Apologies for another slow blogging day. The kids have the day off from school, so I’ve been knocked completely off my normal rhythm. Also, since it was clear that I was going to get minimal billing work done, I decided that I could use my time wisely by starting the food prep for tomorrow. Even though we’re having a small Thanksgiving, the number of dishes remains unchanged: Turkey; stuffing (or dressing, as some call it); candied yams; mashed potatoes; green beans; savoury butternut squash; and pumpkin pie.
Funnily enough, for someone who dislikes cooking as much as I do, I enjoy preparing Thanksgiving dinner, and I think it is precisely because I have a day to cook, plus a day to prep. Normally, cooking is one more task in an otherwise busy day, and one that takes a disproportionate amount of time relative to value (I cook for 2 hours, everyone sits down and complains, but eats, for 20 minutes). Thanksgiving, however, is given over to cooking and, for the most part, people are pleased with the results. In other words, it’s a rewarding experience.
Anyway, I’ve got the kids safely stowed away with friends, the celery chopped, the brine mixture prepared, the onions minced, etc., so I’ll see if I can get some “deep” thinking done right now!