Our first GFCF Thanksgiving
Well, yesterday was, of course, Thanksgiving. As previously mentioned, I was only cooking for the six of us. But I decided to still go all-out and and make it a huge meal so that we’d have leftovers all weekend and I wouldn’t have to cook.
Actually, I really, really like to cook. I don’t like the cleaning-up part. I tried my best to clean as I went, but still ended up with a PILE o’ dishes, which my hubby surprised me by washing, as I went on an after-dinner walk with my toddler, Audrey. When I got home, he wasn’t quite done, but he shooed off my offers of help, saying, “Go sit down!” Martin only does dishes once a month or so, but it’s always at just the right time. 🙂
Today is the 23rd, which is my hubby’s 41st birthday. We are doing absolutely nothing for his birthday, which I feel rotten about. I’m really not great at planning special surprises. He asked me not to get him anything (and really meant it), but I wish I could think of more than one thing at a time; my mental efforts this week were on cleaning and preparing for Thanksgiving, and I feel awful that I couldn’t get something special figured out for him.
Anyways. It wasn’t until after the meal that I realized, “This was our first gluten-free, casein-free Thanksgiving.” It didn’t feel like we were missing anything. We really had a bounty.
I baked pies on Wednesday night (GFCF pumpin, “regular” gluten-free pumpkin, and GFCF lemon meringue), but everything else, I made at a fairly leisurely pace on Thursday morning and early afternoon.
- Turkey (I found fresh, free-range turkey for only $1.29 a pound! Smokin’ deal.)
- Stuffing (made with red & “regular” quinoa, and GFCF bread)
- Fresh cranberry sauce
- Baked yams (I make mine not-so-sweet)
- Mashed potatoes with roasted garlic
- Fresh spinach salad
- Garlic-braised broccoli
- Corn with red bell pepper
- Fruit salad
The only thing that’s really conspicuously missing is dinner rolls, which I just didn’t have time to make.
I liked the way everything turned out except, sort of, the GFCF pumpkin pie. It was my first time trying one w/o condensed or evaporated milk, substituting coconut milk for the dairy. The taste was great, and the texture was perfect, but it was oddly dark-colored. I used a recipe that called for both dark brown sugar and turbinado sugar. I think next time, I’ll tinker with the recipe and try to get that classic creamy-orange color so that it doesn’t look weird. It just feels wrong eating brown pumpkin pie.
After we had the kids in bed, Martin and I grew weary of watching ASU getting heartbreakingly pounced by USC, so we popped in a movie.
It was a good day.