Did you make the Jicama wraps? If so, how?

taiwan turkey rice
bbc
Friend’s pumpkin pie (!!!!)


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good article! I’m a protein re-warmer! :-)

Pistachio crusted bluefin tuna with papaya mango salsa and cucumber salad.

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Metlox Lotus plates? I have those .

I buy them from Trader Joe’s. But I’ve heard Whole Foods and HEB have them.

Antipasti of marinated artichoke hearts, green olives, peppered salami, and truffle Toma cheese from Point Reyes.

Grilled ribeye steaks, baked potatoes, and creamed spinach for dinner.

A 2015 Haut Medoc, quite nice, followed by a 2018 Napa Malbec.

Chips Ahoy cookies to round out the evening.

Yes they are. My parents' neighbor used to design for Metlox. I inherited a complete set when they passed away.


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Wow!! That's quite a collection ...love it.
Metlox used to be in Manhattan Beach and I would buy seconds there. It is always a fun brain teaser to see if people can figure out the trick to stacking them.
Mine are plum and leaf colored although the colors look different in this photo.
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We also have eight mugs in different colors, two plum, two blue and one each pink, yellow, orange and green. They are in a different cupboard, so they didn't make the photos above.

This has probably been mentioned somewhere in the dozens of Thanksgiving posts, but there are ways to reheat even drier meats. I'll sometimes gently heat it in a broth (in the case of turkey, probably chicken broth). That said, when I was a kid, my Dad and I would always make gigantic turkey sandwiches with the cold meat the next day. That may be the best use.

It's probably weird, but I really like cold Chinese food and cold pasta. I'll take leftover pasta or fried rice out of the fridge and eat them straight out of the storage container.

It was only a few months ago that he found out that one could freeze meat and chicken so not ever reheating before on planet gaobest doesn't seem like that much of a stretch. It seems like a home cooked thanksgiving dinner is also a new thing to him. I guess not even picking up a prepared turkey dinner from a restaurant or store...only restaurant dining although I know that many restaurants will do a turkey dinner for the table and you take home the leftovers.

yes. Up to 2004, I was a guest at extended family thanksgiving so our leftovers were consumed quickly. I probably carpooled with my immediate family.
2005 Paris at Steak Relais (steak frites).
then Chicagoland 2006-2019 and it was buffet at the club except last year the club renovated so we got carryout from the club and I forget what happened for leftovers. I think there was cooking at my inlaws in 2007-2008 but I can’t recall what happened with leftovers etc because I didn’t have responsibilities for reheating them.
so aside from fetching from the club last year, I’ve never had a restaurant thanksgiving.
My reheating memories involved reheating in gravy, and this year’s turkey was so amazing that it didn’t need gravy corruption.

As much as I cook, I have never made a full Thanksgiving meal. I've never hosted either alone or after getting married. Quite a few of these meals were actually at restaurants. A few times I've been given some leftovers to take home, but my point is I can see how it might be a little different if you're fairly new to cooking.

I don't look at gravy as corruption!! I love it. And speaking of gravy....you should be brining it to a boil and letting it boil for about a minute if you are still using gravy from last thursday.
This has nothing to do with taste but safety. https://www.foodsafetynews.com/2013/...r-family-safe/
I was counting at whatever club you were going to as a restaurant. But glad you are enjoying your food!

I definitely boiled the gravy partly to try to thicken it (plus flour) but that’s tougher to do. I’m never using enough flour :-)
our original gravy supply ended and I’m on the “stock” of boiled turkey bones that I made on Saturday night! Just froze 2 glass jars after removing some liquid to give it room for expansion (to avoid glass shatter).
we are near the end on turkey! Down to some breast for The Fred, plus single thigh / drumstick / wing, which I transferred from freezer to fridge. So all left in freezer is more bones for future stock and the 2 jars.
I’m seriously pondering the roasting of another turkey except I’d buy a smaller one at Costco or even Safeway and I’d use the seasoning from Bon App recipe that my child’s future mother-in-law used.
https://www.bonappetit.com/recipe/ex...2aDZoXuHYYDgpM