I think we need a 12-step group for southern women who cook

[Shakespeare]

Sometimes (like now, when I'd rather be in bed), it feels like a freakin' compulsion.

I just finished wrestling a 17-pound turkey into a plastic-bag-lined kitchen sink to brine it overnight. I'm waiting for the pumpkin cheesecake to finish its nice, slow time in the oven (and of course have to wait for it to cool a bit and get it into the fridge before I can sleep). Earlier tonight, I baked cornbread for the dressing (needs to "dry out" overnight so that it'll soak up the broth and condensed milk in the morning). And baked yeast rolls. From scratch. And pre-cooked the wild rice to go into the butternut squash soup. And we won't even TALK about the cooking I'll be doing from approximately 9:00 to noon tomorrow...

Can I please go to bed soon?

p.s., whoever it was who said something about gravy in a jar being just fine (on a thread earlier today), I'm still shuddering. Gravy from roux...is SO simple to learn (and tastes so much better than gravy in a &$%*@ing jar!).

p.s.s. I'd really like to go to bed now.

[Alenne]

1. I made pumpkin cheesecake also

I can't talk about the rest because I am so tired. I don't even know why I am still awake.

[Syncronaut Seven]

2. I'd say the menfolk

Better be damn appreciative, If they don't want to wake up with a cold turkey carcass in their lap. :spank: :wow: Pumpkin cheesecake... Mmmm... Gravy comes in a jar? Who knew?

Heres's to you Shakespear! :toast:

[Interrobang]

3. Boy, am I ever glad I don't live in the US South...

I'm a Canadian southerner, which is a different animal. ;-)

What means this, "brining" a turkey? Like, soaking it in salt water or something (save time, buy a kosher turkey!)? Cornbread stuffing? Weird. Sounds like alien cuisine to me, but you probably wouldn't recognize my mom's turkey slathered in margarine and sage, with stuffing made from white bread crumbs, celery, onions, and garlic, the usual mashed potatoes, candied 'yams' (sweet potatoes, not eddoes), mashed rutabaga, and all that good stuff.

Also, gravy comes in a jar? I make mine using Gra-Vee brand browning (what you'd call roux). :)

Do you have any dairy-free recipes? Maybe we could swap. It's time my mom got shaken up a little, but we'll have to wait until next year, because Canadian Thanksgiving is on the 2nd Monday in October. (Pray tell how you guys can stand eating turkey twice so close together...)

Good luck on finding a 12-step programme!

[Tom Yossarian Joad]

4. From another (assumed) English Major....

I don't want you "cured."

All that stuff is toooooo good and a reason for living in many circles!

Toasts to women (or anyone) who still know the art of cooking!
:toast:

[trof]

5. Thank all of y'all.

I'd rather be with a woman who cooks than one with a 48 Double D bra and a half interest in a liquor store.
You are much appreciated.
Happy Turkey!
;-)

[Padraig18]

7. As one old man I know says...

... "Cookin' lasts--- kissin' don't!" :P

[SiobhanClancy]

6. Gravy in a jar? Horrors...

Even we Yankee women know better than that:)

[LeftPeopleFinishFirst]

8. People actually use gravy from a jar?

Come on, I'm from New York and my family makes their own gravy...

Anyway, I'm glad we didn't have to cook this year, we're going to a relative's and just have to make vegetables!

[bamademo]

9. As a fellow Southern Woman...

...I know what you mean. My Mother and my 2 Grandmothers (I miss y'all) taught me to cook and everything was from scratch. I rarely used canned or frozen food. Even the green bean casserole is mostly from scratch. I cook fresh green beans and make the mushroom soup myself. I do used the canned french fried onions. :-)