I have been doing a lot of cooking these past few days. There have been pie doughs, and six of them. And puffs. And the all important make-ahead gravy. I made homemade crackers (recipe to come!) and two types of pie filling (apple and cranberry). In just a few hours, it’s off to the Fair Food Food Farmstand to retrieve my expensive heritage bird.
At which point, I pass the Thanksgiving scepter to Dan, who will do whatever he’s doing to prep, roast, and carve the bird. To tell you the truth I don’t even know. (Honey, are you reading? What’s the plan? Brine? Salt? Are we roasting the bird whole or in pieces this year?) Whatever the case, I will assist, glass of wine in hand.
I definitely like Thanksgiving. It’s the most food-focused day of the year and that is my kind of holiday. Instead of fretting about calories, I plan to follow my usual game plan of eat when I’m hungry, stop when I’m full. There’s always the weekend for leftovers.