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November 26, 2008 at 7:50 AM

No can do: the cranberry sauce is ready for its closeup, and I’m off and running

I’ve got 16 seats filled for tomorrow’s Thanksgiving table, a day’s newspapering work ahead of me and a house that needs cleaning. Did I mention the fact that my “wicked stepmother” will be here from California and she’s spending the weekend? (In fact, I did.) There are two turkeys in the downstairs fridge, along with andouille for grilling, Jimmy Dean and Granny Smiths for the stuffing, rolls to make (I’ll do that tomorrow), and yes, I am a “little” uptight. But not about the dinner, since we do it potluck-style and I’ve learned to delegate over the years. Friends are bringing appetizers, side dishes and desserts, including the last-minute pumpkin pie I suggested Nancy Watson bring along when she called last night for her marching orders (“4 p.m.”):

As for my “famous” cranberry sauce, there’s no problem there, since making it is a cinch — and I got smart and prepared it in advance this year. The rum in the stuff helps it last until, oh, Easter. Which is why I always make a double batch:

Enjoy Thanksgiving, everyone. I know I will. I’m taking a couple days “off” (cough!), so I’ll talk to you on Monday. And if you’re out at the Macy’s Holiday Parade all-too-early Friday morning, give me a wave: I’ll be enroute with the Seattle Times float, passing out candy canes — if I don’t fall into an extended tryptophan-stupor overnight.

Comments | More in Cooking, Holidays

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