Twas the night before Thanksgiving and all through the house, every creature was scurrying, even the spouse….
The Cuisinart was chopping on the counter with flair, getting the stuffing and cranberries prepared….
Yes sirree. Thanksgiving is a big deal around our house. This year the RSVP list was around 20 or so (my wife comes from a big family). And yours truly is the executive chef (translation – I get to clean up the mess and crash when everyone else is eating).
The festivities usually start the evening before when we get the food processor going to chop onions and celery for the stuffing:
And Glenn’s cranberry relish:
People commanded “Let there be pie”
And yea, there was. Thanks to my daughter:
The big deal around here (actually the reason that Thanksgiving and Christmas are at our home) is the chef’s BBQ turkey. It all starts early in the morning with a clean and dry bird:
There’s twice a year that I use a charcoal BBQ. You guessed it. Thanksgiving and Christmas. I get the coals nice and hot, and then place some soaked hickory shavings on for that smoky flavor:
And a few hours later (like 4 hours for a 20 pound bird), viola!
And in case you think I was kidding about crashing when everyone else is eating, please note the lack of a photo of the final table just before we glomped onto the feast. Fail!
And a Fail on the running front too. On Wednesday, I was ready to head out of the house when I realized that I was out of a lot of things that were necessary for later in the day when we started prep work. I tried to use my best Gordon Ramsay impersonation (“What the f*** do you mean we’re out of celery?” “How the f*** do you plan on baking pies without ground cloves?”). In the end, those who rule my life (wife, daughter) handed me the keys to my car and sent me on my way. Along with the order for more knives, forks, a tablecloth and candles. Two and a half hours later I made it back home. Folks – if you think parking at the mall on Black Friday is bad, have you ever gone grocery shopping the day before Thanksgiving?
Then on Thursday, between getting the turkey on the grill, the prime rib in the oven, the green bean casserole and stuffing prepped and in the other oven, the giblets cooked for the gravy etc., etc., before I knew it it was time for tryptophan overload. Waddle waddle. Yum!