Thanksgiving food… the best of the best. I love Thanksgiving because the point is to eat. It is rude not to eat. That sounds like my kind o’ party. So, eat we did.
Bf and I drove to Spartanburg late Wednesday night and got in at 1:3o a.m. We were exhausted! My sisters, the twins, were still awake when we got there to help us with “the animals.” We had ChumChum, StellBell, and Oinky Pants and with us and we definitely needed some extra hands herding our group.
Once we got settled in to bed it was about 2:30 am. Have no fear… We were up and raring to go for Thanksgiving lunch at 8:30. We had the wine flowing by 11 and lunch cooking on the stove. I love the pre-Thanksgiving food. My favorite is the sausage and cheese ball! Mmmmm…mmmm….mmm…. This is my #1 holiday food. Yes, above turkey. Yes, above stuffing. Yes, above unconventionally timed wines.
Don’t worry. I couldn’t just “fresh from brushing my teeth” have a snippet of wine, so I had a spritzer. Or as the Barbara Streisand on “Meet the Fockers” would say, a schpritzer. A little white wine + a little gingerale= a lot of fun.
I love the sight of my mama cooking at the stove. I (usually) know that she’s got somethin’ good goin’ on over there (except for this one time when she made something that tasted like grass cooked in a terra cotta flower pot). But when it comes to Thanksgiving, she is gooooood.
So, I sat on my perch at the bar and watched my mama cook us lunch.
JOHN CARVED THE TURKEY JOHN CARVED THE TURKEY. I couldn’t believe it. He fits in so well with my family. Sometimes I think that they like him more than they like me. I think the only person to ever carve the turkey has been my dad, so I was proud that John had the reigns this year. My brother, Brady, wasn’t there so he couldn’t be jealous.
Look at that sucker! My Dad brined the turkey this year. We usually have fried turkey, but this one BLEW the old turk out of the water! It was succulent and delicious. The whole family was raving!
Now, just so you know, I am the gravy girl. I may not make turkey, or stuffing, or cranberry sauce, but…oh wait… you need some gravy? Call me. I’m on the j o b. I should be, as much as I love gravy. Seriously. This year I studied my Bon Appetit for weeeks to perfect my gravy. When it was “go time” I used all my newly acquired knowledge to blow this year’s gravy out of the park.
I made a giblet gravy with the heart, liver, and gizzard from the turkey. I added a little milk… a little flour… a little pepper… a little chicken broth and VOILÀ! C’est Magnifique!
We also had some awesome Pork Butt.
And my Aunt Kim’s broccoli casserole.
My mud’s delicious mac and cheese
Some type of fruit chutney and cranberry sauce
All the girl’s were arranging the kitchen so that everything would fit! My Aunt Kim and Aunt Ruth Anne’s exchange student, Matilda, were working together to get things ready!
Here is the kid’s table. I have never sat at any table other than the kid’s table. I can’t imagine the adult table! BORING! We have fun at our table. Now the age range of the kid’s table is 18-29, so I guess you can’t really call us kids.
The adult table
The spread (Oh, I wish I was there right now!).
I filled my plate with my favorites! No need to make room for something that isn’t necessary. All I need is my Turkey and dressing with my giblet gravy, mac and cheese, some collards, and some broccoli casserole.
Who on earth made that gravy?! It looks sooooo delicious! Oh, me? That’s right.
Now, the twins were on a Thanksgiving date. There wasn’t enough room for all, so they enjoyed their lunch at the bar.
And then this happened…
Nothing like a good Thanksgiving nap to let your food digest and to get ready for the fun that comes after the meal. We have traditions that we up hold every year. There was much more to come… drinks to drink, games to play, fights to get in….
Coming tomorrow… Thanksgiving: The Fun
Tonight, (with my mind on Thanksgiving food) I am going out to my favorite sushi place with my favorite friend, Thao. Remember how she just got engaged? You can check out her engagement here. We are hitting up Shoya for some squid legs and chicken hearts, my fav! Hooray for Tuesday (geez, I wish it was Friday).