Sunday, November 21, 2021

It’s Thanksgiving Week And The Natives Are Restless

I like to check Drudge once a week or so, just to see what’s going on in the now enemy camp of progressive reportáge. Today is classic, here’s a screenshot:


along with the linked stories:

Thousands rally in Australia...
Crisis pits vaccinated against unvaccinated...
Business Owners Face Wary Workers...
DISNEY puts policy on hold for employees...
UPDATE: Death Toll Higher Than Last Year...

Well dang, whoever thought the elitists’ plan to stomp on our face forever could backfire? But imagine that - the Euros don’t want a return to fascism after all, no matter what or whom. Those old, white, native Euros that many of us have descended from are restless. We should pay attention, that may be one Euro trend worth perpetrating

But now ladies and gentleman of the MOTI, I officially begin the Thanksgiving week of recipes. And yes, the one I’m posting is a repeat; and that’s just fine because isn’t that what holiday traditions are made? By repetition? How else do you explain things like green bean casserole and this…

pear pineapple…whatever this is?

So here is my Thanksgiving breakfast entry, my little sisters pear gruyere strata. It’s a relatively new tradition but has earned its way into that distinction. It can be made the day before and baked the next morning.

 Pear Gruyere Strata


4  cups sliced peeled Anjou/Comice/Bartlett pears

1-2 Tbs. butter, melted

6 tablespoons granulated sugar, divided

12 slices cinnamon swirl bread (such as Pepperidge Farm), cut in half diagonally

Cooking spray

1-2 c. (4-8 ounces) shredded Gruyere cheese (depends on how gooey you want it, I like the 2 c.)

1 1/2 cups milk

1 c. eggs, lightly beaten

1/2 teaspoon ground cinnamon

1 tablespoon turbinado (or regular) sugar  

maple syrup


Combine pear, butter, and 1 tablespoon sugar in a large bowl; toss gently.

 Arrange half of bread in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spoon pear mixture evenly over bread; top evenly with cheese. Arrange remaining bread over cheese.

 Combine the remaining 5 tablespoons granulated sugar, milk, egg, and cinnamon, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Cover and chill 8 hours or overnight.

 Preheat oven to 350°.

 Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes. Cut into 8 equal pieces; drizzle with syrup.

Very good with bacon and/or sausage.       

So let the feasting season begin.