It Begins
Four days, less than 96 hours now, the holiest of holidays arrives - Thanksgiving. This can only mean one thing, of course - we’ve already begun our cooking for this year.
Mike, bless his heart (like that southernism?), did all of the shopping today (with one exception, I’ll elaborate another day) while I was at work. Yeah, that’s right - I. Got. Out. Of. Shopping. Yeah Me! Whew! I have a feeling I will have to make up for this later. Probably during cookie season, set to begin in about a week/plus…I digress.
Part of today’s shopping included Mike buying a chicken. Said poultry has been simmering in the kitchen since before I arrived home this evening. I checked it about 45 minutes ago and there are tiny bubbles slowly escaping into a gelatinous goo. It’s lovely, and this house smells incredible.
Why a chicken, my good Beachcombers ask? It is one of the only ways to make a perfect gravy for Thursday’s turkey. The sole reason this chicken is being cooked is to create a perfect stock to be added into, nay, to become an integral part of, the turkey gravy later. The carcass will simmer until tomorrow, when Mike will add ye ole trinity (carrot, onion, celery), plus some, for further simmering.
Graviness is holiness in these parts.


