By Frank E. Vaerewyck, The Firehouse Foodie

Some say, jokingly, that Thanksgiving is practice for Christmas. Yes, a lot of the food that we have at Thanksgiving is the same as Christmas, but I have always thought that Christmas had its own flair. There are more peppermint and cinnamon around the Christmas season, and a season favorite–EGGNOG!

One of the great things about the firehouse but not good for the waistline is that a lot of sweet treats make it to the station. On any given night dishes are dropped off, and thanks to the holiday sales, dinner at the firehouse gets cheap. We do practice our mad skills at the station, so that come the holidays, we are on point for the family. I remember when deep frying turkeys first became popular, we had a lot of deep fried turkey at the station. We had a few turduckens too: a turkey stuffed with a duck stuffed with a chicken. It is really good.

Then you have the hams of all kinds and no shortage of sandwich fixings after the big meal. The smells that radiate from the station kitchen around the holidays make you hungry even after you’re full. This week’s recipe is all in good fun and was sent via Facebook. Now, alcohol is not allowed at the station, so this is a recipe that is best used at home. Have fun with it, and remember to stay safe. “That’s Bringing the Firehouse Home!”



Step 1. Buy a turkey.

Step 2. Have a glass of wine.

Step 3. Stuff the turkey.

Step 4. Have a glass of wine.

Step 5. Put the turkey in the oven.

Step 6. Have a glass of wine.

Step 7. Turk the bastey.

Step 8. Have a glass of wine.

Step 9. Hunt for the thermometer and ponder its use.

Step 10. Glass yourself another pour of wine.

Step 11. Bake the wine for 4 hours, or is that 40 hours?

Step 12. Have another wine of glass.

Step 13. Take the oven out of the turkey.

Step 14. Get another wottle of bine.

Step 15. Floor the turkey up off the damn. Oh get it off the floor.

Step 16. Have another wine of glass.

Step 17. Turk the carvey.

Step 18. Have another wine of glass.

Step 19. Tet the sable, and pour another gline of was.

Step 20. Say Grace, throw up, and pass out.


Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.

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