Talking about what we're going to eat on Thanksgiving, working around travel and family and all that jazz...
It feels early, even though I should already be fully awake, so it's hopeless to try to come up with a clever thread name.
I figured if there was any need to talk about Thanksgiving and how we're going to work around our dietary needs, we could do it here. Life is pretty easy for us, just no gluten or dairy or large amounts of soy, and DH says he isn't going to worry about his carb intake for a day or two (his mood is pretty darn good these days, his energy's improving and he's still losing weight, and I haven't checked his BP in a few weeks but it was just a smidge above the normal/healthy limit when we last looked), but I do need to keep DD low/moderate protein.
Turkey: I do it simple, Alton Brown's brined turkey (let turkey sit a day or so in a brine--salt, brown sugar, a variety of spices), it helps avoid the dry turkey I grew up with, the reason I rarely made turkey as an adult.
Mashed potatoes: I grew up making them with chicken stock (hello Dad who doesn't deal with dairy well, I didn't realize this wasn't normal) -- I may make a version I've done with bacon bits and using lard as the fat.
Be back in a bit, DD needs breakfast (the other part of her stomach aches, even though she's almost 7, we seem to be back in the toddler world of early, frequent meals, but when I'm organized, it seems to really help).
I need to figure out a mashed sweet potato recipe, it just looks interesting. Maybe Alton Brown's recipe with chipotles in adobo.
I think a pumpkin crumble-type thing (pumpkin pie on the bottom, with coconut milk) and some sort of nut-sugar-crumble stuff on top. Details are a bit fuzzy there.
And probably tootsie rolls just to have something else fun. I'm sure I'm missing a lot.
eta: May try the roasted cauliflower and hazelnut low carb stuffing recipe on marksdailyapple.com. Looks tasty, though I may need to add some sage to make it taste the way we're used to.
Edited by tanyalynn - 11/18/10 at 6:34am