Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Saturday, November 17, 2012

the absentee blogger returns


AKA...thoughts on Thanksgiving 

Well, here I am, less than a week from the big food holiday of the year. I think Thanksgiving is one day which separates the cooks from the...well...reheater-uppers, I guess you could call them. Those who buy gravy and grocery store brown and serve rolls. I am not at all thumbing my nose at those who buy jarred cranberry sauce that stays in the shape of the can when it slides out (that's all my mother ever served), or Cool Whip for their Mrs. Smith's pumpkin pie. Ya know, if someone was cooking, or even reheating, for me, I'd be a real happy camper.

As it is, I am contemplating a week of cleaning, and prepping, and finally cooking Thanksgiving dinner for 20 people. It doesn't help matters that I am in a chocolate coma this evening from the most incredible pie one of my husband's coworkers made for our anniversary yesterday (yes, 27 years). Isn't that sweet? She made us a homemade pie in a real glass dish, with a real crust, and real, unbelievable chocolate cream filling, and real whipped cream. I am working very hard on not eating the entire pie one sneaky bite at a time. Yum.

Back to Thanksgiving. I have the problem that my people want to eat the same thing every single year. They are so dull. If I try to even sneak some orange zest into the sweet potato casserole, they protest. Same cranberry sauce, same vegetables, same everything. I have decided that I can probably vary the bread, since that is not a crucial part of Thanksgiving dinner for my people (yours might be different). I am going to work on a recipe for bacon cornbread tomorrow or Monday. I also want to play around with a sweet potato dinner roll. There is lots of baking ahead.

My menu is fairly well set (since my people are so set), and the relatives are apparently all bringing beverages. Yup. I plan to roast one turkey on Wednesday, and then another on Thursday. I'll make gravy on Wednesday and store the turkey in the gravy in the fridge. I'll heat it up on warm in the crock pot. I am hoping it does not taste leftover, but I suddenlyhave a lot of men coming for dinner and I don't think the 25 pound turkey I planned will be enough.



Almighty and ever living God, we praise you and give thanks for Our Daily Bread. You always provide for us, Lord, never leaving us for a moment. We thank you for this food, and for safely bringing our family and our friends to this meal. We thank you for our work, our play, and our health. We ask for your blessing, especially on those who most need your mercy. We ask this in the name of Your Son, Christ Our Lord, Amen.





Thanksgiving Menu

Apertifs:
Pomegranate Ginger Beer Martinis
Vouvray and Assorted beers
served with
smoked almonds, olives, white bean dip and crudites


Dinner:
Roast Turkey (roasted breast down)
My mother's traditional stuffing
Giblet gravy
Southern style Green Beans (much like these)
Buttered corn (very fancy -- Green Giant Buttered Niblets)
Sweet Potato Rolls
Bacon Cornbread

Dessert:
Pumpkin Pie
Pecan PIe
Apple Pie
Coffee or hot tea (or cold milk)




I will praise the name of God with a song; I will magnify him with thanksgiving. Psalms 69:30


5 comments:

Linda said...

Glad to see you back, Barbara, and glad that you brought your sense of humor and some prayer-filled words, too. Happy, Blessed Thanksgiving to you and yours. --Linda

Jamie Jo said...

Oh, Barbara, I feel so for you. I'd invite you if you lived closer. (only you and your family--not your 20 guests) I have to say though, that my husband LOVES those stupid brown and serve rolls...I hate even buying them and try to sneak different rolls in every year, but for some reason, those brown and serve rolls get him excited. Are they even real bread?

I'm making my cornbread tomorrow with chili, so I can make an extra pan for my stuffing...My family loves my homemade pumpkin cheesecake...we bought store made cheesecake last year and it just was not the same, not near as good.

Unknown said...

Barbara, my crew is the same way - always the same foods each year. Now they will let me add dishes, but not subtract any if I do. So, how big does Thanksgiving need to get?!?! LOL

And can you tell me, how hard is it to flip that turkey over when it's hot?

Can't choose a different ID other than 'unknown'. Just fyi...

Abby said...

We go to visit my husband's family, which is HUGE. (My oldest son was the 49th great-grandchild. And that was almost five years ago. I have no idea where we're at now!) And every year we have some basic things, but the menu changes. We eat in Brad's uncle's bbq restaurant (the only place we can all fit) and everybody brings whatever they want. But turkey, fried chicken, ham, chicken and pastry (Down East version of dumplings) and barbecue are always present! Yes. It's a ton of food, a ton of people, and a ton of fun for the kids. Happy Thanksgiving!

Barb, ofs said...

I love to try new recipes, but NEVER for Thanksgiving. I am a "set in stone menu" person when it comes to that.
As to the reheated turkey, I have done this, and it works...instead of storing the sliced turkey in gravy, put it in with some chicken or turkey stock. You can still warm it up in the slow cooker, leaving some of the stock in with the meat. It will keep the meat moist and not leave you with a bunch of meat-in-gravy, which limits your leftover possibilities.