Tuesday, November 23, 2010

Thanksgiving

The Grill Meister is ready!  We are having two fresh, cage-free, organically-fed Turkey breasts and one free-range, acorn fed, formerly happy Venison hindquarter  (humanely shot in the left ear at a distance of 25 yards in the pristine totally organic, green, environmentally- friendly back pasture) all cooked on the Big Green Egg.  Since we are eating at 3pm, I will prepare pheasant and grouse tasties, at noon, for the hungry ones in the crowd.  All of this will be enjoyed with a Southern liquid, flavored with an organic sweetener made from Iowa corn.  (The recipe for the concoction is stored in a vault in the Coca-Cola tower in Atlanta, GA), and a dessert consisting of Pecan Pie (pecans from from Milner, GA) and ice cream made from contented Georgia cows.  Or, as my neighbor likes to put it, "Dude, we're having grilled deer meat and turkey with Coke and Pecan Pie!" 
Post a Comment