I have been reading - I got three spinning books from the library and after perusing them all I have some very definite opinions I will share eventually. Maybe tomorrow.

In other news, holiday cooking continues apace. I had the landlady replace the oven (yay!) so now I can bake. I am very very pleased.

I am all prepared for today - the turkey is in the oven, roasting away. On Tuesday I made pumpkin bread. Yesterday I made the Italian dressing (cheese+bread), sweet potates, creamed corn casserole, and the ubiquitous green bean casserole. I also did the chopping for the turkey stuffing so I had do to today was toast the bread and tear it up.

Today, aside from the turkey, I have extra stuffing that will be cooked on the side, and I’m making cranberry meatballs as a pre-dinner snack.

It’s weird how all turkey instructions say basting isn’t necessary, it doesn’t do anything, don’t add any liquids to the pan — and I’ve been around four distinct families during Thanksgiving and they all add liquid and baste the turkey. I just don’t get it.

I also have an old cookbook (”Dear Daughter: Time Tested Recipes of Four Generations of Women”) from the 60s or 70s that says that a turkey MUST be cooked breast-side down so it doesn’t dry out. It seems like it’d work, but then that’s the meatiest part so it also seems like it’d take longer to cook… who knows. Someday I’ll try it.

I hope everyone has a calm and restful holiday weekend!