For Thanksgiving, I usually make a giant bucket of chex mix, and torment my family with it. We eat it while we’re waiting for dinner. There’s nothing like real butter and fresh garlic to make tempting junk food even more addictive.
I didn’t make pickled carrots, either.
We cancelled our 6-person, socially distanced, out in the garage with the door open, dinner, because our adult children are just not in our bubble. We don’t see them everyday, and we don’t sleep under the same roof. I also didn’t want to make John & Megan drive up from Chicago.
It’s just me and Mark, and we’re seeing the kids on the zoom, and then we’re eating turkey breast roasted on a bed of herbs, although I’m kinda heartbroken now because the skin stuck to the foil covering so it’s not going to be as beautiful as in the recipe, Samin Nosrat’s buttermilk-brined, that I think everyone is doing this year. But it wasn’t going to be, anyways, because the recipe is for a boneless 2 1/2 pound breast and this is an 8 pound bone-in monster, that I inexpertly butchered from a 22# bird, last Sunday.
I think I’ll mix my celebratory cocktail before I carve the bird (breast).
We’re also having mashed potatoes with apple cider gravy, sauteed spinach, stuffing, and apple pie.
Here’s what we’ve got so far, finished dinner plates and zoom screen captures to follow.
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PS. never did the zoom captures, but the progressive call worked well – each set of kids logged in for a different course – tho we had both my sons and their wife & girlfriend at the same time for mains. But it was still shorter calls with fewer people than the family zoom happy hours I’ve tried to do, that were fun but got a little awkward.
Here’s my plate.
