thanksgiving prep

There wasn't a whole lot of time today after I went into the office for a couple of hours.  But I needed to do something productive and fun after working on a Sunday.  I'd bought some quinces yesterday, so I made ye olde poached quinces.  This time I canned the fruit so I can use it later.  As I've mentioned before, I love the old-lady aesthetic of putting up fruit for the winter.  By contrast, I don't like the old-lady aesthetic of my brand-new, short, rather conservative a-line bob hair cut.  Not sure where the line is.

So after I put up the quince, I made two pies.  First just a simple apple pie, with a collection of random apples from my fridge.  One was a pear-tasting russet fella, 2 other very green tasting russet ones, something nice and tart (should've saved it for eating) and a winesap.  That'll be a pie to eat with a fat slice of sharp cheddar or wensleydale and a glass of white wine.  The second pie was a bunch of big wormy gnarly-ass winesap apples - carefully trimmed of course - plus one fruit's worth of poached quince.  The first was thickened with flour, the second with cornstarch.  Check back later for results.

I've got what, almost 3 weeks til thanksgiving?  Pie - check.  On the way home from work I ordered a goose from the butcher up the street.  May I tell you how fucking awesome that place is?   I asked if they had a line on a goose for my holiday dinner, mmlle. just said, "how many pounds? when do you want to pick it up?"  easy as you please.  They render their own lard there too, so if you need some for pies or whatever, just call a day or so ahead.  I also did some thinking about the stuffing: chestnuts, cherries, leeks, onions, bread?  Or something?  I should look at the recipe for that wonderful savory bread pudding that Jen made a couple years back, see if the flavors can be modified appropriately.

What else do I need?  Roasted (in goose fat??) potatoes, bitter greens (obvs)... brussels sprouts? rolls?  Suggestions?

Comments

[Brian]

That all sounds awesome.

Lately my flavors of choice, tickling the autumn / nostalgia / warm-comforting-blanket whiskers, have been persimmon, roasted nuts (walnut & pine), leafy greens, beets (incredible!), sweet potato, maple, early citrus, caramelized onion, crimini & oyster mushrooms.

Cranberries are sadly an imported luxury in Texas at all times of year, it seems. Cherries, too. "Tart" is a hard palate slot to fill locally. (Not that maple syrup is local, of course, but it's not outrageously expensive like cherries and cranberries!)

I'm dying to use chestnuts but they haven't come to Austin quite yet. The TFL chestnut agnolotti are definitely in my near future. I am jealous you have them already.

I'm sad I didn't quite manage to make it to Avedano's when I was there. Ended up getting a chicken from Bi-Rite instead. Man, Rosie's chickens are pudgy little fowl.

[Ponch]

The ad for the butcher reminds me of something from Fallout, like there should be a Super Mutant knawing on a Rad Scorpion leg with a smile on his face and a big thumbs up.

I thought goose was for Christmas, but as its your Thanksgiving, serve what you want. Anyway, as for additions to your menu, how about Waldorf Salad (http://www.hillbillyhousewife.com/waldorfsalad.htm - awesome address btw), I'm not a fan, but it's a tradition at the in-laws.

[Jessica]

The in-laws will be here in exactly one week. I've still got to find a place to get a fresh turkey (Whole Foods? Not familiar enough yet with the city for a real butcher). I need good recipe suggestions for rolls and pumpkin pie. I'm definitely doing winter squash as I had to go 4 years without it in the south. Mmmmm, brussel sprouts...