If there’s one thing I can say about myself, it’s that I’m consistent. I have consistently broken my promise to write on this blog consistently. I will try to be better.
It’s almost Thanksgiving, which has become my favorite holiday as of late.
Christmas? It used to be cool. But now, it’s just a lot of build up for a whole lot of nothing. Like when I lost my virginity.
Anyways. Thanksgiving is 4 days away. Even with my proclivity for procrastination, I am normally flipping through Bon Appetit and browsing Food52 for inspiration. But this year, I have not been.
This year has been a bit weird. Between some pretty heavy family dramz and the fact I’m on production right now in Salt Lake City, I’ve planned almost nothing. In fact, I only decided to go home to Jacksonville a few days ago.
Which means, I need to cook.
So, here we are. Real life Top Chef Challenge. Put together a Thanksgiving Dinner in 45 minutes of meal planning/grocery list writing. Dad will shop for ingredients at the best grocery store in the world, Publix. I will fly in on Wednesday to prep and the big day is on Thursday.
Here’s what I’m doing.
- Rosemary and Citrus Turkey For a Crowd from NYTimes Cooking
- I made this turkey last year and it was a real crowd pleaser. And by crowd, I mean: me, my mother and father.
- Cornbread and Sausage Stuffing from Martha Stewart
- This has been my go-to stuffing recipe for the past few years. It smells and tastes like being home for the holidays. And unlike being home for the holidays, this stuffing will not ask you why you’re not married yet or if you are a lesbian. (‘I have a busy job’ and ‘no, but like, a little bit in college.’)
- Best Ever Green Bean Casserole from Alton Brown via Food Network
- Lovers of my prose will know that I have been searching for the right green bean recipe for Thanksgiving for a few years. Previous green bean casseroles have been too fancy. Regular green beans are too plain for Thanksgiving. Alton Brown has never let me down, so let’s audition this one.
- Classic Mashed Potatoes from NYTimes Cooking
- Potatoes? Good. Milk? Good. Butter? GOOOOOOOD.
- Cranberry Sauce from Alton Brown
- Cranberries? Good. Sauce? Good. Ridges made by molding cranberry sauce in your own can? GOOOOOOOD.
I’ll get a little help from Sis Schubert’s rolls and some sort of frozen pie. A frozen pie is not my preference, but there are only so many hours in a day.
Bring on the Thanksgiving pants!