From the previous life, taken around 2000, Bertrand The Turkey showing off as I was interviewing his vegetarian owner/rescuer somewhere outside of Redlands.
That turkey loved me. When puffed up like he is here, showing off, he almost doubled in size. He followed me around and whenever I was still he'd lean up against my leg. His face was very warm. Did you know that turkeys have warm faces? He liked me a lot more than he liked the photog. The owner said in general Bertrand liked women more than men, and also my coat was a color he liked. (For the record, that coat is SALMON. It is NOT PINK.) Photo by Marc Campos.
From three days ago, the Thanksgiving Chicken*** naked and brining in water, kosher salt, vodka and lemon essence, after being coated with the juice of two heads of pressed garlic.
Brine for two days, drain, let set for one full day (that's how you get a crisp skin), slide even more garlic bulbs between skin and flesh, slather with butter and olive oil, season however you like provided you don't use salt, roast per direction of Julia Child. Bring a book because you're going to be there a while; during the roasting you cannot work on anything else. The only thing that takes longer than roasting the chicken properly is making its gravy. (For the record, Child's books and shows taught me how to roast a chicken. That overly-complicated gravy I invented all by myself. For fried or baked chicken I go with what The Official Mom of BGF Central taught me, but when roasting a dead bird? Do what Julia said.)
The Thanksgiving Chicken has no name because it was picked up pre-dead at the Farmer's Market. Plus, as a general rule it's a bad idea to name food. It complicates things.
From las nightt, the cranberry apple pie (with the crust of awesome) almost but not quite ready to come out of the oven.
Unlike my cakes and cookies, my pies are always ugly (or as I like to call them, 'rustic') but they sure taste good. Unfortunately this is going to be the last good crust around here for a bit until I have free moolah enough again to have the store special order the flour from the South. This means my biscuits are also going to be a little lacking in fluff until then. Don't think I'm not pouting about it, let me tell you.
I made the overly-salted ham shank pole beans in advance, too, but didn't feel like dealing with the camera. Since everything else will be made today, that's it for the preview.
For those who celebrate it, hope today's holiday is a good one for you and yours!
***Don't do turkey around here because I don't like turkey. Never have. When able to set up my own household, one of the first rules was There Will Never Be Turkey.