Nice sunny calm day. A bit cold but no wind made for a nice hike with the pups.

Staying on-script with a traditional turkey meal, having made it for years, it seems to get easier. All done and prepped by 10am.

I always try a new side or two but keep with family favorites as expected.

I have five saved FoodAndWine magazines i've held onto for years...1989-1994. Post-it notes and dog eared. Even a shopping list inside.

After burning my red wine reduction to a charred mess, I have cleaned my pot and started again. Arrgh.

Yikes to the chared mess.

I'm making a oyster dressing for the first time. A side with my usual wild rice/cornbread/mushroom dealio.

My x-BIL made a traditional EasternShore oyster dressing that was not a recipe shared by the family. --That means it is a sleeve of crushed saltine crackers and a pint of heavy cream. Lol.

Happy Thanksgiving! I also have a traditional dinner every year, but always add something. This year it's a gluten free chocolate raspberry trifle, Amanda's request.

I think I could make that dinner in my sleep, LOL, but I'll be prepping the next couple of days, our family dinner is not until Sunday.

Annie

Happy Thanksgiving!

Made a Smithfield spiral glazed 14# ham with cloves and pineapple rings the old fashioned way in the oven for 3 hours with extra brown sugar, mustard and honey glaze. It was spectacularly delicious but now I am left with a 5# bone. --- Wait - what? So just how much did I pay per pound for that ham meat? Using the band saw to cut the bone in half, using one for soup and the other for "ham stock" that I have no idea what I'll use it for. I guess this long winter will see lots of ham and bean soup - and maybe cabbage in ham stock, gravy for biscuits? Being frugal can sometimes tax the brain.

Nancy, we always used the ham bone too, whether it was in soup, in green beans or with cabbage. I've never made ham stock, but my brother is always bemoaning the fact that you can't buy ham stock or ham bouillion cubes here, he loves ham gravy, so it would make him very happy if I did. Grandma would never get rid of that ham bone, it was "perfectly good flavor".

You're right about the ration of meat to bone, though, that's 1/3 bone in your ham.

I am having both turkey and ham, mine is a ham roast from the pig I bought last spring. It'll have a big bone too, but hopefully not 5 pounds!

Annie