Friday, November 28, 2008

Double Dose of Turkey

Got lot's o' Turkey on Tap— want some…

For the past few years, my wife and I have been hosting two Thanksgivings— one on Sunday for the kids, and one on the day for family and other friends. One would think that because we just hosted two Thanksgiving dinners this year, there would be tons of stories— but this year was quite uneventful.

Unlike last year when I was outside the butcher's (cell phone in hand) trying to get a hold of the butcher who wasn't there on Sunday to pick up the Turkey— we decided to get a turkey from the grocery store for Sunday's dinner. Considering that we went to church, this put a dent into the amount of time spent prepping for dinner. Fortunately, we had help in the form of our Grandson who helped peel potatoes, arranging the crudité platter, and setting the table.


My grandson peeling potatoes

Luckily my Step-Daughter was getting off work late that day, so we could put the turkey in the oven after we got back from church. Call my wife Martha if you like, but she always tries to have some sort of theme when we give a meal— and this one was no exception. We got some wood trivets from our Rummage Sale this year and incorporated them along with our many squirrels into a "Fall and Squirrel Theme".


Sunday's Spread (Fall and Squirrel Theme)

On Thursday, because we wanted to be different— as well as use the China my wife inherited from her mother, we set the table differently. We tried to be more formal, but still wanted a fall feel. We got extra help from our nephew who stayed overnight to help make two pies, stuff the bird, peel the potatoes, cut and arrange the crudité platter, and help set the table.


Thursday's Spread

This year I think that we played it safe. My wife and I keep thinking that we should mix it up a bit and perhaps have the Sunday dinner more experimental and the Thursday dinner more traditional— but we forgot to brainstorm enough this year and didn't feel comfortable going too far outside the box… there's always next year. Now… time to get working on those leftovers.

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