Archive for November, 2008


A Near Perfect Holiday

Hope you had a great Thanksgiving. Ours was a near perfect holiday. I have a bad habit of expecting all of them to be that way, but we kind of lucked into this one being darn close.

We had dinner with John’s mom and his grandmother and Jim at Broadway Church. Every year our church hosts a Thanksgiving lunch for anyone in the parish who wants to come, and they deliver meals to those who can’t make it. John and I’ve volunteered in the morning before and then gone on to our family Thanksgiving dinner, but this year we asked John’s mom and co. to eat with us there because everyone was too busy to host. Best idea we’ve had in a while.

Turkey and Cranberry Sauce

I donated the turkey we brined and baked and some fresh cranberry sauce (easy recipe below). I’ll never buy canned cranberry sauce again. If I’d trussed the legs on the turkey it wouldn’t look like it was about to get up and march off, but it was still super tasty. If you want The Goose’s brine recipe and other turkey tips, just send me a message in the comments. If I get enough I’ll post them. If not, I’ll be happy to just e-mail you.

Thanksgiving at Broadway is so ding-dang festive. I just love it.

Broadway Thanksgiving

The food is good. They have great live music and everyone, even people you don’t know wish you a Happy Thanksgiving. When we sat down a woman we’d never met before came and joined us. Her name was Donna. She’s between Jim and Linda in our photo.


Turns out she’s a Special Olympics state bowling champ. She told us she had to eat a big dinner because finals were next Saturday.

The Sell family started the Thanksgiving at Broadway tradition about 30 years ago (Roger if that’s not right, feel free to correct me). And it’s been going strong ever since.

Queen Pat

Pat Pearson, Broadway’s kitchen queen (hugging Conor in this photo, precious) is one of the main reasons it happens. Her mac and cheese was awesome.

Mr. Jim and Me

This is Mr. Jim, one of Broadway’s hospitality staff people. I’m a big fan. He makes me feel good every time I see him.

After we had dinner at Broadway, John and I drove down to catch up with his dad’s family. Had a great time there, too, but my favorite thing was watching how excited John’s dad was to show off his new motorcycle, which John’s cousin Mary models here.

Motor Mary

Once we got home, Dave and Conor came over for our final yearly Thanksgiving tradition, watching White Christmas. Dave even managed to stay awake until the end this year.

White Christmas Crew

Like I said, it was a near perfect holiday. The only thing that would have made it better was if I’d gotten to see my family and one other person. But I’m truly grateful for all that we have.

Here’s my recipe for Sweet Tart Cranberry Sauce. Try it for Christmas, and let me know what you think. It’s a recipe I’m toying with, so I’m open to suggestions.

Sweet Tart Cranberry Sauce

3 cups fresh cranberries
3/4 cup sugar
2 tbs. water
Zest from one orange (Just the outside of the orange, not the white pith, which is bitter)
1 tsp. fresh ginger, finely grated (handheld Microplane works well for this and for zesting the orange)
½ tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. allspice
Pinch of ground cayenne pepper

Mix all ingredients in a medium saucepan. Set over medium heat without stirring until most of the cranberry skins have split, about ten minutes. Stir gently. Let cool to room temperature before serving.


Now That’s What I Call A Brine

Darn that giant magical food elf, Chris Eley. So I was at Goose The Market’s website ordering a country ham for Christmas dinner. On their home page Chris, one of the owners and in my opinion a closet Southerner (no one likes the pig as much as you do who isn’t, Chris), has a cute video of him brining a turkey. And we’re not talking just throwing your bird into a bucket of salt water.

Toasted star anise, cinnamon stick and mustard seeds, sliced oranges, brown sugar, flat leaf parsley, garlic, lemon, bunches of other things and of course salt (He even provided the full shopping list that you can print out). And, I promise, he makes it look easy.

We weren’t going to roast a turkey for Thanksgiving since we’re having one at a friend’s house on Sunday and then having Thanksgiving dinner at Broadway Church on Turkey Day. But I’m thinking we might have to order one of Chris’s fancy free runnin’ birds now and try this recipe.

I wonder where I can get a turkey injector this late in the game.

Update: So I went to The Goose to order my turkey and found out they will even put together all of the ingredients you need for the brine and sell it to you along with the turkey! I just pick it all up along with the bird on Saturday. If it’s tasty enough I’ll take a picture and post the results.