Even if I weren't ill (tooth infection; antibiotics haven't kicked in
quite yet), I think looking at this list might make me tired, but it's
really not as much as it looks like -- I just really like to get
detailed with the to-do lists when I'm feeling poorly, so I don't forget
anything.

Menu [things I may or may not make, depending on time/illness/energy are
in brackets]:

Relish tray (olives, celery, other little nibbles depending on what's handy)
[Deviled eggs -- James will make these if he's up for it]
Roasted turkey
Giblet gravy
Stuffing (made from my bread)
Mashed potatoes with roasted garlic
Homemade cranberry sauce
[Fresh bread]
Corn with butter
[Peas in oniony cream sauce]
[Steamed or possibly roasted sweet potatoes]
Roasted pumpkin pie with fresh whipped cream
[Baked apples]
Iced tea, coffee, water

To do tonight:

Chop and cook onions and celery for stuffing; reserve some celery for
relish tray and cut it up
Make oniony cream sauce
Thaw roasted pumpkin
Make and chill iced tea
Thaw and cube reserved bread heels for stuffing
Roast garlic; chill
Make cranberry sauce
Make pumpkin pie
Fill ice cube trays
Take some time to just goof off
Find serving trays and utensils for everything; take out some more
coffee cups and drinking glasses; make sure there are enough dinner
plates out

To do tomorrow (with approximate times)

Start first pot of coffee (morning; make more as needed)
Take butter out to soften (morning)
Squeeze out roasted garlic and set aside (any time)
Boil and chill eggs (morning)
Assemble deviled eggs (James will do this whenever he feels like it)
Start the giblet stock (9:00)
Make the stuffing and put away the remaining stock (9:30)
Prep/stuff the turkey, preheat the oven to 325 (10:00)
Start the turkey (10:00 or so)
Start bread dough (11:30 or so)
STOP, REST, and EAT LUNCH (noonish)
Tent the turkey (1:30 or so)
Peel potatoes and sweet potatoes (2:00)
Core and prepare baked apples (2:15)
Boil potatoes and steam sweet potatoes (2:30)
Take the turkey out (2:30 or so), unstuff, and let it rest
Put bread [and apples] into oven (2:30)
Heat corn and peas (2:40)
Mash potatoes (last minute)
Assemble olive tray (last minute)
Make gravy (any time; keep warm for up to 1 hour or refrigerate until
last minute)
Dinner at 3
As soon as dinner's over, whip the cream for the pies (can be done ahead
of time if there's time)

Serene
--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy > wrote in
:

> Even if I weren't ill (tooth infection; antibiotics haven't kicked in
> quite yet), I think looking at this list might make me tired,


I had to have a cup of tea and a lay down after reading it!!

BLOODY Hell!!!



> Tent the turkey (1:30 or so)


How does one 'tent a turkey'??



> As soon as dinner's over,.......


Drag out a bottle of scotch and get shitfaced!!




--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

My more basic solo menu (just me, no friends or family):

Roast turkey
Butternut squash
Sausage mushroom stuffing/dressing
Asparagus with hollandaise
Pumpkin pie

The pumpkin pie is in the oven now. After making the pie and getting it
in the oven I proceeded to make the stuffing/dressing. The
stuffing/dressing is in its baking dishes ready to go in the oven when
the pie comes out. That will wrap up tonight's work.

Tomorrow morning I'll get the turkey roasting, along with pre-nuking the
butternut squash and putting it in the oven to finish. When the turkey
is done and resting I'll deglaze the roasting pan and make the gravy,
then I'll move on to steaming the asparagus and making the hollandaise.

Sometime approaching dinner time everything should be ready so I'll sit
down to my feast, and shortly after start packing up all the leftovers.

Exciting eh?

"Serene Vannoy" > wrote in message
...
> Even if I weren't ill (tooth infection; antibiotics haven't kicked in
> quite yet), I think looking at this list might make me tired, but it's
> really not as much as it looks like -- I just really like to get detailed
> with the to-do lists when I'm feeling poorly, so I don't forget anything.
>
> Menu [things I may or may not make, depending on time/illness/energy are
> in brackets]:
>
> Relish tray (olives, celery, other little nibbles depending on what's
> handy)
> [Deviled eggs -- James will make these if he's up for it]
> Roasted turkey
> Giblet gravy
> Stuffing (made from my bread)
> Mashed potatoes with roasted garlic
> Homemade cranberry sauce
> [Fresh bread]
> Corn with butter
> [Peas in oniony cream sauce]
> [Steamed or possibly roasted sweet potatoes]
> Roasted pumpkin pie with fresh whipped cream
> [Baked apples]
> Iced tea, coffee, water
>
> To do tonight:
>
> Chop and cook onions and celery for stuffing; reserve some celery for
> relish tray and cut it up
> Make oniony cream sauce
> Thaw roasted pumpkin
> Make and chill iced tea
> Thaw and cube reserved bread heels for stuffing
> Roast garlic; chill
> Make cranberry sauce
> Make pumpkin pie
> Fill ice cube trays
> Take some time to just goof off
> Find serving trays and utensils for everything; take out some more coffee
> cups and drinking glasses; make sure there are enough dinner plates out
>
> To do tomorrow (with approximate times)
>
> Start first pot of coffee (morning; make more as needed)
> Take butter out to soften (morning)
> Squeeze out roasted garlic and set aside (any time)
> Boil and chill eggs (morning)
> Assemble deviled eggs (James will do this whenever he feels like it)
> Start the giblet stock (9:00)
> Make the stuffing and put away the remaining stock (9:30)
> Prep/stuff the turkey, preheat the oven to 325 (10:00)
> Start the turkey (10:00 or so)
> Start bread dough (11:30 or so)
> STOP, REST, and EAT LUNCH (noonish)
> Tent the turkey (1:30 or so)
> Peel potatoes and sweet potatoes (2:00)
> Core and prepare baked apples (2:15)
> Boil potatoes and steam sweet potatoes (2:30)
> Take the turkey out (2:30 or so), unstuff, and let it rest
> Put bread [and apples] into oven (2:30)
> Heat corn and peas (2:40)
> Mash potatoes (last minute)
> Assemble olive tray (last minute)
> Make gravy (any time; keep warm for up to 1 hour or refrigerate until last
> minute)
> Dinner at 3
> As soon as dinner's over, whip the cream for the pies (can be done ahead
> of time if there's time)
>
> Serene

I hope you have help!
(I always loved the relish tray, my mom always has one on her cut crystal
relish dish. I usually make the fancy cut radishes, gherkin fans, and curly
celery, because I went all Martha Stewart one year and now I'm stuck with
the job.)
Happy Thanksgiving to you and yours!

Serene Vannoy wrote:
>
> Even if I weren't ill (tooth infection; antibiotics haven't kicked in
> quite yet), I think looking at this list might make me tired, but it's
> really not as much as it looks like -- I just really like to get
> detailed with the to-do lists when I'm feeling poorly, so I don't forget
> anything.
>
> Menu [things I may or may not make, depending on time/illness/energy are
> in brackets]:
>
> Relish tray (olives, celery, other little nibbles depending on what's handy)
> [Deviled eggs -- James will make these if he's up for it]
> Roasted turkey
> Giblet gravy
> Stuffing (made from my bread)
> Mashed potatoes with roasted garlic
> Homemade cranberry sauce
> [Fresh bread]
> Corn with butter
> [Peas in oniony cream sauce]
> [Steamed or possibly roasted sweet potatoes]
> Roasted pumpkin pie with fresh whipped cream
> [Baked apples]
> Iced tea, coffee, water
>
timeline snipped
>
> Serene

Dang!!!! Kudos to you ;D At least you have a list set out and more,
which always so much!

Sky, who just has to do rice & chocolate icebox cake (WHEW!)

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Wed, 26 Nov 2008 17:44:15 -0800, Serene Vannoy
> wrote:


>Menu [things I may or may not make, depending on time/illness/energy are
>in brackets]:

>[Peas in oniony cream sauce]

That sounds really good. Recipe?

I am getting ready to start cooking myself. I just came back from
Meghan's and she has instructions on how to start the turkey....

She is cooking the turkey, and the stuffing. Also fixing snacky type
stuff (guacamole,which is de rigor here in NM) and will fix asparagus
in some sort of lemony-buttery type sauce.

I am fixing:
maple glazed baby carrots (in the crockpot)
Sweet Potato Pudding (in the RFC cookbook)
Russ Parsons Mom's Cranberries
http://www.latimes.com/features/food...,7475062.story
James Beard's Rich Pumpkin Pie (recipe to follow)
Pear Mincemeat Tart
Pimento Cheese (if I am not too tired)

Rich Pumpkin Pie

Plain pastry for 2 9-inch pie shells

2 cups mashed pumpkin (canned is ideal)
6 eggs
2 cups heavy cream
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup finely cut preserved or candied ginger
1/2 cup cognac
1/4 teaspoon mace

Fill shells with foil and beans and back at 425 degrees for 12
minutes. Remove
foil and beans. Remove pie shells from oven.

Place pumpkin in a bowl and make a well in the center. Add lightly
beaten eggs
combined with heavy cream, seasonings, cognac, and chopped ginger.
Blend
thoroughly. Correct the seasonings- you may want a spicier pie. Pour
into the
partially baked pie shells and bake at 375 degrees until the custard
is just
set.

James Beard says he prefers to serve this on the warm side...with
cognac
flavored and sweetened whipped cream.

When I have not had cognac in the house..I have made it with a good
brandy..and
it turned out well....

Christine

dejablues wrote:

>
> I hope you have help!

Nope, not really, but James will make the deviled eggs if we have them.
:-) Oh, and he did some cleaning in the kitchen, which always helps.

> (I always loved the relish tray, my mom always has one on her cut crystal
> relish dish. I usually make the fancy cut radishes, gherkin fans, and curly
> celery, because I went all Martha Stewart one year and now I'm stuck with
> the job.)

Hee! In my family, it was a lot simpler than that. Gherkins (not fanned)
celery stuffed with jarred cheese spread, green and black olives,
sometimes other stuff.

> Happy Thanksgiving to you and yours!

Right backatcha.

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Wed 26 Nov 2008 06:44:15p, Serene Vannoy told us...

> Even if I weren't ill (tooth infection; antibiotics haven't kicked in
> quite yet), I think looking at this list might make me tired, but it's
> really not as much as it looks like -- I just really like to get
> detailed with the to-do lists when I'm feeling poorly, so I don't forget
> anything.

OMG, Serene, I don’t envy you the tasks ahead of you, especially when
feeling ill.

Your menu is stunning. There’s no one who shouldn’t find a hoard of things
to eat.

I’m ahead of myself this year, but there’s only the two of us for dinner.

So far completed:

Stock
Cornbread Dressing
Candied Yams
Pumpkin Pie
Glazed Carrots
Turkey washed, prepped, seasoned, and oven ready

Yet to do tonight: prepping the Brussels Sprouts

Tomorrow morning: devilled eggs, potatoes prepped for cooking and mashing

The rest is just cooking everything at the right time.

This is a much simpler menu than yours, but we’ll enjoy it.

Good luck with everything and have a Happpy Thanksgiving!





--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 11(XI)/26(XXVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3hrs 46mins
************************************************** **********************
'Hullo' -Rupert Brooke (1887-1915), English poet, last word
************************************************** **********************

Serene Vannoy wrote:
> Even if I weren't ill (tooth infection; antibiotics haven't kicked in
> quite yet), I think looking at this list might make me tired, but it's
> really not as much as it looks like -- I just really like to get
> detailed with the to-do lists when I'm feeling poorly, so I don't forget
> anything.
>
> Menu [things I may or may not make, depending on time/illness/energy are
> in brackets]:
>
> Relish tray (olives, celery, other little nibbles depending on what's
> handy)
> [Deviled eggs -- James will make these if he's up for it]
> Roasted turkey
> Giblet gravy
> Stuffing (made from my bread)
> Mashed potatoes with roasted garlic
> Homemade cranberry sauce
> [Fresh bread]
> Corn with butter
> [Peas in oniony cream sauce]
> [Steamed or possibly roasted sweet potatoes]
> Roasted pumpkin pie with fresh whipped cream
> [Baked apples]
> Iced tea, coffee, water
>
> To do tonight:
>
> Chop and cook onions and celery for stuffing; reserve some celery for
> relish tray and cut it up
> Make oniony cream sauce
> Thaw roasted pumpkin
> Make and chill iced tea
> Thaw and cube reserved bread heels for stuffing
> Roast garlic; chill
> Make cranberry sauce
> Make pumpkin pie
> Fill ice cube trays
> Take some time to just goof off
> Find serving trays and utensils for everything; take out some more
> coffee cups and drinking glasses; make sure there are enough dinner
> plates out
>
> To do tomorrow (with approximate times)
>
> Start first pot of coffee (morning; make more as needed)
> Take butter out to soften (morning)
> Squeeze out roasted garlic and set aside (any time)
> Boil and chill eggs (morning)
> Assemble deviled eggs (James will do this whenever he feels like it)
> Start the giblet stock (9:00)
> Make the stuffing and put away the remaining stock (9:30)
> Prep/stuff the turkey, preheat the oven to 325 (10:00)
> Start the turkey (10:00 or so)
> Start bread dough (11:30 or so)
> STOP, REST, and EAT LUNCH (noonish)
> Tent the turkey (1:30 or so)
> Peel potatoes and sweet potatoes (2:00)
> Core and prepare baked apples (2:15)
> Boil potatoes and steam sweet potatoes (2:30)
> Take the turkey out (2:30 or so), unstuff, and let it rest
> Put bread [and apples] into oven (2:30)
> Heat corn and peas (2:40)
> Mash potatoes (last minute)
> Assemble olive tray (last minute)
> Make gravy (any time; keep warm for up to 1 hour or refrigerate until
> last minute)
> Dinner at 3
> As soon as dinner's over, whip the cream for the pies (can be done ahead
> of time if there's time)
>
> Serene

My menu:

Turkey

Stuffing

Gravy

Garlic mashed potatoes

Roasted sweet potatoes

Steamed green beans with bacon, sauteed mushrooms and onions, with
balsamic vinegar

Granny Smith apple sauce with brown sugar and cinnamon

Redneck rolls (brown-n-serve)

Pumpkin pie w/ orange whipped cream

iced tea, soda and milk

I bought cranberries but since it's only going to be me, my husband, the
two kids and DD's boyfriend, and none of us are all that keen on it, I
probably won't bother and will make cranberry sauce when my mom arrives
on Tuesday for my aunt's funeral because she likes it.

We are having 34 people and we are making a 21# Turkey and a 19#
Turkey Pastrami on the BBQ and 12 racks of Swifts baby back ribs (we
actually bought 15 racks-5 cryovac packages but we're gonna freeze
one).

At 6:30 AM I have to take the Turkey (Pastrami) out of the 48 hour
brining, preheat the Weber Summit to 225, make up the rub with pepper
corns, mustard seed, coriander, peppercorns, brown sugar, allspice and
salt and put it on turkey then to the grill by 7:00 AM

Then the regular turkey, out of the brine, make a rub and aromatics
and get that in the oven in the garage by 8:30 AM


Take the ribs out of the packaging, make a rub with brown sugar,
paprika, better, garlic powder, a little rosemary and then put the
ribs in these 2 Charmglo rib racks and then to the grill by 9:00 AM

An hour before the turkey pastrami and the ribs are ready, I will put
some Maple and apple chips in the smoker box (after soaking them).

About 30 minutes before dinner put the asparagus that has been
marinating in olive oil and balsamic vinegar in the grill.

My sister is making the stuffing and our friend is making mashed
potatoes. My wife is doing sweet potatoes, cranberry sauce. Daughter
is making 4 broccoli quiches and daughter in law is making some string
bean recipe.

I never used the smoker box and never made ribs or turkey on the bbq.
I always did ribs in the oven for 6 hours at 225 and then put them on
the grill with bbq sauce. It's a huge grill and I think I'll be able
to get indirect enough. I have three filled LP tanks and what could
go worng?

I have no idea how to clean these big food grade plastic pails used
for the brining. It's going to be a full day but the smartest thing I
did was to get my sister and friend to do the stuffing and mashed
potatoes. I think I better get to sleep.

Serene, good luck tomorrow! How many are you having?

Alan

On Wed, 26 Nov 2008 17:44:15 -0800, Serene Vannoy
> wrote:

>Even if I weren't ill (tooth infection; antibiotics haven't kicked in
>quite yet), I think looking at this list might make me tired, but it's
>really not as much as it looks like -- I just really like to get
>detailed with the to-do lists when I'm feeling poorly, so I don't forget
>anything.
>
>Menu [things I may or may not make, depending on time/illness/energy are
>in brackets]:
>
>Relish tray (olives, celery, other little nibbles depending on what's handy)
>[Deviled eggs -- James will make these if he's up for it]
>Roasted turkey
>Giblet gravy
>Stuffing (made from my bread)
>Mashed potatoes with roasted garlic
>Homemade cranberry sauce
>[Fresh bread]
>Corn with butter
>[Peas in oniony cream sauce]
>[Steamed or possibly roasted sweet potatoes]
>Roasted pumpkin pie with fresh whipped cream
>[Baked apples]
>Iced tea, coffee, water
>
>To do tonight:
>
>Chop and cook onions and celery for stuffing; reserve some celery for
>relish tray and cut it up
>Make oniony cream sauce
>Thaw roasted pumpkin
>Make and chill iced tea
>Thaw and cube reserved bread heels for stuffing
>Roast garlic; chill
>Make cranberry sauce
>Make pumpkin pie
>Fill ice cube trays
>Take some time to just goof off
>Find serving trays and utensils for everything; take out some more
>coffee cups and drinking glasses; make sure there are enough dinner
>plates out
>
>To do tomorrow (with approximate times)
>
>Start first pot of coffee (morning; make more as needed)
>Take butter out to soften (morning)
>Squeeze out roasted garlic and set aside (any time)
>Boil and chill eggs (morning)
>Assemble deviled eggs (James will do this whenever he feels like it)
>Start the giblet stock (9:00)
>Make the stuffing and put away the remaining stock (9:30)
>Prep/stuff the turkey, preheat the oven to 325 (10:00)
>Start the turkey (10:00 or so)
>Start bread dough (11:30 or so)
>STOP, REST, and EAT LUNCH (noonish)
>Tent the turkey (1:30 or so)
>Peel potatoes and sweet potatoes (2:00)
>Core and prepare baked apples (2:15)
>Boil potatoes and steam sweet potatoes (2:30)
>Take the turkey out (2:30 or so), unstuff, and let it rest
>Put bread [and apples] into oven (2:30)
>Heat corn and peas (2:40)
>Mash potatoes (last minute)
>Assemble olive tray (last minute)
>Make gravy (any time; keep warm for up to 1 hour or refrigerate until
>last minute)
>Dinner at 3
>As soon as dinner's over, whip the cream for the pies (can be done ahead
>of time if there's time)
>
>Serene

In article >,
Serene Vannoy > wrote:

> Even if I weren't ill (tooth infection; antibiotics haven't kicked in
> quite yet), I think looking at this list might make me tired, but it's
> really not as much as it looks like -- I just really like to get
> detailed with the to-do lists when I'm feeling poorly, so I don't forget
> anything.
>
> Menu [things I may or may not make, depending on time/illness/energy are
> in brackets]:
>
> Relish tray (olives, celery, other little nibbles depending on what's handy)
> [Deviled eggs -- James will make these if he's up for it]
> Roasted turkey
> Giblet gravy
> Stuffing (made from my bread)
> Mashed potatoes with roasted garlic
> Homemade cranberry sauce
> [Fresh bread]
> Corn with butter
> [Peas in oniony cream sauce]
> [Steamed or possibly roasted sweet potatoes]
> Roasted pumpkin pie with fresh whipped cream
> [Baked apples]
> Iced tea, coffee, water
>
> To do tonight:
>
> Chop and cook onions and celery for stuffing; reserve some celery for
> relish tray and cut it up
> Make oniony cream sauce
> Thaw roasted pumpkin
> Make and chill iced tea
> Thaw and cube reserved bread heels for stuffing
> Roast garlic; chill
> Make cranberry sauce
> Make pumpkin pie
> Fill ice cube trays
> Take some time to just goof off
> Find serving trays and utensils for everything; take out some more
> coffee cups and drinking glasses; make sure there are enough dinner
> plates out
>
> To do tomorrow (with approximate times)
>
> Start first pot of coffee (morning; make more as needed)
> Take butter out to soften (morning)
> Squeeze out roasted garlic and set aside (any time)
> Boil and chill eggs (morning)
> Assemble deviled eggs (James will do this whenever he feels like it)
> Start the giblet stock (9:00)
> Make the stuffing and put away the remaining stock (9:30)
> Prep/stuff the turkey, preheat the oven to 325 (10:00)
> Start the turkey (10:00 or so)
> Start bread dough (11:30 or so)
> STOP, REST, and EAT LUNCH (noonish)
> Tent the turkey (1:30 or so)
> Peel potatoes and sweet potatoes (2:00)
> Core and prepare baked apples (2:15)
> Boil potatoes and steam sweet potatoes (2:30)
> Take the turkey out (2:30 or so), unstuff, and let it rest
> Put bread [and apples] into oven (2:30)
> Heat corn and peas (2:40)
> Mash potatoes (last minute)
> Assemble olive tray (last minute)
> Make gravy (any time; keep warm for up to 1 hour or refrigerate until
> last minute)
> Dinner at 3
> As soon as dinner's over, whip the cream for the pies (can be done ahead
> of time if there's time)
>
> Serene

All right!! As my nephew-in-law the landscaper tells his crews: Plan
your work and work your plan. You go, Girl!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - raspberry pie, 11/26/2008

Alan Calan wrote:


> I have no idea how to clean these big food grade plastic pails used
> for the brining.

I put mine in the bath tub. Fill them with hot water and a couple
squirts of Dawn antibacterial dishwashing liquid. Scrub with a
long-handled cleaning brush. Dump. Rinse with hot water. Rinse again.

Test for traces of grease by running a finger around the interior.
Sniff. The pail shouldn't smell of anything other than maybe a hint of
warm plastic.

Set outside to dry in direct sunlight.

Serene Vannoy > wrote:

> Even if I weren't ill..

I vote this the Second-best Opening line to a Usenet Post listing 53
things you have to do in the next 24 hours before Thanksgiving Eve.
While taking more then 2 hours to compose the post.

ObFood: Carnitas Tonight. http://i36.tinypic.com/30ijh9z.jpg.

-sw

"Serene Vannoy" ha scritto nel messaggio
> Even if I weren't ill (tooth infection; antibiotics haven't kicked in >
> quite yet), I think looking at this list might make me tired, but it's >
> really not as much as it looks like > Serene

You're making me tired. Go to sleep immediately.

I had three things to provide then a train trip to Massa Martana. Last
night I made the Wall Dork Salad and the sandwich buns, this morning I am
making a gratin of cauliflower. I'd planned Brussels sprouts with
chestnuts, but when I tried them it was clear that wherever they'd been
grown hadn't yet had a frost because they tasted of nothing.

I am not sure how easy it will be to transport the juicy casserole to MM on
the train, especially since this is the little Umbria train and I have to
change at Ponte San Giovanni, but at least we pass through some of the most
romantically beautiful scenery of the world with little castles and
hilltowns peeping out of the hills. It's not as fast as the big trains, but
it hasn't wrecked the scenery like the big trains have.

"Pete C." wrote:
>
> My more basic solo menu (just me, no friends or family):
>
> Roast turkey
> Butternut squash
> Sausage mushroom stuffing/dressing
> Asparagus with hollandaise
> Pumpkin pie
>
> The pumpkin pie is in the oven now. After making the pie and getting it
> in the oven I proceeded to make the stuffing/dressing. The
> stuffing/dressing is in its baking dishes ready to go in the oven when
> the pie comes out. That will wrap up tonight's work.
>
> Tomorrow morning I'll get the turkey roasting, along with pre-nuking the
> butternut squash and putting it in the oven to finish. When the turkey
> is done and resting I'll deglaze the roasting pan and make the gravy,
> then I'll move on to steaming the asparagus and making the hollandaise.
>
> Sometime approaching dinner time everything should be ready so I'll sit
> down to my feast, and shortly after start packing up all the leftovers.
>
> Exciting eh?

Turkey in oven, giblet stock simmering for gravy making...

"Pete C." wrote:
>
> "Pete C." wrote:
> >
> > My more basic solo menu (just me, no friends or family):
> >
> > Roast turkey
> > Butternut squash
> > Sausage mushroom stuffing/dressing
> > Asparagus with hollandaise
> > Pumpkin pie
> >
> > The pumpkin pie is in the oven now. After making the pie and getting it
> > in the oven I proceeded to make the stuffing/dressing. The
> > stuffing/dressing is in its baking dishes ready to go in the oven when
> > the pie comes out. That will wrap up tonight's work.
> >
> > Tomorrow morning I'll get the turkey roasting, along with pre-nuking the
> > butternut squash and putting it in the oven to finish. When the turkey
> > is done and resting I'll deglaze the roasting pan and make the gravy,
> > then I'll move on to steaming the asparagus and making the hollandaise.
> >
> > Sometime approaching dinner time everything should be ready so I'll sit
> > down to my feast, and shortly after start packing up all the leftovers.
> >
> > Exciting eh?
>
> Turkey in oven, giblet stock simmering for gravy making...

Smoke detector disabled...

Pete C. wrote:

>
> "Pete C." wrote:
>>
>> My more basic solo menu (just me, no friends or family):
>>
>> Roast turkey
>> Butternut squash
>> Sausage mushroom stuffing/dressing
>> Asparagus with hollandaise
>> Pumpkin pie

<snip>
>>
>> Exciting eh?

Sounds pretty good to me.
>
> Turkey in oven, giblet stock simmering for gravy making...

Although we don't celebrate it here, Happy Thanksgiving to you (and all
other USA r.f.c.-ers).

We're having hamburgers tonight - home made, of course ;-)
--
Cheers
Chatty Cathy

On Thu 27 Nov 2008 09:08:45a, ChattyCathy told us...

> Pete C. wrote:
>
>>
>> "Pete C." wrote:
>>>
>>> My more basic solo menu (just me, no friends or family):
>>>
>>> Roast turkey
>>> Butternut squash
>>> Sausage mushroom stuffing/dressing
>>> Asparagus with hollandaise
>>> Pumpkin pie
>
> <snip>
>>>
>>> Exciting eh?
>
> Sounds pretty good to me.
>>
>> Turkey in oven, giblet stock simmering for gravy making...
>
> Although we don't celebrate it here, Happy Thanksgiving to you (and all
> other USA r.f.c.-ers).
>
> We're having hamburgers tonight - home made, of course ;-)

Thanks, Cathy. I’m cooking a turkey breast because it’s traditional and
expected. Frankly, I’d rather have a homemade hamburger. I’m not fond of
turkey, but I do love all the side dishes.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
The weak shall inhibit the earth.
************************************************** **********************

ChattyCathy wrote:
>
> Pete C. wrote:
>
> >
> > "Pete C." wrote:
> >>
> >> My more basic solo menu (just me, no friends or family):
> >>
> >> Roast turkey
> >> Butternut squash
> >> Sausage mushroom stuffing/dressing
> >> Asparagus with hollandaise
> >> Pumpkin pie
>
> <snip>
> >>
> >> Exciting eh?
>
> Sounds pretty good to me.
> >
> > Turkey in oven, giblet stock simmering for gravy making...
>
> Although we don't celebrate it here, Happy Thanksgiving to you (and all
> other USA r.f.c.-ers).

Presumably you have some comparable holiday. Most every country /
culture has some sort of harvest festival holiday.

>
> We're having hamburgers tonight - home made, of course ;-)

Yum. I'm having some reheated stuffing for breakfast. Always better
reheated.

Pete C. wrote:
>
> Presumably you have some comparable holiday. Most every country /
> culture has some sort of harvest festival holiday.

I suppose the closest to TD we have is 'Heritage Day' which is
celebrated on the 24th September (a.k.a. Braai Day).

http://en.wikipedia.org/wiki/Heritage_Day_(South_Africa)

http://news.bbc.co.uk/2/hi/africa/6981326.stm
>
>>
>> We're having hamburgers tonight - home made, of course ;-)
>
> Yum. I'm having some reheated stuffing for breakfast. Always better
> reheated.

Enjoy!

--
Cheers
Chatty Cathy

Serene Vannoy wrote

> (seemingly endless list snipped)

Serene:

If I saw that list in front of me I would spend the next three days
hidden away in a dark closet in the basement, leaving the family a note
that said: "Go out to dinner; don't wait for me."

Our menu is quite a bit less elaborate and ambitious, but no less
festive and tasty. I function a lot more randomly, I guess.

I hope you managed to accomplish all you intended and that you had a
wonderful day.

gloria p

Pete C. wrote:
> ChattyCathy wrote:
>> Pete C. wrote:

>> Although we don't celebrate it here, Happy Thanksgiving to you (and all
>> other USA r.f.c.-ers).
>
> Presumably you have some comparable holiday. Most every country /
> culture has some sort of harvest festival holiday.
>


Yabbut remember, in the southern hemisphere it occurs sometime in May!

gloria p
who can't get around the thought of
celebrating Christmas in midsummer.

Peter-Lucas wrote:
> Serene Vannoy > wrote in
> :
>
>> Even if I weren't ill (tooth infection; antibiotics haven't kicked in
>> quite yet), I think looking at this list might make me tired,
>
>
> I had to have a cup of tea and a lay down after reading it!!
>
> BLOODY Hell!!!

Heh, it's not so bad.

>> Tent the turkey (1:30 or so)
>
>
> How does one 'tent a turkey'??

Foil over the top once it's browned enough, to keep it from browning too
much.

>> As soon as dinner's over,.......
>
>
> Drag out a bottle of scotch and get shitfaced!!

Heh. We don't drink, but we're sure to get drunk on carbs today.

Serene, eating a light brunch of yogurt and pomegranate.

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Pete C. wrote:
> My more basic solo menu (just me, no friends or family):
>
> Roast turkey
> Butternut squash
> Sausage mushroom stuffing/dressing
> Asparagus with hollandaise
> Pumpkin pie

That sounds really good, actually.

> The pumpkin pie is in the oven now. After making the pie and getting it
> in the oven I proceeded to make the stuffing/dressing. The
> stuffing/dressing is in its baking dishes ready to go in the oven when
> the pie comes out. That will wrap up tonight's work.

I thought about putting mushrooms and/or sausage in the dressing, but
we're on a bit of a shoestring, and I was already using borrowed money
to do the last-minute shopping, so I decided to take it easy. I made
the stuffing from reserved heels of bread, onions, celery, butter,
turkey stock, and seasonings.

> Tomorrow morning I'll get the turkey roasting, along with pre-nuking the
> butternut squash and putting it in the oven to finish. When the turkey
> is done and resting I'll deglaze the roasting pan and make the gravy,
> then I'll move on to steaming the asparagus and making the hollandaise.

I adore hollandaise. I think of it as a breakfast/brunch food, but
obviously that's not a rule or anything.

> Sometime approaching dinner time everything should be ready so I'll sit
> down to my feast, and shortly after start packing up all the leftovers.
>
> Exciting eh?

Not bad, actually. I am kind of craving solitude right about now. :-)

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Gloria P wrote:


> gloria p
> who can't get around the thought of
> celebrating Christmas in midsummer.

Well, I just can't get around the thought of grilling steak, chops
and 'wors in 3 feet of snow ;-)

IMHO, it's what you 'grow up with'. To us, Christmas-time means hot
weather, outdoor grilling (whether we have thunder storms or not) and
lots of folks head for the beach...
--
Cheers
Chatty Cathy

Serene Vannoy wrote:
>
> Pete C. wrote:
> > My more basic solo menu (just me, no friends or family):
> >
> > Roast turkey
> > Butternut squash
> > Sausage mushroom stuffing/dressing
> > Asparagus with hollandaise
> > Pumpkin pie
>
> That sounds really good, actually.
>
> > The pumpkin pie is in the oven now. After making the pie and getting it
> > in the oven I proceeded to make the stuffing/dressing. The
> > stuffing/dressing is in its baking dishes ready to go in the oven when
> > the pie comes out. That will wrap up tonight's work.
>
> I thought about putting mushrooms and/or sausage in the dressing, but
> we're on a bit of a shoestring, and I was already using borrowed money
> to do the last-minute shopping, so I decided to take it easy. I made
> the stuffing from reserved heels of bread, onions, celery, butter,
> turkey stock, and seasonings.
>
> > Tomorrow morning I'll get the turkey roasting, along with pre-nuking the
> > butternut squash and putting it in the oven to finish. When the turkey
> > is done and resting I'll deglaze the roasting pan and make the gravy,
> > then I'll move on to steaming the asparagus and making the hollandaise.
>
> I adore hollandaise. I think of it as a breakfast/brunch food, but
> obviously that's not a rule or anything.
>
> > Sometime approaching dinner time everything should be ready so I'll sit
> > down to my feast, and shortly after start packing up all the leftovers.
> >
> > Exciting eh?
>
> Not bad, actually. I am kind of craving solitude right about now. :-)
>
> Serene

Pretty good, pic of act one on a.b.f.