So, I decided to lay out the serving dishes today to see how I can cramp all the place settings and prettify everything in my tiny, hand-me-down dinette. As it turns out, it’s completely not feasible. There’s no room for individual plates on the table. The dining table is purely for buffet. I’m somewhat thankful I didn’t go crazy shopping for dinner sets complete with salad plates and soup bowls. Whew! Saved me a bunch of money because from what it seems, we’ll all be dining in the living area, Pinoy party style! yeah!
What’s for Thanksgiving dinner anyway? We’re going to start with (or maybe not) with a heaping cran-walnut fall salad and squash soup. Then for the main event, mr/ (or Mrs.) Turkey roasted provencal style and balsamic glazed ham. They shall be accompanied with apple-currant stuffing, braised potatoes & carrots, roasted brussel sprouts topped w/ caramelized shallots and twice-baked sweet potatoes, cranberry relish and turkey stock gravy (from scratch!).
I’m excited. I can’t wait to log insane hours in my shoebox kitchen. Yes, I may have to make a couple of entrees a day ahead because it’s just not possible for me to make everything the day of.
My budget for extras such as decorations is really limited so I have to be creative and veer off of the usual fall palette-orange, red, green. I used meyers lemons, which is one of the ingredients in a couple of dishes. I might have to buy more. Fall harvest is overrated anyway, so my makeshift paisley table runner and lemons in a trifle dish would make for a pretty Thanksgiving buffet accent. Or so I think.
But, I can’t wait. And I can’t wait to see my family and cook for them. Now, if only I could book a hotel for them. Right!