Wednesday, November 25, 2009


The kitchen is redolent with the aroma of browning chicken and onions, all to be incorporated into the Cider-Calvados Gravy with which we will adorn our turkey tomorrow. The stock for said gravy will be simmering away for the next five hours or so.

The Missus has baked up a batch of Chocolate-Pumpkin Brownie Bites and a pot of curried butternut squash soup. Her next project will be the traditional Sausage-Rice Stuffing with Pine Nuts and Golden Raisins. It’s a tradition here at Chez Elisson, anyway. She’s been making it for twenty-seven years now, and it beats pretty much every other stuffing we’ve had like a red-headed stepchild.

The turkey, a fresh (never frozen!) twenty-two pound monster, is sitting happily in a brine of apple cider, Granny Smith apples, ancho chilies, salt, dark brown sugar, and a metric buttload of garlic.

I’ll put together the Infamous Green Bean Casserole yet again... but per my usual practice, it’ll be made from scratch with fresh green beans. No canned beans and Campbell’s Cream of Mushroom Soup for this boy, no, no.

Tomorrow, we’ll just shove that bird in the oven and I’ll finish off the gravy... and then we’ll cart the whole mess over to Gary and JoAnn’s to eat it. Which means we don’t have to deal with the minutiae of setting the table or washing the dishes. Sweeeet.

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