This is it. This is the time where many self-proclaimed foodies are frothing at the mouth and pacing their kitchens with nervous anxiety. There may even be a few panic attacks thrown in. Definitely exhaustion. Many are cooking for “T-Day” even as I write this post.
Me? I’ve been sick. Yesterday, I spent the entire day on the couch watching (hallucinating?) a full weekday’s worth of the Food Network. This was a rare treat for me, as I usually am entirely too busy on the weekends or weekday evenings to indulge. But thanks to a virus going around the office, I was forced to remain supine for several days straight. What better way to spend the time than to watch the unfolding Thanksgiving Day Frenzy?
Every single show was zeroed in on prepping, roasting, and baking for the big day. With the exception of Tyler Florence (he made some outstanding meatballs and spaghetti), I was fascinated by all the different bird roasting going on and varieties of stuffing and dressing. See, I could never understand the difference. I guess stuffing goes into the bird, and dressing is cooked on the outside. Maybe I’m wrong. Growing up, we always called it stuffing, no matter how it was cooked.
Alton Brown did his brining. Robin Miller cut her bird up into pieces prior, which allowed for faster roasting time. Ina Garten roasted straight on the pan (no roaster rack?). And the ever efficient Rachel Ray didn’t’ waste any time and roasted two gorgeous turkey breasts. No pieces-parts for that lady; no siree!
Speaking of Rachel, somewhere in my over-the-counter cold and flu induced hallucinations, I had a dream that I was on the Rachel Ray show. We were laughing, and she told me a joke. I responded, “Get right out of town!” and we laughed some more. Then she said, “Your face is so red right now!” and we laughed again. Then I woke up and rolled over to see Rachel on t.v.; she was grating some carrots for a leftover turkey shepherd’s pie or something. That’s some damn good cold and flu medicine!
Then there was the stuffing-dressing sessions. Rachel made “stuffin’ muffins” where the stuffing was scooped into individual muffin tins and baked. Each person got their own “stuffin’ muffin”. Then there was the onslaught of ingredients: nuts, carrots, apples, oysters, onion, celery, rice, etc. It seems stuffing-dressing can be just about anything as long as it has bread. Everyone has their own recipe. Me? I prefer my mom’s sausage stuffing, which is really simple and of course, my favorite.
Hubby and I will be having ham and scalloped potatoes. It’s just the two of us this year, as the family will be celebrating further south. Whatever you’re doing, and however you’re making it, I hope you and your family have a safe, blessed, and happy Thanksgiving.
Back to the couch!