Thanksgiving prep – Menu and Tools

We usually have the menu sorted out by now, but running a little late this year. The exciting news is that our guest list has more than doubled in size. Sister-in-law Rebecca and family are joining for the festive day. Here’s what we have planned (so far):

NEW ADDITIONS: Parker House Rolls and Shrimp Cocktail with Homemade Cocktail Sauce

That’s it for now – I am sure I missed something. Will prepare shopping list by Friday and need to consider what additional pots, pans and equipment we’ll need to sort out, too.

In case you are wondering, I do not eat turkey, not even on Thanksgiving. And, trust me, I don’t go hungry.

3 thoughts on “Thanksgiving prep – Menu and Tools

  1. So you aren’t surprised – there will be pumpkin, apple and an apple/cherry combination. Sadly for me there will not be a pecan pie this year since I seem to be the only one who really likes it in this group. But since there are lots of apple pie lovers I decided to add the second variation.

  2. Hi Deb…thought I would add a little historical cheer to the party (adults only). I’ve been perfecting my own version of the “Sazerac”. Surprisingly not well know in less than sophisticated social circles but a delicacy that needs some publicity. I was introduced at Antoines in New Orleans in 2007..the year that Absenthe was re-legailized in the USA. A 3rd generation waiter “Charles” mixed up their version and I’ve been chasing it ever since. Finally met a sassy bartender in Charleston last March who understood my request. The common variety goes something like this:
    2 oz Rye whiskey
    1 tsp simple syrup
    3 dashes of Peychaud cocktail bitters
    3 dashes of Angostura bitters.
    Mix above in cocktail shaker with ice.
    Coat cocktail glass with Absinthe
    Pour mix into cocktail glass
    Twist of lemon on the rim
    Cocktail straw for sipping.
    The Absinthe is tamed down considerably from the 19th century French version but a placebo effect can still bring forth the hallucinations. I’ve tried mixing with subs of cognac (original French version), Captain Morgan (dirty Harry version) and other inspirations. A few of these will go a long way. Probably not for the wine sipping crew….but I have seen some hardy converts. The Russian lasses dispense with the details and just do shots of Absinthe lit on fire. If you get started, plan on having a wild party.

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