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So, I went to the grocery store...

...and this fresh turkey followed me home. (Cheeky of it, eh? I went in thinking that crab legs would make a quick'n'easy Thanksgiving Day feast.) The bird came with claims of no antibiotics, no pre-injected basting mix, and all vegetarian feed. I'm not all that convinced about the last bit, but galacticvoyeur showed me the taste difference between industrial turkeys and the less-processed ones. Ever since, if I'm going to go to the trouble of roasting a turkey, I pay a lot more attention to which turkey I roast.

Accompanied by fresh asparagus, boxes stuffing w/cranberries, a can of jumbo pitted black olives, a bag of cranberries, and the makings for a pumpkin pie...which cost considerably more than just buying a store-made pie. I've never before made a pumpkin pie, even if from canned pumpkin, but I have these yummu Penzey spices and am curious.

Tomorrow there will be turkey. And after that, there will be leftovers.


( 7 comments — Leave a comment )
Nov. 23rd, 2011 09:38 pm (UTC)
I'm actually cooking this year (mostly tomorrow, though I did a bit of prep today) Turkey breast, cranberry jelly, dressing, gravy, green beans with onions and mushrooms topped with fried onions, creamed onions with peanuts, and salad. light on starches, since my friend is a diet-controlled diabetic.
Nov. 23rd, 2011 10:05 pm (UTC)
I'm not cooking until sunday this year, but I get to do the same standard turkey dinner that's my favorite. Well, that's why I end up doing it :-).
Nov. 24th, 2011 12:05 am (UTC)
Sounds delish!
Nov. 24th, 2011 01:33 am (UTC)

Nov. 24th, 2011 01:51 am (UTC)
Enjoy the Turkey! And the Leftovers... for a few days.

I seem to have managed to escape the blandishments of cheap (& rather insipid) turkey, this Thanksgiving, but expect to do one sometime before the end of the year (and adopt some of the remains to a Thanksgiving Turkey Cake, just for the cognative dissonance of it).

Tomorrow... a chicken breast, I think, with dressing, cranberry sauce, and left-over dim sum, including half a duck breast. That'll bring back memories of childhood Thanksgivings at Uncle George's farm, up near Adrian (MI) -- Aunt Peggy always feared (wrongly, I''m sure) that there wouldn't be enough turkey, so she tossed in a few ducks and pheasants ("I think I got all the birdshot out, but don't chomp down too hard") and sometimes a haunch of venison.

Nov. 24th, 2011 02:11 am (UTC)
Somehow, I doubt this is the first time a fresh bird has followed you home.

Enjoy the day and the noms.
Nov. 24th, 2011 05:44 am (UTC)
Making pumpkin pie from canned pumpkin is the way to go. Boiling down pumpkins from scratch is a ton of work. Like making your own catsup. The canned stuff is just fine. Anyway, if you're paying more than store-bought, it's because you're going to get a much better pie.
( 7 comments — Leave a comment )


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