November 23rd, 2010

woods, Elizabeth, camera, April

As the holiday nears

Best wishes for a happy one to all who observe Thanksgiving. 

We're having our usual interesting mix of guests--those who've been with us for...approaching 40 years now, and those who are new this year, and those in between, in terms of longevity.   The present count is fifteen and I'm hoping the weather allows the four who are nobly making a long trek to be with us can actually make it.   The weather's due to change abruptly (from SSW winds to NNW winds, from unseasonably warm to amply-and-a-bit-more seasonably cold, with possible rain and thunderstorms as the front passes.  On Thursday morning, of course.  As they're driving.  

I have chopped celery, parsley, and onion for the dressing.   When I see people on TV cooking shows making dressing, they do not impress...oh, one or two ribs of celery, maybe a half an onion (the bold ones do a whole onion) and a little teensy bit of parsley.  That's not the way, guys and gals.  There needs to be a lot more greenery (counting onions--they're fresh vegetables, OK?)  in the dressing than that.   I put in as much parsley and celery as I do in making a big (20 quart) pot of stock, and slightly more onion.  Along with a LOT of herbs.   Nor is a measly 9x13 baking dish of dressing enough.  (For fifteen?   You've got to be kidding.)   
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