Love and Cooking

Well, I am doing it; hosting Thanksgiving for the very first time (including cooking a turkey for the first time). It's been starting to hit me, especially since my weekends have been busy and no cleaning to speak of has been happening. At least I have next week off.

I had the presence of mind to sign myself up for a class that Fine Cooking is putting on with Sur La Table, called "New Classic Thanksgiving".

I was exhausted at work (actually from my weekend, with the combination breast lump scare and confirmation) and almost blew it off; I was so glad I didn't. Not only did I get fed some incredibly delicious food (hot artichoke dip; leek-parsnip soup; turkey, dressing, cranberry sauce, and sauteed green beans; and pumpkin pie), I got some important do-ahead tips (the mashed taters can hold for no more than 2 hours, freeing up burner space) and some CONFIDENCE.

I just hope my turkey fits in my smallish roasting pan. But I'll cross that bridge when I come to it.

In the meantime I have instituted a moratorium on buying food that is not for Thanksgiving, unless it's to help me finish what's in the fridge. Must. Clean. Fridge.