Inspired by
Julie of
Happy Catholic.
Things that went well over Thanksgiving
The food. The food was good.
Things that went ill (or at least less well)
The company. They showed up an hour early while I was still in the midst of cooking and Mrs. Yurodivi was finishing up the cleaning. Thank goodness we were already dressed.
But about the food:
I put out the usual good things for Thanksgiving, with a couple of additions. First, I brined up a turkey breast and roasted it in the oven. For some reason, no one in Mrs. Yurodivi's family cares for dark meat, and I'm not going to sit down and eat both thighs and both legs at once, so it was best to get the all-white version for this year.
I also made (okay,
baked) a ham for the first time. I got the cheapest kind I could find that wasn't a "shoulder picnic" and just baked it according to the directions on the outside of the bag. I didn't do anything to it like pour a Coke over it or slather it with mustard and brown sugar.
Not that there's anything wrong with either of those things, but I had never prepared a whole ham before (other than a failed country ham, and that was a real disaster), and wanted to keep it as simple as possible. I also had to bake it Wednesday night because
Familiya Yurodivi has only *one* oven, and I knew that I wouldn't have time to do both the ham and the turkey before lunch on Thursday.
I wound up carving the ham at 12:30 in the morning because I miscalculated the time required to bake it. It didn't matter anyway, because we were still cleaning and getting stuff ready for the company at that hour.
How have I lived in the South for forty years, and cooked for twenty-plus of those years, without ever having baked a ham? I don't know. We didn't eat that kind of ham at home -- my family actually preferred the thin little sandwich slices of boiled ham that didn't require cooking or carving. But I'm pretty sure it won't be my last one, because it was really, really good.
It was even good cold -- I carved it late at night, plattered it, covered it with foil, and put it in the fridge. After I took out the casseroles the next day, I turned off the oven and stuck the whole platter in there to knock the chill off it.
The usual sides also appeared: cornbread stuffing (the kind preferred in my part of the South) with nothing but the packaged dry stuffing, butter, broth, and finely diced celery, onion and bell pepper, baked in a casserole. I know using the bagged stuffing is a big cheat, but I didn't have time to bake my own cornbread and croutonize it. Besides, my dad used to make it that way, and if you can't have some traditions at Thanksgiving, when *can* you have them?
Macaroni and cheese -- I made the casserole variety, baked up with loads of colby-jack, sharp cheddar, milk and eggs, just like in my mother-in-law's old cookbook from 1953.
Gravy -- since I roasted the turkey breast in a saute pan, the pan drippings were already in there; all I had to do was get rid of most of the fat, make the roux, and add the chicken broth to make a really nice pan gravy. I also made some rice because Mrs. Y wanted it.
Sister-in-law brought a congealed salad for her toddler and a pumpkin pie (homemade except for the crust) for her seven-year-old. She also brought a lovely green salad with blue cheese and walnuts with a balsamic vinaigrette dressing.
There was plenty of everything, and no one went home (or to watch the football game) hungry.