Three rises = beautifully light rolls with a fine, soft crumb (I use the Bread Bible recipe, mixed by hand - with a little extra flour today, it's so humid):
Sweet Potato and Pecan Gratin, waiting for the oven (layers of sliced parboiled sweets, chopped toasted pecans, brown sugar and unsalted butter in a greased pan. A little warm, cinnamon-y milk to moisten - into a 400 degree oven while the turkey rests, or until things are brown and melty and delicious and easily pierced by a paring knife):
Fields of Brussels sprouts, oiled and ready to go (these get snapped up like candy by kids and vegetable-hating adults alike. Trim a pint and a half of Brussels sprouts, halve them, spread in a single layer on a sheet and toss in olive oil, salt and pepper. Roast, stirring once in a while, at 350 - 400 degrees or so for 45 minutes. When the loose leaves crackle and the halves are ringed with caramel, they're ready. Crisp bacon is a nice garnish- but I like them best almost-naked and nutty-sweet):
Gingered carrots and parsnips (a ladleful of stock, a tiny drizzle of honey, plenty of minced ginger and garlic and crushed red pepper, simmered to a glaze) and glazed pearl onions (blanched onions shaken in a bubbling glaze of sugar, some rosemary and stock):
And pies, of course, a-cooling on the counter.
Also: thyme-y creamed corn; perfectly basic, basically perfect bread stuffing; green beans with vinegared shallots; pan gravy; mashed potatoes; cranberry sauce; ham; and a turkey.
Thanksgiving was odd for me this year - I had class right up until yesterday afternoon, and didn't get a chance to do anything in advance but shop and make the cranberry sauce (I added plenty of orange zest and a clove to the boiling berries this year - very nice). I was up at 4 today, cutting pastry dough, planning oven schedules and boiling lakes of water to blanch vegetables - worth it, though, to have everyone in one place and happy.
I am thankful, for sure.