Tuesday, November 07, 2006

Thanksgiving Menu

Every year I prepare the same menu for Thanksgiving. They're all special dishes that I make only once a year, so everyone looks forward to them. I keep the menu, shopping list, and recipes in a special place in my recipe box. This way, I have the menu planned and know how to make everything with my eyes closed. Makes life easier for me, the cook.

4 comments:

Sean Carter said...

That's a really nice idea....i'm sure it makes things a lot easier for you. And hey if you want to do something new this year for your Thanksgiving celebrations then just visit my Thanksgiving Blog and i'm sure you'll find many wonderful and useful resources. Well then visit soon and while you're at it do share your thoughts. Have a great Thanksgiving!!!!

Venomous Kate said...

I'm going to have to check out Sean's Thanksgiving Blog!

Back in law school I held "Stray Dog Thanksgiving Dinners" and invied all of my friends who weren't going home for Thanksgiving. The only requirement: they had to bring a dish they loved from their childhood and the recipe!

I've got a ton of T-Day recipes as a result, and yet I always seem to cook the same thing. It's not Thanksgiving in my house without my Southern cornbread stuffing and pumpkin pie made from some of the pumpkins we bought for Halloween.

But I have to ask, Maureen, since it's a big debate in our house... on Christmas is it supposed to be turkey again, or crown roast or ham? (Christmas Dinner's dishes are riding on this!)

Maureen Wittmann said...

Oh gosh, you've put me on the spot. I'm not sure.

I always think turkey for Thanksgiving and ham for Easter. Some people do lamb for Easter, but my husband hates lamb.

We usually go home (500 miles away) for Christmas, so that's one meal I don't do often. When we do stay here for Christmas, its just us -- no extended family. I usually try to make a fancy meal. Something that you would get at a high class restaurant. (Since we'll never actually see the inside of one :-)) I think one year I made an apricot glazed pork loin with red pepper and cheese soups (I divided the bowls in half with a piece of cardboard, then poured the red pepper soup on one side and then poured the cheese soup on the other side -- it looked very cool: half red, half yellow) , and a few other fancy dishes and desserts.

I have to say that crown roast sounds EXCELLENT to me for Christmas dinner!

Maureen Wittmann said...

I should add that I took the piece of cardboard out of the soup before I served it!!!

Now that I think of it -- it was just a piece of clean paper.

I searched for a kitchen utensil that would work, but no luck.