Thanksgiving Weather Forecast

[rum_runner69]

Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190F.

The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.

During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy.

A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway.

During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34F in the refrigerator.

Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established. Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops. By early next week, eating pressure will be low as the only wish left will be the bone.

[Morella]

Well, that was kind of cute. Some friends of ours are cooking for T-giving, but we got home late enough that we probably won't even get a turkey sandwich out of the deal. I got Flying J chicken salad sandwich for the holiday, one of the few things that is safe to eat when you're on the road.

Fortunately, for the hubby and for me, I am into cooking, especially international cooking, especially french food, and when we do get that one week home every month, I'm into good food and wine every day. Tomorrow I will most likely make my Canard a l'Orange, a duck roasted in white Bordeaux butter baste, stuffed with the finest fresh vegetables, and served over white and wild rice, with my Grand Marnier orange sauce. Perhaps I will make some of my escargots in butter wine sauce as an appetizer.

In the long-term forecast, I see a steak dinner, T-bones grilled medium-rare charred with Chateaux Margot, some Italian lasagna, made with fresh mushrooms, beef and Louis Jardot burgundy, a rack of lamb with a fine and light haut-médoc, maybe some crawdad and Cajun blackened fish on Wednesday. I can't imagine us greasing on any canned cranberry sauce or leftover turkey sandwiches (yeccch).

When you only get real food and booze one week a month, you can afford to do the hell out of it!