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Since the popular mealtime for Thanksgiving seems to be about 5pm, any Slashfood readers on the East Coast are probably already chowing down by now while out here in California, I am forced to endure the smells of roast turkey, caramelizing onions, and freshly baked dinner rolls for another couple of hours. Half of the dishes, including the soup and the desserts, are ready to go and the other half are either in progress or waiting until the last minute. I used this recipe for cranberry-studded dinner rolls and opted to make another batch of the cranberry and dried cherry sauce to go with the meal. We're serving white wine, zin and a selection of sodas (mostly root beer) with the main meal and opted to pass on hors d'oeuvres in favor of more drinks and some good conversation to work up an appetite.
My final update will probably not be until after dinner is over, when I'll update with pictures of the final dishes.
Happy Thanksgiving, everyone!
