It's here! Thanksgiving Eve is upon us, and I've been making preparations for another First! As per usual, the adventure started with a list (all good things do, really) and a subsequent trip to the grocery store (a place I try to avoid as much as possible). I had menu in mind, but my mother was not available to confirm ingredients, as she was in BELIZE without ME and I had to try to reconstruct the recipes from memory (her blog, if you want to see all the fun she was having--WITHOUT me--you can see it here: www.honmex14.blogspot.com). So here is the Wal-Mart Supercenter evening-o-fun:
Behold the grocery cart! May I take a moment to brag that, after my careful couponing and planning, my entire bill came to $66?! Terribly proud about this. I mean, I purchased my bird and everything!
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| My cart! Don't worry--the Tidy Cats is not on the menu. |
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| Just wanted to document that I loaded all of it into the cart, then into the car, then... |
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| Into the house! All by myself! Because my GUESTS were in MEXICO. But I'm not bitter or anything. ;-) |
So after getting all the supplies in time to avoid the Thanksgiving crush and giving Tom a chance to thaw completely--he needed twenty-four hours per five pounds, just FYI--it's time to find space for all of this. If we'd had snow days, I'd have been SET. But alas, no time off for the weary, and I had to wait till today--Thanksgiving Eve--to get started. The plan, which of course was written in list form, began with my going to the gym, showering, starting preparations, cleaning the house, and so on, until The Main Event: cooking Tom. But, again, Mother Nature thwarted me! Instead of a snow day last week (which would have been helpful, just sayin'), the weather changed today, bringing in a front that also brought in a migraine. Oof. So, instead of satisfactorily checking off my list, I spent the morning trying to find the magic formula of Imitrex, Fioricet, and anti-nausea pills to stop the pain so I could get out of my jammies and into the kitchen. SO OVER THE MIGRAINES. Fortunately, the nausea stopped at around 1:30, and the headache relaxed from stabbing pain into just pressure and annoyance at around 3:30, so I could finally get busy. Starting with . . .
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| Making Pecan Pie! This is my job every year--so this I got down pat. |
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| See? My masterful addition of pecan specially ordered from Alabama. |
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| Washing Dino's ears isn't in the recipe, but he got under the beaters when I poured in the pie filling and got his ears messy. . . |
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| My oven scares me. No idea why, but I live in fear of horrifying burns every time I put something in there--whether it's pizza rolls or casseroles. Hence the nervous posture here. |
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| The best part. |
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| The finished product! They have a frothier top than normal; I think it's because I used real butter instead of margarine this year? Hm. Anyway, they smell delicious. . . . |
On to the eggs! I asked Mom if we had a recipe for the deviled eggs, but I'd never seen one; we eyeball the stuffing and taste until we get the right flavor of mayo, mustard, pickle juice, and salt.
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| Cutting the eggs, hoping the innards were cooked and not still gooey. Success! |
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| Making the yummy deviled stuff! Why do they call these eggs "deviled"? Hm. We have these at every church function I've ever been to. Surely they'd be better named "angeled eggs"? |
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| Filling up the whites! Not ONE was broken in this process. #prostatus |
So now, it's time to deal with Tom the Thanksgiving Turkey. Tom has been defrosting in my fridge since the Wal-Mart adventure, so he's supposed to be fully ready for his Big Moment. This is the time I start worrying about giving my family (and my kitchen and Dino and Sophie) deadly Salmonella poisoning. So far, all seems good. I'll be sure to update you tomorrow. We Hickmans always cook the turkey on the night before and then heat it to serve on Thanksgiving; I don't remember how the tradition started, but here we are. This is The Way It Is Done. Voila the process . . .
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| Meet Tom. Soon to be The Thanksgiving Masterpiece. |
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| Ewwww!!! There's BLOOD in there. I assumed the bag was gooshy because of the melted ice or something. Ick factor = very high!! |
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| The Bag of Gross Parts. Enough said. |
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| Seasoning Tom. He's getting a butter and salt and pepper full-body treatment. |
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| And into the bag he goes! Poking some holes in there for air. |
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| Fifteen pounds of gooey raw bird, into the pan. |
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| Tom's new place! Into the scary oven of horrifying burn potential for the next three-and-a-half hours. |
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| Almost two hours in, and Tom starts to REALLY smell delicious . . . . |
Aaaaand ta-da!!! Here's the finished product!!! I cooked a turkey!!! Now he cools off a bit and into the fridge he goes, to be carved and served up tomorrow.
Tomorrow brings the rest of the cooking--not everything can be done in advance, and not all of my list got taken care of. Sigh. But it's okay; sometimes we roll with the punches! Stay tuned for more pics of culinary attempts! I'm pleased by the day's progress, if I do say so myself, and have high hopes for tomorrow's dishes--also I'm pleased to add these new dishes to my repertoire; it's fun to learn new things! Bonne nuit, mes amis . . . and happy Thanksgiving Eve!