Despite the deluge of ads appearing in my inbox, on my television and among the pages of my newspaper, it's Thanksgiving that's just around the corner, not Christmas. I don't know about you but I can't think about Santa and presents until the turkey and cranberries have had their day.
Well, when you come down to it, it's not really just "a" day...at least not for me. There's too much prepping, cleaning and cooking to all fit into one day so I've started already. Saturday I ticked Clean the refrigerator and Buy Groceries off the Thanksgiving to do list. And obviously, it was in that order although if you lay in enough groceries, I suppose you could cover up the crumbs and spills on the refrigerator shelves. But I'd know they were there.
And I washed the crystal and polished the silver too. It all looks so pretty all shined up so it's totally worth the effort. We're not as formal as that sounds but I do try to make Thanksgiving and Christmas meals a little more special by using the good dishes, etc. After all, what could be more special than dinner with those you love?
Today was all about the dressing as I turned a big loaf of Italian bread into bread crumbs and put them in a low oven to lightly toast and dry out. And that's freshly-baked cornbread in the pan in the background. Neither Wayne nor I grew up eating cornbread dressing with our turkey but at some point after we moved down here I made it one year and it stuck. I guess we're truly Southerners although there's only a modest amount of sausage in ours.
And the parsley is prepped and ready to add to those bread crumbs when the time comes. Usually I plant parsley in a pot in the spring and can just go cut what I need for the dressing. Even though I almost strip the plant bare, it grows back lush and full in time to provide fresh parsley for the gumbo in late January. That's another thing that's worth the effort as it's so much better right from the garden. Not this year though; none got planted last spring but what I found in the produce aisle wasn't bad.
There are tasks on tap for each day this week as we count down to Turkey Day but then I suspect it's the same in plenty of other houses. We do what we can to insure that the day itself goes smoothly and deliciously. Maybe that's why leftovers taste so good...the work's already done. I'm looking forward to them already.