For which I am truly thankful...
Thursday, November 26, 2009 at 09:30AM I have many, many things to be thankful for: my cup runneth over. This is shaping up to be a very fine holiday, with the younger brother and a couple of in-laws and maybe a random friend coming over. The turkey's in the oven, dinner ETA is 1 o'clock. The pies are made and resting in undisclosed locations, safe from the sweet-teeth of the males in the household. Here's the menu:
Turkey with traditional stuffing (Marcia Adams's "American Spoon Stuffing" with dried cherries, apples, rasins, Madeira, plus all the usual stuff.)
Warm Roasted Beet Salad with goat cheese and walnuts.
Flemish Carrots (Mom's recipe, meaning completely fool-proof. Mum was not the best cook, but I managed to survive the Octopus Phase (think stewed pencil erasers,) the "A little nutmeg is good so more must be better" Phase, the Beef Kidney à l'Orange phase (the original recipe was excellent, then fell victim to my mother's Rule of Cooking: "Following Recipes is for Wimps"), the Beef Heart phase, the Other Organs phase, the Never Ending Soup Phase (one pot in which all leftovers and plate scrapings got dumped, add water, and boil. Just keep adding stuff and boiling through out the week until someone from the health department comes to throw it out) the Pickled Pigs Feet Phase, etc. There were two things my mother made well: Flemish Carrots and Brazilian Black Beans. She never told me how to make the latter, and hers were the best I'd tasted outside of Brazil. She thought that the critical skill for me to learn was boiling rice, so she taught me that one cooking lesson over and over. When I left home, I got a goddam rice cooker for free with a coupon and never looked back. However, I make Flemish carrots as an homage to Mom every year. This is how you make them: Grate a quantity of carrots. Put them in a saucepan with a small amount of water and a teaspoon of sugar and cook on low heat until done (10 minutes or so.) Pour some heavy cream on the carrots and stir, cook a bit longer: they'll absorb the cream. Sprinkle with chopped parsley and serve. It tastes like dessert. In fact, I found a recipe for an Indian dessert that was remarkably similar and is pudding-like.
Mashed potatoes (Simply Potatoes Garlic. Yum.)
Homemade gravy from h/m stock and pan drippings. My favorite thing to make. I have been known to spoon the cold, congealed gravy directly into my mouth the Day After.
Cranberry Chutney: c-berries, apples, orange, celery, walnuts, and I'm afraid too little sugar this time. Pucker up!
Sweet Potato Pie.
Derby Pie (like a Chocolate Pecan Pie, only with Wanuts and hooch- in this case, bourbon. Buy American!)
Plus the usual appetizer stuff, drinks on the veranda, etc.

Oh yeah: As I was coming home from church on Sunday, I saw a flock of wild turkeys standing on the side of the country road near my home. Right there- next to the road. As harbingers go, it was a good one. Magnificent birds.
Happy Thanksgiving, everyone!
bbmoe |
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