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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button to paste at the top of your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
The day before Thanksgiving, I drove across town to pick up my parents. En route, I phoned home and explained to my 13-year-old daughter how to make pumpkin pie and asked if she would take on that project for me. She agreed, and I came home to two beautiful, fully cooked masterpieces.Then I stuck the 22-pound bird in the oven and cooked it all day.The Belgian Wonder carved it that night, and then we stored it in broth overnight in the fridge and heated it up on Thanksgiving Day, freeing us to focus on really important things…like noodles, yams, rolls, mashed potatoes.We provided the turkey, mashed potatoes and pumpkin pie, while our guests contributed all kinds of delicious side dishes and desserts, including corn casserole, homemade cranberry sauce, dressing, green beans, and more pies (apple, pecan, another pumpkin, and a Schwan’s Andes Mint pie).We feasted.And thanks to leftovers crammed in our fridge, we will feast again.Note: I recommend cooking the turkey the day before. It reheated beautifully.
Credits: photos by Ann Kroeker.