On my way to Trader Joe's, I got a call asking if I could also get the wine for the boys to bring tomorrow too, so at least I didn't feel like I was going through all of the stress just for some veggies to dip. Buying Thanksgiving wine for between 12-17 people (I don't know how many of them are too young) was fun. Especially spending someone else's money and getting fabulous deals.
And I ended up having one of those kinda important talks with my mom after we got back from dinner. I wasn't sure how she'd take the news of some of my plans for myself in the coming year. But she was wonderfully supportive and she is wonderful and amazing.
Now I am watching kittenish leap onto the top of the closet inbetween racing up and back the hall. And hoping that Benedryl will slay my sneezes.
Sweet snoozes to all, and to all a festive feast.
Goodbye, my loves! I'm off to Chicago, and the land of no Internets. Have a great weekend!
Oh yeah. Happy Thanksgiving everyone. I had Indian, with both beef
and
chicken andra. It was very good.
Now I'm tempted to have some roast turkey over the weekend. Now I'm back in Australia I can buy real cranberry sauce, instead of the canned stuff.
Happy Thanksgiving, USians!
The local grocery store actually has fresh turkeys, grown at the American Farm School. However, I am baking a ham instead, because Devil Baby Needs a Ham.
Our holiday: play tennis with ambassador. Return home to write speech for ambassador/play with baby. Eat. Game. Contemplate going to see Harry Potter.
I did take a few cases of beer and soda over to another American's house, as there's a Navy ship in port and this person is hosting ~30 sailors for Thanksgiving.
as there's a Navy ship in port and this person is hosting ~30 sailors for Thanksgiving.
I know there's a joke in there somewhere.
Foody cereal -
So I've ended up cooking Thanksgiving dinner for my neighbour, because I'm so soft in the head. Is there a traditional recipe for butternut squash mash?
Not in my family. However, CI offers:
Butternut Squash with Ginger
Serves 4-6 (about 3 cups)
2 pounds butternut squash , peeled and cut into 1 1/2 inch cubes
1 1/2 tablespoons unsalted butter (15-20 gr)
1/2 teaspoon ground ginger (2.5 ml)
Table salt and ground black pepper
1. Fit large soup kettle with steamer basket; fill kettle with enough water to come to bottom of basket. Bring water to boil; add squash to steamer. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.
2. Transfer squash to shallow bowl, add butter, ginger, and salt and ground white pepper to taste; mash with fork to a coarse puree. Adjust seasoning and serve. (Squash can be covered and refrigerated overnight; reheat in microwave or double boiler.)
or
Roasted Butternut Squash with Shallots and Thyme
Serves 4
2 pounds butternut squash , peeled and cut into 1 1/2 inch cubes
6 medium shallots , peeled
2 tablespoons vegetable oil (30 ml)
2 teaspoons minced fresh thyme leaves
Table salt and ground black pepper
Heat oven to 425 degrees (220 C). Put squash and shallots in roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature.
Thanks a million Raq! I think I'll go with the first one; he mentioned it being mashed when his mum makes it.
Ooh, shiny! I just discovered that I have David Attenborough's
The Life of Mammals
on DVD. Odd thing is, I don't remember buying it. Oh, and Brendan decided last weekend to watch all of Firefly, and headed off to see
Serenity
the same day he saw the last one. Toaster time.
I like Thanksgiving.
