No, no, no... this is the most wonderful time of the year.
A surprisingly traditional menu:
Hands down my favorite holiday, I spent a couple years not jazzed about Thanksgiving and cooking that big, fat dinner. I played it low key last year, renewed my love of, well, cooking en masse. I had fun with some dishes, kept some simple, but the end result is a fairly traditional (which is non-traditional for me!) spread. This one's for you, Lisa Chiu!
The bird: Cider-glazed turkey with a simple mushroom-porto gravy
Taters: Mashed maple-glazed sweet potatoes, plain ol' mashed and a cheesy dish
Plantlife: Green beans with shallots, maple-ginger (yes, I love real maple) roasted veggies + pecans
Stuffs: Buttermilk biscuit and mushroom stuffing and traditional herb-roasted stuffing
Fruits: cranberry-apple conserve and, well, autumn sangria chock fulla fruit!
Pre-gaming: cured meats, lemongrass spring rolls and Ryan's Aunt Vicki's deviled eggs
Sips: Pomegranate prosecco spitz and, well, that autumn sangria chock ful of fruit!
Sweet endings: French-press coffee, pumpkin pie, Bryn's TBA and capirotada bread pudding