On Thursday, November 24, 2016 at 2:44:27 AM UTC-5, Leonard Blaisdell wrote:
> The cornbread is baked, the cranberry sauce is made, the onions and
> celery are chopped, the turkey is thawed and the giblets and neck have
> just been simmered to perfection for broth.
> So tomorrow I salt and pepper the turkey inside and out, saute the
> vegetables, mix them with the cornbread and bread cubes, season hell
> out of the mess with poultry seasoning, salt pepper, sage and just
> enough broth, stuff the turkey and pop it into the oven.
> I'm serving dinner with asparagus this year. Normally I cook Brussel
> sprouts.
> The turkey is 13 pounds, and we will have turkey, dressing, gravy,
> asparagus, olives and brown and serve rolls. No dessert. Frankly, I
> forgot to buy a frozen pumpkin pie but no matter. It's one less thing
> to cook.
> We will eat what remains for a while. There are only two of us
> nowadays, but this particular dinner is mandatory.
> Facetime/Skype helps to connect.
> Happy Thanksgiving to all!

Happy Thanksgiving to you.

The turkey is salted, the sausage for the stuffing is made, the
squishy white bread for the stuffing is bought. I spent a little
time this morning figuring out how to roast a 10-pound turkey.
The day that I had time to shop, it was 10 pounds or 20 pounds
and nothing in between. For the two of us, 20 pounds would
just have been ridiculous. I prefer about 14 pounds, and have
really perfected the procedure for that size turkey, but if
I can't adapt, I should just get out of the kitchen.

Turkey, stuffing, gravy, tossed salad. That's it.

He doesn't like pumpkin pie, but I'm trying (for myself) a
pumpkin bar recipe:

<http://www.cooks.com/recipe/ih9b9937/old-world-pumpkin-bars.html>

With a little self-discipline, I can eat a little bit and put
the remainder in the basement fridge to take to work on Monday.
We've got a passel of 20-something male engineers, so I expect
anything I put out in the break room will be eaten.

Cindy Hamilton