I have no smoke from the camp fire . Clear . Rain and snow starting Tuesday evening through Sunday . Its about time to put snow back on the mountain.
Off-topic - who ME??? - here’s the site I use.
https://forecast.weather.gov/MapClick.php?lat=41.3131&lon=-122.3126#.W--Dy4FKjnE
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If I make them . They are going to be the star made with amish butter. All the way.
Where on earth does one get amish butter?!?!?
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It comes in a roll here at our store here . A rare find
A roll??? Which store? I’d love to tell my friend there (who’s a great cook).
At Ray’s. My friend bought some last year . It rolled in a butcher paper . I’m going there tomorrow. It might be a style . But still unbelievably buttery.
We’ve got the usual 30+ so it’s a potluck. When my brother is in charge, the theme can get a bit wild. One year, it was Asian so he made teriyaki turkey and sushi. Nope. Just, nope.
I’m in charge this year so the menu is more traditional:
crab cakes
stuffed mushrooms
charcuterie/cheese platter
Roast turkey a la Zuni Cafe
Tri tip
Carver ham from Costco
butternut squash and kale salad from Serious Eats
roasted vegetables
cauliflower dish
mashed potatoes
salad
cream puffs
lemon bars
cookies
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Sushi made from raw turkey?
No, thankfully. Sushi from raw fish. Cooked turkey. It was a combo I’ll not need to experience again.
I think cooked turkey sushi could be good, if you used first-rate turkey, though it might take some experimentation, and Googling “turkey sushi” turns up some seriously unappetizing recipes.
extremely hard to imagine
I can imagine a slice of turkey (roasted or otherwise cooked) with a bite of rice and gravy topping it. Maybe the skin can be the seaweed wrapping it. Ohhh, like inari! Ummm…I just convinced myself that turkey sushi might work.
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Musubi with turkey Spam was the least disgusting recipe that Google turned up.
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Today I will wash pounds of vegetables, then peel or slice or dice each according to its temperament, then I’m going to blanch.
I love prepping vegetables. 
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It’s only 11am and have most of the prep done for today.
- prepped all veggies and drying out my ciabatta for stuffing
- made the mac n cheese
- blanched and squeezed out 3 lbs of spinach that is now the size of a thumbnail
- made a bunch of twice baked potatoes
- cranberry sauce from scratch firming up in the fridge
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That is so impressive. 
I’m still chopping and peeling. I did, however, manage to find various serving dishes and casseroles in the garage just now. 
Thanks. My wife was helping so we had 2 in the kitchen.
I also have an Excel spreadsheet we use for Thanksgiving that outlines what serving dish/cookware to use for each dish and the allotted time for prep/cooking in the oven. Makes it less stressful for me to have some semblance of a process.
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Making the blueberry cheesecake. Steaming the goose . Then letting it sit in the fridge overnight to dry the skin . Into the oven tomorrow. A Jacques Pepin recipe. Joel Rubuchon mashed potatoes tomorrow with roasted acorn squash , bread dressing with some italian sausage .lots of wine . Everybody have a wonderful Thanksgiving. Cheers .
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