What are folks cooking for Thanksgiving?

I'm told I won't be cooking this year.....

for the first time since I've been married (39 years). Not sure how I will deal with that. I think I may miss the deja food (aka leftovers) more than anything.
T-day is also my birthday, and family has declared that we will be eating out that day. As much as I love cooking for a crowd, I will accept their decree.
Now, I just need to find how many to make reservations for!

 
residents!

I work in a retirement community full of wealthy spoiled people who think that we actually sleep there so they can have a snack at midnight if they want, and when they find out that no, we don't, they get mad, so they filtch food off the salad bar at dinner and put desserts and things like tuna salad and egg salad in their purses because, and get this: One of them actually told me that if they could not take food back to their apartments they could die. I pointed out that yes indeed they could if they forgot that they left it in their purse for a few days and then decided to eat it. They all have cars and if they choose not to drive, they have the bus to take them to the store for food. However, helping themselves to things they shouldn't is far more desirable.
Sorry I am venting.
smileys/smile.gif

 
Funny. No surprise though. When my mom was still in stage 1 Alz, I used to

take her out for dinner. She would ask for a doggie bag as she ordered. Then would tell me not to eat so we could take it all home.

Of course, all the food that she DID take home turned blue and fuzzy in the frig. The worst thing is that sometimes the colour didn't bother her at all.

 
That works for me. Plenty of room at our Thanksgiving table. Two guest rooms for you too!

You probably don't think I am serious but I am! It is a 20 min flight to Kauai from Oahu- come for overnight. You are all welcome!

 
REC: Brussel Sprouts Gratin

I am still tweeking this one - mostly because heavy cream isn't available here so I have been experimenting with substituting French creme fraiche (incredibly thick, not really like heavy cream but it doesn't split upon cooking like the regular cream here).
Here's the original recipe, with some notes below:

BRUSSEL SPROUTS GRATIN

Ingredients
40 Brussels sprouts (taken from a whole Brussels sprouts stalk)
1 tbs salt (for boiling sprouts)
2 tbs bacon fat or butter
1 tbs all-purpose flour
1 cup milk
1/2 cup heavy cream or additional milk
tiny pinch of ground nutmeg
2/3 cup (about 2 ounces) grated Swiss Gruyere or extra-sharp Cheddar cheese
salt and freshly ground black pepper

If you're using Brussels sprouts on the stalk, cut them off with a sharp knife. Pull away and discard the outermost dark leaves. Bring about 2 quarts of water to a rapid boil with the salt in a large pot. Preheat the oven to 350( F. If the Brussels sprouts are 1/2 inch wide or smaller, leave them whole. If they are about 3/4 inch wide, cut them in half through the base and if they are larger, cut them in quarters. Put the Brussels sprouts in the boiling water, boil for 5 minutes uncovered, and drain in a colander. Rinse them under cold running water. Heat the bacon fat in a small saucepan over medium heat and stir in the flour. Stir for about 2 minutes, or until the flour smells toasty, then slowly pour in the milk and cream in a steady stream while whisking. Add the nutmeg and bring to the boil. Simmer the sauce for 1 minute while whisking, until the sauce is smooth. Remove the sauce from the heat and stir in all but 2 tbs of the cheese. Season the sauce to taste with salt and pepper.

Butter an 8-cup or slightly larger oval gratin dish or baking dish just large enough to hold the sprouts in a single layer. Spread out the Brussels sprouts and pour over the sauce. Sprinkle over the remaining cheese. Bake until the sauce is bubbling around the edges and the top turns a golden brown, about 30 minutes. Serve immediately.

Serves 8 as a side dish.

Recipe from Vegetables by James Peterson via greensgrow.org

About the amount and techniqe for the Brussel sprouts: I have found that the forty Brussel sprouts, at least what I use here, is about 500 gms or 1 pound. I double this amount (and trim the sprouts quite severely to get off all the tough outer leaves). For cooking the sprouts, I steam them until still slightly crunchy, and don't boil them as directed in the directions. Less watery and healthier that way. I then let them cool down, and then cut them in half.
cheers, Bonnie

 
This has been printed Bonnie! It sounds fantastic and thanks for your notes. I also>>>

steam all my veggies. Just much better and easier to keep as fresh taste and crisp as possible. Thank you.

 
I would miss the leftovers too! Hope it works out alright...

you should make the reservations now. : )

We're having the blessed houseful from around the country again this year--Ohio, Maryland, Tennessee, Florida...

And Oyster Dressing and German's Chocolate Cake will be front and center in memory of my dear Grandmother.

 
Hi Bonnie...

Since you're tweaking, I wonder if some shallots sauteed in the bacon fat would work well. Seems that everything that starts out with bacon and onions ends up heavenly.

I know what you mean about the heavy cream missing from the French supermarkets. I always found that frustrating as it works so well with all the other gems there. But I have to say that I'd be happy to miss it to have the beautiful bounty that is available otherwise.

In fact, the coffee cream just isn't what we have here either.

Thanks for the recipe. It's on my list. And tonight's the night!

 
Thank you my friend. Right back at ya! ((( ))) the holidays are going to be a real

challenge once again, we thought Deej would be able to come home since he was in Iraq last year, but that's not the case. He will be on 2 hour recall till after the 1st, and now with the trial in Iraq ending on Sunday, they have cancelled all leave for them "just in case"

 
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