A hectic Thanksgiving kitchen is the best kitchen
A lot is going on in our little kitchen this Thanksgiving. Four chefs are busy creating various dishes. It is a lot of fun to have a family of foodies.
We’re serving up brie and chorizo or proscuito crackers for appetizer.
The smoked hard lemonade came out just ok. I need to smoke them more time. Although, when it is mixed with bourbon, it was perfect.
There are the Brussels sprouts (in bacon fat), my wife’s famous bread-celery-apple-herb-walnut stuffing, fresh cranberries, a beer-can chicken surrounded by carrots, potatoes, garlic and onions, salmon and mashed potatoes with chives and bacon.
Desert will be a traditional Thanksgiving pie, made with Magdalena big cheese squash from my daughter’s garden club’s loot.
There will be enough food for a few days, regardless of the size of the bird. For me the most important part of Thanksgiving is not the food, but the fun that goes on in our kitchen. It gets messy. The music gets a little crazy. There may be some dancing involved. It is always a good time.