Happy thanksgiving week to all celebrating; I continue to be thankful for this community — the camaraderie, learning, and banter.
My bid to boycott Thanksgiving this year didn’t go so well… in fact it fully backfired in that I’m having two thanksgivings now 
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First is my usual extended family Thanksgiving, which is happening early, on Sunday. And then Thanksgiving day (+/- 2 days) which will be spent with friends at their weekend place a train ride from nyc.
So, no elaborate meal planning, just using up things like last week, prepping things to take with me, and wondering if there will be after-T-day turkey sales to make some soup and curry, which are the “traditional” leftovers from years past that I miss.
Plan for the days I’m in town next week:
— Mushroom lasagna (white) or a deconstructed version using mafalda (may make up a big one to take with me and relieve my hosts of one meal)
— King oyster mushroom Yakitori + Tsukune — easy assembly meal, everything is already in the freezer
— Japanese clay pot rice with salmon and mushrooms / Takikomi gohan — ditto
— Kathi rolls with kababs I froze before leaving
— Kheema macaroni with leftover kheema spirals filling
Thanksgiving(s)-related cooking:
— Kheema spirals (made, there may be a 2nd round once I ask my 2nd set of hosts)
— Beet-cured salmon (made both batches already)
— Orange olive oil cake for hostess / kid gifts (made first round, will bake the second round the day before I’m leaving)
— Brandade (likely of salmon or tuna, not salt cod) for the second trip
— Brownies (trying a new method) for kid/hostess gifts round 2
Wish you all a relaxing weekend and good week ahead.
