|Sunday:||Veggie Pasta (DIY)|
|Monday:||Huevos Rancheros (DIY)|
|Wednesday:||Pizza Welcome Party in Palm Springs!|
|Friday:||Leftovers: Turkey Day Fixin's|
|Saturday:||Eat Out in Palm Springs and/or Backyard BBQ|
Ah, Thanksgiving. One of my favorite holidays...the arrival of my Thanksgiving Bon Appétit every year is practically a Henricksen holiday in it's own right. One of the reasons I love it is because we have a 5 year tradition of renting a house with friends in fun places like Paso Robles and Palm Springs. This year we're headed back to Palm Springs for a 2nd year with a crew of 13. It's the first year we have to rent two houses and we have a record high of 5 people flying in from the East Coast...so it's going to be a fun long weekend full of good friends, fun in the sun and great food.
I have to admit though, I also love Thanksgiving because I truly enjoy the challenge of planning out the meal and strategizing for how to bring it all to life in a way where I can still relax and enjoy the day with friends by the pool. The fact that I have to cart half of my kitchen and brining turkey to our destination certainly makes for an added challenge, but that just makes a successful meal all that more satisfying!
My menu for this year with links to recipes is below. I've also provided my "week-of" schedule since that's the secret to my success. Lots of cooking and prepping the week leading up to Thanksgiving so the day of it's mostly just cooking and assembling. The day of, hour-by-hour schedule is also included since timing is everything on Turkey Day! Wish me luck as I scale up to cook my largest Thanksgiving yet...and of course if you have tips and tricks of your own I would love to hear them...
How could I forget to include a Cinco de Mayo dinner in this week’s menu?! Christian and I love going to Mexico and in fact spent our honeymoon about 6 years ago there. We also work Mexican inspired dishes into rotation so regularly that we often joke that we must have been Mexican in a past life...so we simply can’t skip the Cinco de Mayo festivities even if we do stay home. That means I’ll be swapping out the White Bean & Kale Soup on this week’s menu for the Cinco de Mayo menu below (since I have the ingredients for the soup though I’ll make that next week....thankfully kale lasts forever!).
Traditional Thai Condiments (along with fish sauce and palm sugar of course!)
Before vacation slipped too far from our memory, we decided to put our newfound Thai cooking skills to the test and throw a Thai party for our friends. With of course, the “cost” to our friends of having to sit through a slideshow of 300 of our favorite pictures from Thailand and Cambodia...he he. If I do say so myself though, we earned their viewership...the food we made was GOOD!
I’ll start with the dinner we made ourselves on Valentine’s Day itself...a nice bottle of 2006 Mumm Blanc de Blanc, Mussels Steamed in a Spicy Tomato-Cilantro Broth with a DIY salad of Arugula, Beets, Fresh Parmigiano Reggiano Cheese drizzled with truffle honey, balsamic, olive oil, salt & pepper. Dessert was homemade chocolate dipped strawberries.
This year it’s just the two of us, which is pretty rare. But to be honest, it’s pretty rare that our Pat’s aren’t in it and we’re not super invested, so we’re keeping it low key. That being said, we still want to feel like it’s the Super Bowl so I’m making the following relatively simple snacking menu: