Our 1st Thanksgiving

Before the baby was born we had decided to have Thanksgiving at our house. I know this was a lofty goal seeing as we would have few hands to juggle both turkey and baby. However, with careful planning, extra hands, a moby wrap, and quick recipes, our Thanksgiving was successful!

After a month of living off freezer food, cooking was a privilege I enjoyed--even though I was up until 4 am preparing food and feeding a fussy baby (who clearly sensed the excitement in the air). However, even with a few hours of sleep I rolled out of bed excited to begin our feasting day.

Our menu:
Oven Roasted Butterflied Turkey
Apple-Cider Glazed Ham
Orange-Balsamic Roasted Beets & Carrots
Zucchini Gratin
Mashed Potatoes
Sweet Potato Pie
Candied Yams
Roasted Green Beans
Brussel Sprouts
Mac & Cheese
Cole Slaw
Pumpkin Pie
Apple Pie
Pumpkin Cheesecake
Rolls
Bacon-Wrapped Dates
Cheese Plates
and so much more....

Whew.....I cant believe I fit all that in my belly (this is where no longer being pregnant had its clear disadvantage as I no longer have room to eat like a horse). Granted, everyone took part in preparing the Thanksgiving feast whether it was preparing a dish or holding a baby, and this year, the food was extra special.

Thanksgiving wouldn't be what it was if it wasn't for the few mishaps that can cause laughter, chaos, and sometimes a tear. Even with our confidence and expertise, we weren't protected from the usual T-day hiccups. Our 26.6 pound turkey didn't fit in the oven as planned. We had a few small grease fires (quickly put out and prevented with our newly converted muffin pan for grease trapping). We forgot the stuffing in an oven downstairs and left the cranberry sauce in the fridge...ooops. The disposable plates were too flimsy and somehow I ended up shoving mashed potatoes up my nose (only to be caught by everyone who saw me racing across the room for a napkin).

All in all, everything came out great. We sat in camp chairs. Drank beer from plastic cups and used our sleeves for drippings. The turkey was perfectly moist and cooked evenly (butterflied, roasted at 425 for 3 hours). There was no shortage of beer or wine. Listening to everyone compliment the food made the effort worth while. The best part was the pumpkin cheesecake topped with eggnog ice cream and pared with some Irish coffee.

By 9 pm, our house was empty, our fridge full, and our bellies working on their second wind. Unfortunately, we were headed to bed to wake up for the famous black Friday sale, all the while Kannon slept peacefully in the arms of family and friends.