||[Nov. 26th, 2008|06:48 pm]
So...you may wonder...what is the writer doing at 6:49 pm (local time) on Thanksgiving Eve? Polishing silver? Taking a long hot bath? Deciding what to wear tomorrow?
Er...no. Let's start with the obvious. Is the house clean? (no) Is any room of the house in condition to stand a white-glove inspection? (no) Are some rooms *functionally* clean? (yes) Are enough rooms functionally clean? (no) Did some essential piece of plumbing decide this was the time to misbehave? (yes, and always) Are all the pies made? (no, but more than half are.) Is the turkey thawed? (mostly) Are non-family guests coming? (yes) Has there been a total meltdown by anyone today? (no) Is the writer feeling well-rested and thoroughly prepared? (h-in-a-handbasket, no, haven't you paid attention??)
And finally...is there enough food? Concerns about this earlier led to yet another last-minute dash to the store. It's not so much "how much turkey is enough for that many people?" as "How many turkeys do you need to get enough stuffing from them for that many people?" My guests all like the "from the bird" stuffing better than the extra that's baked in a dish. We now have enough food for twice as many, I'm sure. OTOH, some of them are good about taking leftovers home with them. And in our family we like leftover turkey. And own a freezer.
I will rise before dawn to put Mr. and Ms. Turkey in the roasters (we have two roasters, one of them more enthusiastic than the other--but we can't remember which is the one that gets hot faster--so by having two turkeys, each in its own roaster, one of them will be done on time, and the other will be done by the time people want seconds--or thirds--on the from-the-bird stuffing. It all works out.) Guests will bring (among other things) homemade cranberry sauce (two kinds), pecan pies (two kinds), green bean casserole.
More importantly, guests will bring themselves. This group includes writers, software people, craftsman, landsman, musicians...most having multiple talents and interests. We will enjoy ourselves.
Happy Thanksgiving, Elizabeth!
Thanks. Wasn't sure it would actually come off...that blasted book (I like the book, you understand, but still...those weeks of 4000+ words a day and the impending deadline really wore me down.)
I hear that. Looking forward to reading it!
Happy Thanksgiving to you (and yours)...
You deserve the rest (given all the work (writing, editting, and non-book related) we've been seeing through the posts).
(*grins* my way of giving thanks to all my family on Thanksgiving is to NOT prepare food for them. Trust me, it is best (and safest) for all of those involved...)
2008-11-27 03:43 am (UTC)
Among the friends who come for T-day are some who Do Not Like to Cook. It's an honorable choice. Makes people who do, like me, feel useful.
It's all about tradition. I like to stuff the bird. My mother stuffed the bird. Her mother stuffed the bird. Probably her grandmothers stuffed the bird.
I'm sure your stuffing is wonderful, and I know it saves times (having cooked unstuffed birds when it wasn't Thanksgiving) but...my table, my stuffing. In the bird.
To each her own tradition, whether inherited or self-made.
I cheat on stuffing. I make a huge quantity of stuffing, stuff the bird, then put the rest in a casserole dish, moisten it with stock and sit the turkey neck and tail on it. I then cook the stuffed bird, and while it's resting and I'm making the gravy I cook the casserole. *Then*, just before serving, I cunningly mix the two batches of stuffing (from bird and from casserole) together, to make one uniform batch.
Now that is a useful idea! Mix the two. I always used my frozen turkey stock in the gravy, if I had any (remembering not to use the stock in something else because I'll need it for T-day is not one of my strong points. If I'm out of chicken stock, I grab the turkey...) We cook the neck and gibble-bits the day of the feast, too.
Turkeys were in the roasters by 7 today, but the supposedly unfrozen one turned out to be a rock...so it'll take a LOT longer.
My traditional plan
involves buying extra turkey scraps and making stock ahead of time, so I always have plenty.
Have a tasty day!
Buying turkey scraps??? All I see in the store is whole turkeys or very expensive turkey breasts (useless for stock.) Where do you get turkey scraps?
Anyway, making stock this fall has been totally no-go due to the book crunch. It's not putting the pot on--that bit's easy--but I disappear into my head while on book crunch. No way I could process the stock in that condition (things...go wrong. As in, I have unpacked groceries and put perishables in the cupboard and staples in the freezer and refrigerator, because my mind was in the book, not actually in real-time, real-place. It's only when I realize I can't find the eggs I'm sure I bought, and start searching, that they turn up Elsewhere. And it's random. I may get 85% of the things right some days...but the other 15%? No.)
Happy Thanksgiving. Someone said enjoy the rest. What rest, if you are cooking for a bunch of people, there is no rest involved. However, it is a change of pace so I hope you enjoy that and have a wonderful time with your friends. What time's dinner? I will try and make it *g*.
Dinner is when the birds are done. Since Roaster A is having some thermostat problems, and Roaster B isn't, that means dinner time is variable. We shoot for noon to get the birds out, and dinner by 12:30 or one, but sometimes it happens and sometimes it doesn't. It's almost 9 am now; I need to get offline and back to work. I'm still in what I slept in, except with jeans on the bottom half, and need to shower and change and then set the table. And lay out all the serving dishes and utensils. Etc.