Thursday, November 22, 2007
Indeed there is, dear friends, and it will come. I finally got my ganglia together and actually managed to buy a turkey this year. It goes in the oven in an hour. Once it’s there, roasting in its 500-degree-high-heat-roasty goodness, I will be making mashed potatoes, sweet potatoes, gravy and salad. Stuffing and cranberry sauce are done. I am totally in my element right now, and I am feeling fine. 
Even though I’ve not yet got it together enough to write a post, I have been doing play-by-play over on Flickr, if you’d like to see pictures. Here’s one:
Happy Thanksgiving, dear ones. I will be back properly, soon.
Posted by
Bakerina at 04:12 PM in
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(7)
Comments •
Happy Thanksgiving, dear Bakerina. Among the many things I am thankful for, your little corner of the ‘net boosts and inspires me on a regular basis. Thank you, and all the best of the best to you and your ‘Lloyd’.
Num num num num. Oh, Thanksgiving is a treat. Eating yummy num nums and won’tcha lookit that pie!
Best of everything to you and yours Bakes.
Happy best-leftovers-ever day! I’m glad you enjoyed some serious kitchen time; looks like you and Lloyd had a mighty fine feast.
The nice people at Quattro talked me into a 19-pounder when I had really ordered a 16-er—but no matter. I did high-heat as well, all though not quite as high as yours, I think, and it came out splendidly. It looks like you had a lovely meal, as did we...enjoy the rest of the weekend and all the incredibly nosh-worthy leftovers, darlin’ girl.
Your cornbread is the best looking I have ever seen. It occurs to me that it could not look so incredibly declicous unless it were, I don’t know, except maybe if there were too much salt, but seriously, wow, and the stuffing...And as for your bird not being camera ready--please. Personally I find undercrisp poultry skin a little disgusting. I actually felt something like lust looking at your turkey. And yes I should have my cholesterol checked.
Finally, what kind of squash do you use for pumpkin pie, I’m lazy and don’t want to go back to flickr, but also am wondering if I can get them in MN. Pumpkin pie is something my wife Mary makes and we cooked off two different squashes on Wed., choosing not to use the watery one. I’m not proud so I’ll admit I have no idea what kind of squash we did use. Our grocer labelled it “variety,” so you know it’s good, eh?
Happy thanksgiving and such. I wish you and yours the best.
Happy Thanksgiving!
I’m glad you had some time to relax and do some pie-ing. It looks gorgeous.
My pies were almost that beautiful, but they came from the German bakery near my house.
It appears as though your Thanksgiving was lovely. Now let’s hear about the birthday, please. (Bwahahahahaha! I’ve given it away and you may have to edit my comment to keep others from knowing now!)
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Happy Thanksgiving, dear Bakerina. Among the many things I am thankful for, your little corner of the ‘net boosts and inspires me on a regular basis. Thank you, and all the best of the best to you and your ‘Lloyd’.