Turkey methodology

[DFW]

11. Well T-Day Germany came and went

We did amputate off most of the legs to get it in the oven. My wife calculated the timing and temperatures PERFECTLY, and it was one of the most perfect turkeys we have had. We had 17 people over (sudden illness felled the last three). We haven‘t even carved the second half of the turkey yet. The tons of incredibly tasty stuffing mostly got eaten. We are recruiting volunteers to come for leftovers. In anticipation of an unannounced visit by the Chinese army, my wife made huge batches of sweet potatoes, sautéed mushrooms, green beans with onions, a sort of cheese Grits, freshly made cranberry sauce, arrugula and pomegranate salad, grated red beet salad, and a few I have forgotten.

After we were all über-full, dessert of strawberry mascarpone (a specialty of one of the guests), and a cinnamon apple crumble (my daughter made that here), mostly went into reserve tummies most of us never knew we even had. Various colors of wines were there for those who drink them (I don‘t). Apple juice, both clear and opaque was there, as well as a newly arrived (from the Wachautal in Austria) case of thick (45% !) apricot nectar.

I think I just gained another two pounds while checking the above for typos.