy for the leftovers.
I would not brine a turkey - takes up too much room. I would instead salt it inside and out the day before cooking - much less effort.
You cannot make the green beans too far ahead: beans can be parcooked no more than a couple of hours ahead and then immediately shocked in ice water, then dried and put to the side, then warmed.
Make some croutons ahead for the soup.
* * *
Now, for the *non* cooking aspects of the meal: I find it easiest to have a list of all the cooking and serving plates and utensils I will need, and where they will go in the kitchen and the dining room.
I am a single host, and I am a clean-as-you-go type, so many years ago I learned to simplify the crowding at the table and side tables by having warm foods stay in the kitchen. Guests self-serve therefrom. While not quite proper, I don't have staff, and food stays warmer and guests are not put in the role of server as much: I prefer this compromise and I've learned that many Hounds do likewise. Consider if this might work for you.
re: jesuisawesome
No question, your menu sounds great. However, if you are looking to impress your bf's family, I would find out what they have at every Thanksgiving meal and include as many of their traditional sides as possible. You do not want to hear "where are the sweet potatoes?" when you have just killed yourself putting together an amazing spread. If your bf only knows from canned cranberry sauce, have that as well as your homemade sauce.
Find out when they usually eat, and work backwards. I am not suggesting you should not add your own touches, but people (described by you as picky and traditional) can become very attached to certain items. Ask the home-owner about any quirks in the appliances and in the guests, particularly any allergies or dislikes. You don't want to find out on Thanksgiving that your bf's mother hates mushrooms.
The person who mentioned that a turkey can be served at room temperature makes a good point. If you time your turkey to be done a little earlier, it can rest and if it runs longer than expected, you still won't be late.
As a nice touch, bring some containers to give away leftovers
re: jesuisawesome
You've gotten some great advice but even for a great home cook, I think this is an awfully ambitious menu unless you are going to have a LOT of help and cook most of it in advance. It ends up being endless dishes and washing and rewashing and rewashing pans to prep things in and no room for everything as it's getting done, and you doing things in a frenzy and ending up burning the rolls because you forgot them, etc.
I would honestly serve HALF the # of items you have. Remember, the day is about getting together and having a meal together, not how many dishes you can serve. You don't need succotash AND green beans AND carrots, you know? Turkey and gravy, cranberry, a green or orange veg, the mashed and some rolls. Ixnay the soup, it's filler and not necessary. Simple relish tray and cheese and crackers is FINE for the app. Make the pie ahead of time (or, gasp, buy one! Nobody will care, I promise you.) I can tell you most people do not appreciate all that work that went into a home cooked meal, they just go, where's the CANNED cranberry sauce, that's what I like, or where are my marshmallow-topped sweet potatoes.
I agree with the suggestions on doing a test bird. It's very easy to get the bird wrong and you won't know how your oven performs with a big bird until you cook one. Plus if you make one now, you can have the stock on hand to use for gravy, stuffing, etc.
re: rockandroller1
I made soup a few times but it's a waste unless you're not serving any other appetizers. However I'm big on vegetables, I always make at least 3 or 4 in addition to cranberry. I'm the one that mostly eats them, the reason I do it is more so I have some healthy leftovers instead of turkey, stuffing and mashed with gravy for the entire weekend. And if anyone skews towards vegetarian, it's a big plus.
PS Don't forget about the distribution of leftovers, in my experience as important as the dinner itself.
And as Karl S says, have a side table for the feast and let everyone help themselves, can't imagine any other way to do it expeditiously.
Also you MUST make some type of time line for the day itself, mine is more general, like 6am to 8am finish cleaning (funny no one mentioned this, it's the worst part of the holiday for me), 8am to 9am turkey out, ingredients out, put on parade at full volume, 9am turkey in, start giblet gravy, and so on and so on. Up to 1 PM (guests arrive 2 Pm) have a drink and take a shower and mellow out. Most important, be mellow, you are the the one who will set the mood of the whole day.
oh yeah, to make you feel better about your meal, let me add to the stories of horrors survived -
I used to use disposable roasting pans, until one buckled as I was taking the turkey out of the oven, dropping the stuffed bird & all juices on the open oven door.
I once had to take a screwdriver to pry apart frozen turkey legs to get the giblets out , despite days of thawing in the fridge.
re: elfcook
PS on the frozen legs - it's common for the thigh/drumstick joint to be hard as a rock, even in "fresh" (really partly thawed) turkeys. Pouring running cold water is the fastest method of thawhing (cold water thaws faster than hot - you can consult the thermodynamics of that counterintuitive fact).
re: Karl S
yes, despite my best efforts (and long thawing times), my turkeys frequently get a running water bath as I am prepping them.
re: elfcook
In all my years of cooking turkeys, I would have to say that it is typical for that joint to be frozen even after days in the fridge.
It's one reason I never truss my turkeys (I don't stuff the main cavity except with aromatics - the smaller cavity can be helpful to plug with something). Yes, the turkey appears "wanton" when done (to use the immortal bon mot of Julia Child about untrussed poultry). But its more evenly done in that critical joint.
Of course, if you don't truss your bird, you have to use a lot of paper towels to (1) hold it while turning it, and (2) to plug the cavities so the juice doesn't pour out while turning.
Oh, and I always remove the wishbone while prepping the bird. Makes jointing and carving sooooo much easier. A professional truc.
re: Karl S
One of the best gifts I've ever received was a Popeil rotisserie oven, not the oven itself but it came with a pair of thermal plastic gloves that are SO handy for flipping the bird ;+)
my sugesstion is get as much done aheas as possible. I think the day or two days before it is helpful ( if you have room) to get all the serving pieces out and label them with a post it note. this not only ensures you have everything but if popel are hleping you plate, you canjust tell them, go get the dish labeled stuffing. much easier than having people rummage your cabinets. Also, set the table way ahead. the turkey itself is easy. Get yourself a meat thermometer if you dont have one as this will make you feel more confident that the bird is done.
I also think it is helpful to make gravy ahead of time. buy turkey parts to make it, that way you have it on hand and arent wisking the gravy last minute.
Here are a few lessons I've learned along the way...see if they work for you.
1. As mentioned. Order a fresh turkey. Not really too expensive, and worth not having to worry about defrosting. Pick up the tuesday before.
2. Pick a dinner time that makes sense for you and your guests. The first few years after my mother passed and I assumed the duties. I would always have the meal at 1pm because that's when she did. I was exhausted by the time the meal came, because I didn't have as much time on the day to prepare. I now have the meal at 6pm. That works for my family.
3.As stated, plan your day, your do ahead dishes, what time what goes in...I would add to that...plan your serving dishes. Make sure you know which serving bowl the potatoes go in, which the stuffing etc. Don't forget to plan your shower and makeup. And a glass of wine.
4. Not all dishes have to be loved by all guests. I always add a good macaroni and cheese dish so my nephews and nieces will be happy, then I feel free to go ahead and add something funky to the dressing if I'd like.
5. Buy gladware, or have clean tupperware ready for put away...it will make clean up go easy. Have your dishwasher unloaded and ready.
6. Plan your oven dishes and stove top dishes accordingly, so you know you have enough space. I would rather cook corn pudding and stuffing in the stove, so green beans will be my green vegetable, cooked on the stovetop for example.
7. Have simple, light appetizers. You want people to be hungry for dinner, but they should have something to nibble on in case your are running late.
8. Ask someone to get the drinks when people arrive. You will be busy. Or set up a do it yourself bar.
9. This one may get me some debate...but a turkey cooked to the proper temperature doesn't need brining. I'm sure it adds something, but for me it's not worth the extra step. A timed thermometer,is, however, ESSENTIAL. Have always made perfectly cooked turkey, once I learned that lesson.
10. Unless you have a cat, set your table the night before. You'll feel well on your way in the morning.
11. Once your guest get there, LET THEM HELP IF THEY WISH. They like feeling usefull, and you won't work as hard.
These have worked for me. I hope you find some of them helpful. Enjoy yourself. You're well on your way to a lovely dinner. I wish I had your forsight to ask others when I first got started. Happy Thanksgiving.
re: LA Buckeye Fan
Oh, yes, set the table the day/night before. Essential for sanity. Get all the serving plates and utensils lined up too, et cet.
re: Karl S
I think the only exception to setting the table the night before is if you have a lot of "helper-types" invited that are, in fact, not at all helpful but will be bossy or underfoot. If I know a couple of them are coming, I purposefully wait to set the table in order to give them something to do when they arrive and keep them out of my kitchen. =)
re: thursday
Oh, no. No one sets my table for a special meal. Never. I've been known to set it up further ahead and toss a (clean!) sheet over the whole thing.
Lot and lots of wine!
I dropped the turkey once- it was pretty funny (at least it is now). I spilled some breast milk I had pumped for my daughter into the turkey once, also. I never told anybody about that. One year I was "brining" the turkey (in a weak salt solution in order to please my granddad who is on a salt restricted diet) on the porch and it froze. Solid. We had ham. And lots of wine...
Let's turn jesuisawesome into la turkey perfecto. First relax, the turkeys already come pre-educated on what to do as long as you do not do aything foolish.
First - If you have access to a fresh turkey, go that route since the defrosting time for a turkey is a timeframe that is hard to comprehend. Let us know the size of the bird and people will give you opinions on when to start the roasting. Jfood has used the buttered cheesecloth. Great idea for the first few turkeys.
Second - that menu sounds fantastic. Also let us know if you are stuffing the bird or cooking the dressing outide the bird. Big difference in prep and cooking times.
Third - as someone else suggested, the turkey need not go straight from the oven to the table. Plan on 20 minutes per pound and add 20 minutes for yucks and grins. Buy a good thermometer because the little plastic thingy is sometimes broken.
Fourth - Keep people who only cook once per year away from the stove. One time some thought they "locked" the oven by throwing that handle that is required to clean theovens. It actually turns it off. Two hour delay in the turkey is a difficult timeframe to make up.
Fifth - As Karl S stated. Table set the day before or if possible the weekend before.
Sixth - Jfood loves the timeline idea. Does it all the time
Seventh - Make what you can each night Mon-Wed. On your menu, everything but the potatoes should either been done or mis en placed in plastic bags and the bags stapled together.
We're all here to help. Been there done that sorta thing. Jfood would bet that hundreds of turkeys have been roasted from the posters already on this thread.
re: jfood
For several years, I would cook three turkeys for Thanksgiving: two for the church social the Sunday before (cooked in my oven and the oven of my downstairs friend - we lived in a 2-family house) and then one for the day. Doing that for a few years is good practice.
And I am not one who lets people in the kitchen to help unbidden. They'll get hurt. I mean it. Do not get in the way.
My normal goal is to have everything more or less ready (except for something like green beans being heated at the last minute) a half hour before people arrive, so I can shower and change clothes and have a drink by myself (I am mildly introverted in terms of energy sourcing - I recharge on my own, thank you very much). And it's a cool shower - you get very warm doing this. I don't do an appetizer course because it just delays things and screws with that pre-event cool-down. All of my guests know to be prompt (that is, within 15 minutes of the stated time). They are well trained. None of this shilly-shallying about time. They all remember the time I had a guest (who was notorious for being late, and who was told specifically the time we would actually sit down to eat) show up 2 hours late (we were between the main course and dessert at that point), with an uninvited guest and a dog.
Oh, and one more thing for Thanksgiving tenderfeet: don't be surprised if you don't have much of an appetite when dinner is finally served. Being surrounded by the smells of cooking for hours does wonders for satiety, for good or ill. My mother said this for decades, and she was right. It's one reason that people who want to limit what they eat should be encouraged to cook for others and enjoy dinner together: they will not feel as much of an urge to consume as much food.
re: jesuisawesome
For that size boyd you are looking at ~6 hours in theoven
If you plan on a 4PM sitdown, turkey out between 2-3 and counting back 6 hours, bird into oven ~8ish; therefore oven on to preheat at 730ish. Hoepefully you are resident the night before.
BTW - some may giggle when you call stuffing not cooked in the bird "stuffing." Try calling it "dressing" so the relatives have one less thing to snicker abotu.
re: c oliver
It always takes me much longer to make the dressing than I anticipate. Do you think I can mix it up the day before and keep it in the casserole dish in fridge? Or, would it be better to just have the celery/onion chopped and in containers ready to be sauteed? I do like to stuff some into the turkey so I have to let it cool off before I stuff -- I usually stick it in freezer for 20 minutes to speed this part up.
re: walker
I always make my stuffing/dressing the night before, no rest for the weary: besides the usual vegs I use mushrooms and sausage so lots of sauteeing, and then put all together (eggs, heavy cream, vermouth etc). Just take it out an hour or so before cooking, same time as the turkey actually, to take the chill off.
re: walker
I missed this update. I would have definitely made it up the day before. But I'm more casual than some :)
I can't add much more than the other hounds; they pretty much have it covered. Only that, you already have so much on your menu (everything sounds wonderful), why not just let the butternut squash soup be your appetizer or hor doeurve ? You could serve it in pretty cups or small bowls with a garnish (maybe toasted pumpkin seeds) and some nice crackers or toasted crostini. Then you could go on with your meal.
Another tip is that if you do get a frozen turkey and so that you don't find yourself with an unthawed bird on Thanksgiving even if you did take it out of of the freezer on the Sunday before, you can fill up your sink or a large container and immerse the turkey (make sure the bird is covered with water). It takes a bit of work in that you have to keep check on the water to make sure it stays cold (you could add some ice or ice packs) but your turkey will thaw faster this way. The way I've done this is by immersing the bird in water for about 7 hours (16-20 lbs, during the day). Take the bird from the water & refrigerate until the night before turkey day and it should be fully thawed. If not, you could use the immersion method again.
The important thing is not to worry, go with a schedule and everything should be fine.
I'll just say that I find appetizer during Thanksgiving overkill. There is so much food on the dinner table that it is unnecessary to have appetizers, in my opinion. My mom always does a veggie tray, but everyone tries to avoid it because they don't want to spoil their appetite for dinner.
So much good advice!
My mother always made giblet gravy. Her recipe is made in a stock pot ahead of time, so no last minute whisking of pan drippings. Our family loves it, but there are some who don't thrill to offal. It does cut down on the craziness of that last half hour though!
(We always saved the drippings for a milk gravy later in the week.)
You might wish to take the time to cut the bird into quarters ahead of time, and remove the wings from the breast. Each portion of the bird requires a different temperature (and therefore often a different cooking time to finish. Breast meat, for instance, is at its moistest and juiciest at around 160 degrees F internal temperature. Dark meat requires a higher temperature. On an intact bird, often the breast is less than optimal due to overcooking, or else the thigh is slightly undercooked. By separating the bird into quarters, each piece can be optimally cooked. Then, after resting, the breast meat is best removed from the bones, and cut across the grain into slices, which can be reassembled on a platter into something resembling the breast, for a nice presentation. Most people recommend that the stuffing be cooked separately in any case, to avoid ingestion of well incubated bacterial cultures and their associated toxins.
my best advice would have been to cook two 12 lb. turkeys instead of one larger bird; but I see that won't be possible. I figured this out after many MANY years of cooking exceedingly large birds. d-u-h
my other advice would be to find out what food or dish means "thanksgiving" to your guests AND to you and plan accordingly. Its about ritual and tradition.
An incredible amount of really great advice. All i can share is that the first Thanksgiving I did was one of my best. I kept it simple because I knew I was not going to be capable of too much. But most of all because it was the first time, I really planned and paid attention to what I was doing. I often find the first time you do a food is great. The second time you fool yourself into thinking you know what you are doing. So just relax and be glad this is the first event. When it turns into a disaster next time, everyone will already assume you know what you are doing, so it wont be a problem then either. ENJOY!
I always cover the turkey with cheesecloth soaked in cooking oil--but I like the idea of a wine and butter-soaked cheesecloth! I baste both over and under the cloth, but I only baste a few times. Since this is your first turkey, I suggest you get a turkey with one of those little pop-up things in the breast, because it may get done sooner than you think it should. Trust the little pop-up thing, and the breast meat won't be dried out.
I transfer the frozen turkey from the freezer to the refrigerator on Sunday night, or Monday morning at the latest. It may still need a cool running water bath on Thursday to remove the last of the ice crystals.
Keep the menu as simple as you can and be sure you are cooking dishes that your family and your bf's family associate with the holiday. As others have said, this is not the time for innovation, alas. If you know some people will want green bean/mushroom soup casserole, well, make it. It's one of the many side dishes that you can assemble on Tuesday or Wednesday, to be popped into the overn with no hassle on Thursday.
Bake your pie(s) on Wednesday.
If anyone offers to bring a side dish or dessert, let them!
Have fun! I'm a bit envious because I won't be cooking a turkey this year.
I would not serve a "slightly pink" turkey! That reads as undercooked to me, and I'll be darned if I would serve up salmonella to my guests! Just take it out before it reaches 180F and cover it with foil to finish cooking. It will continue to cook after removing from the oven!
You can prepare some of your sides as suggested, or why not consider what my family does and let everyone contribute a side dish? Unless your guests are coming from out of town, a lot of people love to help with the food and show off their cooking talents. We have a fairly open Thanksgiving with lots of friends and family, so that works out well.
If that's not what you want, then you can prepare your stuffing the day before but don't add the bread and eggs until you're almost ready to stuff the bird. It will need to be rewarmed and then you can mix those items in.
If you aren't stuffing the bird, make all of the stuffing ahead and bake it with thin slices of raw turkey meat (I buy a package of turkey thighs) and lay them over the top of the dressing. (Yes, I include some of the skin and remove excess fat) As everything cooks, the juices from the sliced thigh meat goes into the dressing and it will taste as moist and yummy as if it had been stuffed inside the turkey!
I have a very large electric skillet and will be reheating the stuffing inside it. It has a warming feature to keep it warm. If you don't have one, you can take the stuffing out of the fridge ahead of the turkey...about the last 1/2 hour to 45 minutes to take the chill off. When the turkey is out the oven to rest, cover the dressing with foil and reheat it in the oven.
If you want to warm your mashed potatoes in a slow cooker, be careful not to leave them in there cooking too long. It will turn them into glue! I have done that and they were horrible! If you have a warming feature that will just keep them warm, then great! Last year someone brought scalloped potatoes and those were awesome!
One hint about brining...since it takes up so much refrigerator space, line a large ice chest with a large plastic bag and brine the turkey inside it! If you add enough ice and put in a cool place it should come out fine! Afterward, clean the ice chest throughly and add some bleach to the water to kill the bacteria.
Have fun and relax because once the turkey is out of the oven, it can get a bit chaotic putting on the finishing touches Lots of great suggestions from everyone! Have a wonderful Thanksgiving!
re: Awwshucks
IMO, any turkey cooked beyond 165 is overdone and therefore dried out.
re: c oliver
Even the FDA in 'cover their backsides' mode stop at 165.
C- you can do it girl. Don't panic.
Fridge space is an issue here- I keep meaning to upgrade the fridge but the $$$$ is better spent on other stuff, so I have to be very organized. Now is NOT the time to stock up on huge containers of Orange Juice that take up half the fridge...
First, I would tell you that it's REALLY not scary to cook a turkey. I'm not anti-brine but I don't have the space. They need time and a little loving baste every so often- but you don't have to be a machine and get there every 20 minutes on the dot.
Open the wine as soon as you can. :o)
Have some munchies but not a ton- and don't forget you need to eat something too, because you'll probably not be very hungry at dinner time when everyone else is scarfing- I always enjoy the "after-party" (around 10pm Thanksgiving night) MORE when I'm the cook on T-day.
PUT DOWN THE MARTHA STEWART books. Back AWAY from the glossy magazines. Buy a few cute lil pumpkins, some orange candles, get some nuts in the shell- throw them (artistically) into the middle of the table and there's yer centerpiece....
Don't get dressed or do your makeup or anything until 30 min before guests are arriving. And everything should be finished and hanging out in the low oven to keep warm but not dry out...
I have less than 10 years of T-Day experience, and it gets easier. The clean up is always MUCH more scary than the cooking!
Now that the countdown has begun, I thought of something else. Besides food concerns: Make sure you have plenty of paper towels, clean towels, dish detergent etc. Some funny (in retrospect) things have happened to family members. Like the time SIL didn't have detergent for the dishwasher, so she put in regular sink soap. Please don't do this unless you want to recreate a Marx Bros movie. Also my Mom had a series of calamities one after the other Thanksgiving, I don't remember everything but it involved the turkey pan getting a hole in it, the oven catching on fire, using all the paper towels in the house to clean up then realizing she hadn't washed any of her terry kitchen towels and they had nothing to wipe up with for the rest of the day.
Another time there was no heat at Mom's, she was laying down because she wasn't feeling well; so we sat in the cold waiting for the oil burner repair man, when he got there turns out one of the guest had flipped the switch at the top of the stairs. He must have charged her a pretty penny.
And last year, well let's just say I changed propane companies the day after Thanksgiving and got a tank with a gauge, so I don't run out of gas in the middle of cooking the turkey, before the side dishes were even started. Propane companies DO NOT come out on holidays unless you have a leak.
The thing is, all these meals turned out fine, but there's more involved than just the cooking if you want things to run smoothly.
I just wanted to check in and see how it went. I also wanted to thank all the people who replied- I 'm another tenderfoot who hosted my first TG on Thursday and (with a couple of minor exceptions) it was perfect. So I also appreciated the tips and kind words in response to jia!


text: The Missoula winners on Fox and Friends. (Fox) [ UM Journalism Team Wins Fox News Award [VIDEO] By Steve Fullerton April 27, 2012 A Missoula Montana team wins a national news contest. Read More Category: Local News Tags: Fox News, Journalism school, KLYQAM, UM Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!

subset: commoncrawl


text:
A visit to Art Capital Group
I had a very interesting chat with Ian Peck, the CEO of Art Capital Group, this afternoon, trying to learn a bit more about his business and how it works. Art Capital is a business which specializes in lending money to liquidity-constrained art owners; business, says Peck, is booming these days, since most other lenders in the market (private banks, the auction houses) have pretty much closed up shop.
The main thing I was interested in was the underwriting process. The average Art Capital Group loan is $5 million and has a duration of just two years: if someone doesn't have $5 million now, what are the chances that they're going to be able to repay that kind of money in two years' time?
Certainly Art Capital does quite well, a lot of the time, if its borrowers do end up defaulting on their loans. They take the painting, sell it, and then pay themselves a 20% commission for selling the painting before paying themselves back everything they're owed in terms of principal, interest, penalties and the like. "The commissions and fees are designed to be prohibitive," says Peck.
Still, if you can't repay the money, that doesn't mean Art Capital won't lend to you: "we are an asset-based lender," says Peck. If Art Capital doesn't think you'll be able to repay the money easily, it'll try to structure something else: a bridge loan, perhaps, against its own future sale of the painting. "We're not in the business of providing ninja loans," he says, "but we will do a pre-planned sale where you get 50% of the value now, and we'll consign it to Christie's or Sotheby's for sale." Peck says that one third of his deals are designed from the get-go to end with a sale, rather than just the repayment of a loan.
Art Capital will also finance the purchase of art: if you need a bit of time to pay for a painting, whether it's bought from a dealer or at auction, Art Capital will help pay for it. The downside, of course, is that you probably won't be able to put that painting on your wall: Art Capital likes to have possession of the art that it's lending against, since art is highly mobile and a lien won't do you much good if you can't locate the art in question. Besides, in jurisdictions like Switzerland, France, and Italy, the courts won't recognize a security interest unless you have physical possession of the art in question. Sometimes, however, Art Capital can arrange for art to be loaned to — and displayed at — a museum, instead of languishing in its own warehouses.
Art Capital rarely if ever buys art outright, which is one reason it doesn't have a big business providing guarantees to auction houses. The paintings always belong to the collector, until they're sold — Art Capital just has a lien on the paintings, and takes what it's owed out of the proceeds before passing the rest on to the borrower.
The business sounds like it's very profitable: Art Capital's clients often need cash in a hurry, and have few other places to turn. At the same time, the company is building up a set of strong relationships with its own lenders — banks and hedge funds, mainly — as a way of minimizing its own cost of capital. Some of the structures it's put in place are pretty sophisticated: at one point Art Capital sold a portfolio of loans to a hedge fund, which then repackaged them into a collateralized loan obligation. Unsurprisingly that business seems to have shut down for the time being.
In general, Art Capital is happy to be inventive when it comes to relationships with its own lenders, who might well end up sharing in some of the fee and commission income when its art is sold. "Historically, art funds were equity funds," says Peck — investors would put up money and the fund would use it to buy art. But that doesn't work well, because exits are so hard. Peck is taking the next step and essentially setting up debt financing for art funds, where lenders share in some of the upside of the art market but don't rely on perfectly-timed entrances and exits.
Peck is pretty puritanical about bankruptcy — he won't lend to people who have declared bankruptcy in the past, and he's afraid of what might happen to his liens in bankruptcy court, so he wants to avoid that if at all possible. But at the same time he recognizes that people who have fallen hard do have a tendency to get back up on their feet and do quite well again: the likes of Alan Schwartz and Dick Fuld, for instance, still have highly-paid jobs.
Is there art that Art Capital would be hesitant to lend against? Damien Hirst, probably — or, at least, they'll only lend at a fraction of the valuations that they would have used last year. The dot paintings, in particular, have come down in value a lot, says Peck's colleague Baird Ryan. It seems they were bought up in bulk by Wall Street types, who liked the fact that there were so many sales of similar works, with values going up and to the right. These days, rarity is becoming sought-after again, and overswamped markets like the dot paintings could take a very long time to recover — if they ever recover at all. My guess is that they probably won't.
Update: Art Capital's flack wants me to clarify that the "prohibitive" commissions and fees exist "to encourage borrowers not to default". And Abnormal Returns notes that at least one old-fashioned art fund seems to be alive and well — even if its grasp of the English language is a little on the weak side.
We welcome comments that advance the story through relevant opinion, anecdotes, links and data. If you see a comment that you believe is irrelevant or inappropriate, you can flag it to our editors by using the report abuse links. Views expressed in the comments do not represent those of Reuters. For more information on our comment policy, see http://blogs.reuters.com/fulldisclosure/2010/09/27/toward-a-more-thoughtful-conversation-on-stories/
What a terrific post! So they're loan sharks for people short of cash who have a portable asset of value. (Or to be nice you could say they're a private pawn shop.) I know of a person in Asia who lends money to people in need of liquidity and keeps a child as collateral. Sounds awful, doesn't it? But think: the art lenders want you to default while this person really doesn't want your kid, so if you take out the repugnance factor the latter is actually a nicer loan.
Er, that guy who doesn't want your kid will eventually sell the kid as a sex slave and make a handy profit. It's just a slight delay on an irreversible immediate sale of your kid. The intermediary's attitude toward the "collateral" is irrelevant – it's a business transaction.
To be perfectly honest, if you're willing to use your kid as collateral, you probably deserve to not get him or her back. Not terribly fair to the kid, or course.
I read that ACG is about to force Annie Leibovitz into bankruptcy having loaned her something like 20 million dollars. She has apparently defaulted and will likely loose a lot in the end, including all of her houses and the rights to much of her enormous archive. Why would anyone be so crazy as to do business with these guys? I mean you would think someone like Ms. Leibovitz would have a CPA or an attorney that would say "Don't do it!"
Oh well, how the rich have fallen…


text:
If you built a portable bench based on a Ron Paulk design, and it is not his most recent, then the bench you built could have been better. There is nothing wrong with Paulk's earlier designs; they are all quite excellent. But they are not the Paulk Total Station, which takes the best features of several designs and puts them into a single portable bench that includes a work surface, trim storage, and places for a miter saw, table saw, and router.
Light and easy to transport, the bench consists of a top, two trestles, two outfeed extensions, and two extension supports. The top is constructed as a hollow box beam, with openings cut through the side to reduce weight and allow small tools and supplies to be temporarily stored inside. There are holes through the top for use with hold-down clamps.
If the design has a shortcoming, it's that the miter saw has to be removed from the bench when ripping 4x8 sheets on the table saw. It's not a terrible thing and probably not a problem for Paulk, who likely rips sheet goods with a track saw.
Paulk sells the plans for his designs online. Plans for this bench go for $20 or $30, depending on options. For more on Paulk and his inventions see Olympic Caliber Mobile Woodshop, The Ultimate Workbench 2.0, and Home-Made Vacuum Manifold.
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The editor channels the wisdom of Johnny Cash in formulating a response.
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Article Archive
Can Social Security Privatization Guarantee You More Benefits at a Lower Cost?
No, but the CBPP's stance on budget accounting says it can.
Are Rising Health Care Costs Creating a Retirement Crisis?
Progressives are proposing expensive expansions of Social Security, but the retirement crisis is overblown.
Job Security for Poor Performers
Job security for public employees comes at a cost to government and the public. Firing the poorest-performing teachers may be the biggest free lunch available in education policy.
The Looting of Detroit's Pensions
Giving elected officials the power to change the ways that public employees earn future benefits may make the difference in avoiding further Detroits.
Crony Capitalism vs. Public Pensions
A new union-sponsored study lowballs today's pension costs by around two-thirds and overstates the net costs of corporate welfare.
Why Expanding Social Security Is a Bad Idea
A New America Foundation proposal would cost 3.7 percent of GDP and crowd out the private saving that drives our economy.
Teachers and the License Raj
Requiring prospective teachers to take a rigorous 'bar exam,' as union chief Randi Weingarten proposes, is the wrong way to recruit and assess teachers.
Public-Sector Pensions: The Transition Costs Myth
Public-sector employees and the pension industrial complex are using deceptive and self-serving arguments despite having an obligation to provide the public with solid facts.
Liberals or Conservatives: Who's Really Close-Minded?
Conservatives understand their ideological opposite numbers far better than do liberals.
Public Pension 'Air Time' Is an Absurdly Generous Perk
Why do public employees get a generous deal that is available pretty much nowhere else and to no one else?
How Many Hours do Public School Teachers Really Work?
Do teachers work dramatically longer hours than other white collar professionals? No.
Cadillac Pay in the Land of Lincoln
Illinois public employees likely receive a significant pay premium over similar private sector workers.
How Much Does the Federal Government Really Spend?
Much, much more than you think.
From Ponzi to Perry: The Truth about Social Security
Let us count the ways in which Social Security is and is not like a Ponzi scheme.
The Obama Administration's Lone Star Mistake
Education Secretary Arne Duncan has trashed Texas schools, but Texas gets great bang for the buck.
Means and Extremes: How Not to Balance the Budget
Should we impose a means test on Social Security and Medicare benefits? No.
Public Pensions Roll the Dice
How have public-sector pensions responded to the financial crisis? By doubling down, thus jeopardizing taxpayers.
Senior Moment: Reduce COLAs and the Social Security Deficit
Reducing Cost of Living Adjustments by basing them on a more accurate measure of inflation would alleviate the long-term Social Security deficit.
Is Social Security Middle-Class Welfare?
It once was, but isn't anymore, and therein lies an important tale.
The Protected Class?
Every worker will be asked to make sacrifices as governments put their fiscal houses in order. Private-sector workers should be confident they are treated the same as public-sector workers.


text: Eyewitness ID proposal step in right direction By: admin February 14, 2014 The problems with eyewitness identifications are well-documented. A number of factors can dramatically impact the quality of an identification, including the stress the witness was under at the time of the ID, the length of his or her exposure to the perpetrator, environmental factors and the speed of the identification. But while these issues may be ... Subscribe Login Email Address: Password: Already a paid subscriber but not registered for online access yet? For instructions on how to get premium web access, click here.Forgot your password? Share this:EmailPrintFacebookLinkedInTwitterGoogle +1 12:31 am Fri, February 14, 2014 Massachusetts Lawyers Weekly admin


text:
Source Information
Ancestry.com. The Blizzard in the West -1891 [database on-line]. Provo, UT, USA: Ancestry.com Operations, Inc., 2012.Original data: The Blizzard in the West -1891. London, England: Simpkin, Marshall, Hamilton, Kent & Co.
The website you are about to visit is ProGenealogists®, operated
by TGN Services, LLC, a subsidiary of Ancestry.com.


text:
Josh Ritter – The Beast in its Tracks (2013)
Looking back over the past twelve months I couldn't think of many new albums that made a huge impression on me. The one exception is Josh Ritter's The Beast in its Tracks, an album I've played endlessly. I never tire of the beautifully produced and crafted songs, largely written, like Dylan's Blood on the Tracks, around how the singer-songwriter rediscovered love and optimism after the dissolution of his marriage. This is Josh Ritter's seventh studio album, contributing to a deeply impressive body of work. He's a truly gifted, literary and sensitive songwriter.
Son Volt - Honky Tonk (2013)
With Honk Tonk, Jay Farrar with his band Son Volt, continued to release fine music always set against wonderfully obscure lyrics. Alt-country, Americana, call it what you will.
Guy Clark – My Favorite Picture of You (2013)
The Texan singer-songwriter Guy Clark, now in his seventies, released a poignant collection of songs last year with My Favorite Picture of You. Age is no barrier to the creation of good music.
Townes Van Zandt – Sunshine Boy - The Unheard Studio Sessions & Demos 1971-1972 (2013)
The legendary singer-songwriter Townes Van Zandt tragically died far too early in his life (http://douglascuba.blogspot.com.es/2009/09/waitin-round-to-die.html). This 2 CD collection of previously unreleased material Sunshine Boy is a fine reminder of just how good he was. Almost all the songs are played with only acoustic accompaniment, a pleasant change from some of his overproduced studio albums.
Quique González – Delantera mítica (2013)
This album Delantera mítica was the product of the Spanish musician Quique González's second recording visit to Nashville. It's not as strong as his previous album Daiquiri Blues (http://douglascuba.blogspot.com.es/2011/06/poetic-sensibility-of-quique-gonzalez.html) but as with all his albums it still includes some beautiful, poetic lyrics. He also does a good cover in Spanish (¿Es tu amor en vano?) of Dylan's Is Your Love in Vain?
Karine Polwart – Scribbled in Chalk (2006); Traces (2012)
Over the past year I reconnected with Scotland in a personal, literary and musical way. My main musical discovery was Karine Polwart, and in particular her albums Scribbled in Chalk and Traces. Her singing is pure and unaffected, and her songwriting successfully manages to straddle the traditional and the more modern. She's a major musical talent.
Tete Montoliu
As in recent years I listened to many, many hours of jazz music in 2013, both old and new. The musician who impressed me the most, if only because I'd never heard of him before, was the Catalan pianist Tete Montoliu. He died in 1997 but has left behind many great recordings such as: Blues For Myself; Face to Face; Let's Call This; and Tête à Tête. Tete Monoliu had an astonishing technique and, while he was influenced by Art Tatum and Bud Powell among others, he had a highly distinctive style of playing.


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Antique DUNCAN PHYFE MAHOGANY DROP LEAF DINING TABLE
Antique DUNCAN PHYFE MAHOGANY DROP LEAF DINING TABLE
Sold For:
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Sold Date: 11/09/2006
Channel: Online Auction
Source: eBay
Category: Furniture & Furnishings
Antique Duncan Phyfe Style Extention Drop Leaf table This auction is for the mahogany table pictured and described below. This is a nice older one in the Duncan Phyfe style. It has 3 sets of Duncan Phyfe legs with the brass feet caps. It is a drop leaf. With both drops down it is an awesome site because you just dont find them with such long leafs and 3 sets of legs. This thing opens up to make a full length table. If you can come up with or make extra leaves for it, it opens up another 3 feet. It could be called a banquet table if you had the extra leaves. The finish is near flawless with no signs or wear and no scratches. The wood is perfect. This is a good solid table with no shake or wiggle. My guess is that this dates to the 19403 and it is in exceptional condition. This table measures 29 1/2" tall. It measures 28 x 42" with both the leaves hanging. Extended it measures 66 1/2" x 42". If you pull it all the way open it is the longest I have seen measuring a full 104 1/2" long by 42" wide. That is 9 1/2 feet long. This is a very nice piece of heirloom quality furniture that is a great accent piece until you have company and then it is a full length dining table. This is one view. I love how the 3 sets of legs look. This is sort of an angled view. This is from the side. This is with direct ligt shining on it. This is extended to 66 1/2" long. You can easily sit 3-4 per side and one at each end. This is another neat view of all 3 sets of legs. This is a close up of the 3 legs. Each has a brass end cap. This is how long this will get if you have an extra 38" of leaves to put in it. A full 104 1/2" long or enough to seat 14 maybe 16 This is another view fully extended. It is very sturdy even extended this far. Check my other items and watch this auction. Never a reserve. SHIPPING INFORMATION This item is being safely stored in our warehouse in Abingdon, MD 21009. Only 3 miles and 2 turns from I-95 exit 77 just north of Baltimore. We can store this item in our warehouse free of charge for up to a couple months if needed. We can deliver it ourselves between about Philadelphia and DC for around $125. Closer distances may be cheaper but $75 is about the best were going to do anyw unless you live right in our town which is free. If you prefer to pick it up, that is fine. We are available 24/7 with 24 hours notice via email. If you have a shipping service you use we are happy to coordinate with them but the expense is yours. We do not provide ropes, blankets or any sort of packing. If you need help getting this item shipped we have sources we deal with regularly. I can have this item professionally delivered to pretty much any large city in the continental US including the west coast for $400 or less. East Coast shipping is much cheaper. Usually $200-300 max. We have a truck run from Florida to NYC every 2 weeks so deliveries within 50-100 miles of the I-95 corridor are fast and cheap. Deliveries along the 81 corridor are also cheap. One of our drivers lives in NYC so we have the cheapest shipping to NYC & Long Island. We pretty much go anyw cheap but our shippers dont go to the west coast much north of LA. Locations farther west could be as soon as one week or as long as 6 weeks. If you live in some off the wall town that is an hour from the nearest highway obviously it will cost more. I am willing to work with any suggestions you may have. Please ask for a quote if you are in doubt. I want to stress, we will help and usually handle the entire process but all arrangements and costs are still the buyers responsibility. LARGE OR SMALL WE PACK EVERYTHING WITH CARE AND GUARANTEE ITS SAFE ARRIVAL Furniture packed and awaiting pick up. Smaller packages awaiting pick up by UPS. Furniture in the truck for local delivery Check my other items and please watch this auction. Never a reserve. Thanks for looking. LEXI Check our feedback....
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Florida's public lands are not, in general, free. Most state and federal agencies charge user or entrance fees, which vary from per-person fees of $1 to per-carload fees of $8 per visit. Fortunately, most of our agencies also have programs where you can purchase an annual pass or use permit. If you're an avid hiker, a pass adds up to serious savings over the course of a year! Here's how to obtain permits and passes from our agencies.
Florida State Parks | Florida State Forests | Florida Fish & Wildlife Conservation Areas | National Forests in Florida | National Parks | National Wildlife Refuges
Special Florida Trail permits: Florida Trail Association| St. Marks NWR | Eglin Air Force Base | Big Cypress Seminole Reservation
Florida State Parks
Annual entrance passes cost $80 for an individual or $160 for a family, plus tax, and provides clear entrance to our 160 state parks, most of which charge an entrance fee. You'll be asked to pay tax when visiting parks in the Florida Keys even when you show your pass. The pass covers 1/3 of the entrance fee for the Skyway Fishing Pier and deep discounts to Weeki Wachee and Homosassa Springs (both of which were retro Florida attractions before they became state parks) and t. Either obtain your pass at a major Florida State Park entrance station (call ahead to be sure they have them in stock, I discovered) or order them in advance online. The pass is good through the end of the month you buy it in a year later, so if you buy one at the beginning of the month, it's like getting 13 months for the price of 12. Order a Florida State Parks pass online.
Florida State Forests
The Florida Division of Forestry offers a $30 annual pass for access to state forests, most of which charge a $2 per-person user fee at the trailhead, payable in exact cash to an "iron ranger." What's great about the $30 pass is that is coves the entire family, up to 7 people in your vehicle. Order a Florida State Forests pass online.
Florida Fish & Wildlife (WMAs)
Many Florida Wildlife Management Areas have hiking trails, and at these sites, when fees are charged, they are generally $4 per person or $6 per vehicle. Their website provides information on hunting, fishing, and recreational use, but nothing to indicate that an annual pass is available for non-consumptive recreational users.
The Florida Trail
Parts of the statewide Florida Trail, our National Scenic Trail in Florida, remain on private land. If you're planning a long distance hike, or looking to hike along the Suwannee River, you'll need to become a member of the Florida Trail Association. Memberships start at $35. Become a member of the Florida Trail Association.
This is one of the best bargains our Federal Government has come up with in a long time. This multi-agency annual pass covers entrance fees as described below. The pass is $80 per year and includes yourself and up to three adults with you, with children over 15 included in that category. Seniors can obtain a lifetime pass for a small fee, and free passes are available to the disabled and military. Order the pass online.
National Wildlife Refuges
Florida is the birthplace of the National Wildlife Refuge System, which started with the designation of Pelican Island by President Theodore Roosevelt back in 1903 and now includes more than 20 sites, most with some sort of hiking trail or multiuse trail. The America the Beautiful pass replaces the Duck Stamp method of entrance fee. Duck Stamps are still available for collectors and for entrance fee use to National Wildlife Refuges only. Here's how to get one. However, the America the Beautiful Pass covers National Wildlife Refuge Entrance fees.
St. Marks NWR permits
If you plan to backpack the Florida Trail through St. Marks NWR, a special permit is required. St. Marks is the only NWR in the United States that permits overnight camping in designated campsites, but the rules do need to be followed to ensure future Florida Trail hikers continue to enjoy the trail through the refuge. To quote their materials:
Only backpackers hiking all the way through the Refuge on this 45‐mile long segment of the Florida National Scenic Trail may camp in the Refuge, and as such only through hikers along the Florida National Scenic Trail are permitted to camp in the Refuge. Campsites in the Wakulla and Panacea Units will be closed during big game hunts in those respective areas with the exception of the Porter Tract and Wakulla Tract campsites in the Wakulla Unit. Hunt dates for the upcoming hunt season are established each July. Each of the eight campsites is limited to no more than 20 people per night and reservations must be made through the Refuge office.
Campsites along the Trail must be reserved in advance by telephone (850‐925‐6121), email (email@example.com), mail or in person to: St. Marks NWR, PO Box 68, St. Marks, FL 32355
The following information and payment of a non refundable fee of $1.00 per person per night must be submitted no later than 15 days prior to the start of the trip, otherwise the reservation will be cancelled:
1. Dates campsites needed.
2. Expected number in party (maximum 20 people, 10 tents).
3. Name, address, and phone number of group leader, tag number of car(s) left at
4. Names and addresses of all participants.
5. Check or money order made out to "U. S. Fish and Wildlife Service" totaling $1.00 per
person per night.
Download a permit form
Download a copy of camping regulations
For further clarification or questions, contact the refuge at (850) 925-6121 (M-F 8 am‐4 pm, Sat-Sun 10 am‐5 pm). If you can wrangle it during the hours they are open, you can walk to the visitor center on Lighthouse Rd via a blue blaze to the east after you've crossed Lighthouse Rd, and pay in person – but you must confirm by phone FIRST that they will let you do so.
National Forests in Florida
There are three National Forests in Florida: Ocala, Osceola, and Apalachicola. While the America The Beautiful pass will spare you fees at trailheads that charge fees of $4 or more per car (Lake Delancy and Farles Lake in the Ocala National Forest being two examples we're familiar with), it will not give you entrance into the many recreation areas in our National Forests, as they are run by concessionaires with their own pricey fee structure, typically $5 plus tax per person. The America the Beautiful pass covers some National Forest entrance fees but NOT Recreation Area fees.
National Parks
We have three National Parks (Everglades, Biscayne, and Dry Tortugas) and two National Seashores (Gulf Islands and Canaveral) in Florida, plus several National Monuments (Castillo de San Marcos, Fort Matanzas, Timucuan, DeSoto Memorial).
Entrance fees of $10 per car, good for one week, apply to access at Everglades National Park via Shark Valley or the Main Park Road, and to the Fort Pickens and Perdido Key Units of Gulf Islands National Seashore. There is no user fee for hiking at Naval Live Oaks in Gulf Breeze.
Biscayne's trails are all on islands in Biscayne Bay and cost an access fee plus you'll pay to get there if you aren't paddling out to the islands. Water-based recreation is popular at Dry Tortugas, which requires a paid ferry ride and an entrance fee to access.
There are no fees in Big Cypress National Preserve, another National Park unit, nor at the national monuments that are a part of the National Park service and have nature trails: Fort Caroline, Fort Matanzas, and DeSoto Memorial.
The America the Beautiful pass covers National Park entrance fees.
Eglin Air Force Base
If you're planning to hike any portion of the Florida Trail at Eglin Air Force Base in the Florida Panhandle, you'll need their annual Recreation User Permit. The permit is keyed to their fiscal year, which runs Sep-Aug, and there's no discount for buying it for less than 12 months of use. It's $12 per person, and you can pick one up in person at the Jackson Guard office in Niceville (their preference), or order one through the mail. To do so, send a photocopy of your current ID, along with a check for $12, your current address, and your cell phone # to:
Jackson Guard, 107 Hwy 85 N, Niceville FL 32578
Call (850) 882-4164 for any other questions on Eglin permits. We were informed that if you know the 10-day window in which you'll be day hiking in Eglin, you can order a less expensive Fishing Permit – which provides access to Eglin during those days – and use that as your recreation permit for day hiking.
If you're backpacking, it's a different ball game. There is a per-night campsite charge of $5 per person, and you have to let them know in advance what day / designated campsite you plan to use as your camp. Unless you're a Florida Trail thru-hiker, in which case you can obtain a letter of passage from the Florida Trail Association that waives the per-night reservation/fee requirement. You still need to estimate the dates you'll be crossing Eglin, and you need to ask FTA for this letter about 30 days in advance. Which means you'll likely be on the trail, and should have them mail it to you along the route, no later than when you reach Blountstown.
Big Cypress Seminole Reservation
No matter whether you're riding the airboats at Billie Swamp Safari or walking the Florida Trail through the Big Cypress Seminole Reservation, you're required to fill out a "hold harmless" form provided by the Seminole Tribe of Florida. For Florida Trail hikers, there is a process to follow:
1) Download and fill out the form
2) It must be witnessed. If you are a Florida resident, you must have it notarized.
3) Make a copy to keep with you during your hike.
4) Send the original to the Seminole Tribe of Florida per the address on the form.
5) Email the Florida Trail Association and tell them the dates you put on the form for crossing the reservation.
6) When you are hiking, have your copy of the form with you.
The crossing of the reservation on the Florida Trail is mostly a roadwalk, so unless you are seeking to complete the entire Florida Trail, you'd otherwise not bother to hike this section.


text: Another fashion week has come and gone, this time much closer to me, in São Paulo. Although we are in the southern hemisphere and it is the SS14 collection, I saw a mix and match of the international SS13 and AW13/14 trends: stripes, solid colour looks and a lot of white and blue hues. What makes me really proud and happy is that any one of these looks could have come from an European catwalk - and I want all of them. Here are a few things that caught my eye:Osklen, Uma, Juliana Jabour, Neon, Osklen, Aquastudio, Têca [2], Aquastudio, Ronaldo Fraga Images from Fashion Forward aureliadiesel likes thisthesheepkeeper posted this


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Music makes everything better!
Being able to upload songs for viewers to play for each gallery can set the mood for each different photoshoot you are presenting.
would love to be able to upload a song or two to have the option of playing in a gallery...
Allowing Smug Mug users to add optional music so that viewers could enjoy that along with viewing the photos would be nice
MUSIC! Add music to albums for easy listening in the background! :)
We need our MP3 files!!!!!
It would be great to be able to upload music to our site.
Trying to embed music is too complicated
Uploading music with your shared images would be a great feature to add.
69 comments
Tags commented
Not perfect, but I've just worked around the lack of this feature. You can customise the look and feel of any gallery - when you are editing this you can add content to the page; I added a YouTube video of the music I wanted, set it to autoplay and then reduced the size so that it was small enough not to intrude.
As I say, far from perfect.
Anastasia B commented
I'm surprised SmugMug still doesn't have this option! I'm a Pro member and would expect that to be a given, a bit disappointing, especially since I've decided to redesign my website and migrate hosting to SmugMug.
Ramesh Mangudi commented
I would like to add music tracks to my albums... this needs serious consideration...
laurie commented
Music that plays with a slideshow is the ONLY thing missing from SmugMug- with it, and you guys are AMAZING!!!!!
Is there any update as it when Smugmug will allow embedding music/audio files to the new Smugmug design?
Aimee Radic commented
I agree with the comments below. Although, I am disappointed in the amount of anonymous opinions here.... I would like the option to add music to my homepage. It adds a certain "touch" that puts me above my biggest competitor in this area (website-wise).
Please let me know what I need to do (as a PAYING customer) to allow such a thing.
Thank you
Paul commented
Still no music....really? This must be a simple fix..
For the love of "music" please ADD music option to smug mug PLEASSSSSE!!!
Wont renew with smug mug if it isnt added
all the other hosting websites allow it, and especially for us that PAY TO HAVE A WEBSITE, it should be offered
jeremiah commented
I'm surprised that there aren't more people requesting this considering the number of professional photographers' websites that utilize audio tracks.
Regardless, I think it is an option for those who want it.
Jacob Lucas commented
I would very much like to be able to add an audio track to a slideshow I'm preparing. The HTML widget on the new SmugMug seems to prevent use of object and embed tags to allow audio to be added.
Please fix this. We should be able to have control on adding audio or not. Thanks!
Everett commented
I would like to have the option to play music in the background on my website. I would like the music to play continuously without interruption even when I go from page to page. There should also be an option to "auto play" and "loop" the music. I hope this can be implemented very soon.
This would be really great to have!
Brett Ross commented
I too would like to put music in the background of my pictures ... and as far as I can see, many other photographers as well! ... so SM, I think it is time that you now post your own reply to our suggestion and state "when" it will happen ... like this ... I'll start it off for you...
"Dear Loyal NEW SMUGMUG customers. We've listened to all of your wonderful and creative suggestions and we are now pleased to announce that "MUSIC is in the air, and it is now SMUGMUG bound!", so as of (date *** very soon!) you can now hear your choice of music soothingly playing behind your creative galleries! ...
get the idea??!!
Thanks in advance.
marcie commented
I would like to request that you add the ability to have music playing as part of a smugmug website. Not only would I love to have music on one of my pages, I have a musician client whose music has been given to me to use. Please do consider adding this feature. It is my understanding that it was a possibility in legacy, and cannot begin to fathom why you would take it away. Thank you.
robert commented
I agree with shanna, other websites have the feature of uploading music to their site. It's definitely a tone setter for marketing.. people love music & it engages them into looking @ the full website sometimes because of listening to music.. supply & demand.
Ira commented
This is simple - The ability to play music at some other site was a feature of the Legacy Smugmug. We should not need to request this. It should have been released with "New Smugmug" on day one! The person making decisions about New Smugmug content simply has no idea how music adds to a slideshow.
So everyone knows how it is done in Legacy:
Insert the following html commands in the "gallery description"
<p align="right">
<embed src="http://www.your.site.com/nameofmusic.mp3" width="144" height="45" autostart="true" loop="true" />
I won't use New SM until I can do as I did in old Legacy.
Berto commented
Dear Smug Mug, please heavily consider adding music to your galleries, we are getting flooded from our clients that other photographers are adding music to their gallerys. Now I understand you guys just made a major upgrade, but you still need to keep up with other sites like Zenfolio where you can add music and at a cheaper yearly price. I cannot see us staying with a service that does not offer this feature when my clients are specifically requesting it. We have to stay competitive in our Market in order to win our lions share of the business, so please consider adding it soon!
Colin commented
My Legacy site is all about bird photography and in addition, as a point of difference to the majority of similar sites, I have the bird sounds included per photo as an audio embed HTML instruction within the photo caption. This has been working very well, just click on the player start button if you wish to hear the bird call.
The new Smugmug does not allow audio to be embedded, in fact it doesn't allow music at all!
Please re-introduce this feature - the ability to add audio at different levels, be it per gallery, slideshow or individual photo.
I cannot see myself going forward with Smugmug without this component.
Bill commented
I am very pleased with the new SmugMug BUT!!!! I can't add music to one of my galleries as before!!!! This is very important because I have a special gallery where the sound track is very important to advertise the work. I must say I am very disappointed this feature was removed from the "New SmugMug"!!