It's not every year that I get to share thanksgiving with my family. This year I've been blessed once again. Tomorrow morning they all pile into their car and head to grandma's house. My house.
My preparations began last week, when I did all of my Thanksgiving food shopping before leaving for Tulsa and the half marathon. Not wanting to deal with the crowds this week, I got it all done last week, got things put away in the pantry, in the fridge, and in the freezer in preparation for this year's Thanksgiving feast on Thursday.
So yesterday I pulled out the cranberries, the walnuts, the crushed pineapple, the Jello packages and made my mom's cranberry salad recipe. It's become a family tradition and now, this year, will be served in her memory.
The salad is now congealing in the fridge and today I'll get the cherry pie - my son's favorite - made and start prepping the turkey for its overnight soak in brine before it goes in the oven tomorrow.
|Cherry pie is cooling and brine is steeping.|
Tomorrow morning I'll get a run in early, then pull the turkey out of the brine and let it sit in the fridge until it's time to put in the oven. Son and daughter-in-law are bringing the dressing, and I'll put new potatoes into the oven to roast along with the dressing.
The leaf is in the dining room table, the placemats have been set out. and chairs arranged.
Ohhhh....I can't wait! I can almost smell it!