The turkey is in the oven and should be done in plenty of time for our target five o'clock feast time. Got up this morning to bake the pumpkin pie. It felt strange not to be baking pumpkin challah or other Thanksgiving breads, but Ryan wanted those store-bought brown 'n serve rolls, so that's what we're having. He wants everything to be very plain and simple; I hope my doctoring of the turkey (a basil and butter rub under the skin and all over the outside, plus wedges of onion and orange inside the cavity) won't violate his sense of "nothing exotic, nothing foreign" "white trash food" (his term). I indulge his wish for simple, country food cause the Ivy League and the East Coast really is quite a culture shock for western Indian kids. This is his third year at Dartmouth, and he's never been able to go home to his family in Oklahoma for Thanksgiving, so I hope this keeps him from getting too homesick.
After the turkey went in, I fixed myself my traditional Thanksgiving cook's breakfast of slowly scrambled eggs and the turkey liver sauteed in butter with a splash of brandy. College boy was still in bed, so he didn't get any.
Here's our projected menu, as chosen by Ryan:
Washington, D.C.
November 24, 2005
Plain Deviled Eggs with Paprika Garnish
Bread and Butter Pickles
Salad of Iceberg Lettuce, Diced Ham, Onions, Egg Slices
Cheddar Cheese, and Sunflower Seeds
with ranch dressing
Plain Roasted Turkey with Pan Gravy
Stovetop Cornbread Stuffing with Neck Meat and Giblets
Plain Mashed White Potatoes with Butter
Roasted Sweet Potatoes
Green Bean Casserole
Homemade Creamed Corn
Canned Whole Cranberry Sauce
Brown 'n Serve Rolls
Southern-Style Iced Tea
Mrs. Smith's Pumpkin Custard Pie
with Cool Whip topping
Time to check on things again in the kitchen.
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