The day began with the relatively new Thanksgiving tradition: K and L went to Mass at the church we used to attend (which we still attend once a month for Polish mass, said now for a couple of years in English by a Columbian priest) for the parish’s special Thanksgiving Mass. The choir sings portions of the Mass in English, portions in Spanish, portions in Polish, and portions in Tagalog. As they do for any special Mass, the girls dressed in traditional Polish Highlander clothes.
While the girls were gone, the Boy continued with his help.
We prepared the turkey, made the requisite casserole, made the dressing, cooked the giblet gravy, and then baked it all. Except for the gravy.
We packed everything up and headed over to Nana’s and Papa’s for a quiet late lunch/early dinner. Everyone said it was delicious, but I wasn’t entirely satisfied with what I delivered.
- The dressing was a disaster: too much liquid. I forgot to figure the fact that I’d added orange wedges and cranberries, which released a ridiculous amount of liquid.
- The cranberry sauce was a bit too sour for my taste. I’d cut the recipe’s sugar requirement by about 30%, thinking, “American recipes are always too sweet.” Perhaps not. It wasn’t as much of a failure as the dressing, but I’ve made better.
- The turkey probably could have cooked a bit longer. It was done, but it clung to the bone just a bit too much. A half an hour more would have made it better, I think, without overdoing it.
- The syrup for the baklava was just a touch too thick. It didn’t entirely absorb into the fillo dough — at least not like I like it. It wasn’t bad, perse, but it could have been just a little better.
Still, we’re always a little too hard on ourselves. K pointed out that we could simply bake the dressing a little longer tomorrow. The cranberry sauce was perfect for her. The kids devoured the turkey. And even I can’t really complain about the baklava. I just wanted a fourth bullet point for that list for some reason.
