iamwhatiseem
Diamond Member
My mom made a wonderful pumpkin cheesecake. That was SOOO delicious. I have a piece sitting in the fridge right now waiting for me for later!
A well made pumpkin cheesecake is friggin awesome.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
My mom made a wonderful pumpkin cheesecake. That was SOOO delicious. I have a piece sitting in the fridge right now waiting for me for later!
Good Lord, Xelor. Just how many stoves does it take to get all that on the table, hot, at once?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.
- 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.
With that many meats, I'm guessing there's more than one table.Happy Thanksgiving!
That's a crazy amount of food. That would feed 70% of the people in the little town we live near.
LOL
FWIW, I'm expecting 24 people and cooking for 30...mainly to make sure I have leftovers and just in case folks bring others and didn't let me know in advance. (My kids will do that at the drop of a hat.)
And I am sure the price of sitting down at your table will include a tirade about Trump....I suggest that your guests bring ear plugs. LOL!
In my estimation, stuffing is the reason for the meal.No stuffing? what the hell is going on!?? Its not Thanksgiving without stuffing.
Stuffing is a Thanksgiving staple!
We need a "Yum" button....one more thing...for the turkey I got apple sauce....and I love that combination....
So its turkey with lots of apple sauce and potato wedges and lots of salad ....
Very delicious! hmmmmm
Happy Thanksgiving diner everybody!
Why do you have 3.5 kitchens?I love deviled eggs, and I'm told I make good tasting and innovative ones. (I agree with the former, the latter, not as much insofar as much I do with them is an idea taken from someone else.)Zero deviled eggs!
They didn't make the menu because they are somewhat labor intensive, and I was cooking for 30. Making 100+ deviled eggs was not something that fit into the schedule. I'm sure you noticed that much of my menu consisted of things I could put in the oven or on the stove and forget about them for several hours. Space was also something of a factor. I have 3.5 kitchens, but space in the fridges was nonetheless at a premium. Even the one in my bedroom kitchenette was chock full of food.
It'd have been nice to have deviled eggs, but it wasn't meant to be this time round.
Good Lord, Xelor. Just how many stoves does it take to get all that on the table, hot, at once?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.
- 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.
With that many meats, I'm guessing there's more than one table.Happy Thanksgiving!
That's a crazy amount of food. That would feed 70% of the people in the little town we live near.
LOL
FWIW, I'm expecting 24 people and cooking for 30...mainly to make sure I have leftovers and just in case folks bring others and didn't let me know in advance. (My kids will do that at the drop of a hat.)
And I am sure the price of sitting down at your table will include a tirade about Trump....I suggest that your guests bring ear plugs. LOL!
A table that seats 30 almost defeats the purpose, I would imagine. Those at the head and foot would need to call each other. Or text.Good Lord, Xelor. Just how many stoves does it take to get all that on the table, hot, at once?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.
- 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.
We used four cooktops/stoves and and four ovens.
With that many meats, I'm guessing there's more than one table.Happy Thanksgiving!
That's a crazy amount of food. That would feed 70% of the people in the little town we live near.
LOL
FWIW, I'm expecting 24 people and cooking for 30...mainly to make sure I have leftovers and just in case folks bring others and didn't let me know in advance. (My kids will do that at the drop of a hat.)
And I am sure the price of sitting down at your table will include a tirade about Trump....I suggest that your guests bring ear plugs. LOL!
Yes. There was going to be more than one table anyway; I haven't a table that sits 30. LOL
Good Lord, Xelor. Just how many stoves does it take to get all that on the table, hot, at once?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.
- 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.
We used four cooktops/stoves and and four ovens.
With that many meats, I'm guessing there's more than one table.Happy Thanksgiving!
That's a crazy amount of food. That would feed 70% of the people in the little town we live near.
LOL
FWIW, I'm expecting 24 people and cooking for 30...mainly to make sure I have leftovers and just in case folks bring others and didn't let me know in advance. (My kids will do that at the drop of a hat.)
And I am sure the price of sitting down at your table will include a tirade about Trump....I suggest that your guests bring ear plugs. LOL!
Yes. There was going to be more than one table anyway; I haven't a table that sits 30. LOL
A table that seats 30 almost defeats the purpose, I would imagine. Those at the head and foot would need to call each other. Or text.
Why do you have 3.5 kitchens?I love deviled eggs, and I'm told I make good tasting and innovative ones. (I agree with the former, the latter, not as much insofar as much I do with them is an idea taken from someone else.)Zero deviled eggs!
They didn't make the menu because they are somewhat labor intensive, and I was cooking for 30. Making 100+ deviled eggs was not something that fit into the schedule. I'm sure you noticed that much of my menu consisted of things I could put in the oven or on the stove and forget about them for several hours. Space was also something of a factor. I have 3.5 kitchens, but space in the fridges was nonetheless at a premium. Even the one in my bedroom kitchenette was chock full of food.
It'd have been nice to have deviled eggs, but it wasn't meant to be this time round.
If I had all the money in the world, I'd most likely be right where I am.
I'd probably have a bit less junk in the house, though.
A table that seats 30 almost defeats the purpose, I would imagine. Those at the head and foot would need to call each other. Or text.Good Lord, Xelor. Just how many stoves does it take to get all that on the table, hot, at once?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.
- 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.
We used four cooktops/stoves and and four ovens.
With that many meats, I'm guessing there's more than one table.Happy Thanksgiving!
That's a crazy amount of food. That would feed 70% of the people in the little town we live near.
LOL
FWIW, I'm expecting 24 people and cooking for 30...mainly to make sure I have leftovers and just in case folks bring others and didn't let me know in advance. (My kids will do that at the drop of a hat.)
And I am sure the price of sitting down at your table will include a tirade about Trump....I suggest that your guests bring ear plugs. LOL!
Yes. There was going to be more than one table anyway; I haven't a table that sits 30. LOL