Turkey weekend: part two.

Well, thanksgiving dinner was a resounding success.  There was a hairy moment when the turkey fell apart while being transferred from roasting pan to cutting board, but it wasn’t anything that some strategically-placed garnish couldn’t handle.  There was a funny moment when we realized the one vegetarian was making the gravy, but since I’m pretty sure she eventually ate some turkey too, maybe it’s less funny.

The aformentioned turkey was lovely, flavourful and moist.  (I like to think it’s because it was locally sourced and free range, but it was probably also due to the mad skillz of our host.)  We had an abundance of sides, most of which were orange and/or mashed.  We had mashed potatoes, mashed acorn squash, corn, braised turnips, and cranberry sauce.  There was a token salad, to supply the requisite green on the plate.

We finished with two of my legendary pies: one pumpkin and one apple.  The pumpkin was the early favourite, but then people tried the apple and most liked that one better.  If I do say so myself, I really do think that my apple pie could induce world peace.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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