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Monday, November 17, 2014

ARE YOU ANATIDAEPHOBIC?





I found this online:

And decided to complete it:

E is for Erythrophobia, fear of the color red,
F is for Febriphobia, fear of fever, which can send straight you to bed.

G is for Gerascophobia, the fear of growing old.
H is for Heliophobia, fear of the sun, which leaves me in the cold.

 I is for Ithyphallophobia, when erect penises are scary.
J is for Judeophobia, fearing Jews; for Arabs, customary.

K is for Katagelophobia, fearing ridicule can make you sad.
L is for Lyssophobia, the fear of going mad.

M is for Mageirocophobia, which is the fear of cooking.
N is for Nuduphobia, fear of nudity.  Why, is someone looking?

O is for Oenophobia, fear of wines—definitely not me!
P is for Paralipophobia, fear of responsibility.

Q had no fear to be found, despite my exploration.
R is for Rhypophobia, the fear of defecation.

S is for Stasiphobia, which is the fear of walking.
T is for Telephonophobia, which would severely limit talking.

U is for Urophobia, the fear of urinating.
V is for Verbophobia, I’d find fearing words so frustrating!

W is for Wiccaphobia, the fear of any witch.
X is for Xerophobia, fear of dryness.  (Because it makes you itch?)

Y was not available, though my search may have been slipshod,
Z is for Zeusophobia, which is the fear of gods.

(Yes, all those are real phobias!)
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If you don't have mageirocophobia (see above) & are stuck with making looking forward to preparing a turkey this holiday season, let me share a recipe for an absolutely delicious dressing/stuffing.  It's cooked outside of the bird.  Every time we prepare it for a group there are at least a couple of requests for the recipe.  Bud's family has made it for generations--he's the turkey cook in our family!!


2--1 1/2# loaves of bread (we have used white, french or sourdough--all good)
4 medium onions
2 bunches parsley
2 cups nuts (walnuts or pecans)
1/2# butter, melted
Salt & pepper

1 cup turkey broth (Bud usually boils the neck with onions & celery to make soup, which I use as the liquid for the gravy.  I assume you could use canned chicken broth, but we've never tried it.)

Put bread in food processor (metal chopping blade) a handful at a time & pulse until you have fluffy crumbs.  Before processors, we used to grate it through a vegetable colander; processors are much easier & they stop blood from scraped fingers from getting in the dressing.    Remove to a large bowl--we use the bottom of a roasting pan.  Chop onions & parsley together in the processor & add to bread.  Chop nuts (NOT in processor--they become dust) & add, along with melted butter, salt & pepper (to taste) & mix to moisten evenly.  It's good raw & should taste slightly salty.  If you prepare it the day before, wait to put in the butter.  When you're ready to cook it, put it in a large greased casserole dish, add 1/3 of the broth, cover & place in 350 oven.  After 15 minutes add another 1/3 of the broth.  Add the last 1/3 after another 15 minutes & cook 15 minutes longer.  Total cooking time is 45 minutes.  Invite us over & serve--ENJOY!!     















I hope you don't suffer from cherophobia, the fear of laughing----fishducky