Thanksgiving Leftovers Taste Better on the Patio

I’ve been a little delayed in publishing this post-Thanksgiving update because my flight back home to Los Angeles was delayed, due to fog. Who knew there was bad weather in California?

Speaking of weather, the picture above documents how we consumed our first meal of Thanksgiving leftovers: Sitting at the back patio table, soaking up some mid-day rays and reveling in the previous day’s accomplishments.

One plate of Thanksgiving food, in roughly clockwise order, starting from the top: Smashed potatoes, turkey, candied yams, roasted green beans, cabbage, corn bread and stuffing.

The meal went off without a hitch, and two solid days of cooking resulted in numerous guests declaring it “the best Thanksgiving food I’ve ever tasted.” My fear of setting high expectations wasn’t unfounded; numerous guests also said they were already looking forward to whatever I serve for Christmas. That’s OK, I like the pressure.

The two most experimental and new dishes (the roasted green beans and cabbage and onions) were also the standout favorites. Even though it was a lot of work to test every dish beforehand, it reduced the amount of cooking stress considerably. I experienced all my stress in the week before Thanksgiving, as I planned the menu and juggled tasting the dishes. When it was time to deliver, I was cool in the clutch.

Now, of course, I face a new dilemma. This Thanksgiving meal was by all accounts perfect, and I’m sure I could serve exactly the same thing next year and no one would complain. Should I do that, or keep experimenting? I have a whole year to decide.

  • Mom

    It truly was an awsome meal.

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