“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.”
― Erma Bombeck
In prior years I have prepared an entire traditional American Thanksgiving dinner by myself. In more recent times it is a team effort of my husband, daughter and me. Our son is married and usually does not get involved in our preparations. This year we will be preparing the stuffed turkey and fresh cranberry sauce to take over to my daughter-in-laws parent’s house. My husband is happy as long I am making the turkey and the stuffing. The quote about Thanksgiving dinners rings true to me. I can remember cooking all day having my senses overloaded with all the aromas, then we would sit down and gobble up everything in minutes. I would think to myself All that work and it is over so fast!
Wishing everyone a Happy Thanksgiving!
One Liner Wednesday is hosted by Linda G Hill. Featured image of vintage Thanksgiving card via publicdomainpictures.net
Thanksgiving Day is past and many of us are resting on our laurels for another delicious Thanksgiving dinner. My family prefers the traditional roast turkey with stuffing inside the bird, and the extra that does not fit in the bird in a casserole. I have cooked Thanksgiving dinner almost every year of my marriage and I even made it a few times before I was married. I remember, when I was in Nursing school, I made Thanksgiving for my family at the house I shared with fellow students in San Francisco. I stayed up practically all night trying to make the pie crust for the Pumpkin pie from scratch like my mother did. I threw out so much flour and shortening because I couldn’t get it to the right consistency. If you handle it too much the dough becomes stiff and will not be flakey when baked. My mother came over that day and I told her I was having problems with the pie crust. She whipped it together in a flash. She said you have to get a feel for it. My mother’s pie crust was wonderful. I have never been a pie maker and usually buy the pies from a good bakery.
The stuffing was another skill my mother had mastered and my recipe comes from my memory of how she made it. I have made it so many times and sometimes the ingredients have changed very slightly over the years. Thankfully I get the turkey and stuffing right according to my family. In earlier years, I prepared the entire meal by myself. Anyone who has made a big family dinner like this knows how much work it is.
In recent years, it has become a group effort with my daughter and husband pitching in with some of the preparation and cooking. My daughter is a very good cook and will come up with delicious dishes to add to the feast. She is usually in charge of the fresh mashed potatoes. This year she made roasted garlic mashed potatoes and a delicious mixed green salad with persimmons, pomegranate, and toasted walnuts. My husband makes the cranberry sauce and does some of the prep work by chopping vegetables for the stuffing.
We were away from home this time, at the in-laws house in Palm Desert, with one of our brother in laws. It is always a bit strange working in someone else’s kitchen but we managed to pull it off just fine. And according to my family the stuffing was great.
Stream of Consciousness Saturday hosted by LindaGHill