What’s Cooking This Week
This is the week of three Thanksgiving meals and one Thanksgiving lunch. I’m only cooking 1 1/2 of them, plus some desserts for Thursday. The good part is that there is enough leftovers from tonight to feed us tomorrow. If there aren’t enough leftovers for Tuesday, I’m going to make sandwiches–perhaps toasted cheese and tomato soup. That’s easy.
My first Thanksgiving meal will be lunch at Raintree with Ada on Wednesday. All the kids make their Thanksgiving meals. I provided whole walnuts, a block of Parmesan cheese and a bottle of olive oil. So far to prepare for Wednesday, Ada has been cracking walnuts and making butter. Yes, they even make the butter. That’s even more hardcore than I am. I also buy my walnuts already shelled. She’ll be working on more things Monday and Tuesday. This is my first Thanksgiving feast because last year Ada spent the morning puking on Mac and I, so we didn’t get to go.
The one at our house is on Wednesday. Then we have another one in Ft. Scott on Thursday and another one in Branson on Saturday. Here’s a list of what I’m cooking this week:
- Ham with Bourbon, Molasses, and Pecan Glaze
- Cornbread Apricot Dressing
- Caramelized Green Beans with Pinenuts
- Sweet Potato Purée with Ginger and Cider
- Cranberry Challah.
- Apple Cherry Crumble Bars
- Pumpkin Walnut Muffins
- Chex Mix
Mac requested ham. He rarely requests anything food-wise, so I’m happy to oblige. There will be turkey in our future. I think I covered all the standard Thanksgiving items.
The two desserts at the end are leaving with us on Thursday. The Chex Mix was what Mac offered to bring along. He’s going to make that. They are easy to travel and leftovers will go to Branson with us. I’m hoping to get my hands on the blackberry pie from The Merc for my Wednesday dessert. It will not be easy. It may require multiple trips. I may have to fight. I do not participate in the stupid, crazy, Black Friday Consumerism Mauling. I do participate in the stupid, crazy, Blackberry Pie Wednesday Merc Showdown. It is the only time of year that I’m willing to fight over pie.
