Thanksgiving Prep
It’s that time of year… you know, when you gather in great masses and eat yourself silly while imbibing a bit too much? That’s right, I mean Thanksgiving.
Each year my immediate family gathers for the feast. This year we’ll have somewhere around 22 people descending on the dinner table. I think I’m ready. I’ve ordered the 28 pound fresh turkey from the local butcher, and I am hoping that will do the job.
Along the way I’m also amassing supplies for the wild rice and sausage stuffing, the mixed vegetables with cheese sauce, the garlic mashed potatoes and gravy, and the cranberry sauce.
A note about the cranberry sauce. I’m disavowing any responsibility for it. There are only 2 or 3 people who eat it, and they demand that canned, jellied stuff. If I had my way it would be a made from scratch fresh cranberry sauce. Oh, well, there is no accounting for taste.
Contributions towards the dinner from family members include 7 Layer Salad, Black-eyed peas, Deviled eggs, bread, pies, pies, and more pies.
And we mustn’t forget the “Green Bean Crap”. In most households celebrating Thanksgiving, this is typically referred to as “Green Bean Casserole”. However, in my family it is now officially known as “Green Bean Crap” due to the fact that my sister-in-law always gets assigned to this dish, and one year as it was once again being assigned to her she said in dismay, “Not that Green Bean Crap again!”
Ah, family holiday traditions.
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