Wednesday, November 25, 2015

Cooking for a Holiday - Thanksgiving, Part X - The Night Before

I've already had a martini, and the pizza is on the way.

Whatever.  It's holiday time!  Holidays begin on the "eve" and end with the leftovers.  Hence, the martini. 

I'm close, but not in the home stretch yet.  Two things are happening tonight (after pizza):  vegetable prep for the stuffing and sweet potatoes.

For the vegetables, you need two bunches of celery, wash and chop.  Fry them in a half-a-stick of butter until soft.  Transfer to a big bowl.  Then take two gigantic onions (or 3 large ones) peel, wash, and chop.  Fry them in another half-a-stick of butter until soft and a little brown.  Put them in the big bowl with the celery.  Mix it up, let cool for a while, and then put it all in a container.  Store in the fridge until tomorrow, when it will become buoni amici with the bread you've got chopped up for stuffing.

For the sweet potatoes:  Peel 3 really big sweet potatoes.  Slice into thin slices.  Butter a 9" X 13" baking pan or spray it with some "no-stick" stuff.  Now put a layer of sweet potato slices in the pan and sprinkle with lemon juice, salt, and brown sugar.  Repeat until pan is full and/or you run out of sweet potatoes.  I got four layers out of it.  Dot with lots of butter, 1/4 stick or so.  Cover pan with foil and put in the refrigerator.  You'll bake them tomorrow, at 350 degrees, for about 45 minutes to an hour.  After the sweet potatoes are baked, pull them out of the oven and cover them with marshmallows.  Then put them back in the oven and bake until the marshmallows are bubbly and browned.

That's it!  Go have another drink and go to bed.

The moment of glory is at hand.


1 comment:

  1. Wish you a great Thanksgiving day, my dearest friend
    you were one of the bests gifts of my life, one I'm certainly and utterly thankful for!


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