It has become a tradition that Blee hosts a Thanksgiving Turkey Dinner at her place each year and G and I were delighted to partake in the fabulous feeding frenzy again this year. Blee is an architect by trade, but could easily get by as a chef in a top restaurant; she’s a real foodie and can cook like a pro.
We did bugger this invite up a wee bit by first promising to bring a homemade cherry pie. We made fresh cherry pie filling back in July and froze it for such an occasion but we’ve been so busy, there was no time to make it. I then told Blee there’d be no pie but that I had fresh huckleberries from our food share and would make a huckleberry dessert to bring instead. I did – in fact – make the huckleberry dessert, which ended up being more of a coulis than the mousse I was expecting … and then promptly forgot it in the fridge when we headed down to Blee’s place! Me bad!
… thankfully I did remember the unoaked Chardonnay and a four-pack of Strongbow.
I’ll post about the huckleberries, which are a member of the nightshade family, and a fairly uncommon berry used these days, later this week.
2 & 3) the moment of truth … revealing Tom the Turkey, which Blee brined to give it extra-crispy skin and moist interior
Joining us for dinner were Cousin Richard and the wonderful husband/wife duo of Mimi and Jim.