The Week - The Day

In two hours, the guests will arrive. The turkey is in the oven, having waited its turn after the pies (2 pecan, 2 pumpkin) and the rolls. I managed to resist tempation and did not eat a roll when they came out of the oven. They are now safely wrapped in foil, ready for reheating later, and thus invisible to me.

We hope. I do know they're there.

This bread recipe is screwy. The first time I made the rolls, I used the temp called for and set the timer for a few minutes less time, to check them.

They burned.

This time, I lowered the heat 50 degrees and set the timer ten minutes less. I had to rescue them a few minutes early, but they're perfect. Sheez!

The potatoes are peeled and cut, ready for boiling and mashing. The giblets are beginning to simmer. The table is set, with side tables set up for appetizers in the living room, and an extra card table in the dining room, for the overflow. I have discovered I no longer have enough wine glasses (I'm a danger to all around me), enough napkin rings, or napkins that go with our nice dishes. I will try to remedy these things before Christmas.

For now, we'll make do. All the people coming over here love each other - no one will be upset by such faux pas.

Here's how things look so far. And yes. I'm having fun!

Day 2's Dinner

Last night's dinner got lots of raves. I had lots of leftover antipasto veggies: marinated radishes, red potatoes, baby carrots, artichoke hearts, radicchio... but it wasn't enough for three people. But I had cooked a huge batch of wild rice for the Thanksgiving stuffed squashes, and I didn't use it all. So I threw in about a cup of cold wild rice, added the chopped up leftover roast beef, some mizithra cheese I found in the frig, and put it all over a bed of lettuce.

I served it with warm bread and butter.

Not bad. Not bad, at all.

Tonight's dinner? We're getting pizza. And it won't be Zachary's or Cheeseboard, since we don't live in Berkeley.

Darn.

The Week - Day 3

Well, the last minute Family Thing addition to my schedule fell OFF the schedule about 8 p.m., SO....

Today I think I just need to make the pies. Which I could conceivably do tomorrow morning. But let's see - tomorrow, I will have to peel, cook, and mash the potatoes, roast the turkey for a few hours, make gravy (but that can't be done until the turkey is finished).

The stuffed squashes will have to be baked, but they will go in the oven when the turkey comes out. They only need about half an hour, during which the turkey will be "resting," and then getting carved.

Is that it? Thanksgiving is a potluck, so guests are bringing appetizers and sides. Oh, I have to make the salad, which will mean cutting up a couple of apples, washing and tearing the lettuce, then combining everything. The dressing is already made, just need to toss it with the salad.
 
There shouldn't be a lot to do tomorrow. Will the pies be better if they're cooked the same day? One advantage to that is that I don't need to find room in the frig for the baked pies. That's a BIG push toward waiting to bake them.

Which means I don't have a darn thing I need to do today, except pick up the CSA box and buy the salad greens. Maybe I'll go shopping...

The Week - Day 2, con't

I added the stuffed squash to today's prep list. There are Family Things going on, and I'll be lucky to have even a few hours to cook, tomorrow. I think what I've left are the pies (4 of them) and prepping the turkey. I have a couple of last minute items to pick up at the store, and I'll get our CSA box at 4:00.

There's something else... but my list is downstairs. Anyway, I think I'll make it, now that the squashes are done.

They look properly pretty, too!

The Week - Day 2

I overslept. This is a minor miracle. Weird dream, too, but it was kind of cool.

Today: turkey delivery from Wind Dancer Ranch. I'm babysitting two of the turkeys until their owners can get here to pick them up. I wonder if I need ice to keep them cold?

Do I want to brine my turkey? I haven't decided, but I'm leaning toward doing that.

Food Prep:
Freeze the second batch of pumpkin ice cream
Make cornbread, break it up and toast it until dry and crunchy. Set aside for Friday.
Make the cranberry-zinfandel salad dressing. That's for Thursday.
Make cranberry sauce, for Thursday AND Friday.

Hmm. What's for dinner tonight?

The Week - Day 1, con't

A successful meal, lots of conversation, and good wine, was had by all. Behold the pasta:











and the lovely veggies:

I forgot to take a picture of the pumpkin ice cream, but that will put in more appearances during the week. Trust me - it was good!

The Week - Day 1

Today is lunch with out-of-town friends. The menu is

Sun-Dried Tomato Tapanade with Crackers
Antipasto Vegetable Platter
Roasted Pepper, Kalamata Olives Pasta
Pumpkin Ice Cream with Graham Cracker Bits and Whipped Cream

Wine? Dunno yet.

So far, I've steamed the veggies and they are splashing in the marinade.
The peppers have been roasted and are resting in a plastic bag.

I did the breakfast dishes, too.