YA READY FOR YOUR TURKEY DINNER?

http://www.bodeansbbq.com/events/thanksgiving2006/EmbassyThanksgiving.pdf

(sorry for the .pdf)

although i'd be guessing they might be full already...

There may be nephew-pandering mac and cheese.

Smoked Turkey>>>>>>>>>>>>>>>>>>>>Turkey

Okay so actually I am NOT making that soup because I just talked to my sister and she apparently doesn't have any BOWLS. WTF. She still wants me to make something sweet potato-y though, and I abhore the yam/marshmallow monstrosity.

Baked 12 lbs yams last night for smashing. 25 lb (!) heritage free-range turkey thawing - goes in the brine tonight. Pumpkin pudding gets steamed tonight. Also, grilled salmon and a quorn turkey-like roast tomorrow. Home-made yeast rolls, corn dodgers, rice and peas with toasted pine nuts, seared chili sesame green beans, canned jellied cranberry sauce (which I LOVE BEYOND REASON!), etc etc etc.

Mmm! Pumpkin pudding! I've never had it! That sounds great, Jaq! My mom LOVES the canned cranberry sauce which she happily places on the table next to her homemade cranberry sauce, which is great.

DIVORCE

I made this last year and it was a hit. Got it off Epicurious.

THYME-ROASTED SWEET POTATOES
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body's absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Makes 6 to 8 servings.

last year we went to a weird orphans t'giving with stoned hipsters, mostly people we didn't know and could barely talk to... this will be a lot better! if we want the turkey we can just go to some other friends' house the next day right?

leftovers = awesome.

Brilliant, I had some sweet potatoes I wasn't sure what to do with. Might cook these up on Sunday!

it's the cliche for jews to eat chinese and see movies on x-mas right? that's what we're doing, ok. not trying to have a michael richards moment or be ANT-t'giving, we're just keeping it low key.

My sister is helping my mother with pies and mashed potatoes. Creamed onions might have gotten lost in the shuffle, I know that I didn't get the onions, and if I didn't get 'em, they didn't get got. I'm kind of the one-eyed man who is king in the land of the blind, here.

Donald also HAS to have Le Sueur canned peas and pickled purple cabbage out of a jar. A holdover from childhood. One year I made the cabbage from scratch, with apples. There was no discernable difference between that and the store-bought, so never again. Likewise the home-made cranberry sauce. Whole-berry Oceanspray is just fine, thank you!

at least my aunt's pumpkin bisque was amazing.

READY TO GET YOUR EAT ON????

oh is it thanksgiving?

what's thanksgiving?

huh?

Reboot.

I intend on a light lunch.

I woke up this morning and puked up the dinner I had last night! YEAH!!!!!!

(wait, no)

Happy regurgitated Thanksgiving.

Yay, Mandee.

I think we're having squash risotto and pumpkin pie tonight! We will raise a glass to transatlantic chums.

Back from my nephew's house in Birmingham, a nice visit and a good meal. The mantle of hosting and cooking has passed from my parents after decades, though, and it's weird to eat Thanksgiving dinner that doesn't taste like my mom's cooking.

Trying to keep it down.

And stay awake.

I ate too much of my FIL's cooking. He is insanely heavy-handed with the butter, cream, and salt. Which normally I'd be all for. I should have just stuck with one kind of pie for dessert, but noooooo.... It was good, though, so I shall just enjoy feeling FAT.

YA READY FOR MY TURKEY YAM FARTS?

My now retired chef Dad made veggie lasagne (and, of course, turkey for the non veg) stuffing, creamed corn, creamed peas, mashed sweet potatoes, cranberry sauce, cauliflower with cheese, pommes anna, pumpkin pie, and blueberry pie. I don't think I have to eat for a week.

hjyfrtsdvghkjn

I just ate leftovers already!!!!!!

http://farm1.static.flickr.com/3/3395220_fbd74acc56.jpg?v=0