I've been cooking a lot the last few days in preparation for Thanksgiving.
My arm isn't in very good shape, three weeks out from Surgery #8, so I'm trying to make a few dishes ahead of time. It will make Thursday a little easier on my arm. (And easier on Briefcase, who isn't very comfortable in the kitchen, but IS willing to help out when asked.)
Yesterday, I made The World's Best Cranberries.
Today I'll be baking cornbread.
My oldest son is home from college this week. When he's home, our house is also filled with all of his friends because our house has always been the "hang-out" house. I love having a house filled with a lot of people, and my younger son loves having his older brother home.
Our home is noisy and chaotic, but filled with laughter too.
For the first time ever, my daughter won't be here for Thanksgiving. (She's coming home for three weeks at Christmas and it just didn't make sense with her class/work schedule to fly across country for Thanksgiving too.) I'll be sad not to have her here, but she's been calling so often for recipe and cooking advice, it's ALMOST like she's here.
Here's what's on the menu at our house for Thanksgiving this year:
Turkey (fresh/free range/antibiotic free)
Oyster Stuffing (the recipe dates back generations in my family and I'd be kicked out of the family if I made any other type!)
The World's Best Cranberries (I'm very humble about this recipe, can you tell?)
Green Beans Amandine
Sweet and Sour Red Cabbage (This is the German side of my family making an appearance on the plate.)
Sweet Potato Bake I vary the ingredients of this recipe every year, depending on my mood the day I'm making it.
Pumpkin Cheesecake (I don't like traditional pumpkin pie – gasp!)
Also, there's always a lot of wine involved on Thanksgiving.
Believe it or not, I'm actually cutting back on the number of dishes I'm serving this year. Both of my boys, and Briefcase, have committed to helping with chopping/lifting/arm work in the kitchen.
Will you be cooking tomorrow?
What's your favorite Thanksgiving dish?
© Twenty Four At Heart