it only took 3 and a half hours of slicing, washing, sauteing, baking, and washing some more-but i made pre-thanksgiving dinner all by myself! and i didn’t skip anything i planned for earlier! out of everything i made, i was most delighted by the cranberries. i couldn’t find any frozen cranberry cocktail concentrate, so i just used some HFCS-free cranberry juice. i think the concentrate would have been too tooth-achingly sweet. a also went ahead and made a triple batch of seitan, shaped it into 6 cutlets (each would easily serve 2), and after simmering them for 30 minutes in stock, i glazed them with a mixture of maple syrup (grade b), whisky, black pepper, and a little poultry seasoning of sorts. then, as the stuffing crisped up, and the pecans browned of the sweet potatoes, the seitan got a round in the oven to bake on the glaze. i have to say, for orchestrating 7 components to this meal and only pre-making the cranberries, i did a fan-fucking-tastic job of finishing everything at the same time! and i didn’t burn anything! i’ve earned a glass of wine or two tonight as i watch the snow drift, and i’m thankful i only have to bring a “bag-lunch” to the in-laws tomorrow. woot!
phew! i’m tired