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Thankgiving: the food

Menus are still evolving, but the basics are set. Turkey Orloff, orange-cranberry relish, spinach salad with citrus, older sister-in-law's sweet potato casserole, broccoli with almond topping, lemon butter crust rolls, and dessert. Dessert will be primarily Pie, generally largely under the direction of older brother, but I will do pumpkin cheesecake as part of the Heavenly Cakes bake-along and maybe another dessert.

Some cooking has begun--I've done the rice and onion soubise for the Orloff, and younger niece call me this evening to see if I'd done the cranberry relish, then came over and made it when I said I hadn't. Tomorrow I'll do the caramel sauce for the cheesecake, I think, and will look at what else can be prepped. The big push for the Orloff will be Wednesday, leaving nothing for Thanksgiving morning (we eat the big meal in the middle of hte day) but to put the dish into the oven to heat and brown.

I also made a crockpot full of smoked turkey stock, so we can have turkey chowder even though there will be no leftover turkey carcass.

Now, must go consider meal plans for other parts of the holiday period--(younger) sister-in-law will handle meals on Wednesday while I'm orchestrating Orloff and assisting with Pie, but there's the rest of the week, too. Older brother and family will stay until Sunday, so he at least can go to the Georgia-Georgia Tech football game Saturday night.

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Fish-Fred
nlbarber
Nancy Barber

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