Wild Game Cooking

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Amen!

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HOLIDAY EATING TIPS

1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Holiday spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.

2. Drink as much eggnog as you can. And quickly, it's rare. You cannot find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-alcoholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Holiday party is to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. Or if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert, Labor Day?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories but avoid it at all cost. I mean, have some standards.

10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Re-read tips; start over, but hurry, January is just around the corner. Remember this motto to live by:
"Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate and wine in one hand, body thoroughly used up, totally worn out and screaming " WOO HOO what a ride!" MERRY CHRISTMAS!!!

Hunter S Thompson is said to be original author.

[AJ01]

HOLIDAY EATING TIPS

1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Holiday spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.

2. Drink as much eggnog as you can. And quickly, it's rare. You cannot find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-alcoholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Holiday party is to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. Or if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert, Labor Day?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories but avoid it at all cost. I mean, have some standards.

10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Re-read tips; start over, but hurry, January is just around the corner. Remember this motto to live by:
"Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate and wine in one hand, body thoroughly used up, totally worn out and screaming " WOO HOO what a ride!" MERRY CHRISTMAS!!!

Hunter S Thompson is said to be original author.

Sound Advice!!!

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The History of Canning:

“An army marches on its stomach,” Napoleon is supposed to have said. But unfortunately for the armies of his time, the food available to the stomachs of those hungry soldiers was neither appetizing nor nutritious--consisting primarily of hard bread and salted meat. Napoleon wanted to better feed his army, so he offered a prize of 12,000 francs to anyone who could invent a better way to store and preserve food.

The chef Nicolas Appert rose to the challenge. After years of trial and error he eventually perfected a method of putting food in jars and then submerging the jars in boiling water to preserve the food and seal the jars. In other words, he invented canning.

Appert won the prize and the fame that came with it. The process he invented is essentially the same process we still use today.

Appert is still celebrated and well-known in France (where "canning" is called "appertization"), but he has faded into obscurity in the rest of the world, despite being responsible for one of humanity's most important inventions.

Today is the birthday of Nicolas Appert. He was born on November 17, 1749.

[IronNoggin]

[AJ01]

The History of Canning:

“An army marches on its stomach,” Napoleon is supposed to have said. But unfortunately for the armies of his time, the food available to the stomachs of those hungry soldiers was neither appetizing nor nutritious--consisting primarily of hard bread and salted meat. Napoleon wanted to better feed his army, so he offered a prize of 12,000 francs to anyone who could invent a better way to store and preserve food.

The chef Nicolas Appert rose to the challenge. After years of trial and error he eventually perfected a method of putting food in jars and then submerging the jars in boiling water to preserve the food and seal the jars. In other words, he invented canning.

Appert won the prize and the fame that came with it. The process he invented is essentially the same process we still use today.

Appert is still celebrated and well-known in France (where "canning" is called "appertization"), but he has faded into obscurity in the rest of the world, despite being responsible for one of humanity's most important inventions.

Today is the birthday of Nicolas Appert. He was born on November 17, 1749.

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