Then I get my hair cut. Then when I get back I do some preliminary food prep (pie crust, the sugar-free, crust-free pumpkin pie for me, brining ingredients for the turkey, etc), and some cleaning. Tomorrow, pick up my mom from the airport, take her to lunch, then come home and assemble some casseroles and bake the pies.
I'm tired just thinking about it!
6 comments:
i haven't cleaned anything yet, i just have all the food bought and the menu & recipes laid out. Just the thought of moping the floor makes me sweat. I'm waiting until wednesday night because the last time i cleaned the floor before company came over, a hoard of filthy men undid all my work in about 30 seconds.
good luck with your stuff
jilly
Jilly, for some reason, your blog doesn't let me comment. But I wanted to tell you that I have been brining my turkey for several years now, and I love it! I use Alton Brown's method.
you both just made me really glad i am going out to eat. the only thing homemade will be the pies afterwards. i am sooooo okay with it.
I've been brining my turkeys for years as well and love it. This year though . . . I'm contemplating the dry brining method which seems to be "new" best brining thing.
I'm also thinking of spatchcocking my turkey since we usually cut it up before bringing it to the table anyways.
Verb, my blog won't let me comment unless i keep hitting the button and about the 3rd time, it goes through.
Alton was who made me want to brine!
although the almost-bald british dude who does dinner impossible explained how to cook the turkey at a hot temp and then pull it out of the oven still raw, cover in foil and it'll sit on the table and finish cooking on it's own, so you can free up your oven.
I have two ovens, so I don't really need to do this, but some people might need to know.
Tree said i was making a lot of food. I guess I am, but we usually have about 23-25 people and this year we're only ahve 12. 12 seems like a lot and a little at the same time.
so how was your party?
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