Tuesday, November 20, 2007

THANKSgivin' prep day

The cornbread is made. It is sitting out with the white bread, getting good and stale to go into the dressing.

The onions and celery are chopped.

The biscuits are made and cooked just until risen. Thursday, they will be ready to just pop in the over for a few more minutes.

A preview pumpkin pie is in the fridge for Guy. It's his favorite, so why not start a little early? Besides, Boo is bringing her pumpkin pie on Thursday, and trust me, you don't want to serve your pumpkin pie after Boo has served hers. It's killer.

I'm picking up the turkeys from The Fresh Market this afternoon. Yes, I said turkeys. I got two smaller ones this year so that one could sit on the table during the start of the meal and look pretty. The other one will be carved in the kitchen and served. I'm busy stocking the freezer for when Bird arrives, so I figured I could use any extra in casseroles anyway.

There is at least one more trip to the store to make for milk, eggs, and even more butter, but other than that, I think I'm done for today.

I so love this week. I love cooking a meal that takes 3 days. I love having the house smell like fall and having good friends and family come over for the sole purpose of eating.

Tomorrow, I give you the preparation of the famous Black Bottom Banana Cream Pie. And I swear on all that is holy in the universe, the damn dog isn't going to eat one bite of the pie this year. Not even a lick.

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Last week, one of my high school students asked me with a smug grin on his face if I said, "THANKSgiving" or "ThanksGIVING." One is apparently more cultured than the other. It's hard to know how you say a word once you start thinking about it.

I told him it was most likely that I said it the uncouth way, and he laughed. Even though he has lived in the South most of his life, his family is Swedish, and there is not a trace of a Southern accent in his English. He enjoys picking on my inner redneck.

As he left his lesson, I called out after him, "Happy THANKSgivin'." With no "g" on the end. With the emphasis strongly on "thanks." With him, practically rolling in the front yard with laughter.

Glad to know that my lovely drawl gives people such pleasure.

This is why certain of you to whom I would love to talk may never, in real life, hear my voice. The difference in listening to me talk and reading what I write is about 50 IQ points.

Sigh. (Spoken in three separate syllables).

6 comments:

  1. How do you do it? The enjoying days of cooking?

    Because I don't like it one. bit.

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  2. She does it because that's the way her Momma raised her. Good and Southern. And I love her for it.

    (Even though I am missing the cookin' gene, I love her for hers.)

    Mmmmmmm ... I think I can smell dinner from here! Pass the pumpkin pie!

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  3. I'm with you, Canape-- it's AAALLLL about the cooking for company!! Way, WAY fun. Am waiting with bated breath for the new black-bottom recipe!! After mastering those cupcakes of yours, I'm hoping I'll ace the pie recipe straight away.

    And the accent?? You're "talking" to the woman who travelled to Georgia just for the EXPRESS purpose of waxing ecstatic listening to one of the most amazing accents on earth. Did you know that it is one the closest accents to the way English was spoken in Shakespeare's time? I highly recommend a documentary called "The Story of English". It will make you realize how cultured and classy you really, truly are.

    Have a wonderful week-- I look forward to every juicy detail!

    Hope you're feeling well-- xo CGF

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  4. You sound so organized and the food all sounds amazing.. especially that PIE!

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  5. Wow. I envy you. You're good.

    Happy Thanksgiving.

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  6. Desperately waiting on the pie recipe, as I think Boy will never grow up and leave me if I learn how to make it.

    And those last few sentences are a total lie. Just for the record.

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