Turkey Day is behind us, but there’re still photos to remind us of how we made a COVID Thanksgiving work.
Russ and I distribute the pumpkin on the porch.
Robin, the happy potato peeler.
My nephew, Bobby, finishes decorating the cranberry-nut-orange bread he brought.
Addie and JC prepare the turkey decorations for the tables.
Carrots Persillade by Bobby
I had more men in the kitchen than I did women this year.
Whether he needed it or not, I couldn’t resist offering Russ advice on turkey stuffing.
Russ and Robin get the heritage turkeys in the oven.
We spatchcocked (butterflied) one of the turkeys, i.e., we removed the backbone from tail to neck so the bird could be opened out flat. It cooked in 45 minutes!
Robin and Billy debone the final bits of the turkey carcasses.
My grandson, Austin, was the head chef this year. He added happiness to the menu with his homemade skillet of Mac & Chees. The dish is always a hit with kids, though adults enjoy it as well, especially if some lobster is added. 🙂
Addie, who’s becoming quite the baker, shows off her decorated chocolate chip cookie cake.
Lisa stirs up the mixture for the sour cherry pie.
Addie playfully displays the sour cherry pie that she and her mother made.
Andrew stirs the collard greens that he and Deb made. I always look forward to Deb’s southern-style greens each year.
Lisa’s sister, Tina, made professional looking cookies for the occasion.
We go around the buffet table by age, with the oldest at the beginning. I’ve finally worked my way to the front of the line.
These 14″-size plates are perfect for a big Thanksgiving meal.
“Chestnuts roasting on an open fire.” (Fortunately, Jack Frost wasn’t nipping at noses.)
Bella, my granddog: “Leftovers are my favorite part of Thanksgiving.”
Thanksgiving: A time for reflection on our many blessings.