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Suze, don't sweat it.
Half my lazy, no good relatives stop by the local Piggly-Wiggly grocery on the way to the cabin and slip the store bought goodies in to thier own pans. Susan in Seattle - that has a nice ring to it. |
degas~ Thankfully I don't even have to hide the source. My friends think it's a brilliant idea. Besides at my house it's the vino that counts! Cheers.
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Apps -
Shrimp wrapped with bacon Smoked Salmon with creme fraiche White pizza Entree Smoked Turkey Smoked Ribs Homemade Creamed green beans with onions and bacon Stuffing with Italian Sausage Cornbread Mashed Potatoes Roasted Sweet Potatoes Dessert Pumpkin Pie and Apple Tart |
Mmmm some good stuff here, some new ideas. StCirq- that pear with apple vinegar sounds great.
At my house: Starters celery & olive plate cold asparagus w/olive oil & fennel seed smoked oysters & mussels brucetta Dinner fresh steamed green beans pearl onions with white sauce waldorf salad turkey basted w/orange & fresh rosemary traditional bread stuffing, cran sauce whipped yam w/pecan-brown sugar topping double spice pumpkin pie, creme fraiche Love Italy, one year I went away to escape the holiday & our overbearing TD insisted the chef make a TG dinner even though we told her we didn't want it. I usually like the traditional stuff. Calamari- yes on the parm in white mashed potatoes, low in fat big in flavour. Sometimes I add broth instead. Sfowler- yes! I am running to Trader Joes for haricot verts -- courtesy of someone here answering a post about where to find them!--for the follow-up turkey dinner on Sat. Iregeo- last year I served a Riesling, which was a hit. This year, champagne, and a nice Spanish red to complement the dark meat. Bounty & time to give thanks for it. |
Oh cmt, thank you, thank you, thank you!!!
I almost did not post my comment but than thought "oh well, I will be the rebel". LOL. Italian food - my grandmother always made Thanksgiving for me because of rigatoni with mushrooms (fungi) that I filled up on so the rest of the dinner I "picked at". I prepared the rigatoni but the tomatoes, the onions, the garlic the herbs etc. were from her garden. Easter dinner I love! Lamb is one of my favorite meats. And asparugus! And new potatoes. Yum, yum, Anyway, thanks for understanding! And I will enjoy the shrimp and cocktail sauce, the salad with lots of avacado, the special bread etc. tomorrow. And I do love turkey sandwiches the next day. Happy Thanksgiving! |
Relax, it's Ok not to like any food. My parents were born in Italy and rarely cooked turkey because it did not taste the same as in Europe.Knowing now that the chickens there are more tasty, I now believe them. Capons were the substitute.
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Loveitaly..I feel exactly the same way, I do like green beans just not that awful casserole form of it.
Like pumpkin pie filling though not the crust :) So glad to hear you say it - most people look at me astonished when i express my dislike :) |
Oh dear ones, thank you! I have kept this dark secret all of my life. I love Thanksgiving Day, just not the menu.
And so I posted my thread and now I find I out there are a few more of us. :-x Oh, misery does love company as they say. But the day itself is special and wonderful. Happy Thanksgiving everyone! |
Looks like to me the people on this board will be eating very well tomorrow. Thanks for all the recipes and Happy Thanksgiving to everyone! We are truly blessed in our ability to travel to Europe and enjoy its many pleasures.
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Very similar to last year's http://www.straughan.com/italy/living/thanksgiving.htm , except that my new oven is too small for a turkey - wah! At this very moment I'm roasting the chestnuts (in the oven), then have to peel them, in order to make them into stuffing tomorrow which I'll bake on Saturday. We'll do Thanksgiving on Saturday, since it's not a holiday in Italy.
Happy Thanskgiving to everyone! best regards, Deirdré Straughan http://www.straughan.com |
And in the spirit of this thread I pass on a message just received from my daughter, an English teacher in north China:
"Today is Thanksgiving I think - 4th Thursday in November? We've postponed our Chinese lesson to hang out with our poor American friend. He's a little homesick in China, and was a bit disappointed that we weren't keen to pay Y155 to have Thanksgiving dinner at the Western cafe. I guess he would have liked to hang out with his fellow countrymen (God knows there's not many here in China). We'll have to do something special with him, can't leave him sitting by himself in his apartment tonight of all nights. Maybe dinner with some Americans would be all right. It sounds like a very fancy dinner." And let's hope that it is, and that the Australian contingent takes pity on their American friend at this time (as I write it's 5:10pm Thursday in China, by the way). As the first British settlers in Australia bitterly cursed God rather than thanking him, we didn't develop anything remotely like Thanksgiving. But I hope you guys have a great day (or should that be "had"?) Cheers, Neil |
THE POWER IS BACK ON!! YEAH!! They restored the power at 10pm last night and finally removed the power line from the pool, so Thanksgiving dinner is on again. :-)) DH was so worried, not about food or lights, but where would he watch football?!?! Anyway, happy Thanksgiving to all my Fodorite pals. Be safe and eat all the food you want. :-)
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Amy: I'm sorry about your mother's death, but it sounds like you've found ways to keep the best things about her with you and that TG day will be a celebration of her memory. P_M: I hope you found someplace interesting to have dinner! Jahoulih: Thanks for the info. Now that you've explained it, I vaguely remember being told that once before. Ninasdream: What does TD mean in the context of your message ("...& our overbearing TD insisted the chef make a TG dinner....")? |
P.S. I saw this on another forum: http://www.people.virginia.edu/%7Epm...s/artrech.html
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PM- oh, thank goodness. Ours went out one year before the turkey went in so we had veggies and watched movies all evening, then had turkey at 10 p.m., a late digestive stroll and more movies 'til pie. One reason why at my own home, I love my gas stove. The other reasons are of course roating peppers on the open flame. And...well, let's just say some of the marshmellows haven't made it tothe yams or cocoa! Toasted marshmellows, poor man's creme brulle?
The funniest holiday was when my father, a new widow, bought an oven stuffer roaster instead of a turkey. We were only 2 that year, and it was delicious. My mother, clever lady had somehow managed to always have him do the weekly grocery shopping, so it was doubly funny he should make a mistake. It WAS a monster of a chicken. Have a great Thanksgiving. |
Wow Degas-
I was going to ask if I can come to your house and noticed you didn't have the cranberry sauce down. Noticed you did forget to put it down. My sister is having Thanksgiving as she does every year. Our menu is consisting of the following: Appetizers - chopped liver and cocktail hotdogs ( I get to do that) turkey, sweet potatoes with marshmallows, sweet potatoes with brn sugar/pecan topping, corn, stuffing, cranberry sauce, carrot cake ( side dish ), pumpkin pie, apple slices, shortbread cookies dipped in chocolate, and a few other desserts. |
degas- thank you for starting this thread with your wonderful menu. (I saw your namesake at the Met earlier this week, by the way). If we knew where, we'd all be dropping by!
For anyone interested, there is a broadcast of Arlo Guthrie's epic, Alice's Restaurant being broadcast at 11:00 a.m. EST at www.wfuv.org. I believe you can listen online, as they have streaming. (please support radio stations that offer streaming!). I grew up listening to this song, and so now I leave this addictive site to continue my meal prep work. We don't eat until evening, and everyone enjoy! |
I just have to report back on my first attempt at homemade cranberry sauce. Made it last night and it was so easy and tastes so much better than canned. Can't believe it took me so long to discover this! I made one batch with orange, lemon and Grand Marnier and another plain batch (for the kids.) Both are really yummy!!
Now, off to make the sweet potato casserole... <b>HAPPY THANKSGIVING TO ALL!</b> :d |
Kid!.... I love Alice's Restaurant. Been listening to it for years on Thanksgiving. But I have an MP3 of it on the hard drive, so I'm all set.
Glad you got your power back P_M. We were out for 2 weeks last year because a wind storm knocked power out here for 130,000 people. Then come November, we lost an element in our oven and thought we were out of luck again. Then we ended up roasting the turkey on the outdoor grill with the cover closed. Worked out pretty well actually, except for the frostbite. Another opportunity to roll with the punches. All things considered, I think I'll give thanks for electricity. I'm doing the cooking this year, so it looks like the menu calls for ashed potatoes. Happy Thanksgiving to Everyone! |
Hooray for P_M :D
Our dinner is cooking, this is the menu: Appetizers: assorted olives garlic toast rounds with smoked salmon and creme fraiche Salad: Mixed greens with toasted pine nuts and tomatoes Turkey (roasted on a bed of baby carrots and celery) *I did the butter under the skin thing:) Cornbread and dried fruit (apples, cherries & raisins) stuffing Grandmas Green Bean Casserole Mashed potatoes Yeast rolls Cranberry chutney Fig chutney (gift from daughter) Dessert: Apple Tart Drinks: Pellegrino, Parker Station Pinot Noir, Port after~ Happy Thanksgiving, Scarlett, the Yankee and Pup |
We are having a very traditional Thanksgiving dinner. We are starting out with a cheese ball and crackers and washing it down with glog- that Swedish drink that warms you to your bones and makes you feel quite happy.
Dinner will be Turkey, of course giblet gravy mashed potatoes stuffing from a very old recipe Italian green beans corn pudding pumpkin pie |
Well, it was indeed a rather large and very fine meal. All the women folk did themselves real proud. I estimate we all had at least a 5,000 calorie blow out! Does Walmart carry xxxxx-large pants?
I watched part of a football game and then took a long nap. Just polished off another piece of pumpkin pie and a cup of coffee. Will take a quick walk in the swamp as the sunsets and then head back for some leftovers! Making turkey soup in the morning. Hope you all had a super nice day! |
It's only 2:30 here in L.A., so I still have that last pie (one of 6 I made) in the oven. Aside from the usual, Mom always makes chestnut soup for starters from an old recipe she got off Gourmet Magazine years ago, that has become a traditional favorite for our family.
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nonasdream and Clifton, you'll be happy to know that Arlo is alive, well and touring the world. We went to his performance in Canberra a few months back - he's backed by his son and another guy and his monologues are screamingly funny, great value for money especially in the small venue we saw him at. Knowing that everyone expected "Alice's Restaurant" we got a bit of it, but not the whole thing by any means.
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Neil- Oz as in Australia? Arlo is playing tomorrow night here in the US- I know he must get tired of Alice's, but I was rather hoping to hear the whole thing on the day after TG. How can you do part? What part? What other stuff does he do?
This has been a great week. I decided to save up so that I can take my 2005 trip in-season, so I took this week off to spend in NYC. Is anyone interested in a trip report? I'd post separate thread, of course. Anyway, Neil tell me more about Arlo & who else you get to see. Here's a nice red Argentinian Marbec to sip as you chat. I am going to a class to learn about your marvelous Australian wines in 2 weeks. |
ninasdream, this is embarrassing, but I'm having trouble remembering many of Arlo's individual songs, although "The City of New Orleans" was one, and he did resuscitate some old stuff ("This Land is Your Land" etc) of his father's ("This Land is Your Land" etc), also some of Woody's old pals like Cisco Houston. As for the rest, all that red must have destroyed too many brain cells... oh, and all he did with "Alice's Restaurant" was sing the chorus a couple of times, I think.
As for other acts, it's more a case of who else I don't get to see because I've missed the ad in the paper. I'm ashamed to say that I've managed to miss Kinky Friedman twice. The Argentinian red sounds tempting, but it's not yet lunchtime here. There are so many good "New World" wines, aren't there? New Zealand wines are also worth getting acquainted with too. |
kayb95 - Please share the cranberry sauce recipies. Both sound fantastic. Hope everyone had a wonderfule Thanksgiving. Our meal is tomorrow so all of the work, except making the pies since I did that today, still lies ahead of me.
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Neil- I am emjpying your posts. Actually, I am planning to go to the big wine expo in Jan & New Zealand has been a big seminar over the past few years. You really made me smile when you said you see all you miss in the papers, isn't that just awful. I went into the city a few weeks ago and just got tickets to everyting I liked. Last Sat I saw Badly Drawn Boy. Very good, and he has an excellent band.
Ok, so what are leftover favorites. I'll start. we don't have turkey on Fri, but make sandwiches cold plates, and as Arlo says, "another TG dinner that can't be beat". The most unusual us probably cream cheese & jellied cranberry on brioche for lunch on the weekend. |
Groaning...I am sooo full!
I had to keep tasting everything as I put it in the bowls :) This first Thanksgiving feast in Florida was a success. Back on the diet tomorrow :@) |
jdraper - this is probably too late, but here they are...
<u>Traditional Cranberry Sauce</u> 1 cup water 1 cup sugar 12 oz. pkg fresh cranberries Bring water, sugar and cranberries to a boil in medium saucepan. Berries will begin to "pop". Reduce heat and boil gently for 10 minutes, stiring occassionally. Pour sauce into bowl and cool at room temperature. Refrigerate until serving. Makes about 2 cups. <u>Grand Marnier Cranberry Sauce</u> (recipe from Tony Perkins-Good Morning America) 1 navel orange 1 lemon 24 oz. fresh cranberries (two 12 oz bags) 1 1/2 cup sugar 1/2 cup water 4 TBSP Grand Marnier Zest the orange and lemon, then juice them. You will have 1/2 cup orange juice and 1/4 cup lemon juice. Place juice and zest into 4-quart saucepan. Sort and wash cranberries in colander and add to pan. Add sugar and water to pan and stir. Bring quickly to a boil, then lower heat to a simmer. Cover and simmer for 10 minutes, stirring occasionally. Cranberries will pop and sauce will thicken. Remove from heat, stir in Grand Marnier. Pour into bowl and place in refrigerator to cool. Makes about 4 cups. |
I'll just add what may not be here already. We always have wild rice that is cleaned and soaked with aromatics and then steamed and served with diced bacon and bacon grease. We were 13 or TDay and they are all gone now. The cook is taking her kid out to dindin tonight. We are thankful.
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