Instead of Hoppin’ John or pork and dumplings, I took advantage of a great deal on beef tenderloin and made a kick-a$$ stir-fry. Mmm, mmm.
Beef, onion, multicolor pepps and some curry powder, splash of soy sauce. DEE-lish
Yes, that is steam rising off the ol’ iron skillet.
Also known as Thanksgiving leftovers. Why God gave us extra turkey and pumpkin pie.
Nothing like an extra thousand calories to start your Saturday morning.
The gang is (almost) all here.
Three generations. Yeehaw!
Current edition of the Wilson/Siegle crew, minus sister Debbie’s bunch (she’s represented on the cellphone in John’s hand). Pretty good, and lively, turnout
Say hello to our host, John W. Siegle II, aka Bone, aka Uncle Bone (don’t ask!), the man in the green apron.
Gotta do something about the flash shadows. Perhaps bounce the flash? But that would require effort. And geometry.
Eric attempts to carve the bird with a butter knife
Cici and Tania
A bit of clowning around
Corn??
Cousins discuss deep thoughts
Eric ruins another selfie
Amid the glass managerie
Eric looks on jealously
Killer hand! Or not
Me and the kidlets
DeAnne and the kidlets
Logan and wine connoisseur Uncle Weas-o
Wine connoisseur Logan
In da hood wit L and M
Uncle Jim instructs Matt on the engineering dynamics of model airplanes
Cousins MoMo and Linz
MoMo, DeAnne and Linz
Morgan photobombs this serious posing
Once again, Morgan hogs the camera
Linz getting all gangsta and (stuff)
Pah!
Let the feasting begin!
Food coma, Part I
Food coma, Part II
Mommy Tania and Morgan. I don’t see any resemblance, do you?
Tom and Grammy
Mike (aka Weas) in a moment of quiet contemplation
And here’s my baby sister, Yvonne.
So I had the eggs and the food coloring. But the ham was not to be found in the pantry or the fridge. So we’ll make do with taters. Which, it turns out, do just fine, thankyouverymuch. With all due apologies to Dr. Seuss …
I know, it looks pretty disgusting. But give it time …
Bubble, bubble, toil and trouble. Or something like that
Hmmmm
And now for the pretentious presentation, featuring sloppily drizzled ketchup
… and a suggested serving for leftovers. Or, why I can’t come in to work today. Ewwwww
Meanwhile, an eaves-dropping (literally, it dropped from the eaves) spider spied on my culinary misadventures …
Spider sense is tingling!
Didn’t feel like firing up the grill, so I took the lazy man’s way out and fired up the oven. Cruised the WebOMatic and found a pretty decent recipe … here . I stayed pretty true to the dry rub recipe, but lacking a barbecue sauce, I subbed teriyaki to throw in a little Asian flavor. Not too shabby! Not sure how well it would go over in Kansas City or anywhere in the Carolinas, but a nice wrinkle on your basic ribs with a dry rub and a few generous coatings of sauce.
It slathers on the lotion …
And now for the pretentious art shot. Or not. This is my pathetic attempt at artful drizzling. More of a sloppy summer thunderstorm.
The boneyard
That is all. Next time I’ll throw in some mac and cheese and collard greens. Or the Korean equivalent.
AkronDave 