In the meantime - I am going to cave to the holiday spirit a little and at least start gathering addresses for Christmas cards.
If you want one, post your address below. If you are one of the people who have started your lists already,kick me in the ass to go post my info in your journal, m'kay?
I was driving to work this morning and I noticed that my usual off-ramp seemed a bit darker than, well, usual. It wasn't until I got to the top of the hill and a non-functioning stoplight that I realized it was because the power was out.
I cautioned myself not to be too optimistic about the light being off at work and drove on with extreme care. Chugach Electric, which is right around the bend from my office was lit up like a Christmas Tree (go fig.) but we didn't have any lights outside.
I went in and was greeting by the Big Boss "There's really nothing you can do here. The drivers can still drive and the warehousemen can still pull files because they have lights on their lifts but you can g-" And at that second the fucking lights came back on.
My day was saved when I got home tonight, though. My messenger popped up an article about the sickest, fattiest Thanksgiving food. How can your heart fail to be warmed with things like Turducken wrapped in bacon, an apple pie with bacon as the top crust and this winner -
Bacon mac and cheese meatloaf
"This Is Why You're Fat"
• 2 eggs
• 2 slices wheat bread, crumbled
• 2 tablespoons ketchup
• 1 large garlic clove, minced
• 2 tablespoon parsley, minced
• Worcestershire sauce to taste
• Cayenne pepper to taste
• Salt to taste
• Black pepper to taste
• 1 1/4 cups onion, sliced
• 10 strips of bacon
• Premade macaroni and cheese
Mix ground chuck, eggs, bread, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt and black pepper with hands in a large bowl.
Meanwhile, sweat onion until translucent but not brown. Allow onions to cool, then add to meat mixture. Cover bowl with plastic wrap and move to refrigerator.
Preheat oven to 375 degrees. Lay bacon across the width of a loaf pan. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly one third of the loaf pan.
Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill one third of the loaf pan.
Form a slab of meat in the approximate size and shape of the remaining one third of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit.
Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reaches 160 degrees.