Turkey, it’s what’s for dinner

Happy Thanksgiving from your Gormogon Overlords! Rather than gather in the castle feast hall, we travel to points hither and yon to break bread with family.

Nevertheless, it is wondered It is often wondered what the Gormogons make for Thanksgiving Dinner:

Volgi: Yes, yes, the Volgi loves Turkish food. We plan on opening a bottle of retsina wine, and then dolma and grilled ahtapot as appetizers. We will then move on to kisir for the salad course. For the main course we will enjoy kokorec, kudzu guvec and adana kebap with a nice pilav. For dessert, baklava and kahve, of course!

Wait! What was the question? Oh, yes, we will be having turkey today.

Mandy: A boot to the gut, that’s what you will be having sirrah!

Your Mandarin will be having turkey with Mrs. Mandy and Mandy Jr., and her kinfolk. We’ll be having the usual fare, plus my mother-in-law will be bringing a lasagna because you never know what they will have.

Puter: We are fairly traditional, but with an overemphasis on the fermented/distilled food group. Having 14 people tomorrow. We are having two brined 20 pound turkeys (really), farmers market origin mashed potatoes, green beans almondine, homemade sauerkraut, homemade cranberry sauce, canned cranberry sauce, creed pearl onions, regular stuffing, French-Canadian stuffing (basically ground beef, crushed saltines, poultry seasoning)(again, really), cornbread sausage stuffing.  In addition to the aforementioned stuff, apple pie, chocolate, pie and apple pie for dessert. Also, some sort of yam crap my sister in law is bringing. No bread, though. We don’t want to be piggish. Appetizers are shrimp cocktail, veggie tray (so the cardiologist doesn’t berate me) and cheesy salsa dip. Then there’s the booze and beer. All in all, we’re pigs. But it’s supposed to be 60 degrees here tomorrow, so at least we can have the inevitable fisticuffs on the front lawn. Maybe sell tickets.

The Czar: We are absolutely old-fashioned, including being served by Indians. Turkey from the oven; nothing exotic, brined, fried, or soy-based but a good old-timely bird. We also pre-purchase extra turkey breasts and freeze them. We thaw them when we get our final count of who’s coming and keep them simmering in the crock pot. Stuffing, Yukon gold mashed potatoes, green bean casserole, sweet potatoes, and so on. There will be no lasagna, Romanian dog sausage, fish, pineapple or other oddball contributions.

GorT: Normally, it’s pretty traditional. We do Thanksgiving with Mrs. GorT’s family which means we have anywhere from 25 to 45 people. Assignments are made and the usuals show up – mashed potatos, green beans almondine, green bean casserole, pearl onions with currants & port, both “kinds” of cranberry sauce (rumbly and smooth with can ridges), stuffing (usually 2 kinds), etc. Sadly, sweet potatos don’t make a showing so i make some separate for me. This year, however, we’re in South Carolina so we’re buying more than making but still it’ll be traditional.

Dr. J.: Reservations.


Given it is just Dr. J., Mrs. Dr. J., the Lil Resident and Lil Medstudent, heading over to New Atlantis Country Club is less wasteful and more cost effective than cooking a feast for four. Who says your Gormogons don’t think globally and act locally?

About Dr. J.

Dr. J. was born the son of a New Atlantean sharecropper who cornered the market on notoriously delicious seaweed Himanthalia elongata (popularly known as Thongweed). With his newly minted seaweed fortune, Mr. J. the Elder sent his son to attend the Academy of Sorcery, Alchemy and Surgery where the good doctor apprenticed with the finest sorcerer surgeons in New Atlantis. Dr. J.'s areas of expertise grew to include bleeding, cutting for stone, trephination, medical divination with outstanding spatial and temporal resolution, cybernetic sorcery and medicinal alchemy. When King Orin of Atlantis fell ill with the Ick, Dr. J. stepped in with an elixir he devised from a combination of minerals, herbs and saps. Curing the king, Dr. J. gained significant notoriety which afforded him the luxury of time to devote himself to his side hobbies which include porpoise racing, the study of supply-side economics, cooking and raising his lovely merchildren alongside his lovely bride the archconservative Mrs. Dr. J.