16 thoughts on “November 27, 2014: Thanks, I Guess”

1. If it makes you feel any better, spooky, I'm working today, too, at least until 2:00 or so.

   1. I'm working too -- on this second piece of pumpkin pie!

2. I'll be working on a large plate of food and a nap.

   Got a lot to be thankful for this year -- hope everyone else has something, too

3. Oy. The Milkmaid works this morning, which I didn't know until I woke up and she wasn't here. It's basically just Thursday in this house.

   1. Thursday without school.

4. When I always used to work Thanksgiving at the newspaper, it was an easy day of work for twice as much money thanks to holiday pay (or I would get an extra day off at some other point in the week). Of course, now they've added a night football game to make it not as easy and more of sitting around and waiting for my former co-workers. Now I work independently and have basically no work available today, so I don't have much choice in the matter. I enjoy the day off but I have to work long hours at some point because I have to make up for the lost income. I'm guessing there are some people working in retail that enjoy either the extra holiday pay or couldn't afford to lose a day's pay.

   1. Then there's us salaried folk who work 50 hours per week but get every holiday off.

   2. What bothers me is the salaried higher-ups in retail taking the day off to be with their families while folks who need the day's wages (or worry that saying no will jeopardize their job) are forced to work. That's not right.

5. Happy Thanksgiving, friends. Each one of you makes the WGOM my favorite place to be on the Web; it's far better than any social network.

   1. I am having Thanksgiving in an in-law-owned bar in St Louis during riot week. Can't wait for the alcohol-fueled political discussion!

      1. I am stressing out that my turkey will be done way too early. It has been smoking for three hours and looks beautiful now. If it is dry, I am gonna be pissed.

         1. I'll still eat it.

            1. So did they.

               News flash: three-tier snake runs hotter, not longer, than two-tier snake. 17-lb turkey done in about five hours. Breast was a bit dry, but dark meat was about right. Not much of a smoke ring despite a good three hours of cherry wood smoke. But the bird LOOKED beautiful.

6. In my glass right now: New Glarus Spiced Ale. Perfect companion as I cook up the onions, apples, and parsnips for stuffing.

   1. Surly Eight.

      An "Oat Wine-style ale" making a great compliment to the aromatics I'm stuffing the turkey with in preparation for cooking it.

7. Great Thanksgiving post by Edward Thoma contemplating Neil Allen & Scott Ullger.

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