Nathan Firesheets
@acoasterstory.bsky.social
I travel the world riding roller coasters & exploring other cool sights/experiences along the way!
Disney Legend (per Bob Iger) because I rode Every Operating Ride (212 total) at All 12 Disney Parks around the world in *12 Days*
#DisneyGlobalRideChallenge
Disney Legend (per Bob Iger) because I rode Every Operating Ride (212 total) at All 12 Disney Parks around the world in *12 Days*
#DisneyGlobalRideChallenge
And then we have the assembled result.
Verdict: delicious!!
Verdict: delicious!!
November 29, 2025 at 12:35 AM
And then we have the assembled result.
Verdict: delicious!!
Verdict: delicious!!
Sauteed off some onions and peppers and then also prepared some onions and cilantro and lime wedges for folks to dress up their fajitas.
And we also had all the previously-referenced guac/pico/corn salsa/quesos as well.
bsky.app/profile/acoa...
And we also had all the previously-referenced guac/pico/corn salsa/quesos as well.
bsky.app/profile/acoa...
November 29, 2025 at 12:34 AM
Sauteed off some onions and peppers and then also prepared some onions and cilantro and lime wedges for folks to dress up their fajitas.
And we also had all the previously-referenced guac/pico/corn salsa/quesos as well.
bsky.app/profile/acoa...
And we also had all the previously-referenced guac/pico/corn salsa/quesos as well.
bsky.app/profile/acoa...
But we continue tonight with the Firesheets Family Fajita Festivities!
I marinated some skirt steak and chicken thighs in separate marinades, and then my dad grilled them off (and did a wonderful job of it!).
I marinated some skirt steak and chicken thighs in separate marinades, and then my dad grilled them off (and did a wonderful job of it!).
November 29, 2025 at 12:31 AM
But we continue tonight with the Firesheets Family Fajita Festivities!
I marinated some skirt steak and chicken thighs in separate marinades, and then my dad grilled them off (and did a wonderful job of it!).
I marinated some skirt steak and chicken thighs in separate marinades, and then my dad grilled them off (and did a wonderful job of it!).
Also forgot to post one of my personal favorites: my mom's pumpkin roll!
November 29, 2025 at 12:25 AM
Also forgot to post one of my personal favorites: my mom's pumpkin roll!
Thanksgiving is THE holiday of the year for me, and I always go all-out for it. Ends up being the better part of a week hanging out with family and enjoying tons of delicious food together.
What's not to love?
What's not to love?
November 27, 2025 at 8:44 PM
Thanksgiving is THE holiday of the year for me, and I always go all-out for it. Ends up being the better part of a week hanging out with family and enjoying tons of delicious food together.
What's not to love?
What's not to love?
I also made a super easy blueberry cobbler that's almost like a 13x9 of delicious blueberry muffin goodness.
And finally cherry cheesecake bars with a vanilla almond glaze.
And finally cherry cheesecake bars with a vanilla almond glaze.
November 27, 2025 at 8:38 PM
I also made a super easy blueberry cobbler that's almost like a 13x9 of delicious blueberry muffin goodness.
And finally cherry cheesecake bars with a vanilla almond glaze.
And finally cherry cheesecake bars with a vanilla almond glaze.
Carrying on the theme of dips into desserts, we start with a delicious s'mores dip.
Then move back to the family favorite Chocolate Lasagna.
And this year I tried making a new variant on the same formula and created a new favorite in Strawberry Lasagna!
Then move back to the family favorite Chocolate Lasagna.
And this year I tried making a new variant on the same formula and created a new favorite in Strawberry Lasagna!
November 27, 2025 at 8:37 PM
Carrying on the theme of dips into desserts, we start with a delicious s'mores dip.
Then move back to the family favorite Chocolate Lasagna.
And this year I tried making a new variant on the same formula and created a new favorite in Strawberry Lasagna!
Then move back to the family favorite Chocolate Lasagna.
And this year I tried making a new variant on the same formula and created a new favorite in Strawberry Lasagna!
And I couldn't just stop there!
So I made my world-famous guacamole (regularly loved by people who previously claimed to hate avocados), homemade pico de gallo, roasted corn & poblano salsa, and finally a proper homemade queso (not just Rotel & Velveeta) with and without chorizo.
So I made my world-famous guacamole (regularly loved by people who previously claimed to hate avocados), homemade pico de gallo, roasted corn & poblano salsa, and finally a proper homemade queso (not just Rotel & Velveeta) with and without chorizo.
November 27, 2025 at 8:33 PM
And I couldn't just stop there!
So I made my world-famous guacamole (regularly loved by people who previously claimed to hate avocados), homemade pico de gallo, roasted corn & poblano salsa, and finally a proper homemade queso (not just Rotel & Velveeta) with and without chorizo.
So I made my world-famous guacamole (regularly loved by people who previously claimed to hate avocados), homemade pico de gallo, roasted corn & poblano salsa, and finally a proper homemade queso (not just Rotel & Velveeta) with and without chorizo.
For appetizers, I made the Firesheets Family classic of BBQ Grape Jelly Meatballs.
But my brother requested an assortment of dips this year, so of course, I had to oblige!
I made a buffalo chicken dip, a caramelized French onion dip, and a spinach artichoke dip.
But my brother requested an assortment of dips this year, so of course, I had to oblige!
I made a buffalo chicken dip, a caramelized French onion dip, and a spinach artichoke dip.
November 27, 2025 at 8:30 PM
For appetizers, I made the Firesheets Family classic of BBQ Grape Jelly Meatballs.
But my brother requested an assortment of dips this year, so of course, I had to oblige!
I made a buffalo chicken dip, a caramelized French onion dip, and a spinach artichoke dip.
But my brother requested an assortment of dips this year, so of course, I had to oblige!
I made a buffalo chicken dip, a caramelized French onion dip, and a spinach artichoke dip.
My mother made her corn souffle, broccoli cheese casserole, and sweet potato casserole. All were delicious as always!
She also made deviled eggs, but I forgot to take a picture before most of them were long gone.
She also made deviled eggs, but I forgot to take a picture before most of them were long gone.
November 27, 2025 at 8:25 PM
My mother made her corn souffle, broccoli cheese casserole, and sweet potato casserole. All were delicious as always!
She also made deviled eggs, but I forgot to take a picture before most of them were long gone.
She also made deviled eggs, but I forgot to take a picture before most of them were long gone.
And then I tried something new: loaded baked potato salads. The flavors of a loaded baked potato, served up like potato salad. I did a normal version and a ranch variant. Good served cold like potato salad or warmed up like a casserole.
Also made some ham with a sweet Coke and Dijon glaze.
Also made some ham with a sweet Coke and Dijon glaze.
November 27, 2025 at 8:21 PM
And then I tried something new: loaded baked potato salads. The flavors of a loaded baked potato, served up like potato salad. I did a normal version and a ranch variant. Good served cold like potato salad or warmed up like a casserole.
Also made some ham with a sweet Coke and Dijon glaze.
Also made some ham with a sweet Coke and Dijon glaze.
And how about the most decadent macaroni and cheese you ever did have?
This is the stuff of legends.
It's 2.5+ pounds of cheese to one pound of noodles. But because of its base of evaporated milk, it doesn't sit like a brick. And the chicken bouillon, mustard powder, & cayenne punch up its flavor.
This is the stuff of legends.
It's 2.5+ pounds of cheese to one pound of noodles. But because of its base of evaporated milk, it doesn't sit like a brick. And the chicken bouillon, mustard powder, & cayenne punch up its flavor.
November 27, 2025 at 8:18 PM
And how about the most decadent macaroni and cheese you ever did have?
This is the stuff of legends.
It's 2.5+ pounds of cheese to one pound of noodles. But because of its base of evaporated milk, it doesn't sit like a brick. And the chicken bouillon, mustard powder, & cayenne punch up its flavor.
This is the stuff of legends.
It's 2.5+ pounds of cheese to one pound of noodles. But because of its base of evaporated milk, it doesn't sit like a brick. And the chicken bouillon, mustard powder, & cayenne punch up its flavor.
Then we come to my homemade cranberry sauce, which I make a ton of & freeze to enjoy throughout the rest of the year.
And my shaved brussels salad, which includes crispy bacon, craisins, candied pecans, shaved parmesan, minced shallots, and a lemon & grainy mustard vinaigrette. Light & refreshing!
And my shaved brussels salad, which includes crispy bacon, craisins, candied pecans, shaved parmesan, minced shallots, and a lemon & grainy mustard vinaigrette. Light & refreshing!
November 27, 2025 at 8:13 PM
Then we come to my homemade cranberry sauce, which I make a ton of & freeze to enjoy throughout the rest of the year.
And my shaved brussels salad, which includes crispy bacon, craisins, candied pecans, shaved parmesan, minced shallots, and a lemon & grainy mustard vinaigrette. Light & refreshing!
And my shaved brussels salad, which includes crispy bacon, craisins, candied pecans, shaved parmesan, minced shallots, and a lemon & grainy mustard vinaigrette. Light & refreshing!
Some of the gravy also goes into this perennial favorite: my stuffing bread pudding.
It's all the flavors of a delicious sausage stuffing, but with the custardy interior of a bread pudding and crispy top bits more akin to a traditional stuffing.
Everybody loves and devours this one.
It's all the flavors of a delicious sausage stuffing, but with the custardy interior of a bread pudding and crispy top bits more akin to a traditional stuffing.
Everybody loves and devours this one.
November 27, 2025 at 8:10 PM
Some of the gravy also goes into this perennial favorite: my stuffing bread pudding.
It's all the flavors of a delicious sausage stuffing, but with the custardy interior of a bread pudding and crispy top bits more akin to a traditional stuffing.
Everybody loves and devours this one.
It's all the flavors of a delicious sausage stuffing, but with the custardy interior of a bread pudding and crispy top bits more akin to a traditional stuffing.
Everybody loves and devours this one.
Of course, some amount of hilarity ensues when trying to scoop out the chilled gravy to warm up for service because there's so much gelatin in it from all the bones.
But it does melt down wonderfully with a little heat applied.
But it does melt down wonderfully with a little heat applied.
November 27, 2025 at 8:07 PM
Of course, some amount of hilarity ensues when trying to scoop out the chilled gravy to warm up for service because there's so much gelatin in it from all the bones.
But it does melt down wonderfully with a little heat applied.
But it does melt down wonderfully with a little heat applied.
The carcass (plus some extra bits) get roasted off and then simmered down into homemade turkey stock that makes the most incredible turkey gravy.
And then I separately roast off the turkey skin since my nephew really loves his crispy turkey skin!
And then I separately roast off the turkey skin since my nephew really loves his crispy turkey skin!
November 27, 2025 at 8:04 PM
The carcass (plus some extra bits) get roasted off and then simmered down into homemade turkey stock that makes the most incredible turkey gravy.
And then I separately roast off the turkey skin since my nephew really loves his crispy turkey skin!
And then I separately roast off the turkey skin since my nephew really loves his crispy turkey skin!
As always, I broke down the bird and then cooked all the turkey sous vide. I cook the breasts for 4 hours at 145F and the dark meat for 4 hours at 165F. Each gets a bunch of butter and herbs.
This is done in advance and then just warmed and carved day-of. Juiciest turkey you've ever had!
This is done in advance and then just warmed and carved day-of. Juiciest turkey you've ever had!
November 27, 2025 at 8:01 PM
As always, I broke down the bird and then cooked all the turkey sous vide. I cook the breasts for 4 hours at 145F and the dark meat for 4 hours at 165F. Each gets a bunch of butter and herbs.
This is done in advance and then just warmed and carved day-of. Juiciest turkey you've ever had!
This is done in advance and then just warmed and carved day-of. Juiciest turkey you've ever had!
Also, there's a special circle of hell reserved for people who crash somebody else's Thanksgiving Dinner uninvited.
If you're ever thinking about doing that: don't.
(And never invite people without first discussing with the host/cook!)
If you're ever thinking about doing that: don't.
(And never invite people without first discussing with the host/cook!)
November 27, 2025 at 6:46 PM
Also, there's a special circle of hell reserved for people who crash somebody else's Thanksgiving Dinner uninvited.
If you're ever thinking about doing that: don't.
(And never invite people without first discussing with the host/cook!)
If you're ever thinking about doing that: don't.
(And never invite people without first discussing with the host/cook!)
I thought it was when you were supposed to put it into your fryer to start it cooking?
November 26, 2025 at 8:27 PM
I thought it was when you were supposed to put it into your fryer to start it cooking?
But what has posting Econ takes taught you about B2B sales?
November 26, 2025 at 8:24 PM
But what has posting Econ takes taught you about B2B sales?
These prices gotta get down on Friday.
November 26, 2025 at 2:40 PM
These prices gotta get down on Friday.