Had to cancel holiday travel plans at the last-minute due to a plague-like flu sweeping through the household. Pretty well took down my wife and two daughters, so now I’m staring down the barrel while I punt and prep a Thanksgiving dinner.
Not enough time to get a frozen turkey and let it defrost – I don’t want to spend half my day chipping out the giblets with chisel & sledge – but there was a single pumpkin pie left at the store, and we just so happened to have a 4-lb. sirloin roast in the fridge waiting for freezer space. The menu, featuring otherwise traditional items, forms around roast beef:
- Beef Sirloin roast – rubbed and riven through with six garlic cloves, lightly dressed with teriyaki marinade and cracked pepper; seared on the grill then oven-roasted
- The Little Penguin – SE Australian Shiraz wine
- Sweet potatoes blended with maple syrup, topped with marshmallows – this is a non-negotiable gotta-have
- Green bean & mushroom casserole topped w/crispy onions
- Brie & red flame grapes
- Romaine salad w/sliced red bell peppers & sweet onion
- Pumpkin pie w/hand-whisked whipped cream
- Late add: found a bag of pre-mix stuffing, with nowhere to stuff it; it will be good regardless
Later in the day:
- Angel Food cake with chocolate frosting & eight birthday candles for the elder daughter.