YA READY FOR YOUR TURKEY DINNER?

my holiday has been so nurturing and relaxing without family in the picture. just my boyfriend and i. did my morning routine of physical activity. we went for a walk in a wonderfully empty park. and now we're heating up a multiple-course dinner we picked up from a restaurant last night.

at an extended family thing. honestly could have done without the ukulele rendition of "Ring of Fire"

oof

update: that shit was good.

update: prime rib cooked in the inlaws spare convection oven was outstanding

My thanksgiving soundtrack consisted of the nieces tormenting me with Kidz Bop and me tormenting them with Bach harpsichord concertos. Now chilling to 99%-era Meat Beat Manifesto.

Low key barnsgiving in my riding clothes. Steaks, lamb, shrimp, brussels sprouts off the grill plus mashed potatoes, pie.

sound on

Happy Thanksgiving Eve! pic.twitter.com/6at4sSVCCR

— US Consumer Product Safety Commission (@USCPSC) November 23, 2022

"Stand by your pan"

I love that this thread persists.

(I am ready for my ham and stuffing dinner.)

On my way to Jordan to have falafel for T’day dinner.

This is my first year hosting a dinner that includes children

we’re hosting a group of friends this year. already made the cranberry sauce, tomorrow i’m on turkey duty and also making apple cider from scratch. husband’s making a veggie entree (a wellington with mushroom filling). stoked!

It will be a sadly shrunken T'Day dinner for my wife and I. We don't have other family to spend it with this year, so it's just us. We're both exhausted and slowly getting over rampaging head colds with extra added chesty coughs. I intend to make a souflé, some baked potatos w/ sour cream, and brussels sprouts. For dessert a pumpkin custard with vanilla ice cream. It's sorta special without getting too complicated.

the food sounds like it will be lovely. hesling vibes to you both <3

just me & mr veg tomorrow, my first diabetic thanksgiving but i’m rolling with it - brined turkey breast, greek horta (steamed greens salad w lemon dressing), roasted root vegetables, and my first attempt at making a sugar-free cheesecake

we will eat well with puhlenty of leftovers

At my parents for Thanksgiving and already tested negative twice for COVID due to oncoming cold. Happy happy to everyone. Making kale and radicchio salad with apples, dates, and candied pecans.

Just three of us today. Our daughter is bringing "Green Bean Something," rolls and deviled eggs. Cornbread dressing and (grated, never mashed) sweet potato casserole are prepped and ready to go in the oven here.

Best to you and your wife, Aimless. Thanks for being a mostly good borad of borads, ILX.

it's almost Quorn time

Heading to my cousin's around 6 p.m. He doesn't observe the Thanksgiving traditions: wild boar ragu, cream of mushroom soup, a veggie quiche, mac and cheese. I'm relieved.

Big line outside the Boston Market I just passed.

much respect to fast food thanksgiving

Quorn for me too, had to adjust from our usual Tofurkey orb.

Best indeed to everyone needing to keep it low key for any reason. A little last prep here before heading off to the usual get-together...

I laughed ...

Me and the grandkids and our annual Thanksgiving screening of Judgement at Nuremberg. pic.twitter.com/AWipXapb4i

— Al Franken (@alfranken) November 24, 2022

lmao

lol

Turkey's in the oven. Waiting for my guests. Hungry but want to save room for everything.

Got Bugles. Got aerosol cheese. We’re all set.

My guests are on their way. Good thing--the turkey was done even earlier than I expected. Why do I keep taking Joy of Cooking at face value?

it's called the joy of cooking, not the truth of cooking

the “now how do i keep this thing warm” of cooking

We never travel for Thanksgiving, since it's always been a pain, and instead usually impose on local friends to feed us. This year my mom flew out, though, so we're hosting, just us five, which is weirdly hard to cook for (especially with one vegetarian kid, and one picky kid, back from school, and a wife that doesn't like the festival of beige food that much to begin with). My solution was to order from our local gourmet sausage stand turned catering business, which does an incredible Thanksgiving feast. My wife was worried we'd have too much food, but I promised to eat all the leftovers. And then ... karma! Our good friends were set to go to San Diego for Thanksgiving when their teenage son tested positive for covid, so two of them had to stay behind, and the mom called a couple of days ago asking if we can spare some of our feast, since they literally had nothing prepared, let alone provisions purchased, and it's just the two of them. If ever there were a holiday designed to share food with others, it's this one, and it put all my over-ordering to good use! That and a third pie, an apple cranberry, that was gifted to us at the last minute from another friend. It's a true day of paying it forward.

man, three kids for thanksgiving is a different way to experience the holiday. two meltdowns, two of the kids won't eat anything but pie, one won't put down his ipad.

The Brazilian cheese bread did not work out as hoped for.

man i am so bad at carving turkey lol. night was otherwise fabulous and full of insane amounts of food (each of our guests brought 2 or 3 dishes). one friend brought a karaoke microphone with her so that was our post-dinner entertainment

I made way too much food for just the two of us but it was really good -- afterwards we busted out the bottle of Laphraoig quarter-cask and put on some Sinatra/Basie at the Sands and a lovely time was had by us

Cornbread dressing is ready to bake. Now to figure out what to do with this (bone-in) turkey breast. I wonder if Instant Potting it would give it a rubbery texture.

I've volunteered to bring cider and bread and this was accepted. (To my gathering, not to WmC's.)

You used to be able to kick a can in the street down to the store where you could find a small whole smoked turkey breast, unsliced. Now it's all presliced and you have to go to the deli counter in back and convince someone you really do want a hunk of one of those big'uns, unsliced.

Probably going to do Thanksgiving vegetarian calzones

This is the first year where I've been aware that making dressing is actually like a multi-day affair, up to even a week

I was at the store yesterday gathering my own supplies and overheard two old ladies comparing notes on when they were going to make cornbread for their dressings and whether they used biscuits or "light bread."

When I make stuffing it takes hours and all the ingredients are mixed in a three gallon bucket.

mr veg is currently in the process brining a turkey breast, then to be smoked on the barbecue :D

tomorrow i’ll make a sugar-free cheesecake

day-of i will make brussel sprouts, green beans & cauliflower sides

and that’s it! just the two of us this year

I am in charge of the Szechuan green beans, and have been ever since I swapped for those instead of green bean casserole three or four years ago

i’m making mary berry’s chestnut stuffing which is v easy apart from shelling the fucking chestnuts ffs

I've also grown into the habit of having a whole Greenberg smoked turkey delivered each year to the house that is specifically used to just make a lot of soup and stock and chili on my end to put into the freezer for down the road in winter. (But I'll make a bunch of stock from the actual dinner turkey too, just over at that house for folks there.)

I enjoy, perennially, that this thread exists.

I just peel and lift stuff, and clean up. My wife and daughter in law are the kitchen geniuses. It's an effective division of labor.