It’s the Monday after Thanksgiving (Malaysia-time, observed) and I have already been into the leftovers and had a piece of pumpkin pie with whipped cream for breakfast.  We had a great time yesterday celebrating turkey day with our friends and Tim’s coworkers.

Tim started the day super early, getting up at 12:30am for the marathon.  Miles and I were up at 4am with the monsoon that howled through our open windows.  I got turkey #2 into the oven at 6am, attended a one yr old birthday party at 10, cleaned & cooked until 3 when people started to show up.  The power went out for half of our house (an annoying development in our apartment, thank goodness not the part cooking the food) for most of the party, but the evening commenced with a daddy-friend reading stories to the seven children under 5 who were getting ready for bed.  Our family was in bed by 8:30, and we slept like the dead for 9 hours.  What a day!

The turkey was the big hit.  I used the method described here, and had a bit of a scare when the first bird finished in 1.5 hours TOTAL.  Guess I didn’t know my oven as well as I thought I did.  I cranked it down for the second bird, but it was done in 2 hours.  Both were moist and flavorful, and I know we gave some Penangers a different idea of what Turkey is all about.  The stuffing and sweet potatoes also went over splendidly, especially with those of the younger set, and our neighbor brought over a brussels sprouts salad which rounded out the meal perfectly, adding just the right amount of crunch and acidity to punctuate the heaviness of the turkey/stuffing/gravy bites.  Finish it off with pumpkin pie and whipped cream, and you’ve got yourself a meal.

Brussels Sprouts Salad (from Burcu)

  • 1 lb brussel sprouts (~30), shaved thinly
  • 3 sticks spring onions, sliced thinly
  • 1 cup chopped & toasted walnuts
  • 2 oz grated aged cheddar cheese
  • 2/3 cup dried mulberries (you can use dried cranberries)
  • Juice from one lemon and one lime
  • 6 Tbsp of olive oil
  • pinch of salt
  1. Combine first 5 ingredients in a bowl.
  2. Shake remaining ingredients in a jar to make dressing.
  3. Toss dressing with salad.  Serve alongside Thanksgiving dinner to perk things up.
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