Thursday, November 22, 2012

Gobble Gobble Gobble Glutton Glutton Glutton


Thanksgiving is the pinnacle of glutton season. It starts in summer with picnics and barbecues, picks up steam with Halloween and shifts into overdrive at Thanksgiving until New Years when all the thin wannabes join a gym or Jenny Craig and quit after a month . This is truly the season of the glutton. OINK OINK OINK OINK

Our Thanksgiving started out with a lot of  drinking and finger food. We had cheese, cheese and more cheese, chocolate cheese fondue, shrimp, oysters, clams, chips and dip as the preliminary gluttony. Then came the dinner which consisted of 3 turkeys  and  3 different kinds of stuffing. We had corn bread and sausage stuffing, oyster stuffing and traditional giblet stuffing. Then came the sweet potatoes topped with marshmallows and pecans along with cranberry sauce and jelly, olives, celery, jello, potatoes, squash, peas, green beans, three types of rolls but before all that we had a toast with the bubbly... Martini and Rossi Asti Spumanti and then on to the glorious eat fest.  By the time we were done those three 20 lb turkeys were a pile of bones.

Then it came time for desert. Here's the line up:

Apple Pie
Pumpkin Pie
Pumpkin  chiffon pie
Pumpkin Cheese cake
Pumpkin Cake
Pumpkin brownies
Regular brownies with M&Ms
Apple brown Betty
Pecan pie
Boston Creme Pie
Hair Pie
Irish Coffee
A desert wine
Bailey's Irish Creme
Cuban cigars
Honey blunts

We were fortunate to have the Chef as a special guest. For those of you unfamiliar with the Chef; the Chef is a man of color and a colorful man. The Chef is a big man with a big appetite who in the chef's own words, "ain't makin no apologies for it." The Chef loves the ladies and the ladies love the Chef but he ain't got no wood for them SBBW's god bless em.
The Chef arrived with some very special treats which included some fine ladies of color, an ample amount of sticky green (BC Hydro for medicinal purposes only) some Puruvian flake for the skinny hos and the piece de resistance and coup de gras all in one was some was some real absinthe. The Chef was able score some opiated absinthe and ouzo which the Chef uses for medicinal purposes only as the Chef is a bit gouty in the leg.
I, Fat Bastard,  am writing this while still semi coherent but there may be some updates as the evening is still young.

1 comment:

Glutton Gary said...

I ate like a fucking pig OINK!