Fried Bird
Before I write about Thanksgiving, I want to note that last week's wedding was among the best I've been to recently. I told the groom, Drake one of our E.R. nurses, it was the people (meaning guests) that made it great. Knowing about 75% of the guests definitely contributed to my enjoyment. There were actually so many E.R. employees there that I wondered who was actually working at that time.
Anyway, Thanksgiving went down at our house, which was a first for us. Megan and I still had active extended families, so it was pretty rare for us to host a major holiday. Megan's parents, her sister, my parents and Derek were all guests. Mary and her family, who hosted Thanksgiving at their own house, joined us briefly via video chat.
Megan put a lot of work into Thanksgiving dinner. She made her Mom Mom's stuffing, boursin mashed potatoes, green beans with mushrooms and pancetta, stuffing and, if that wasn't enough starch, dinner rolls. Derek brought the wine and my mom made the salad. Megan's mom made the sweet potato casserole and the show stopping desserts: pumpkin roll and apple pie. I made cranberry sauce (i abhor the canned stuff) but the most exciting part for me was I got to fry the turkey.
Don't worry. I didn't lose my eyebrows. The stories about fried turkey fiascos definitely scared Megan and me, and the two of us spent the week prior researching how to do this safely. I had a lot of help on the day of cooking, primarily from Charlie and Derek. Funny enough, it smelled like fast food french fries every time we checked on the bird. I highly recommend frying turkey, by the way. It tasted better and took less time to prepare. One other benefit that I did not think about was that it freed up our oven for other cooking tasks.
The only downside to hosting Thanksgiving is that despite sending many of our guests home with leftovers, we ended up eating Thanksgiving food for four consecutive days. I definitely could have been worse. After all, everything tastes better fried.