The countdown to Thanksgiving at Goomp's starts down Chelsea this morning with TIny supervising stockpiling of provisions from her aerie in the slide box atop the diningroom table.
All the usual suspects showed up, from Tom Turkey and sausage-and-apple stuffing to gravy for the gods and creamed onions (above floating in a bath of cold water after boiling for 10 minutes to facilitate removal of the stem and parchment with a twist of the thumb). A new trick we think we internalized from watching all those Food Network shows: You boil your onions in batches. Then -- instead of lifting the steaming pot and pouring out the water to drain 'em -- you lift the onions from the pot with a strainer and drop them directly into the pan of cold water. That leaves the boiling pot to immediately receive the next batch of onions.
Once the Babe caught wind of the bird, he was a force to contend with.
No, darling. Not until it's cooked. We soothed the savage breast with a few kitty treats along the way.
Supper was Thanksgiving Beta, with tiny daubs of all of Thursday's featured hits undergoing a test run: Turkey, dressing, gravy, Corny Cornbread minimuffins, homemade cranberry sauce, pureed sweet potato. We always make an extra turkey ahead of time -- or, when we fall victim to a new-bride moment, later in the day -- for sandwiches and take homes. Baby and Tuck gave paws and thumbs up.