It's almost that time again. Do you have a menu plan yet? Are you going traditional or trying something new?
Only two of us here and I love leftovers, but there's still too much food because I want to make all my favorite recipes.I will be cooking for one this year and I'm determined not to load up the house with all the traditional Thanksgiving trimmings that I remember from years gone by!!
My problem has always been thawing the giant bird prior to Thanksgiving. Many years it has sat overnight in the kitchen sink full of cold water with a towel draped over it, talk about a birdbath!!!Aunt bea-remember the wrestling into the pan and washing the cavity. I bought the breast early to skip the mayhem and temptation. I always save the carcus then make broth then not use it. Sick of burning my fingers and the greasy cutting board and juice I always get down the burners. I hate all that space in the fridge being wated too. The best year was the rushed one where I chopped it up before cooking. Still moist just much quicker. I doubt too many people under 40 stuff it anyway.