11/03/2011

The Goose is Getting Fat

November always seems to signal the count down to Christmas. (Stores, of course, have been pimping Christmas since Labor Day, with fall and Halloween shoe-horned in other aisles as well.) I have been trying to do shopping throughout the year (I try to do this every year, some more successful than others) and I think, by and large, I'm close to set on the gift front. There are a few impossible to shop for people in my life who always throw a monkey wrench into things...one of these years that's what they're going to get.

But, last night since Tim ended up working late and then getting caught in horrendous traffic, a sleepy kiddo and I curled up on the couch and put in Rudolph the Red Nosed Reindeer. I have to say I find myself identifying more and more with Hermie (the elf who wants to be a dentist) every year. But it's always quite fun to watch the kiddo watch the movie and smile as his giggle fills the house at various points throughout.

Mostly though, I'm finding my thoughts turning to menus. First Thanksgiving and then Christmas. I really wish I could get away with not doing a turkey at Thanksgiving, but I suspect Tim and my in-laws would band together to try and drum me out of the country. Still, I guess as I only have to deal with the worlds more boring bird once a year I'm doing alright. For Thanksgiving, right now, we're looking at turkey with a yet to be determined preparation, roasted brussel sprouts (my sister sent me a recipe she wants me to try), kale chips (something my dad wants me to try), StoveTop Stuffing (because every home made recipe I try gets met with significant "blah" responses and StoveTop is routinely consumed with great rejoicing, so why buck the system?), and yeast rolls (courtesy of my mother-in-law.) Then pie. Pumpkin and pecan, I'm thinking.

Christmas is another thing entirely. No one seems to have any preconceived notions of what meat ought to appear as the centerpiece of Christmas dinner, so I get to play (and avoid more turkey, thank goodness.) Usually I end up doing prime rib, but I'm thinking this year I might do a porchetta. I made this for New Year's last year and it pretty much can be summed up with the word "Yum". I haven't thought much beyond that at this point, I'm just waiting for inspiration. So we'll see what happens. But I'm already looking forward to some quality time in the kitchen experimenting.

1 comment:

Lynellen said...

i vote either
paula deen http://www.pauladeen.com/recipes/view2/roasted_turkey/

or
alton brown
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

and with the tip of start the turkey upside down until the last 45 minutes, to self baste, and then turn it to brown the skin.