Happy Thanksgiving Eve, y’all! That is my smiling, tired face — smiling because I’m stoked for all the cooking I’ll be doing, and tired because I was too excited to sleep last night (that, and I was way too warm — damn you, fleece lounge pants).
Alex and I have a pretty badass menu planned. Yes, I am tooting my own horn. I’ll be making the following dishes:
- Cranberry-orange relish
- Pumpkin pie (mom’s recipe — Alex is making the pie dough because he is a sweetheart and because I have a fear of making pie dough)
- Traditional stuffing (mom’s recipe)
- Corn bake (General Midwestern recipe)
- Gingerbread cake (from this month’s Bon Appetit)
The Gingerbread Cake was a last-minute menu addition. Sunday, as I was waiting to give my tour, I flipped through the December issue of BA and I was bowled over by the above picture — that frosting looks killer. True, I have a lot on my plate (hardy har har), but I’ll also have the kitchen to myself tomorrow and I’m on-track with my food prep plan. Beer me luck.
Alex has perhaps a more ambitious menu than I do. He started brining the turkey last night using his own brine recipe and a spice blend from Drewes. In addition to roasting the bird, Alex will be making:
- Brussels sprouts
- Mashed potatoes
- Vegetable terrine
- Cocktail weenies
And, of course, our pals will bring their own specialties; projected contributions include green beans, dinner rolls, a charcuterie plate, vegetable bisque, walnut bread, kale, guacamole, pecan pie, and martinis. It’s gonna be sick. Have an enjoyable Pre-T, all! I’m at the office, but I’m hoping that we’re allowed to leave early — have to let those bread cubes breathe.