Thanksgiving Challenges

What challenges do you have coming up on Thursday (USAen's), and what
strategies have you devised to cope with them?

My best trick is to serve myself a bit of everything with a teaspoon. I
get to taste all of the goodies without going overboard on any one
thing, and am full by the time I finish my plate.

The only thing that'll I probably go overboard on is the alcohol--but
being around my family for an extended period of time does that to me...

Have a great Thanksgiving Day, everyone!

Amy
168/117/...

In article
, A Ross
wrote:

What challenges do you have coming up on Thursday (USAen's), and what
strategies have you devised to cope with them?

Trying to find out what happened to Caleb Burns. The stategy? I
emailed to ask if he is OK.

--
Diva
*****
The Best Man For The Job Is A Woman

Ignoramus1487 wrote in message
...

By the way, if anyone has suggestions on how to make turkeys fattier
and juicier, I will greatly appreciate.

Deep fried.
http://www.fabulousfoods.com/school/...fryturkey.html

A Ross wrote:
What challenges do you have coming up on Thursday (USAen's), and what
strategies have you devised to cope with them?

My best trick is to serve myself a bit of everything with a teaspoon. I
get to taste all of the goodies without going overboard on any one
thing, and am full by the time I finish my plate.

The only thing that'll I probably go overboard on is the alcohol--but
being around my family for an extended period of time does that to me...

Have a great Thanksgiving Day, everyone!

Amy
168/117/...

Thanksgiving usually isn't a problem for me as my sister and I go out
to eat - no left-overs, no house to clean, no cooking, etc. Our kids
can join us or spend the day with their in-laws. Christmas is when the
family gathers at my house.

Beverly

Matthew Venhaus wrote:
Ignoramus1487 wrote in message
...

By the way, if anyone has suggestions on how to make turkeys fattier
and juicier, I will greatly appreciate.

Deep fried.
http://www.fabulousfoods.com/school/...fryturkey.html


Brining is the way to go. There are plenty of instructions on line. My
turkey is always juicy and flavorful. I'm just roasting a turkey breast
this year and it's going to be brined beforehand.

Martha

"A Ross" wrote in message
...
What challenges do you have coming up on Thursday (USAen's), and what
strategies have you devised to cope with them?

My best trick is to serve myself a bit of everything with a teaspoon. I
get to taste all of the goodies without going overboard on any one
thing, and am full by the time I finish my plate.

The only thing that'll I probably go overboard on is the alcohol--but
being around my family for an extended period of time does that to me...

I'll be in that boat at Christmas. Thanksgiving will be easy because the
family cancelled. It will just be whatever friends drop by.
--
the volleyballchick

On Tue, 22 Nov 2005 18:58:27 GMT, Ignoramus1487
wrote:

Dealing with leftovers has always been our biggest problem.

We are seriously considering skipping the turkey. We could never
finish so much of dry white meat, and it would spoil in the fridge, or
I would have to eat that old stuff that I never wanted, recooked with
something. Not fun. Freezing cooked meat is also not a great option,
especially when the meat is not that tasty.

By the way, if anyone has suggestions on how to make turkeys fattier
and juicier, I will greatly appreciate.

i

DH cooks our turkeys when we do them, and they come out pretty moist.
He starts with it upside down, then turns it midway through.
Sometimes he turns it on one side and then the other partway through
also, which he says is kind of a pain but which seems to help.

Unlike you, I like only the white meat, and I like leftover turkey
breast. (DH likes the dark, so we are like Mr. & Mrs. Jack Spratt,
except the other way around.) We usually buy a turkey after
Thanksgiving and roast it in order to have the leftover meat. It's
all the other stuff that's too much work for two and that results in
too many fattening leftovers.

We almost always go out for Thanksgiving dinner. Usually we go to
the buffet at the country club but this year we'll go to a country
inn. I was just looking at the menu online a moment ago. The
appetizer choices are lobster & potato bisque, duck & pheasant
terrine, oyster w/ scallop & lobster gratin, fig & poached pear salad
w/ camembert. The entree choices are grilled bison loin,
pecan-crusted wild rockfish, roulade of turkey breast stuff w/ dried
fruits and confit of turkey thighs, and grilled duck breast w/ wild
mushroom fricassee. Dessert choices are mascarpone pumpkin
cheesecake, warm apple galette, poached pear w/ spice fruit compote.
I'll let you know what I have :-). My only diet strategy is to eat
moderately for the earlier part of the week. (Friday & Saturday will
involve other meals out. There's a chance Friday will be somewhat
modest, but no chance at all on Saturday.)

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

On 22 Nov 2005 14:29:32 -0800, "Black Metal Martha"
wrote:


Matthew Venhaus wrote:
Ignoramus1487 wrote in message
...

By the way, if anyone has suggestions on how to make turkeys fattier
and juicier, I will greatly appreciate.

Deep fried.
http://www.fabulousfoods.com/school/...fryturkey.html


Brining is the way to go. There are plenty of instructions on line. My
turkey is always juicy and flavorful. I'm just roasting a turkey breast
this year and it's going to be brined beforehand.

Martha

DH has done that too. Last time he did it I found it overly
salty-tasting, though. I'm not sure if he did it differently than
usual or my taste had changed.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

My husband actually makes the best turkey I've ever had. He shoves a few
sticks of butter under the skin and slow cooks it overnight on 250 degrees
until it just about falls off the bone. We've tried the deep fried fad, but
it can't touch the slow cooked method. Niether is healthy, but it's a
holliday!
--
DisneyDana

A Ross wrote in message
...
What challenges do you have coming up on Thursday (USAen's), and
what
strategies have you devised to cope with them?

Thanksgiving will not be too difficult for me, because we will be
eating out (http://www.cattlemanssteakhouse.com/). The holiday problem
for me is the countless goodies that co-workers bring in to work
during the holiday time. Moderation does not work well for me in these
situations, so this year I am going to try not eating any of them.
--
Matthew
Slow and steady wins the race.