Do you ever wonder how Pilgrim women managed to plan and prepare a dinner party for 30 guests or more without the benefit of a grocery store and modern appliances? Yeah, me neither. It’s difficult for me to wrap my head around such concepts, so I don’t even try.
Heck, I struggle to plan and execute a big meal for two people, and I’ve got easy access to several grocery stores, a microwave, a double oven, and a refrigerator/freezer. God certainly knew what She was doing by placing me in this century. I’d have made a lousy pioneer woman.
Nevertheless, I have gathered all of the ingredients necessary to have a turkey dinner with each of Studly Doright’s favorite side dishes. The cornbread for our dressing will need to be baked on Wednesday, as will the pecan pie. Then I’ll need to hide the pecan pie for a period not less than 24 hours or Studly will consume it all before Thanksgiving dinner has even been served. I know this from previous experience.
I’ll rise early on Thursday morning to get the turkey in to bake and then try my best to get all of the side dishes ready to serve when the turkey is done. Since it’s just the two of us for dinner this year I expect everything will turn out perfectly. No one will believe I cooked a stellar meal even though Studly will sing my praises for months. They’ll think he doth protest too much. Maybe he doth.