Thursday, October 27, 2005

Thanksgiving help!

In my first attempt to be more grown-up, I am cooking Thanksgiving dinner for my family this year. I'm not just driving over to Lafayette the night before to help out, I'm planning the menu and cooking everything and serving it in my apartment in San Francisco. Yowza. I'm only slightly nervous. My mom sounded bewildered when I first brought up the idea.

Me: Mom, are you doing anything for Thanksgiving this year?
Mom: I don't know...why?
Me: I'm thinking of cooking this year at my house.
Mom: Why would you do that?? No! Just come home! Don't be crazy!!
Me: Mom! You wouldn't have to do anything! I thought it would be nice if you all came over and had a relaxing Thanksgiving this year!

So I just gave up at that point, since my mom is pretty stubborn, and is convinced that by cooking Thanksgiving dinner I won't have time to "study." I think her idea of grad school is slightly different from mine.

The next day, I get a call.

Mom: You know Jungjoo, I was thinking about it some more, and I think it's a very nice idea to have Thanksgiving dinner at your house.
Me: See? It wasn't a crazy idea!
Mom: And don't try to do everything yourself. I can make something and bring it. Like pumpkin soup. Or the turkey! I'll bring the turkey!
Me: Mom!!

So now I'm cooking dinner. And I don't know what to do! I had all these ideas swirling in my head, like warm frisee salad with poached eggs and pancetta, or swiss chard gratin, or gorgonzola potato tart. And maybe I'll brine the turkey. The ideas started getting out of hand, and in about two minutes I had planned a 10-dish offering, where most everything involved bacon fat, cheese, heavy cream, or copious amounts of butter. Heart attack central. So I'm asking for ideas - what Thanksgiving dishes do y'all make that don't involve a truckload of saturated fat? Specifcally, vegetable offerings. And where would you buy a good turkey in San Francisco? Keep in mind, my budget doesn't allow me to get one of those fresh $130 heritage turkeys, but I'm willing to splurge on something that wasn't frozen a year ago. And how do you brine with little fridge space? I heard somewhere about brining in a cooler, but I'm afraid I'll wake up thanksgiving morning with rotten turkey and fodder for a year's worth of brotherly insults.

2 comments:

Leo said...

Hey, this is Leo. So you are the first Anne Kim listed in Google. Just making sure you weren't a big fat liar. :)

My goal in life is having my website, http://leotan.com come up first when you google my name or leotan.

Anyways, take care.

fried beef sandwich said...

Anne, you can borrow ice chest for the turkey. Just make sure you disinfect it so we don't get salmonella the next time we throw a party and hock ice cold beers in there to marinate for a few hours