In the present day is a day of thanks, of household, and of fine meals. Now please go the cranberry sauce. No, not that selfmade crap; the sliced up gel factor from the can.

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I can’t stand selfmade cranberry sauce. It’s both too tart or too candy; it has large, fibrous chunks of a really bitter berry floating round in it; and it’s so rattling vibrant I really feel like I’m consuming an outdated world paint combination. It’s like an enormous bowl of the nasty stuff movie studios use after they blow up folks’s heads in B-horror motion pictures. Yeah, I’ll take the bizarre jiggly stuff out of the deliberately the other way up can, thanks. It tastes simply superb on my stuffing and the cook dinner doesn’t have so as to add one more “completely obligatory” facet dish to their lengthy checklist of meals to organize within the kitchen, then complain to me about it.

I imply, cranberry sauce isn’t even a sauce actually anyway. It’s extra of a relish, and a few of us in several components of the nation even name it as such. Sauces are speculated to be intricate and particular, however cranberry sauce is like two elements. What? Am I speculated to be impressed that you just cooked berries and sugar collectively on the range high? Approach to go! You actually stirred there! Cease me like that grandma, I’m not consuming it… Okay, superb, I’ll have some, however I’m going to weblog about it and be actually snarky.

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Now let’s discuss amount. There’s simply approach an excessive amount of cranberry sauce, like, on a regular basis. Even once I do use cranberry sauce, I simply want somewhat tiny bit. All people simply wants somewhat bit. Simply sufficient to steadiness the savory taste of the stuffing with some sweetness. However when folks make it themselves there’s all the time an enormous freakin’ bowl of it. Why? Who wants that a lot cranberry sauce? Now you simply have a bunch of leftover cranberry sauce no one goes to eat—superior. Blissful Thanksgiving everyone.

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