Kevin is making the cranberry relish/sauce for the TG dinner we are catering tomorrow. (And no, don't get any ideas about asking us to do yours next year, this is a one shot deal.) His has pineapple and lemon zest in it...
I am making the cranberry sauce for our own Thanksgiving Table. It has hot peppers in it from Colchester called "Fish Pepper", a pepper native to Delmarva. I put in three, seeds and all...(Thanks, Aaron, for correcting my information!)
Mine is cooking up nicely here.
And Kevin's looks very nice too...not much to duel about, eh? Mine is a little spicy, a little tart. Kevin's is a little fruity, a little tart. Both are pretty good and ought to add a nice touch to both turkeys tomorrow.
We are not going to be open for service on TG Day, but we will be here cooking a couple of things. I made pies today - one to go out this afternoon and one for service tonight. Bread pudding to go out tomorrow is also on my agenda. Tomorrow we'll saunter in at 8 or 9 - ahhh, so nice to come in so late! - and go about the final production with little stress and lots of space, bowls, pans and spatulas, unlike if we were doing it in our home kitchen! We'll haul everything home after the party has gone out, and enjoy being at the table with family and friends for the rest of the day.
We have much to be Thankful for, including the fact that we are able to support ourselves doing something we love. Thank you for allowing us to do that, here at Brooks Tavern, and may your Thanksgiving Table be filled with plenty of love, involve lots of fine food and be surrounded by peace and tranquility.
Well, maybe the first two will happen... Cheers!
We are not going to be open for service on TG Day, but we will be here cooking a couple of things. I made pies today - one to go out this afternoon and one for service tonight. Bread pudding to go out tomorrow is also on my agenda. Tomorrow we'll saunter in at 8 or 9 - ahhh, so nice to come in so late! - and go about the final production with little stress and lots of space, bowls, pans and spatulas, unlike if we were doing it in our home kitchen! We'll haul everything home after the party has gone out, and enjoy being at the table with family and friends for the rest of the day.
We have much to be Thankful for, including the fact that we are able to support ourselves doing something we love. Thank you for allowing us to do that, here at Brooks Tavern, and may your Thanksgiving Table be filled with plenty of love, involve lots of fine food and be surrounded by peace and tranquility.
Well, maybe the first two will happen... Cheers!
PostScript: the turkey photo on the right is from The Atlantic Monthly. There's a link to the article when you click on the picture.
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