My husband and I were in charge of hosting this years, Thanksgiving Feast. Figuring out the logistics of hosting a group of twenty three required some planning. Our dining room is fairly large, but not quite large enough to accommodate a group of this size. We decided we would need to set two adult tables, and two small children's tables to fit the group comfortably. Thanksgiving is not a time for serving buffet style.
Dinning Room |
Kitchen Nook |
Red salad plates, and red water glasses nestle in against the "Philadelphia Cream" walls in my kitchen nook. Napkins tied with raffia as I did not have enough pewter napkin rings for all. Each table had a cornucopia designed by me, using flowers that I purchased at Baystate Wholesale.
Girls Table |
Boys Table |
Luckily, it was a successful venture with only a few minor mistakes of which, no one noticed. I will not mention that when it was time to puree the glaze, the top of the blender popped off, and sent sticky red currant jelly, shooting everywhere. No Problem... That was the one moment that I hesitated, and thought that just maybe this was a bit too much to undertake on Thanksgiving Day. The gravy was absolutely outstanding as was the bird! I will definitely make this again, but will adjust the recipe as I will not be cooking a 22 lb. bird anytime soon, I hope. My only regret is that I did not take a picture of the beautiful red glazed bird, to prove that I indeed had conquered this recipe, on Thanksgiving Day. I can tell you, that the smell drifting through the house that morning was so amazing, that even the kids noticed.
A Thanksgiving Day game was in order, to test our knowledge about the history of this great American holiday. Prizes were awarded to the winners, and Wii "Just Dance" competitions took place in the lower level. To end the day, an evening snack of lobster rolls, pickles and chips was in keeping with our own Thanksgiving Day family tradition.
Until next time...L.
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