An Abundance of Turkeys


Good day, dear reader.  

On the mend from the booster and raring to go.  So, instead of waiting for the big Bird Day, I thought I’d spill the beans on my plans because when I googled Thanksgiving parties no much appeared.  I may have a corner on the market with this blog


Parties are more fun than being alone, at least for extroverts,  and with that idea in mind, let me share my Bird Day Party plans.

Eight fun people are coming over for the party.  They include bicyclists, painters, writers, adventurers, former executives and us.  We are bring up the rear!!

It’s starts with the invitations.  Emails are sent in lieu of mailed invitations.  This is largely because I am lazy and partly because Louis DeJoy is still at the helm at the U.S. Postal Service and, as a result, I’m not in the mood to trust the mail.



People respond and I come up with the menu.  This year the menu hails from The Splendid Table website.  For of those hiding in a cave and don’t know about the Splendid Table, it is an NPR program on cooking.  They feature some of their favorite bird day recipes this time of the year. 

Turkey and gravy (is always a must).   This year the bird is Glazed with cranberries and molasses glaze

Classic sage dressing

Cranberry sauce/relish

Grandma’s Hill’s Yams

Brussel sprouts with apple and bacon

Pecan and pumpkin tartlets (so you can hold it to eat it)

But that is just the end of the day.  The beginning of our party will launch about 9:30 a.m. for some and later for others.  A wide berth is given to those kind enough to accept the invitation.  Just because.  Aren’t we all thankful when we don’t have to show up at a given time?  It is pure joy to know you can’t really be late.  Slippers are encouraged.  Causal is in.


Fresh-squeezed orange juice will be poured and topped off with champagne.  Yum.  This sets the tone, lubricates the senses, don’t you think?  And then someone invariably brings munchies so that at the time of the dinner sit-down we will all be able to lift a fork, cut a pice of turkey.  

Then the chopping begins.  And the sautéing, the rinsing, the drying, the mincing, perhaps the can opening, the cork popping, the drinking of water, the relaying of funny stories, the telling of jokes, the boiling, the simmering, alas, the barbecuing.  

Barbecuing is our favorite way to cook the bird.  It will be brined, somehow, wet or dry, I don’t know yet.  The turkey could be splayed, cut up into pieces, placed upside down on the grill, skewered with a rod, then twirled over the coals.  Some people deep fry it.  Some cook it in a bag.  The methods are aplenty.  The results are varied.  Who cares?  It is just fun to have a big turkey to play with.

The stuffing with be baked after we have all done our part to throw it together.  Or not.  The dressing assignment this year is Colette’s.  She may bring it ready for the oven.  Or she may elect to have us help her assemble it.  Up to her.  Because this year, I announced that I will buy the groceries…or not.  If they buy the groceries, I have asked for receipts because, after all, it is my party!  So, as you can see, all is loosey goosey.  As planned.  


Organized chaos would drive some to drink.  My cousin, Sue, comes to mind.  This would be the party from hell for her.  And perhaps you as well.  I sure hope it won’t be that way for our guests.  Many are returning again from years past as I’ve been doing a Happy Bird Day party for years.  They know the drill.  And they return!

This year there are ten of us.  Only one leaf in the table.  Perhaps the good wine glasses.  Perhaps not for the sake of the Rayman, dishwasher and wine opener, supreme.  

Whatever you have planned for Bird Day, have a great time, take time to share what you are thankful for, and be careful on the drive home!!







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