It’s 8:00am and I’m awake in bed, trying to plot out in my coffee-deprived brain how to most efficiently stage my Thanksgiving cooking. I do this every year (at least the years when I’m responsible for more than one dish) and it strikes me that today, of all days, two ovens is a must-have.
I’m as disturbed (and secretly exhilarated) by American excess, our multi-colored and advertising-drenched aisles of toothpastes and dental floss (whitening, tartar control, pro-enamel, sensitive gums, etc.), the unending shelves of cereal for the sugar junkies and health nuts alike, the thrumming rows of frozen vegetables, microwave meals and bagel pizzas.
But two ovens? Man, you won’t know how much you covet them until a day like today. And I’m not even cooking a turkey this year. Reheating a cooked one for several hours – yes. But starting from scratch – no. Nonetheless, Turkey Day requires copious preparation, the will of a field army general, and the absolute confidence to kick people the hell out of your kitchen (this means you, CityBoy, get your own damn kitchen).
Our motley assortment of serving dishes prepped and ready to go
So far, my Thanksgiving day cooking consist of:
Eggplant caponata (done and chilling in the fridge)
Sweet potato casserole (prepped and ready to go into the oven for 30 minutes)
Mashed potatoes
Roasted Brussel sprouts
Green beans pancetta
