I love the challenge of preparing a Thankgiving meal, but our house is just too small to accomodate the entire family. So my mom and I made a deal. She provided the location and I cooked the bird. Because I like doing everything the hard way, the meal prep was quite involved. I brought an extra barbeque for roasting the bird and in the five hour process of making the meal we ended up digging out kitchen pans, pots and utensils my mom didn’t even know she had.
Who was there? Mom and Dad hosted me, Edie, Natalie, Carolyn, Jack, GiGi, Susan, Gabby, Kevin, Lucinda, Halle, Kylie, Macy and Laurie.
Everything worked out perfectly, and only about 30 minutes behind schedule (which was really 30 minutes ahead of my anticipated dinnertime). We even managed to squeeze in the baking of the Southern style sugared yams and the toasting of Aunt Susan’s Shrimp toast.
The Food? Turkey was juicy with a mesquite flavor and delicious crispy skin, stuffing decadant with carmelized onions, apples and bacon, gravy, more decadance, rolls were light, fluffy and flavorful, Edie’s yams sweet sweet sweet, Mom’s coleslaw delicious as usual, Carolyn’s asparagas quite yummy, and finally Grandma’s amazing pumpkin pie to finish it all off.
It was a fun afternoon and evening of conversation and catching up. The kids, powered by apple cider and whipped cream, were in constant motion. Can’t wait for Christmas!
See the Thanksgiving Photos! (Interested in ordering prints? Go to our shutterfly site and talk to me for a password).
