Tag Archives: thanksgiving

Thanksgiving recap

For those of you who wanted to know how the buttermilk brined, spatchcocked turkey went: It was fantastic. The kids said it was the best turkey they’ve ever had. Calling that a win!

Someone had to guard the turkey from the cats as it came to room temperature before roasting. Good job, Phil!

The turkey roasted up beautifully. I tented it with foil for the last half hour.

It is so hard to get a decent picture without natural light! And yes, a petite serving, but that’s what happens when I’m in the kitchen all day, and tasting as I go. Have to make sure it’s good! My Dad’s stuffing? Stellar.

I opened a special bottle of wine for the occasion, and sent half of it off with the kids. In a mason jar. Classy! But I wasn’t ready to give up the bottle/label yet. This was part of the swag from the solar eclipse watch at Willamette Valley Vineyards in 2017,

Great memories!

Pumpkin pie for dessert.

And breakfast!

We were happy to share dinner with the kids, picked up distantly from the porch. And we Zoomed with DH’s family in the morning.

Annual family picture, 2020 style

I’m hoping for a more normal Thanksgiving next year, but we have much to be thankful for, now. Wishing everyone a lovely weekend!

Happy Thanksgiving

The turkey is in the oven, stuffed. The rice for the other stuffing (rice/oysters/Chinese sausage/water chestnut, my Dad’s recipe below) is cooking. The stock for gravy is simmering. It smells wonderful in here.

So I’m taking a moment to say thank you for reading! And for knitting, especially if you’ve ever knit one of my designs or taken a class with me. I love what I do, and love being able to help you knit, too.

Kilter Indiecita

I’m currently knitting a worsted/Aran weight version of Kilter. This is Malabrigo Rios in Indiecita. Loving it so far.

Hoping your day is full of family and peace, whether or not you celebrate Thanksgiving.

Baba’s turkey stuffing

2.5 cups uncooked rice (i like brown medium grain, but whatever you have is fine)
3 Chinese sausage
2 8 oz jars of fresh small shucked oysters, drained and cut in half if they seem large
3 stalks celery, sliced 1/4 inch on diagonal
1 onion, chopped
1 can sliced water chestnuts, drained
3 eggs, scrambled
1 tbsp soy sauce

Pre-cook rice, along with sausage. (Lay the sausage on top of the rice when you turn the heat down after it boils; they will be perfect.) When rice is done, remove sausage and slice 1/4 inch on diagonal.

Now it’s time to really cook!
Scramble eggs separately, so they’ll be pretty ribbons later. Saute onion and celery in 1 tbsp oil. When onion is soft, add Chinese sausage and water chestnuts and cook until heated through. Remove from pan. Add oysters to pan and cook until they are just barely done (there will be a lot of moisture in the pan). Begin adding rice, one cup at a time, working it in. The rice will soak up all that lovely oyster juice! Add everything else back into pan, including scrambled eggs, and cook until well incorporated. Sprinkle a bit of soy sauce for color (go lightly!). Salt and pepper to taste. Stuff the turkey, or not!

This is basically fried rice, with oysters and chinese sausage. yum….

Ready to steek

You can get a lot of knitting done while waiting for a turkey to cook on the grill…

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The checkerboard section in the center is where I’ll be cutting this piece in class on Monday night at Twisted. There’s still room in the class, if you’re a quick knitter and can get your homework done by Monday evening!

We expected our turkey to be done in 4 hours, but it took 6. Such are the vagaries of using a grill to cook a turkey.

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It was worth the wait! Our standard sides: potato/carrot/onion/celery stuffing, Brussels sprouts, baked sweet potatoes and apples, rice stuffing with Chinese sausage/oysters/celery/water chestnuts. The rice stuffing is my addition; my Dad used to make it and my kids love it. The potato stuffing is the classic from DH’s family. Something for everyone!

The only hitch in the weekend is that my in-laws were unable to make it. Dad is recovering from pneumonia. He’s much better, but not ready for travel. It’s the first time in 25 years that we haven’t been together, but we did a little Facetime chat. Thank you, technology!

I hope your Thanksgiving was filled with friends and family and good food. What’s your go-to side dish?

Traditions, adjusted

It’s Sunday afternoon, Thanksgiving weekend. I haven’t knit a stitch in five days. But I’ve played hostess to a house full of family, and it’s been fun. CollegeGuy was home from Orlando for the weekend, and it was great to have him around. Now he and all the guests have gone back home, so I’m taking a moment to catch up.

I haven’t hosted Thanksgiving in nearly 20 years. We used to round robin New York, St. Louis, Chapel Hill with DH’s family, but when we moved back to Portland from New York in 1995, Thanksgiving landed semi-permanently at my in-laws’ home in St. Louis. This year, I asked to have Thanksgiving here, so that the freshman CollegeGuy could come home for the holiday. I think he appreciated the chance to be home and see his friends, most of whom stayed on this coast for school. Our niece is in London for a semester abroad, so she joined us via skype on Thanksgiving afternoon.

skype

I made the traditional meals on the traditional days. If it’s Wednesday dinner, it must be brisket. If it’s Saturday lunch, it must be minestrone. Saturday night is always turkey, redux. I didn’t want to rock the boat too much since I had absconded with Thanksgiving, but I snuck in a few changes. We had sausage/potato/kale soup on Thursday instead of sandwiches, bourbon caramel sauce with our apple pie, and I tried a new bourbon cranberry sauce (see end of post for recipe).

Friday was sunny and lovely, so we headed out to wine country for open house weekend. We went to Brick House Vineyards for a tasting. Lovely wines in a lovely setting. And I set up this picture (the family picture is another Thanksgiving weekend tradition).

brick house group

On Saturday, I took MIL and SIL shopping on trendy/funky Mississippi Avenue. I found this knitted frog dissection at Paxton Gate. High school biology would have been even more fun this way.

frog

I’m so happy we were able to host this traitional autumn celebration here at home. Same same, but different! What are your Thanksgiving traditions?

table

Bourbon Cranberry Sauce

1 pound fresh cranberries
1.5 cups sugar
1/2 tsp. cinnamon
1/4 cup bourbon

Mix cranberries, sugar and cinnamon in bowl. Transfer to 9×13 baking dish.
Cover tightly with foil and bake at 350 degrees for 30 minutes.
Stir, bake another 30 minutes. Remove from oven, transfer to bowl and stir in bourbon immediately. Refrigerate. Enjoy!

knitting like crazy

…but I can’t really show you yet. Here’s a little peek.

tips

Look at this gorgeous yarn I got from Lorajean (Knitted Wit) last week!

gray

A perfect cloudy gray…

sparkle

with sparkles! We have a little project in the works…

Have a great Thanksgiving. I’m not cooking…but I’m in charge of gravy, comme d’habitude. I can handle that. It’s been a rough month, but I have a lot to be thankful for. I’m lucky to have my family, an interesting and rewarding job, and to be able to knit for fun, design a bit, teach knitting, and blog both here and for Lantern Moon. I’m having a little giveaway on the Lantern Moon blog; click over and enter.

Are you knitting for the holidays? I’m not! Too much pressure. There may be gifts, but I’m not obligated to knit for anyone. Gifts happen sometimes, but mostly incidentally or by inspiration. That’s how I roll…