Normally I do all the cooking for big meals like this (except for the gravy, which m dad always helps me do right before we eat). This year I knew that in order to get it all done and ready to eat at a civilized hour I'd have to do a lot of the prep work beforehand. So on Monday while Eddie took a long nap I chopped all the veggies for the stuffing, cleaned and trimmed the green beans and made the dressing for Dave's cold bean salad, baked the yams, cooked up the wild rice for my pilaf, got the jars of wild mushrooms defrosting for the stuffing, gravy, and pilaf, dusted the living and dining rooms, and cleaned the guest bathroom. Whew.
On Thursday we were able to get everything done and ready to eat by about 5:30pm.
Like last year we bought a heritage turkey and it was worth every penny (nevermind that my mom paid for it!). Knowing how good it was last year, we opted for a 17 pounder instead of a measly 12 pounder like last year (there were no left overs last year). Unfortunately, I didn't think about whether or not the larger size bird would fit into the roaster oven. The lid didn't quite close all the way...but Dave came to my rescue and mounted a brick on the handle to keep it down.
A couple of years ago my dad and I found a delicious olive bread recipe and we made a double batch. I couldn't resist taking this picture. =)
My mom did a nice job setting and decorating the table.
2 comments:
Gorgeous table, and happy family. You all look fantastic. Mont and I are considering getting a countertop dishwasher (no room for a built-in) — looking forward to it!
Wow, a meal fit for kings! Love the olive bread pic. And of course the family pic.
Mike Hummell
Post a Comment