Friday, November 17, 2006

T minus six days

It has occurred to me that I should start thinking about Thanksgiving, particularly as dinner will be here. (If you're in the area, feel free to drop by around noon.) This morning I emailed Mom asking for some recipes, and she came through in spades as always. I will be making scalloped potatoes, cranberry relish, vegetarian dressing, turkey and gravy. My favorite line, from the gravy recipe:

Strain the solids out and chop whatever looks appealing to you of the giblets to add to the gravy.

It is always so hard choosing which giblets are the most appealing, but these sacrifices are what the holidays are all about. Meanwhile, I'm going to have to discreetly call my aunt and ask for her roll recipe. This is hard as have never phoned this particular aunt, discreetly or otherwise, but these are really really good rolls.

Anyone know of good elements to apply to turkey besides celery and onions? I hate celery and Art Boy hates onions. On the other hand, we're both really excited about the turkey.


Anonymous said...

I suggest brining the turkey overnight, then smoking it over mesquite or hickory chips and charcoal starting at 4 in the morning. Smoked turkey is much, much better than that silly roasted thing that everybody cooks. If you have access to the NYT archives from 2 years ago, they have a whole description of how to do it, but I assume that you have a grill of some sort, no? You do live in California where everybody can cook out 12 months of the year.

AE said...

I am looking at my tiny, apartment-size kitchen and enjoying a hearty laugh. There is a grill outside, though ... and it's kind of big ... hmm. Smoked turkey would be a good way to give a shout-out to the South. Will investigate.