Either I have a cold or allergies (the wind has been blowing like crazy here) and I can’t taste anything! I am very disappointed. I hope it’s gone by Thursday so I can enjoy all the good food!
Thanksgiving morning I lead worship at one of my churches at 8:00 and then off to be chaplain in the NICU and pediatric units. So no big breakfast at my house!
My homecare client was hospitalized so I have a different client and hours. So I’ll throw a turkey in the crockpot in the morning and use - Horrors - Stovetop stuffing to soak up all the juices. Toss some at my husband and bring more for the client.
Younger daughter called today to say she and her boyfriend are driving two hours tomorrow to have dinner with us and go with me to my other church.
And because I always have family drama my oldest is stranded in Anchorage. She was flown down for a medical emergency on Monday (turned out to be an ovarian cyst) and severe weather means no flights out until Friday. Her village is on an evacuation alert due to high winds driving the sea almost to the houses. Her husband will have to cook the $63 turkey!
^ I hope so too, music mom!
Basic cooking question: if my turkey is cooking at 325 degrees and my sweet potatoes are supposed to cook at 375, what do you do – set the oven to 350 or cook the potatoes at 325 for a longer amount of time? I googled oven temp converter and did not get a very clear answer.
What kind of sweet potatoes are they? Whole? A casserole? And how much time do the sweet potatoes need to cook?
From this article:
“Sweet potatoes are very forgiving and can roast at heats lower or higher than 375°F, so the most efficient way to cook them is to include them in the oven while you are cooking something else. If there isn’t room for a tray, just tuck them in here and there directly on the rack — be sure to wrap them in foil, as they can ooze liquid as they roast.”
http://www.thekitchn.com/how-to-make-baked-sweet-potatoes-cooking-lessons-from-the-kitchn-182190
Can you test them with a fork and take out when they are soft and cooked through? Or are you trying to time them so they are ready with the other food?
Thanks both! https://www.epicurious.com/recipes/food/views/brown-sugar-glazed-sweet-potatoes-with-marshmallows-813
50 minutes at 375 covered; 20 minutes uncovered; then 3 minutes at 500
So yes more of a casserole. I like “forgiving” recipes BunsenBurner haha – yes I think if I give them more time at 325 and test them with a fork I should be ok. Yes trying to time it so everything is done and ready when the turkey is out and carved.
I’d stick them in the oven @ 325. Then the turkey needs to come out and rest awhile before carving and serving so you can crank up the oven temp then. I’d have the potatoes at room temperature before going in the oven to help avoid any cold spot in the middle. Since the potatoes are mashed, they will be forgiving.
Best way to get rid of the annoying coworker who pestered me with chitchat that he wanted to be invited to my house for thanksgiving: tell him that I am having a vegan thanksgiving. :)) That sent him out of the door quickly!!!
I always kind of feel bad about not inviting coworkers who have expressed that they have no where to go, but five days a week is enough “togetherness” for me.
Son is home and he and H making homemade sangria for tomorrow. Interesting recipe with apple cider (plus white wine) and pomegranate.
Trust me, that coworker had a place to eat! He was just killing time, being social, and pestering everyone around him trying to gather info about what everyone else would be having/doing. 
I feel bad for the coworkers who have no place to go.
I decided to make the stuffing casserole tonight and I will reheat tomorrow. But I made the big mistake handing the little bottle of Tabasco sauce to D. “Just put a couple of drops in to add flavor”. I just tested it out of the oven and realized I had handed Tabasco sauce to the Spicy Queen…the girl that orders a 9 at the Thai restaurants. The girl who makes chili so spicy I cannot even eat one spoonful. The stuffing is not in the 9 category but she has managed to ruin my favorite stuffing. She thinks it tastes great, I think she ruined the other flavors.
Oh well, too late now
If you want to try, coralbrook, a little milk would cut the burn and likely not alter the rest of the taste you like. Sometimes broth, same as when the stuffing feels too thick or cooked down. But there’s some scientific interaction between dairy and capsaicin.
On my first date with DH, at a Thai place, just as I ate the whole dried chile, he warned me not to.
Random German guy that invited himself to our thanksgiving is now bringing his “flatmate”… from Greece @-)
Mr R stayed home so he could work on Friday. He figured he’d give his coworkers with kids the chance to have the day off. I hope our future co-workers would do the same for us one day.
That’s cool, romani, when we share our national holiday with people from other countries.
OK, good luck :O).
Maybe it will be great?
Eh, at least it will be interesting!
At the beginning of this thread @BunsenBurner referenced that she had some wonderful mashed potatoes at a restaurant and that the potatoes had lots of butter. Well, last night I happened upon a You Tube video of someone making creamy mashed potatoes. The recipe was 4lbs of Yukon Gold potatoes (unpeeled), 2 sticks of room temp butter, 1.5 cups whole milk and .5 cup heavy cream and lots of salt. The trick to making the potatoes creamy was that he used a potato ricer. Oh and he warmed the milk and cream but not to boiling. He infused the milk with garlic and marjoram. The potatoes came out looking like a bowl of cream of wheat to me. But, I just couldn’t get over how much butter he used. I always thought that I liked a little bit of potatoes with my butter, but that was crazy!
Mostly I’m just worried we won’t have enough food. It’s gone from me & my parents to us & 2 hungry early-mid 20s men lol.
Our “adopted” young family called in sick! 
Their two year old son has a fever, and they decided to stay home tomorrow. Sad.