A great and tasty holiday to all,turkey hits the oven at 5:30 a:m
tomorrow.

>From: (T)

> A great and tasty holiday to all,turkey hits the oven at 5:30 a:m
>tomorrow.

Already crockpotting my little piggy. :-)

>From: (T)

> A great and tasty holiday to all,turkey hits the oven at 5:30 a:m
>tomorrow.

Already crockpotting my little piggy. :-)

On Wed, 24 Nov 2004 19:43:07 -0500, (T) wrote:

> A great and tasty holiday to all,turkey hits the oven at 5:30 a:m
>tomorrow.
>
>
>
>
>

Why so early?

Christine

On Wed, 24 Nov 2004 19:43:07 -0500, (T) wrote:

> A great and tasty holiday to all,turkey hits the oven at 5:30 a:m
>tomorrow.
>
>
>
>
>

Why so early?

Christine

Wife is up by 4:30 a:m every day ( a Vermont bred woman),has much
to do before our family & guest arrive (15).I'm up to help her,but i
usually sleep until 6:00 a:m.Lazy i guess .Cloudy and 58 here right
now,but cold wave moving in by afternoon.

Wife is up by 4:30 a:m every day ( a Vermont bred woman),has much
to do before our family & guest arrive (15).I'm up to help her,but i
usually sleep until 6:00 a:m.Lazy i guess .Cloudy and 58 here right
now,but cold wave moving in by afternoon.

Wife is up by 4:30 a:m every day ( a Vermont bred woman),has much
to do before our family & guest arrive (15).I'm up to help her,but i
usually sleep until 6:00 a:m.Lazy i guess .Cloudy and 58 here right
now,but cold wave moving in by afternoon.

It's 5:30 AM and I am up cooking Turkey #1 *laughs*

I got everything done except the stuffing, fruit salad and mashed potatoes,
which I'll start in a few hours.

Kids came last night and everyone is still asleep- ahhh peace and quiet (I
love early morning) * chuckles*

I'll prolly peek in here a bit later. Happy Thanksgiving everyone!

Barb Anne

It's 5:30 AM and I am up cooking Turkey #1 *laughs*

I got everything done except the stuffing, fruit salad and mashed potatoes,
which I'll start in a few hours.

Kids came last night and everyone is still asleep- ahhh peace and quiet (I
love early morning) * chuckles*

I'll prolly peek in here a bit later. Happy Thanksgiving everyone!

Barb Anne

It's 5:30 AM and I am up cooking Turkey #1 *laughs*

I got everything done except the stuffing, fruit salad and mashed potatoes,
which I'll start in a few hours.

Kids came last night and everyone is still asleep- ahhh peace and quiet (I
love early morning) * chuckles*

I'll prolly peek in here a bit later. Happy Thanksgiving everyone!

Barb Anne

This is our first time to have Thanksgiving at home. In our family the
Thanksgiving meal has always been served a little after noontime, which
calls for a very early morning start.

On workdays I leave for work at 6AM, and I decided I didn't want to get
up at 5AM and start in working, so the wife and I got up when we felt
like it, read the paper and drank coffee, and started the pies around
8AM.

We put a 14lb turkey on around 10AM and we ate at 3PM. Pretty steady
work but not rushed and time for an occasional break. Couldn't have
done it without the mother-in-law's roaster. That darn oven saw a
constant turnover. Pumpkin pie, apple pie, dressing, and corn
casserole. Bread machine helped out, too.


Thanks to everyone for their suggestions. We are southern Indiana
hillbillies and didn't cook anything very fancy, but we enjoyed the
experience and everything came out wonderful.

Michael

This is our first time to have Thanksgiving at home. In our family the
Thanksgiving meal has always been served a little after noontime, which
calls for a very early morning start.

On workdays I leave for work at 6AM, and I decided I didn't want to get
up at 5AM and start in working, so the wife and I got up when we felt
like it, read the paper and drank coffee, and started the pies around
8AM.

We put a 14lb turkey on around 10AM and we ate at 3PM. Pretty steady
work but not rushed and time for an occasional break. Couldn't have
done it without the mother-in-law's roaster. That darn oven saw a
constant turnover. Pumpkin pie, apple pie, dressing, and corn
casserole. Bread machine helped out, too.


Thanks to everyone for their suggestions. We are southern Indiana
hillbillies and didn't cook anything very fancy, but we enjoyed the
experience and everything came out wonderful.

Michael

Zspider wrote:

> This is our first time to have Thanksgiving at home. In our family the
> Thanksgiving meal has always been served a little after noontime, which
> calls for a very early morning start.
>
> On workdays I leave for work at 6AM, and I decided I didn't want to get
> up at 5AM and start in working, so the wife and I got up when we felt
> like it, read the paper and drank coffee, and started the pies around
> 8AM.
>
> We put a 14lb turkey on around 10AM and we ate at 3PM. Pretty steady
> work but not rushed and time for an occasional break. Couldn't have
> done it without the mother-in-law's roaster. That darn oven saw a
> constant turnover. Pumpkin pie, apple pie, dressing, and corn
> casserole. Bread machine helped out, too.
>
>
> Thanks to everyone for their suggestions. We are southern Indiana
> hillbillies and didn't cook anything very fancy, but we enjoyed the
> experience and everything came out wonderful.
>
> Michael

Good to hear! The more you do this stuff the
easier it gets to "time it" so you can whip this
meal out with less effort. Planning ahead is the
key, of course. Don't forget that the oven can
handle multiple dishes/pies at once and while
things bake you work on the stove top dishes and
the other stuff. Sooooooo, doing it again for
Christmas?
Goomba

Zspider wrote:

> This is our first time to have Thanksgiving at home. In our family the
> Thanksgiving meal has always been served a little after noontime, which
> calls for a very early morning start.
>
> On workdays I leave for work at 6AM, and I decided I didn't want to get
> up at 5AM and start in working, so the wife and I got up when we felt
> like it, read the paper and drank coffee, and started the pies around
> 8AM.
>
> We put a 14lb turkey on around 10AM and we ate at 3PM. Pretty steady
> work but not rushed and time for an occasional break. Couldn't have
> done it without the mother-in-law's roaster. That darn oven saw a
> constant turnover. Pumpkin pie, apple pie, dressing, and corn
> casserole. Bread machine helped out, too.
>
>
> Thanks to everyone for their suggestions. We are southern Indiana
> hillbillies and didn't cook anything very fancy, but we enjoyed the
> experience and everything came out wonderful.
>
> Michael

Good to hear! The more you do this stuff the
easier it gets to "time it" so you can whip this
meal out with less effort. Planning ahead is the
key, of course. Don't forget that the oven can
handle multiple dishes/pies at once and while
things bake you work on the stove top dishes and
the other stuff. Sooooooo, doing it again for
Christmas?
Goomba

Good to hear! The more you do this stuff the easier it gets
to "time it" so you can whip this meal out with less effort.
Planning ahead is the key, of course. Don't forget that the
oven can handle multiple dishes/pies at once and while things
bake you work on the stove top dishes and the other stuff.
Sooooooo, doing it again for Christmas?

***************
Thanks for the encouragement, Goomba. We'll travel up to
Indianapolis to visit family on Christmas day, so we won't
have any major production then. But I'm thinking that maybe
New Years eve or New Years day might be another big cook-up.
And yes, the corn casserole and the sage dressing shared
room in the oven. The temperatures on the apple pie and
pumpkin weren't compatible, so they baked separately.

I'm hoping for small cook-ups on a regular basis, though.
I really enjoyed the time I spent with my wife doing the
Thanksgiving day thing. I was afraid that maybe cooking
together we would get on each other's nerves, but that was
not a problem at all. We had a great time doing it.

Today is Saturday. I'm hoping to try gyros this evening. I
posted a question about them earlier here on the list. I
really appreciate everybody's input. It's funny how it goes,
too. Sometimes I latch right on to somebody's recipe and
that's what I make. But more often I take a little from one
and a little from another. They gyros will be a combination
of everybody's suggestion. The posts made me decide on
ground lamb, because I think it will be easier to chew on in
a sandwich. I'm going to saute onions and garlic in a little
olive oil and then toss in some small square presses of lamb.
Somebody mentioned cumin, so I think I'll give that a shot,
too. The local Greek restaurant serves them with a delicious
sour cream based sauce. I think I'll just use sour cream.
I'd like to try some hummus, too. I'll have to look into
that.

Thanks again, Michael

Good to hear! The more you do this stuff the easier it gets
to "time it" so you can whip this meal out with less effort.
Planning ahead is the key, of course. Don't forget that the
oven can handle multiple dishes/pies at once and while things
bake you work on the stove top dishes and the other stuff.
Sooooooo, doing it again for Christmas?

***************
Thanks for the encouragement, Goomba. We'll travel up to
Indianapolis to visit family on Christmas day, so we won't
have any major production then. But I'm thinking that maybe
New Years eve or New Years day might be another big cook-up.
And yes, the corn casserole and the sage dressing shared
room in the oven. The temperatures on the apple pie and
pumpkin weren't compatible, so they baked separately.

I'm hoping for small cook-ups on a regular basis, though.
I really enjoyed the time I spent with my wife doing the
Thanksgiving day thing. I was afraid that maybe cooking
together we would get on each other's nerves, but that was
not a problem at all. We had a great time doing it.

Today is Saturday. I'm hoping to try gyros this evening. I
posted a question about them earlier here on the list. I
really appreciate everybody's input. It's funny how it goes,
too. Sometimes I latch right on to somebody's recipe and
that's what I make. But more often I take a little from one
and a little from another. They gyros will be a combination
of everybody's suggestion. The posts made me decide on
ground lamb, because I think it will be easier to chew on in
a sandwich. I'm going to saute onions and garlic in a little
olive oil and then toss in some small square presses of lamb.
Somebody mentioned cumin, so I think I'll give that a shot,
too. The local Greek restaurant serves them with a delicious
sour cream based sauce. I think I'll just use sour cream.
I'd like to try some hummus, too. I'll have to look into
that.

Thanks again, Michael

Zspider wrote:

> too. The local Greek restaurant serves them with a delicious
> sour cream based sauce. I think I'll just use sour cream.

It's yogurt, not sour cream, and it also involves cucumbers. I
love it, too, but my brain just cannot retain the spelling of the
name. It's something like tzaziki. Someone help me out?

nancy

Zspider wrote:

> too. The local Greek restaurant serves them with a delicious
> sour cream based sauce. I think I'll just use sour cream.

It's yogurt, not sour cream, and it also involves cucumbers. I
love it, too, but my brain just cannot retain the spelling of the
name. It's something like tzaziki. Someone help me out?

nancy

Nancy Young wrote:

> Zspider wrote:
>
> > too. The local Greek restaurant serves them with a delicious
> > sour cream based sauce. I think I'll just use sour cream.
>
> It's yogurt, not sour cream, and it also involves cucumbers. I
> love it, too, but my brain just cannot retain the spelling of the
> name. It's something like tzaziki. Someone help me out?

It's tzatziki. It's usually made with drained yogurt, but I have had
variations of it made with yogurt and sour cream, which gives it a
little more substance. It is also important to drain the grated
cucumber because the water in the cucumber will be extracted from it and
make the sauce watery. Here is one of many recipes available thanks to
Goggle:
TZATZIKI (Greek Cucumber Sauce)

2 cups low-fat plain yogurt
1 large English cucumber
2 cloves garlic
pinch fresh mint (finely chopped)
cheesecloth

Line two seives with cheesecloth. Peel & finely chop the English
cucumber.
(could use a food processor) Squeeze out the fluid with your hands &
place
in one of the cheesecloth-lined seives to drain completely. Place the
yogurt in the other cheesecloth-lined seive & drain for 2 to 4 hours.
Combine drained yogurt, cucumber, crushed garlic & mint. Mix well.
Refrigerate for 1 hour prior to serving.

Nancy Young wrote:

> Zspider wrote:
>
> > too. The local Greek restaurant serves them with a delicious
> > sour cream based sauce. I think I'll just use sour cream.
>
> It's yogurt, not sour cream, and it also involves cucumbers. I
> love it, too, but my brain just cannot retain the spelling of the
> name. It's something like tzaziki. Someone help me out?

It's tzatziki. It's usually made with drained yogurt, but I have had
variations of it made with yogurt and sour cream, which gives it a
little more substance. It is also important to drain the grated
cucumber because the water in the cucumber will be extracted from it and
make the sauce watery. Here is one of many recipes available thanks to
Goggle:
TZATZIKI (Greek Cucumber Sauce)

2 cups low-fat plain yogurt
1 large English cucumber
2 cloves garlic
pinch fresh mint (finely chopped)
cheesecloth

Line two seives with cheesecloth. Peel & finely chop the English
cucumber.
(could use a food processor) Squeeze out the fluid with your hands &
place
in one of the cheesecloth-lined seives to drain completely. Place the
yogurt in the other cheesecloth-lined seive & drain for 2 to 4 hours.
Combine drained yogurt, cucumber, crushed garlic & mint. Mix well.
Refrigerate for 1 hour prior to serving.

Dave Smith wrote:
>
> Nancy Young wrote:

> > It's yogurt, not sour cream, and it also involves cucumbers. I
> > love it, too, but my brain just cannot retain the spelling of the
> > name. It's something like tzaziki. Someone help me out?
>
> It's tzatziki. It's usually made with drained yogurt, but I have had
> variations of it made with yogurt and sour cream, which gives it a
> little more substance. It is also important to drain the grated
> cucumber because the water in the cucumber will be extracted from it and
> make the sauce watery. Here is one of many recipes available thanks to
> Goggle:

Thanks, Dave. Sorry, I don't get much face time with the computer to
look stuff up during football season, if you get my drift. I'm
surprised my spelling was even close.

Wish I had a gyro right now.

nancy