I am making marshmallows just for funsies. They are cooling off right now, but I will update as soon as I get to to the fun part- cutting them and dusting them.
This morning was the kick-off for Thanksgiving preparations. Jessika, my dad and I went to the farmers market (Kevin fired my dad, so he was available for shopping) to pick out our veggies. We were on a mission to get chestnuts, but alas, there were none to be had. We did, however, find purple (Purple!) brussels sprouts! We also got green ones, leeks, sunchokes, 2 kinds of apples, 2 kinds of tiny pears, and quince. Yesterday I went to Marshalls, my most favorite store, and I found a Le Creuset casserole dish and also many Portuguese serving platters. Bam! It's going to be an extravaganza. Holiday of the year. For those of you who decided not to come or who are banned from our house (Morty), be prepared to be DEPRESSED when you see photos of the venison terrine. To CRY at a glimpse of the 4 layer chocolate cake. The rustic apple tart. The purple (Purple!) brussels sprouts with bacon and chestnuts (which we found at New Seasons). The turkey! The stuffings! The romanesco and cauliflower gratin! Silas and Leslie's cipollini onion delight! I don't even KNOW what else we are having because it's so overwhelming and I am too busy thinking about my marshmallows. Oh yes- I will also be making pumpkin pies. Kevin has a knack for them, but I'm pretty sure that with my newly acquired secret ingredients (secret only to those who don't read Cooks Illustrated. Ok, they are maple syrup and yams.) I will be the pie princess! If, for whatever reason, his is better, I will give him that very title. Cause I'm fair like that.
I am also busy worrying about staff meal tonight. Will we have one? Will it be delicious, creative and well-themed? I really, really hope so. Yesterday when I got to work there was some sort of Paella with saffron rice, clams and mussels. That was acceptable, but then I ate two of David's chocolates and went into a coma before service. I recovered and had another. (I had permission this time, by the way.)
I must go tend to the mallows. Photos soon!
2 comments:
so, uh, you're not gonna do ants on a log?
Um, Jenny, the pie I made last year had Maple and Yams. and Bourbon. seems those crack shots over at Cooks Illustrated are late with my royalty check.
Did I tell you how beautiful that pheasant confit looked when I pulled it out of the trunk on Friday? I vote we just unplug the fridge and rub everything in duck fat.
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