Friday, November 27, 2009

i think it went well

we cooked for 35, although we are only 18
18 hungries
of all ages, shapes and sizes
we were equal  in our desire to eat good food
and it didn't disappoint
Our day began at sunrise
off to the grocery to pick up our special order
fresh turkeys
3 of them
yes 3
you heard me
one for the roaster
and two for the deep fryer

we worked in the kitchen
my mom, my aunt and I
slowly working our way through the list of tasks posted on the fridge
in a rhythm that only those whom have cooked together season after season could perfect.

We all have our strengths and we eased into our roles as if time hadn't passed between us.

a friend arrived and rotated in and out as help was needed
she sous chef'd with hubster on the turkeys
which were fabulous
by the way
he marinates them with double secret sauce
injecting until they looked like they'd been on 'roids.
and then fries them until they submit
so here was our menu
The first bottle of bubbly popped around noon and we carried on from there.
We had planned to sit for dinner at two..
...the best laid plans...

However, when it was ready to serve up the grub...
the vibe changed
big time
and there was a bit of a frenzy
and everything got on the table
and the side table
and the third table we had to move in to fit everything
and soon enough
our dinner plates were full
and the only photo I have
is this one
and as promised 13 days before (click me)

The house was not dirty, and it was tidy.
There was a place for everyone at the table
The food was delicious and plentiful
Laughter floated to the rafters
There WAS football
...and pie
I resolve to carry this feeling of gratitude with me today and all days...
as I have much to be thankful for
and many to be thankful to..
and now to some recipes
Roasted Root Vegetables
(printable recipe)
i used a melange of the following
sun choke
whole garlic cloves
and i tossed them in
olive oil
kosher salt
and then I roasted them at 400 turning occasionally for about 45 minutes
then I pulled them out of the oven and drizzled with balsamic vinegar and popped them back in the oven
until they were glazed and cooked through
and a little crispy
I added more salt and pepper to taste
and served
Cranberry Fluff
(printable recipe)
this is a recipe from my husband's childhood. His Aunt Ethel used to make it and it has become a family favorite.
note: it is best made a day in advance
2 small tubs cool whip
1 medium can pineapple chunks in syrup
1 bag cranberries-remove 1 cup and set aside
3 TBS sugar
1 cup toasted walnuts--chopped
take the 1 cup of cranberries you set aside and  place in saucepan.  Add sugar and 2 Tbs pineapple syrup.  Cook over low heat until the cranberries begin to pop.  Remove from heat and let cool completely.  Meanwhile chop the other cranberries in half if small, quarters if larger and toss into large bowl.  Add cool whip and walnuts.  Cut the pineapple chunks in half and add to the mixture...pour in all the remaining pineapple syrup.  Add the cooled cooked cranberries and fold all together.  Cover and refrigerate overnight.
Green Bean Salad
(printable recipe)
with creamy balsamic dressing
fresh green beans 
sweet 100 tomatoes
toasted almond slivers
durkee onions
salt and pepper
1 pkg italian dressing mix 
(prepare according to directions except for the vinegar use 1/2 red wine and 1/2 balsamic and don't add water)
2 Tbs light sour cream
The green beans should be crispy for this salad.  You can either quickly toss in salted boiling water and then shock in an ice bath
you can put in a bowl and pour boiling water over and let sit until the water cools to tepid. 
layer in serving bowl with the tomatoes and almonds
Toss with dressing, but have a light hand. A little goes a long do not want to glob this dressing on.
Top with durkee french onions

As you can see by the menu, we served so many things.  The pumpkin pie recipe is here.
If you see something on the menu that you want the recipe for...just comment and leave your email address and I will send it to you.


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