Friday, November 25, 2011

A Little Thanksgiving Green

My effort to "green up" this holiday was met with a couple of views and guess what? There's a generation gap. I could have completely done away with dressing and no one under 70 would care. The lighter, healthier fare was a hit. Pharmaceutical companies should be worried if my table occupants are any indication. Now let me make it clear I've been doing this slowly over several years. You can't jump right from everyone's traditional favorites to a table featuring bowls full of the color green. Change one thing each year or just add a salad to the table. This year I only made enough dressing to prevent a mutiny (But I mean, honestly...where are they going to go?), I added a warm spinach salad with walnuts and dried cherries, green beans with mushrooms and pearl onions instead of the iconic casserole, multi-grain rolls instead of white. My sweet daughter arrived with a delicious cucumber salad.

"Hey I contributed to your green theme and I didn't even know that's what you were doing!"

I kept the  theme going on the table with a centerpiece of recycled wine, beer, olive oil, and balsamic vinegar bottles. I went over this with you in Recycling Glass: Bottler Cutting 101, remember? So after slaving away in the kitchen all day Wednesday I was cutting glass at 8:00 at night. It's hit or miss so you go through a lot of bottles, but they are just going to get thrown out anyway. If you aren't a drinker anyone who works at a restaurant can hook you up with all you want. I'll get back to this project in a couple of days. Let's talk food!

Turkey: After years of making silly foil tents and opening the oven every hour to baste and then ending up with a dry bird about half the time, I was ready to be converted. A friend shared her recipe with me and last year I stuffed the turkey with apples, onion, celery, rosemary, and thyme like I always do, and poured a cup of good red wine over it with salt and pepper. I wrapped it in heavy duty aluminum foil (make sure there are NO holes or gaps) and cooked it at 500* for 2 hours then turned it down to 200* until I was ready to take it out to put in the side items. This gives it time to REST which is a MUST if you want juicy and delicious. If you want to go all Griswold and have a dusty dry carcass explode when you carve it then by all means cut it right away.


They are going to call you The Turkey Whisperer.





A fun way to serve sweet potatoes, make a sweet potato bar!

The toppings on the sweet potato bar included: raisins, butter, a vanilla/cinnamon seasoning, graham cracker crumbs, coconut, and of course, MARSHMALLOWS.







After dinner included throwing the football around outside and getting some fresh air. And watching Mr. Snarky hurdle the neighbor's chain link fence. It was probably the most entertaining thing of all.



Happy leftover eating, shopping, and decorating! Don't forget tomorrow is SMALL BUSINESS SATURDAY.  Shop and eat locally; Best Buy, Walmart, and Target along with McDonalds, Taco Bell and Burger King are doing just fine.


1 comment:

  1. The green theme sounds delicious to me! But you're right, it would definitely be a slow conversion.

    ReplyDelete