Eastside Road, November 28, 2015—
IT'S A FUNNY photo, confused as to dimension — vertical? horizontal? raking? But if you look closely, you'll see Thanksgiving dinner and all its trimmings: sliced roast turkey, mashed potatoes, Brussels sprouts, stuffing, quinoa and Hubbard squash — and no, not a scoop of chocolate ice cream: a crabapple I pickled myself ten years ago, still meaty and fruity and deeply flavored with vinegar, cloves, and cinnamon.I can't tell you much about the cooking: as you might suspect, I kept my distance. Cook brined the turkey for a couple of days; then roasted it to perfection. The potatoes were mashed and strengthened with butter and milk. The neighbor down the hill prepared the Brussels sprouts, halving them, laying them out on a sheet pan on a little olive oil, and roasting them: they were magnificent. She did the quinoa too.
Buttered rolls, of course, and green salad, with a lemon juice vinaigrette. Pumpkin pie, you bet; hard sauce, of course. A couple of days late, yes: but four generations at the table, and plenty of good cheer and conversation…
Zinfandel, Preston of Dry Creek, 2013: deep, fruity, full-bodied.
☛Restaurants visited in 2015 are listed at Eatingday's Restaurants
1 comment:
Sounds wonderful! This is very similar to what we do in my family - and even when invited out for the actual day, as happened this year, I still cook the full dinner (arranged very similarly on the plate as your photograph - which I think is just trying to get it all at the same time}, plus dressing which is a must according to my boys, and then divide and deliver to them. Everyone has leftovers, and can enjoy and relax. And my house has all those great aromas for days. You know what really is a treat for me is that my sons want that particular taste of something I've made for years and years - maybe not regularly, but for sure on Thanksgiving.
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