Successful thanksgivings always depend on preparation and time management. Discerning between what takes the longest vs what takes up the most space. Most of my food is cooked via oven so a lot has to be prepped and/or cooked fully tonight.
Roast is in. Turkey legs are in. Dinner will be served around 6, I never understood why people eat thanksgiving dinner so early. Lol Anywho. If you’re cooking any type of big meat like a turkey or a roast, you need a meat thermometer. This one has a probe and an alarm.pic.twitter.com/mQNeaTbdso
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Greens are on the stove. Finna start assembling the Mac & cheese and yams. And drinking.
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Cheese shredded for the Mac. Kept it simple with mild cheddar and creamy Gouda.pic.twitter.com/jJFf3zYCXc
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Almost done part 1 of the roast and then this baby will be ready to go in. Listen if your béchamel ain’t looking like this, you gotta rethink.pic.twitter.com/OncUYohTeW
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The meat is basically done and all I’ll need to do is throw it back in the oven towards the end to get the color/texture I want. Onto the yams and crab stuffed mushrooms.
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I beat my whole estimated time. But I also almost forgot the rolls. Whew. Isn’t she beautiful.
pic.twitter.com/lwtQgfRe8F
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MEMO: Crown Apple + Trader Joe’s Honey Crisp Apple Cider + Champagne HOLIDAY TIME!
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So we can play cards and get drunk later
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Imma do that anyway, cuz that’s just how I am. Lol


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