The Big Thanksgiving Post (long, picture heavy)

It's been a while since my last post. I caught a nasty stomach bug, but fortunately, it cleared up just in time for Thanksgiving. So, without further ado, I give you the Big Thanksgiving Post, which also conveniently covers knitty blog stalking assignments 8-10. Yay for multitasking!

Let's get started at the beginning, the morning of November 22nd. First, I put on my cooking frump. You can't spend an entire day cooking in regular clothes, and as you can tell, I'm ready for the cook-a-thon, sweat pants, bat shirt and all.

It's important not to get hungry while cooking. To make sure we weren't going to eat our Thanksgiving dinner piece by piece throughout the day, I decided to whip up some buttermilk pancakes for breakfast. Here they are, slightly too big, slightly misshapen, but very yummy. I usually put blueberries in mine. This time, however, defrosting them was too much work, and I skipped them.


In the Meantime, Merlin helped me pick out recipes from my cookbook and magazine collection. He likes food. A lot.


I got the necessary tools out of the Weird Implements Drawer. We don't have a junk drawer, but we do have this drawer full of Weird Implements. Just in case you're wondering, anything that's not a knife, spoon or a fork qualifies as a Weird Implement. Except the potato peeler. Don't ask me why.


We don't eat canned cranberry sauce. I thought I hated cranberries, but it turns out I just couldn't stand the canned variety. Every year, I make spiced cranberry sauce from scratch. I wish I had a good enough camera to take a picture of the subtle color variations in even one single berry. The intensity and depth of color is incredible, and I wish it were possible to make yarn look that way. And I also wonder if cranberries can be used to dye yarn. Hmmm...


While I am stirring the cranberry sauce and then passing it through a sieve (not necessary, but we prefer smooth sauce to the other variety), Mr. Batty checks our herb situation. We make a turkey with thyme butter and our stuffing has rosemary and basil in it. It's very yummy and we make it every year, even though it appears to be cursed.


A few times, I burned the pine nuts instead of toasting them. It's incredible how quickly they go from completely white to blackened. You have to watch them like a hawk and take them off the heat immediately when they're golden. This year, I almost burned the bread but didn't, and the pine nuts came out lovely. I put them in a bowl, then put the bowl on top of the refrigerator because we needed the counter space. And then I opened the refrigerator... not realizing that the bowl was balanced between the refrigerator itself and the refrigerator door. It came down with a crash, spilling pine nuts everywhere.
Yeah.


At least the bowl didn't break, and we managed to salvage enough to make our stuffing. Pine nuts are expensive. Keeping the cats out of them was a bit of a challenge, but we managed.

In the end, all the hard work paid off. Here is the entire feast: organic turkey with thyme butter, gingersnap gravy, country bread stuffing with parmesan, pine nuts and raisins, mashed potatoes, green beans, and apple pie.


Wait... something is missing. We almost forgot to serve the cranberry sauce!


There. And just in case you're wondering... Those are now Thanksgiving bat placemats. Bats are an all season item, as far as I'm concerned. Bat is my favorite color.

We stuffed ourselves silly. Even the kittens were tired after a whole day of cooking. They only got their usual kibbles, but here is Miss Morgana, taking a little nap on the couch. The post-feast fullness is contagious.