Posts Tagged ‘classic’


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The original Rankin-Bass animated production. Click on the graphic to go to the website.

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Click on the graphic to go to the website:

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Since this blog has been around for going on five years now, a lot of the posts from Christmases past have broken links therein, as folks out there on the internet move stuff around, or forget to renew their domains, etc. YouTube video links, in particular, are vulnerable – you tube is like some insane carnival of the indigent, people coming and going, opening and closing accounts, various entities contesting copyright and having material removed, etc….

Anyway, I’m working to get as many of those bad links repaired and redirected to other sources of the same material, or at least redirect you to something of comparable interest. It’s a labor of love, to be sure, with nearly 340 posts.

Here’s a start: Every single link to online christmas karaoke videos in this post was broken. I’ve gone through and redirected every one that I could; those that I couldn’t find substitutions for are gone.

I’ve fixed some other stuff as well, this evening: Bing Crosby and Marjorie Reynolds are back singing “White Christmas,” while Cheech is telling Chong the Story of Santa and His Old Lady in yet another Christmas season.

On Donner, on Blitzen, on Chewy, on Tavo….

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From The Treasury of White Trash Cooking by Ernest and Trisha Mickler.


  • 1 possum, corn and milk-fed
    for one month prior, cleaned and dressed
  • ½ cup vinegar
  • Kitchen Bouqet™
  • Persimmons jam
  • 5-6 slices bacon
  • 8-10 medium sweet potatoes
  • Salt and pepper


Immerse the cleaned and dressed possum in an enamel dishpan or basin, making sure it’s completely covered. Add an half cup of vinegar and let soak in the refrigerator overnight. In the morning, drain the water and cut the possum into pieces. Boil the pieces in salted water until done, but not falling off the bone (1-2 hours, depending upon the size and the age of the possum). When done, remove the pieces from water and allow to drain in a colander. This part of the process will remove most of the fat.

After the meat cools, rub the pieces generously with salt and black pepper. Then prepare a mixture of 1/2 jar of persimmons jam (any light-tasting jam may be substituted) mixed with two teaspoons of Kitchen Bouqet.™ Thoroughly coat possum pieces with mixture. Transfer pieces to large roasting pan.

Lay 5 or 6 strips of thick-sliced bacon or salt pork across the glazed possum meat, and surround with the sweet potatoes, which have been peeled and rubbed with oil or Crisco.

Put in preheated 350° F. oven and roast, covered, for 30 minutes. Then uncover and cook until well-browned, but not burned (approx. 30 minutes longer). Baste with drippings every few minutes during this phase of the cooking.

Afterremoving from oven, test the sweet potatoes for doneness with a fork. If not yet completely cooked, transfer them to a lightly buttered casserole dish and finish them off in 350° F. oven.

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Not only was ten-year-old Gayla Peevey unexpectedly vaulted to fame in 1953 after recording “I Want a Hippopotamus for Christmas,” but she actually got a hippo for Christmas that year. In a 2007 radio interview, Peevey related how “…a local [Oklahoma City] promoter picked up on the popularity of the song and Peevey’s local roots, and launched a campaign to present her with an actual hippopotamus on Christmas. The campaign succeeded, and she was presented with an actual hippopotamus, which she donated to the Oklahoma City zoo. The hippopotamus lived for nearly 50 years.” (source)

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