This year, Todd and I will be hosting Thanksgiving in our apartment for the first time. Well, my mom is going to be helping us a lot since we live in a two-family house and she’s right upstairs, but it’s the first time we’ll have both sets of our parents and a few family friends gathered around our table for the holiday. It’s really exciting to plan the menu and figure out the logistics of who’s going to sit where, but it’s also a lot of work trying to make sure there’s something for everyone and plan out my baking and cooking schedule. Luckily I’m off from work on Wednesday, so I’ll have an extra day to get things ready.
One great thing is that everyone is going to be contributing: Todd’s mom, Rachel, will make her famously delicious glazed corned beef; my mom will bring a ton of supremely yummy dishes, like Italian lasagna and meatballs, the stuffing, the mashed potatoes, and a few other Thanksgiving classics; and Todd and I will make a few Thanksgiving-with-a-twist dishes, like coconut-sesame green beans, cranberry-fig chutney, and bruleed sweet potatoes. We’ll also be making an apple-cider turkey. And I’ll be baking too: a pecan fudge pie, a pumpkin pie, and a few mini fruit pies. My brother’s girlfriend, Megan, will be making a sugar-cookie cheesecake, which sounds so good!
I’m excited to see how the evening turns out, and to take plenty of pictures of family and food (if I don’t eat it all first).