Tomorrow is Thanksgiving. That makes today the day to eviscerate the turkey, in preparation for the Julia Child method of cooking. Last year, I had to get Colter to do the deed, because I managed to cut my finger using the mandolin slicer to make pickles. Sadly, the bird was still frozen, which made the surgery rather difficult. We captured it all on video, including the cheerful (more or less) banter about the task. This year, no pieces of finger went into the slicer, so I’m on my own to perform the delicate task of cutting and deboning.
Colter lit the baby green (red) egg charcoal ceramic cooker to make sure it was going to work for cooking the lamb. It got up to 450 degrees in rather short order, so we have to adjust the amount of charcoal to keep it at 350. I like to season the lamb with garlic and rosemary; then instead of mint jelly (who ever came up with that incredibly stupid idea), I like to use horseradish sauce or chutney – or both! You still get the flavor of the lamb, but with a little kick from the horseradish or a savory taste from the chutney.
Today will be devoted to making a cheesecake, an apple galette and tonight, two pumpkin pies, one for Erik and one for everybody else. We got into a cleaning frenzy yesterday, with everyone helping except Kiernan, who hates to clean her room. She’d rather be making her art – or playing Minecraft and making puppies and horses for her houses. I can’t say I blame her – wouldn’t you rather be playing than cleaning? Yup – thought so.
We expect 16 for dinner, so it’ll be a houseful for sure. But I say, the more the merrier – love to catch up with kin I haven’t seen in a while – or talk with new guests I’ve not met before. It’ll be exhausting, but great!