Only 2 for dinner , so no turkey for sure .. there is chicken 😂
Cabbage soup with fish dumplings

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Long beans with tofu / tau kwa
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Fried seabass

Ah, I'll always enjoy it with certain comfort foods. Generally, with roasted fatty pork and with some shrimp noodles (ha jhee meen - do they still have these?) I enjoyed during my time in HK. But, as with YYZ, a bottle will last a pretty long time.

Not sure if I'm out of touch here, but it's a few bucks more, if that?

Usually. But I have a bad habit of buying things, using some and (often enough) ending up tossing a good chunk away due to spoilage of some sort (issue with cooking small amounts). I've gotten better at it, but some things just can't be saved so why waste? That's why except for "dry" goods, I don't buy Costco-size stuff very often. I just can't finish the food fast enough to prevent it from going bad. And with an abundant number of asian supermarkets nearby, I try to limit what fresh stuff I buy to 3-4 servings worth and only cook those for 1-2 meals. Oyster sauce is great, but if you let it sit for too long (even in the fridge) it does go bad. And it doesn't freeze well IME.

Thanksgiving dinner will be bistecca alla fiorentina with a nice Tuscan red, in Florence with my teenaged son.

You win!!

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Turkey, sage/sausage stuffing, mustard greens w/ bacon, peas w/ pearl onions, blueberry cranberry orange bread, green beans fresh from the garden.

Bama, those green beans look like they’re on life support!

Here are mine, at the Pantry restaurant at the Mirage, along with other fixins.

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Maine lobster claws with garlic & lemon butter
Mashed red skin potatoes with goat cheese
Brussels sprouts browned in bacon with honey drizzle and balsamic glaze drizzle.
Grigich Hills Estate --Napa Valley Chardonnay

What's a little freezer burn among friends and family? ;)

I don't know why but I didn't take any pictures of today's dinner. Had a tossed salad, which no one was interested in. I'm glad I didn't toss it with dressing as now I can eat it tomorrow. We did a turkey and a bunch of NYT recipe sides that could be made ahead. Five minute, five ingredient gravy to which I added the pan drippings today (very pleased with how that turned out), mashed potato casserole (nice not to have to peel, boil and mash the day of), citrus glazed sweet potatoes (warmed up in the microwave), corn casserole, home made potato rolls and pumpkin pie with whipped cream. I wanted "cheesy" (don't mean that literally) green bean casserole (with the cream of mushroom soup and french fried onions) but no one likes it but me.

As I was telling somebody earlier...you would be thrown out of the house if you tried to serve a salad for Thanksgiving in my house. Lettuce has no place at a carb fest.

Everything was delicious and I’m full. Happy thanksgiving everybody!

although a guest brought salad, I just eschewed it. Plenty to eat so zero desire to waste space. We have way too many leftovers and we fly home on Saturday so I’m not sure what will happen to the leftovers and I’m also okay to let them go. In theory a local family or friend will just take them.

I like it too, but once a year is enough. Today we made it with French's french fried jalapenos. It was OK, but I like the original better.

Please share the recipes for the gravy and the mashed potato casserole.

Indeed. We had a couple from Chicago and she generally eats healthy food. So, I thought she'd appreciate something green. She said, "I get enough of that at home." She kept piling on the corn and mashed potatoes. So, I learned my lesson! I should have just made the green bean casserole or maybe a pistachio fluff salad (or whatever you choose to call it) to have something green! :D

This is the mashed potato casserole. If you con't have access to it, PM me and I'll cut and paste for you. BTW, unless you want to feed an army (as my mother would say), cut the recipe in half.

https://cooking.nytimes.com/recipes/...ion=all&rank=2

For the gravy, not sure where it's from - but I used turkey stock instead of the bouillon and water but it works great for any kind of gravy. You can make it a day or two ahead and then, on the big day, heat and just add the pan drippings for more flavor and thicken with flour, if necessary.

INGREDIENTS
¼ cup unsalted butter
¼ cup flour
1 teaspoon onion powder
2 cups water
4 teaspoons beef (or chicken) bouillon granules

INSTRUCTIONS
Combine water and bouillon in a heat proof container (I use my glass measuring cup). Heat the broth in microwave 1 minute at a time, until it is steaming hot.
Melt butter in a medium saucepan over medium heat, add flour and onion powder and whisk together. Allow to cook for 1 minute, whisking occasionally (this helps cook out the ‘floury’ taste).
Add broth to flour mixture and whisk.
Bring to boil, reduce to simmer for 1 minute.