A belated Happy Thanksgiving to
all. To those of you who hosted the highly anticipated event this year, I
sincerely hope you were able to enjoy the holiday amidst the hustle and
bustle. Now that the last of your guests have left and you have time to
muse upon the madness, please share with us your stories. We would love to hear
them.
'Thanksgiving
evening. These past two days, I spent several hours immersing myself in the
Internet perusing Thanksgiving recipes, techniques and blogs on brining, aromatics
and gravy. By the way, preparing gravy could easily be a college course given
the depth of information that I found on the web. By the end of my information
gathering, I was half expecting to receive my online degree as a turkey
connoisseur.
I purchased
a 20 pound frozen turkey two days ago. To the wise chefs out there, that entire
statement raises a red flag: 20 pound, frozen and two days ago. Last night, as
I finally had some mental space to focus on Thanksgiving dinner, I decided to
check on the bird which was thawing in the refrigerator. To my horror, it was
as frozen as the day I bought it and a quick forward calculation told me that
it would not be ready in time for guests the next day. Back to my trusty
Google. A few minutes later, I hurriedly filled the kitchen sink with cold
water and ice and placed the wrapped turkey in the water for several hours.
Before bed, I placed the turkey back in the refrigerator with an earnest prayer
to the Thanksgiving gods that it would be thawed by morning. It was a night of
restless sleep, muttering gibberish, probably something about the dreaded gravy
process.
Morning
came and hallelujah the turkey was thawed. It was time to get busy. The
classical music was playing and I was in the zone. Once the turkey was cleaned,
stuffed and in the oven, everything moved like clockwork. I even had time to
make a bonus appetizer: Butternut squash and carrot soup with sage and nutmeg
(which later proved to be a big hit). By the time my family filed in through
the door, all the dishes were more or less ready and surprisingly, there had
been no disasters. The turkey was golden and roasted to moist perfection. My
sisters ooh’d and ahh’d at the fresh cranberry sauce, which included
pomegranate seeds from my father’s garden. I had forgotten to add the requisite
two sticks of butter to the stuffing but no one seemed to mind and, in fact,
they complimented the healthy twist. Oh and I am very pleased to say that the
gravy was outstanding, rich and savory with fresh rosemary, sage and thyme. To
complete the meal, there was an Urth Caffe pumpkin pie and all those who have
had the pleasure of trying it understand that this is truly the lord of all
pumpkin pies. A few hours ago, it was the only dish that I had confidence in
and even if disasters had abounded and we were forced to order in pizza for
Thanksgiving, at least we would have some yummy pie.
My
family each brought their own special dish as well. My sisters made a cheese
and green bean casserole and mushroom scalloped potatoes that were delicious.
Roasted pig graced the table as well to the delight of my turkey-phobic mother.
My father eschewed his dietary restrictions for a glass of red wine. My
‘no-sugar-please’ sister delighted in a slice of pumpkin pie, her diet
kryptonite, with whip cream. My baby niece was happily slurping on the soup.
Throughout the evening there was good wine, good music and good conversation-
the stuff that the best memories are made of. As everyone finished their meal
feeling satisfied, I breathed a contented sigh and looked around the room at my
wonderful family. The true meaning of Thanksgiving slowly sank in. I had
prepared the food with love for the people that I love and it turned out well.
But most importantly, we were all together and everyone was safe and healthy.
For that, I am truly thankful. Happy Thanksgiving.'
-
Sapphire, singer for pop rock music group Millennium
Thanksgiving- A Time To Count Your Stressings, Part II
By Margo Zimmerman
A belated
Happy Thanksgiving to all. To those of you who hosted the highly
anticipated event this year, I sincerely hope you were able to enjoy the
holiday amidst the hustle and bustle. Now that the last of your guests
have left and you have time to muse upon the madness, please share with
us your stories. We would love to hear them.
'Thanksgiving
evening. These past two days, I spent several hours immersing myself in
the Internet perusing Thanksgiving recipes, techniques and blogs on
brining, aromatics and gravy. By the way, preparing gravy could easily
be a college course given the depth of information that I found on the
web. By the end of my information gathering, I was half expecting to
receive my online degree as a turkey connoisseur.
I purchased a
20 pound frozen turkey two days ago. To the wise chefs out there, that
entire statement raises a red flag: 20 pound, frozen and two days ago.
Last night, as I finally had some mental space to focus on Thanksgiving
dinner, I decided to check on the bird which was thawing in the
refrigerator. To my horror, it was as frozen as the day I bought it and a
quick forward calculation told me that it would not be ready in time
for guests the next day. Back to my trusty Google. A few minutes later, I
hurriedly filled the kitchen sink with cold water and ice and placed
the wrapped turkey in the water for several hours. Before bed, I placed
the turkey back in the refrigerator with an earnest prayer to the
Thanksgiving gods that it would be thawed by morning. It was a night of
restless sleep, muttering gibberish, probably something about the
dreaded gravy process.
Morning
came and hallelujah the turkey was thawed. It was time to get busy. The
classical music was playing and I was in the zone. Once the turkey was
cleaned, stuffed and in the oven, everything moved like clockwork. I
even had time to make a bonus appetizer: Butternut squash and carrot
soup with sage and nutmeg (which later proved to be a big hit). By the
time my family filed in through the door, all the dishes were more or
less ready and surprisingly, there had been no disasters. The turkey was
golden and roasted to moist perfection. My sisters ooh’d and ahh’d at
the fresh cranberry sauce, which included pomegranate seeds from my
father’s garden. I had forgotten to add the requisite two sticks of
butter to the stuffing but no one seemed to mind and, in fact, they
complimented the healthy twist. Oh and I am very pleased to say that the
gravy was outstanding, rich and savory with fresh rosemary, sage and
thyme. To complete the meal, there was an Urth Caffe pumpkin pie and all
those who have had the pleasure of trying it understand that this is
truly the lord of all pumpkin pies. A few hours ago, it was the only
dish that I had confidence in and even if disasters had abounded and we
were forced to order in pizza for Thanksgiving, at least we would have
some yummy pie.
My
family each brought their own special dish as well. My sisters made a
cheese and green bean casserole and mushroom scalloped potatoes that
were delicious. Roasted pig graced the table as well to the delight of
my turkey-phobic mother. My father eschewed his dietary restrictions for
a glass of red wine. My ‘no-sugar-please’ sister delighted in a slice
of pumpkin pie, her diet kryptonite, with whip cream. My baby niece was
happily slurping on the soup. Throughout the evening there was good
wine, good music and good conversation- the stuff that the best memories
are made of. As everyone finished their meal feeling satisfied, I
breathed a contented sigh and looked around the room at my wonderful
family. The true meaning of Thanksgiving slowly sank in. I had prepared
the food with love for the people that I love and it turned out well.
But most importantly, we were all together and everyone was safe and
healthy. For that, I am truly thankful. Happy Thanksgiving.'
- Sapphire, singer for pop rock music group Millennium
- See more at: http://www.whoismillennium.com/press_room#sthash.foHTvK9B.dpuf
