Thanksgiving: The Live Blog

5:55 PM — Brendan is choking down the last of his plate. Employee One is recumbent in bed (non-responsive; potentially dead). David has accidentally spackled a floorcrack with a wayward blob of stuffing. Employee Too is delirious with food (or potentially, just himself - who can tell?). The Visa Halftime show ™ features Carrie Underwood. The dark side of Thanksgiving has reared its ugly, indigestive head.

Thank god pie goes in a separate stomach.

5:20 PM — fox football celebrates the holiday with a robot turkey that dances about the scoreboard before commercial breaks. some may think it’s to make turkey tough like football. but i think it a look into the future, when we all become robots and eat robot turkeys that robocook themselves. for now, while i am still bionic free, real turkey tastes real good.

4:58 PM — As our future immunologist, Charlie is worried about the potential for E coli infection. Something about undercooked breasts and whatnot. As a psuedo-vegetarian, Employee One is unconcerned. We’ll see how smug he looks when he realizes how delicious the gravy is.

A feast!

4:51 PM — It’s a Thanksgiving miracle! We are putting on the finishing touches. The turkey is not dry (thanks mom!), the stuffing is delicious, Employee One’s chickenless pot pie is bubbling over, the salad is dressed, the wine is open, the pies are en route from Jersey, the gnocchi is simmering and the Dallas game is on the slingbox. I am proud about what this says about our professionalism.

4:03 PM — Is it too early for wine?

Is it time for wine yet?
First, that looks like my hand, but it’s actually Employee One’s. Don’t ask.
Second, it’s definitely not too early for wine. Let’s hope it’s not too late.

3:35 PM — I’m surprised this hasn’t been mentioned. But there are rorcharch “boob” drawings painted on the loft’s steamed window pains. Steamed from the heat of fresh baked T-day turkey.

That was almost a haiku.

3:11 PM — We heard that the turkey is supposed to be at 160º throughout before it is edible. We don’t have a thermometer, so we are going to eyeball it. I’d say we’re at about 130º.

Done?

2:17 PM — So young. So professional.

The Lifestyle of the Young and Professional

2:11 PM — An unexpected guest arrives at the apartment . . . it appears to be the first female guest of Thanksgiving, here to steal our pie crusts. Ryan holds down the domesticity while the rest of us pretend to watch the football game on the wall. How did it get on the wall? It was epic - more that tale in time. Stay tuned . . .

1:58 PM An added benefit of working in a restaurant that Employee Too didn’t mention was getting awesome recipe advice from the chef. Our stuffing is delicious.

1:54 PMThe turkey went in about two hours ago. Employee Too just made the call to put foil on the bird, so as to prevent burning. So far so good.

Ryan Makes Turkey

1:50 PM We have just decided we are going to live-blog Thanksgiving. Nice.

8 Responses to “Thanksgiving: The Live Blog”

  1. Maria Says:

    The picture of the female guest looks a lot like David M. Hope you guys are staying warm and dry and enjoying thanksgiving! Watching fake football sounds a lot better then working on a holiday.

  2. Employee One Says:

    We wish you were here!

  3. Employee Too Says:

    Me too!

  4. Maria Says:

    Emplyee Too looks extra thug in the brown head wrap.

  5. Adrianne Says:

    This is the best thing ever. Miss you guys. Happy Turkey!

  6. J-mothafuckin-Z Says:

    Can one really accidentally spackle a floorcrack with stuffing? To me, that sounds like a purposeful (and ingenious) solution to the frustrating problems of floorcracks and excess T-giving food. Kudos to David!

    Sorry I missed out this year, wish I coulda been there. Umm, New Years? NYC? Sounds good to me!

  7. Sheena Says:

    Employee One — catching up on your blog! I hope you didn’t get anything too nasty from those undercooked breasts. Heh.

  8. retro Says:

    This year my wife decided to have a dry run thanksgiving day to test out her recipes. We soaked the bird in a brine solution she got at William Sonoma it really kept it moist. OMG, the turkey was so good and I get to do it again in a few days!

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