Thanksgiving

Approximate Reading Time: 2 minutes

When I went Thanksgiving dinner shopping the other day, it was one of the first times I had gone shopping altogether in about two months. The refrigerator has been totally empty for a week.

I am making the turkey, and so, by default, at least one stuffing treatment. Or dressing as more refined people like to call it. I bought a pound-and-a-half of plain ground pork for sausage, that is, without any spices or herbs already mixed in. I also bought a small bag of local Cortland apples. I knew I already had some yellow onions.

I bought a small chunk of cheddar cheese. One chunk of fairly decent cheese, and this one said on the label it had been aged two years, is a good thing to have around, in case there’s a sudden craving, or you have a guest, especially one with a craving for cheese.

I bought two pullman loaves, at one and-a-half pounds apiece, of Iggy’s seven grain bread. I had the store slice it, which eliminated one set of cuts I would need to turn the bread into small dice of bread, very small. It also made it easier to let the bread dry out a bit, to be more absorbent of other flavors, before cubing it.

I bought a half-gallon of fresh cider, apple cider, unfiltered, and so forth and so on.

I got a half-dozen eggs, because eggs are the perfect food in the absence of food possibly even healthier for you in larger quantities. Again, a contingency item, used as needed. A staple. Sometimes I end up throwing away some eggs. But none at all means none at all.

I already have butter, in case I choose to use it, for more than a bit of its flavor.

I also know I have cheesecloth for making a shawl for the turkey, which will be soaked first in oil or oil and melted butter, and then draped over the entire bird but especially the breast. If you baste it every 15 minutes or so, it keeps everything mighty moist and the bird has no trouble turning a nice mahogany brown.

I also bought a tub of fresh cranberries. David said he will be making some, but I can always put these in the freezer. It will be nice to have on hand in case there is a lot of leftover turkey. I like to polish it off with a reserve of stuffing and cranberry sauce. Even cold, all of them taste wonderful. For as long as you can make it last, or can stand eating it.

And finally, I noticed they had these tiny wooden crates with a red plastic mesh cover containing the contents, which is some weight of clementines. I bought the whole crate. That’s the way it’s sold in any event. Pretty cheap. Six or seven dollars for a bunch of them. Jody introduced me to them.

There was a period when she really enjoyed having them, and she ate quite a number of them, going through at least a few of these micro crates. I ended up having to throw most of the last one out.

They’re mighty good. I’ll like working my way through them, and offering them to guests. Then, I’ll see.

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4 thoughts on “
Thanksgiving

  1. Howard…
    In SF we have ordered our turkey, from the local place called Wei Lee, at 8th and Clement, in the Richmond District.. They have three enormous, stainless steel, vertically standing, roasting units.
    Each one holds about 4 to 6 turkeys…
    They baste them continually, so the finished birds come out all moist, but not fatty like a duck.
    I bring it home and we have 7 veggie dishes to enjoy, as well: Brussel sprouts, yam, veggie-shepherd’s pie, cranberries and carrots,
    We start with cornbread that has chocolate chips melted into it..
    Here’s to Massasoit and the Wampanogs…who made it so we could be here to commemorate their benevolence.
    jack barry in SF

  2. For a change, Zenia is NOT making Thanksgiving; our daughter-in-law in Baltimore insists on making EVERYTHING (except for one dish Aunt Mary Catherine makes). She did accept Z’s offer to make dessert: So far: apple pie, pecan pie, cookies, a spice molasses cake (for me) – What else? I am sure I have omitted two or three more! More important than food, I get to see my grandsons.
    Wishing you a Happy Thanksgiving, old friend.

  3. Happy Turkey Day, Howard! Corn pudding? Are you making any? Do you have a great recipe?

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