Zitat des Tages über Füllung / Stuffing:
Even if you are vegetarian, you do want to have a stuffing for Thanksgiving. The stuffing is not so much about the vegetables, but it's very unique to the season.
I hate actual newspapers. In my opinion, they are only good for wrapping up presents or cleaning mirrors. Or packing boxes. Or stuffing into knee-high boots to help retain their shape. Or using for fun crafts. Okay, I don't hate actual newspapers, I guess.
By stereotyping my work's audience as self-involved and prissy, women-only packaging also insults my readers, who could all testify that trussing up my novels as sweet, girly, and soft is like stuffing a Rottweiler in a dress.
If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
I've spent a lot of Thanksgivings on the road with my band, so anytime that I can spend Thanksgiving with my family in a traditional aspect, eating sweet potatoes and cranberries and stuffing and all the trappings of Thanksgiving and then get on a treadmill the next day extra long, I'm happy.
We were a family that made our Halloween costumes. Or, more accurately, my mother made them. She took no suggestions or advice. Halloween costumes were her territory. She was the brain behind my brother's winning girl costume, stuffing her own bra with newspapers for him to wear under a cashmere sweater and smearing red lipstick on his lips.
Oh literature, oh the glorious Art, how it preys upon the marrow in our bones. It scoops the stuffing out of us, and chucks us aside. Alas!
The thing is, when I feel like I have to lose weight, the opposite happens. I remember stuffing loads of chocolate on the plane to the shoot, and I thought, 'Why don't you have the courage to show up in a body that's natural, not overly worked out?'
I've started collecting taxidermy: I've got a red squirrel, called Steve. I made sure he came with certificates so we know he wasn't just killed for stuffing.
So what I did was stuff my face with anything around, any old rubbish, burgers, chocolate, crisps, fish and chips, loads of it, till I felt sick - but at least I'd had the pleasure of stuffing my face and feeling really full.
The Bible was a consolation to a fellow alone in the old cell. The lovely thin paper with a bit of matress stuffing in it, if you could get a match, was as good a smoke as I ever tasted.
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it will be.
I can make dressing - or stuffing. Y'all call it stuffing up here, we call it dressing down there. It's really good dressing. That family recipe was passed on, and I love to make that.
That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.
I always wanted to be an actor. It's something I always secretly wanted. You know, I had the experience of being picked on as a child, and I would tell people, 'You're gonna be sorry when I'm famous!' And then I learned after they kicked the stuffing out me that you don't say that out loud.
I'm vegetarian, but I love Thanksgiving dinner: faux turkey, stuffing and mashed potatoes.
Football is a chess game to me. If you move your pawn against my bishop, I'll counter that move to beat you. Football is the same way. I study so much film that I know exactly what teams are going to do. I love knowing what a offense is going to run and stuffing that play.
My most memorable meal is every Thanksgiving. I love the food: the turkey and stuffing; the sweet potatoes and rice, which come from my mother's Southern heritage; the mashed potatoes, which come from my wife's Midwestern roots; the Campbell's green-bean casserole; and of course, pumpkin pie.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
