Have You Planned Your Thanksgiving Meal?
Marilyn Sue McClintock
4 years ago
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Comments (145)
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Not what you serve but Who is coming to your Thanksgiving meal
Comments (24)I will be having the family at my home this year. My three kids and their families alternate with us and their in-laws for the major holidays. The kids all like to be here at the same time, so it is the 3 of them, their spouses, 4 grandchildren, my Mom and Dad (they live an hour and a half away), two of my Aunts, two cousins, and my cousin's daughter, and her husband and son. And my BIL. In all that's 22. I will have to do this buffet style, and set up tables in the living room. I'm sure it will be chaotic, especially since my one son and DIL will be staying with us with the two babies. And then my parents will stay over too. Wish my house was a little bit (or a lot) bigger. But we will make due. I'm just grateful that we can all be together....See MoreWhat Time of Day Do You Have Your Holiday Meals?
Comments (35)It varies. It used to be dictated by one sister because as she has children, any and all schedules MUST be convenient for them, (none of my other siblings are like this, they all have children and understand that they wont DIE if they are a little more hungry than usual at mealtime). My mother always complied because the rest of us are more flexible and it was easier, even though it ticked me off. And to make it worse, that sister and her family are always always always LATE, even when she picked the mealtime, and then she blames it on having 6 kids. Its a vicious cycle. Or it was. But, as all her kids are getting older, and admittedly, I have become more obstinate about it, it is more flexible.(They are still always late, by an hour or so) I remember growing up it was at 3 pm. Always. Why I am not sure. When i started cooking the meal,I was still living at home and therefore cooked the whole meal there. I could not (still cant) STAND people in the kitchen PICKING at things because they were hungry, and then when the meal was ready everyone was full. Now that i make most of the meal at my own home the day before, well, the meal is when i show up and finish it. So there. This year I am hoping my mother will agree that a 12-1 pm mealtime will be okay. I have to be at work at 5 am the next morning because someone is on vacation that week and i am to cover her shift that day. Day shifts are pretty rough on me, rougher than they have been in years past, and i find i need more rest beforehand than i used to to be useful. They live about 45 minutes away, and i will be there early to start the turkey and other things, So I am hoping to leave around 3, 4 at the latest, get home, and get into bed.Besides, I have always thought such a big meal should be eaten at midday, then the leftovers can be picked at later when everyone gets hungry again. The only obstacle would be the above mentioned sister, who will be bringing some sweet potato thing and corn casserole. Normally i cook everything. But no matter to me anyway. I have NO reservations about serving the meal at the time it was announced that it would be served,whether or not they and their dishes are there.. They can put a plate in the microwave to reheat it when they get there. And that system doesn't seem to bother them either. It used to. She really expected us to wait, all the food ready, for her to show up and put whatever in the oven and wait for it to be done to eat. Nope. She learned the hard way....See MoreWhat Are You Having For Your Evening Meal?
Comments (35)Lkgrace, Cedar Key is my husband's home town. He is getting ready to go back to visit, a couple of days after Christmas. His half sister and her husband were caretakers on Seahorse Key, owned by the University of Florida. There is a lighthouse there and 10 room house. A favorite memory of mine is visiting them there back in the late '60's and eating fried oysters that his sister cooked for us. (That and the masses of squirrels that came to meet our boat, and the treats that his sister brought for them.)...See MoreWhat Are You Having For Your Main Meal Today?
Comments (78)I like to cook up onions in the skillet where the meat browned up. I will brown up the meat first to make sure that the meat makes good contact with the hot skillet. If I try to cook the onions along with the meat, the cuts of onion will get in the way of the meat having the most contact with the hot skillet. With grass fed beef you get a very nice flavor going on in the residual oil left from cooking the meat. Cooking off the onions in that same skillet lets you pick up some of that intense flavor. I usually cook the onions until just a bit browned and not caramelized. If not, raw sliced onions make a nice addition. Both ways are good. You can also take your bread and lay it in the skillet after all has been cooked and you can pick up even more of that flavor. I remember back when burgers were made on a grill, like in an old fashioned diner, the buns would go onto the grill where the meat was cooked. That was way back when beef could be more counted on to deliver a better flavor and quality. Grocery store beef has fallen in quality over these years. This grass fed beef makes me realize how different it is. I remember when even one of those burgers that got brought out to your car by a carhop and hung on the side of the drivers side window tasted like real beef. Remember how those burgers would be wrapped in that paper and stabbed close with a pickle and a toothpick? I remember one place in east Dallas that used to make the best burgers and you could get a cold mug of beer delivered to your car window along with your burger. Otherwise it was mug root beer. Things change without our noticing. My remembrance of burgers past goes back 50 years ago. Change is often subtle and, as that expression goes, "we don't know what we had until it is gone".. Now burgers out at diners and at fast food places are all made in a processing plant where they are manipulated with what ever and pressed into uniform rounds and frozen. They get run through some automated "grill" like a factory. Ugh! There is just no appeal in an ordinary diner burger anymore or any of the fast food places. Even the smaller eateries mostly don't make their own real beef patties anymore. The get stuff delivered from Sysco....See Morerob333 (zone 7b)
4 years agolast modified: 4 years agoMarilyn Sue McClintock thanked rob333 (zone 7b)Marilyn Sue McClintock
4 years agokadefol
4 years agogardengal48 (PNW Z8/9)
4 years agolast modified: 4 years agoMarilyn Sue McClintock thanked gardengal48 (PNW Z8/9)sleevendog (5a NY 6aNYC NL CA)
4 years agoMarilyn Sue McClintock thanked sleevendog (5a NY 6aNYC NL CA)stacey_mb
4 years agoWalnutCreek Zone 7b/8a
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