First of all, if you are Facebook fan and use Facebook to follow this site, you should be aware that the recent changes may be causing you to miss a majority of Home-Ec 101 updates. If you look at the upper right hand corner of this site, there are several other ways to stay current with Home-Ec 101. You can receive updates by e-mail, Twitter, or use an RSS reader. If you want to stick with Facebook and not miss any updates, it’s important to “like” a few things on the Home-Ec 101 fanpage. Facebook has its own method for determining what they think you want to see and it takes more than a single like to see the status updates in your news feed. Trust me, I don’t enjoy saying, “Like my stuff!” In fact, it makes me feel a little dirty.
On to the Friday Free For All.
Today and tomorrow I’ll be gearing up for my big pre-Turkey Day cooking marathon. What is that, you ask? Well, Thanksgiving is my absolute favorite holiday and each November I put together a Countdown to Turkey Day series where I break up the monumental feat of hosting a company-worthy Thanksgiving into manageable daily tasks. Things like: finding your dining room table extensions, figuring out the guest list, determining how much to serve, getting the house company ready, etc. This Sunday, a bunch of local friends will descend on my home and pitch in with preparing many of the recipes I’ll be sharing over the month of November. I’ve found it’s a lot of fun to have extra hands in the kitchen and knock it all out in one marathon cooking session and photo-shoot. In the process my kitchen will be utterly destroyed, one of my tables will probably end up in the front yard for better light, and a lot of fun will be had.
How else would you end up with photos like this?
So the question for today’s FFA is:
What is your favorite Thanksgiving Dish?
Is there a particular recipe or technique you would like me to cover in this year’s series?
Foodies, feel free to link to your favorite recipe (one per comment or the spam filter will eat you alive).
Have a wonderful weekend, I have a turkey to brine, but I’ll be checking in throughout the day.