It was somewhat amusing and a bit endearing when my dad called me today to ask for advice on Thanksgiving turkey and stuffing. He (96) and stepmom (88) are wintering in Rancho Mirage (cue Obama https://www.desertsun.com/story/news/local/rancho-mirage/2018/02/17/former-pres-barack-obama-desert-weekend-heres-what-we-know/348605002/) We have a tortured relationship. He hates going out to eat and her penchant for going along with step bro to an Indian casino tomorrow just was more than he could tolerate so he bought an 11 pound turkey and a box of Mrs. Cubbinsons stuffing dry mix (which he swore was Mam Corizon_ -took a while but I teased it out...) Now this is a man (former Euro schooled butcher) who routinely handled the stuffing (baked, with liver) and the turkey. But--- he had forgotten as had not done in a while. So we sorted out the turkey. He needed reminding on temp and time/pound. He did remember to rub with salt and pepper (man was long ago a sausage maker and did beef jerky to die for). We ran through the stuffing as well. Should be interesting to get feedback,
For years I held a friend's hand on the gravy. When she had a later in life (43) pregnancy and was losing it emotionally I made the gravy ahead for her and the husband would pick it up T-Day morning and bring us https://drinks.seriouseats.com/2011/12/los-angeles-top-notch-nog-from-broguieres-farm-fresh-dairy.htmlg I've now defaulted to just sending her "gravy luck prayers" which I am headed off to do. via text.
