Everyone pitched in to create an incredible spread this Thanksgiving. Thanks to my friend Dan, who has spent many a Thanksgiving with us, for taking most of these photos.
With the bird safely in the oven by 9:30, and mom onto making a pumpkin pie, we relaxed a bit, then got into full swing around 1pm. My favorite part of Thanksgiving is those three or four hours when we’re all cooking in sync, everyone handing around spoons for tasting, adding a little of this or that and tasting again. In the midst of all the activity, the oven was turned off accidentally for a full hour with the turkey inside. I’d have to say it actually improved the texture. The turkey turned out to be incredibly succulent and flavorful from the browning outdoors. We also found time to invent a new dish – bulgar with roasted shiitake mushrooms, peas, plumped prunes, and mint. It was a wonderfully sweet and savory alternative to bread dressing.
Among the other favorites this year were Indian spiced cauliflower with peas and olives, cornbread and sausage dressing, chipotle cranberry date chutney, beans and carrots with coconut, orange cranberry sauce, a salad of herbed feta, red onion, kalamata olives, and tangerines, and some very excellent pies. Everyone has their favorite dishes and their favorite way of eating them – some eat in courses, some tackle a heaping mound all at once, some drizzle gravy atop the whole meal, some eat one dish at a time, and some eat in a circle. But regardless of the way you like to enjoy Thanksgiving, it is always welcome once a year and never more than that! I hope everyone else had a delicious meal.
Matt and I are in CT all week, so we’re lining up things to cook outside. Yes, this is how we schedule time when we are in Connecticut. We’ll be doing some more turkey, pork, and of course pizza in the oven. Watch out.