Sunday, November 21, 2010
Yeah, that slaving over the turkey, getting up early, two days of prep, running out for last minute ingredients on Thanksgiving morning?
I’ve watched people do that my whole life.
Me? I set a nice table.
My husband used to drive me nuts, poring over the Thanksgiving editions of Bon Appetit and Gourmet magazines.
“Honey, what do you think about using chorizo and fennel in the stuffing?”
“Uh, is that what they use is Mrs. Cubisson’s? Cuz that’s my favorite, just like my mom used to make.”
(Hey, I wasn’t cooking, so chorizo and fennel it was.)
Four years ago, when we moved here to Palm Springs, my husband pulled out all the stops. Three days of prep and cooking, a beautiful feast for my in-laws and our best friends Daisy and Dennis. We sat outside, under a gorgeous sky, with a fire glowing in the back yard fire pit drinking VERY decadent Pumpkin Tinis. (See the recipe below . . .)
And then, everyone went home. Three days of work, a glowing immaculate house, for a 30 minute meal and a 2 hour visit.
And don’t get me wrong. It was DELICIOUS! But our feet hurt for days (yes, I stood around and watched – MY feet hurt too!). We were exhausted.
The next year we got take out from Jensen’s, the fancy local Grocery Store. Last year we went to a restaurant. This year? Anyone heard of Dream Dinners? Cuz we’ve already placed our order.
And cuz we are using paper plates? I will actually have time to be Thankful. (Thankful that my feet don’t hurt!)
#yummy #realpumpkinfilling #happythanksgiving
Pumpkin Martini Recipe
2 oz Vanilla Vodka
2 oz Crème de Cacao
1 tsp Pumpkin Spice (yes, from a can!)
¼ cup Half and Half or Whipping Cream (!)
Shake in a Martini Shaker filled with ice. I swear to God – it’s better than you think!!!