We had a very quiet Thanksgiving this year. Originally, I signed up to work, since I expect to be on maternity leave for both Christmas and New Years. However, they ended up being over staffed and gave me the opportunity to have the day off to spend with the family. My mother in law was cooking a small feast for Lyn and Liam, so I joined them, bringing our gathering to a boisterous 5 in number.
Since I was a last minute crasher, I managed to have no really obligations to contribute to the meal. That of course is completely against my nature, but was exactly what the doctor ordered. It certainly kept the pressure off and allowed me to enjoy the morning.
I invited Liam to help me in the kitchen in the morning. I really think that this is one of his favorite things to do with me. It was so nice to not be trying to set a meal on the table, so we could enjoy the process together without stressing about a timetable or another dish on the stove top. He helped me measure and combine all the cranberry sauce makings. Homemade cranberry sauce is the one thing I really insist on for Thanksgiving. It's so simple and quick to make, with such better results that I really have difficulties accepting any reason not have it. I don't think anybody else in the family cares that much, but it does seem to be enjoyed and disappears rather quickly.
Since my mother in law is normally very set on getting her pies from a place called Upper Crust Bakery and I didn't even offer to bring one. However, she decided to get one from Central Market instead this year and it was much better. She got a pecan pie, which is both her husband and Lyn's favorite. It was packed with pecans and not overly sweet as pecan pies can get, definitely the best store bought pie I recall.
I knew none of the pie would make it home, so I made a pumpkin pie to extend the holiday with. Liam was very excited about making pie and had a lot of difficulties accepting that we had to wait to eat it. He very thoroughly measured and combined ingredients with me and kept everything as neat as can be. The condensed milk can briefly challenged us. It seems all of my can openers were either not cooperating or MIA. So we called upon our friendliest neighbor, Betty Lou, to help us and she came through with a church key close at hand. Liam, my social butterfly really enjoyed visiting her. He walked himself right into their house, before we were invited, chatted at length to her 20 something son about motorcycles, after a close up look at the one in their driveway. We discovered their dog had the same name as ours, an item he found fascinating. He exuberated all the charm a three year old can them promply tried to throw a fit when I insisted he hold my hand to cross the street back home, but we made it back to finish making our pie without any love lost. Pie making was definitely one of my favorite parts of the day.
After an early lunch we made up the vegetables together, just a nice simple roasted carrots, cauliflower and broccoli blend. He peeled the carrots for me and then wanted to cut them up. After somehow forcing himself through the tip of a thin carrot with a dull plastic knife I was able to get him excited about slicing bananas instead, which we of course had to pretend were carrots as we muched them.
I was exhausted by the time we arrived at my mother in law's house, as was Lyn. However, Liam always loves to visit with his Mimi which gave us a few minutes to sit down. We use to dine at their house very regularly, but I really can't even remember when the last time was. It was long enough for me to have forgotten where many things were in the kitchen. Liam had some wonderful time exploring talking a playing with his Mimi. It's always such a pleasure to sit back and watch somebody take delight in your child as you wish you always had the patients and energy to do.
Lyn was mainly quiet while at his mothers, but perked up just as I was beginng to fade. When we got home I got to rest and recuperate from what turned out to be a much busier day than I expected.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, November 26
Tuesday, November 27
Thanksgiving 2007
It was a success!
I sort of followed the menu and cooking schedule in the Nov 2007 issue of Fine Cooking, with a few adaptations and simplifications. It spread the cooking and shopping out so that everything was produced without sweat or heartache and with enough room in the fridge. Plus, the results were terrific.
What was missing, could have been better?
I need my own carving knives. I borrowed Irene’s, which worked quite well too, but having my own would, of course, have been better.
The decor could have used improvement. I used a simple runner and everyday placemats with a vase of flowers with cranberries (thanks to Heather’s innovation) and a few mini pumpkins left out from Halloween. It still looked good and our new table was a huge improvement over what we would have been able to do otherwise. Unfortunately, I was unable to find holiday linen which I found attractive and at a price I was willing to pay. I am hoping to catch something on post season clearance to use for next year.
The sweet potatoes au gratin could really have used some improvement. I used ½ and ½, instead of heavy cream (I’m not sure why. Probably, to cut out some fat) and I soaked the sweet potatoes overnight because I was getting ahead of myself. This just made it too watery and not creamy and it never gratined properly. Plus, I added too many sweet potatoes for the liquid. Sometimes, less is more. It was the slowest moving dish on the table and in the leftovers. It was still tasty though and I’d make it again, but follow the recipe . Honestly, if I were to have made something else I’d like it to be something that is easier to pass around the table. My thoughts at the moment are mashed sweet potatoes with a bit of a cayenne kick and some pineapple chunks or something along those lines.
The rest of the food was fabulous. No really!
I will brine the turkey again, although I think I will be a little more stingy in how much I pay for the herbs to brine it in. I haven’t actually calculated it, but between the $5 brining bag and the fistfuls of fresh herbs I know the brining cost far more then it would have to use a fresh organic instead of the frozen unorganic turkey that I bought.
Making my own stock was great, but if I were crunched on time I would find this the best thing to skip. I wouldn't call it vital.
The herb butter was a wonderful move and I plan to do this again even it I don’t brine. It was cheaper and easier the brining, added flavor, sealed in moisturer and helped create a wonderfully browned skin.
The stuffing was terrific and, as always, the first of the leftovers to go. I made 1 and a half bags of cornbread stuffing for a 12 lb bird and 5 of us. I made Irene’s recipe using hot sausage and added a little fennel. I honestly can’t say the fennel added as much as I expected, but it wasn’t very fresh and Irene calls for more celery leaves then I used. Next time I may just make 2 bags.
My broccoli was yummy. I made the broiled broccoli which I frequently make and we always enjoy.
The cranberry sauce was great, but simple to make. I just added a generous amount of ground cloves, perhaps a little too generous, actually, and fresh orange zest. It looked fabulous in the glass dish Mom got me last Christmas.
Lyn even raved about my gravy, which I'm not very experienced with making. I little oversight from Irene and a good sized splash of sherry in it helped make it a success.
Fred and Irene brought some Toasted Head Pinot Grigio and a pumpkin pie from Sweetish Hill Bakery.
The pie was tasty and very attractive, despite not being homemade and it was made clear that both Fred and Lyn would have preferred pecan pie, but I thing my fresh whip cream made up for it. I had wanted Liam to be able to have pie with us, so asked her to bring pumpkin. Honestly, these men are so particular about having pecan pie on every single holiday that it almost makes me want to intentionally not serve what they demand, but then I am a difficult one.
I have no doubt that I will be asked to make the turkey again someday and I look forward to it.
If I host next year I’d like to invite a couple more people. I did reach out to others this year, trying to include others that I thought might not have family to spend it with, but they all had other plans. I guess I’ve reached a point in life where most of the people I spend time with have enough of a social network that I don’t have to save anybody, what a concept! I did manage to get a brief acknowledgement that it is thanksgiving from everybody before we began eating. Next year I’d like to have somebody who I can get to lead a short message of thanks or perhaps I’ll get brave enough to do so myself. Heck, I could always one of my fire and brimstone relatives, that would certainly liven things up.
I sort of followed the menu and cooking schedule in the Nov 2007 issue of Fine Cooking, with a few adaptations and simplifications. It spread the cooking and shopping out so that everything was produced without sweat or heartache and with enough room in the fridge. Plus, the results were terrific.
What was missing, could have been better?
I need my own carving knives. I borrowed Irene’s, which worked quite well too, but having my own would, of course, have been better.
November 22, 2007, originally uploaded by loralia.
The decor could have used improvement. I used a simple runner and everyday placemats with a vase of flowers with cranberries (thanks to Heather’s innovation) and a few mini pumpkins left out from Halloween. It still looked good and our new table was a huge improvement over what we would have been able to do otherwise. Unfortunately, I was unable to find holiday linen which I found attractive and at a price I was willing to pay. I am hoping to catch something on post season clearance to use for next year.
The sweet potatoes au gratin could really have used some improvement. I used ½ and ½, instead of heavy cream (I’m not sure why. Probably, to cut out some fat) and I soaked the sweet potatoes overnight because I was getting ahead of myself. This just made it too watery and not creamy and it never gratined properly. Plus, I added too many sweet potatoes for the liquid. Sometimes, less is more. It was the slowest moving dish on the table and in the leftovers. It was still tasty though and I’d make it again, but follow the recipe . Honestly, if I were to have made something else I’d like it to be something that is easier to pass around the table. My thoughts at the moment are mashed sweet potatoes with a bit of a cayenne kick and some pineapple chunks or something along those lines.
The rest of the food was fabulous. No really!
I will brine the turkey again, although I think I will be a little more stingy in how much I pay for the herbs to brine it in. I haven’t actually calculated it, but between the $5 brining bag and the fistfuls of fresh herbs I know the brining cost far more then it would have to use a fresh organic instead of the frozen unorganic turkey that I bought.
Making my own stock was great, but if I were crunched on time I would find this the best thing to skip. I wouldn't call it vital.
The herb butter was a wonderful move and I plan to do this again even it I don’t brine. It was cheaper and easier the brining, added flavor, sealed in moisturer and helped create a wonderfully browned skin.
The stuffing was terrific and, as always, the first of the leftovers to go. I made 1 and a half bags of cornbread stuffing for a 12 lb bird and 5 of us. I made Irene’s recipe using hot sausage and added a little fennel. I honestly can’t say the fennel added as much as I expected, but it wasn’t very fresh and Irene calls for more celery leaves then I used. Next time I may just make 2 bags.
November 22, 2007, originally uploaded by loralia.
My broccoli was yummy. I made the broiled broccoli which I frequently make and we always enjoy.
The cranberry sauce was great, but simple to make. I just added a generous amount of ground cloves, perhaps a little too generous, actually, and fresh orange zest. It looked fabulous in the glass dish Mom got me last Christmas.
Lyn even raved about my gravy, which I'm not very experienced with making. I little oversight from Irene and a good sized splash of sherry in it helped make it a success.
Fred and Irene brought some Toasted Head Pinot Grigio and a pumpkin pie from Sweetish Hill Bakery.
The pie was tasty and very attractive, despite not being homemade and it was made clear that both Fred and Lyn would have preferred pecan pie, but I thing my fresh whip cream made up for it. I had wanted Liam to be able to have pie with us, so asked her to bring pumpkin. Honestly, these men are so particular about having pecan pie on every single holiday that it almost makes me want to intentionally not serve what they demand, but then I am a difficult one.
I have no doubt that I will be asked to make the turkey again someday and I look forward to it.
If I host next year I’d like to invite a couple more people. I did reach out to others this year, trying to include others that I thought might not have family to spend it with, but they all had other plans. I guess I’ve reached a point in life where most of the people I spend time with have enough of a social network that I don’t have to save anybody, what a concept! I did manage to get a brief acknowledgement that it is thanksgiving from everybody before we began eating. Next year I’d like to have somebody who I can get to lead a short message of thanks or perhaps I’ll get brave enough to do so myself. Heck, I could always one of my fire and brimstone relatives, that would certainly liven things up.
November 22, 2007, originally uploaded by loralia.
Liam was a ham. He seemed to enjoy the specialness of the occasion and all the yummy food, except the turkey. He never even tried the turkey, but asked for more of the stuffing and the cranberries, as well as, the whip cream.
He was on very good behavior, but distant with his Mimi and Fred Fred. We timed dinner late at 3:30 so that we could serve it after he had had a full nap. That also allowed me time to set the table, shower, and run out to the store for those emergency items. Lyn was helpful, especially with getting the house cleaned up for company. I managed to not have to ask him to watch Liam for more then short bits throughout the day and still spent plenty of time playing with him, which I think added to his angelicness.
Of course, the mysterious stomach bug that knocked us out one by one over the next few days is another story and had nothing to do with my cooking.
He was on very good behavior, but distant with his Mimi and Fred Fred. We timed dinner late at 3:30 so that we could serve it after he had had a full nap. That also allowed me time to set the table, shower, and run out to the store for those emergency items. Lyn was helpful, especially with getting the house cleaned up for company. I managed to not have to ask him to watch Liam for more then short bits throughout the day and still spent plenty of time playing with him, which I think added to his angelicness.
Of course, the mysterious stomach bug that knocked us out one by one over the next few days is another story and had nothing to do with my cooking.
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