usmbguest5318
Gold Member
I'm having a fairly large number of people for Thanksgiving, so there's a lot of stuff on my menu, but most of it is fairly conventional.
Of course, having all that food makes for great leftovers for the next few weeks, and there's no way I'm not going to enjoy inventing new things to make from the leftover T-giving meal. Hell, doing that is half the reason I offer to host holiday season gatherings.
Of course, for every joy, there is also some pain; nothing comes for free and without consequences. As goes eating comfort food for six weeks or so, the pain is the extra aerobics one must do to keep fit while eating that kind of food. To do that, from this week to the end of next January, I have to increase my aerobic activity from about 30 minutes of daily running to an hour of rope jumping daily and 30 minutes of swimming laps. I like to eat what I want when I want and my regular exercise regimen isn't designed to burn as much fatty and fattening food as I will be eating between now and New Years. I didn't have to push quite as hard on the aerobic thirty years ago when my metabolism ran much higher, but this holiday season is not the one from thirty years ago, so I gotta do what I gotta do. As I said, nothing's free.
Happy "Turkey Day" everyone.
- Seafood soup
- French onion soup
- Turkey -- one roasted and one deep fried
- Pork shoulder
- Beef short ribs
- Roast duck
- Crab cakes/balls (Maryland style) -- fried into balls for appetizers, broiled as cakes for the main meal
- St. Andre mashed potatoes
- Butternut and acorn squash
- Truffled mac and cheese
- Candied sweet potatoes
- Homemade rolls
- Apple, caramelized onion, bacon, Stilton and spinach salad with a choice of champagne or balsamic vinaigrette
- Collard greens
- Sauteed haricot verts and carrots with morels, bacon and onion
- Sauteed cabbage
- Pound cake
- Apple pie
- Homemade ice cream and sorbet
- Fruit tarts
- Assorted sliced/balled fresh fruit and shaved chocolates folks care to top with whatever liqueur-flavored whipped creams (I set up a "station" next to a small sink with the booze, sugar, chilled mixing containers, a couple blenders, and let folks make the whipped cream of their choice) -- Chambord, Cointreau, calvados, Pastis, mint, sloe, Frangelico, amaretto, coconut, Domain de Canton, Mathilde, Prucia, coffee, and Agwa Bolivia -- and drizzle accordingly with whatever liqueurs suit the individual eating it.
- Various wines, aperitifs, champagne, beer and liquor
- Jelly Belly jellybeans
Of course, having all that food makes for great leftovers for the next few weeks, and there's no way I'm not going to enjoy inventing new things to make from the leftover T-giving meal. Hell, doing that is half the reason I offer to host holiday season gatherings.
Of course, for every joy, there is also some pain; nothing comes for free and without consequences. As goes eating comfort food for six weeks or so, the pain is the extra aerobics one must do to keep fit while eating that kind of food. To do that, from this week to the end of next January, I have to increase my aerobic activity from about 30 minutes of daily running to an hour of rope jumping daily and 30 minutes of swimming laps. I like to eat what I want when I want and my regular exercise regimen isn't designed to burn as much fatty and fattening food as I will be eating between now and New Years. I didn't have to push quite as hard on the aerobic thirty years ago when my metabolism ran much higher, but this holiday season is not the one from thirty years ago, so I gotta do what I gotta do. As I said, nothing's free.
Happy "Turkey Day" everyone.
