I was featured in the Baltimore Sun for food styling and Thanksgiving entertaining tips.
Everyone says this is a good picture of me. Anxiety says I should probably go live in a cave. #hermitcheflife
Here is my first pie crust of the week. It was a failure obviously, but can't you tell how flaky & perfect the dough turned out? I don't think I got a picture of my finished nice pie #2.
For the internet meanies, I like failure. Failures remind me to slow down and focus.
Antipasto is very important. I try to make it fit on my coffee table, but don't let your table space hold you back. Just buy everything in the Italian section of the store and don't look at your receipt total. Transfer everything to stoneware ramekins & platters. No jars or original packaging. Make sure you eat a significant amount of antipasto while you are doing this, because you will be too busy to properly eat it later.
Beware: Place setting standards can never be undone. Once you go Pinterest level, you can't go back to paper plates. Next year, I think I have to hand throw my own ceramic plates and carve napkin rings out of locally foraged naturally fallen wood.
I was so busy, I carved my turkey before I got a picture. Bad food blogger!! Bad chef!! Off to Internet jail.
In all seriousness, my turkey turned out great. I brined it in apple cider (shut up Food Lab, I will never stop brining poultry!) and roasted it with a bourbon & brown sugar glaze. It was crispy and awesome.
My favorite part of this holiday is the week after leftovers. If you happen to know me personally, you know that I hate eating leftovers, like a bougie food princess. However, there is something about eating a turkey & mayo sandwich while turkey barley soup is bubbling on the stove, filling the house with the sweet smell of roasted bird flesh. Am I a writer now?
Happy Thanksgiving to my 6 readers. May your holidays be stress free, snowy when appropriate, and have the level of family interaction that you are most comfortable with.