My planning started with my normal 15-minute breakdown. By now, I pretty much have this down to a science. I start by working backwards based on the time that we wanted to have dinner. I also pre-made my pies and cranberry sauce so that they wouldn't take up precious oven and stove top space. I know that some people turn their noses up to prebaking pies, but it's efficient and my guests were none the wiser after I put them back in the warm oven during dinner. And shoot, cranberry sauce? My family likes it out of a can so having homemade sauce is a change.
Nick helped me do most of the vegetable prep on Wednesday because I was being lazy and was tired from cleaning the house. I was mostly being lazy and Nick likes to chop things. The day of Thanksgiving I woke up early to walk the Walnut Creek Turkey Trot with a couple of friends. What a mistake. I was still on the mend from hurting myself at the Urbanathlon and thought that I could tough out a 5k walk. We had walked to the starting line, which meant that we had to walk back too. In total, we walked five miles which had my food swollen and my right knee and hip aching while I was doing my last minute shopping. The show must go on. Nick had told me not to do the walk, but I didn't listen and went anyway so I took a short nap and then started in on our Thanksgiving feast. It turned out well despite my ailments. Of course, wine helped to relax the muscles.
|Nick had brought home some salami from Salumi in Seattle. We saved some|
of it so that we could share it with our family. I also got truffle mousse (right)
and truffle pate (left) to go along with the cured meats. It was basically a heart
attack on a plate.
|These heirloom tomatoes were really pretty, but slightly mushy in texture.|
I'm not sure if that's how heirlooms are supposed to be because the actual
tomato was pretty firm to the touch.
|Mr. Fong asked for some candied yams. The weren't originally on the menu,|
but he asked and received.