Thanskgiving 2008: Live Blogging

We're going to try something new here on Steveandamandainmadrid.com... we'll be live-blogging throughout the day to let you in on our Madrileno Thanksgiving progress.

This is the first Thanksgiving we have spent without at least one of our families, which is sad. But we have purchased a 10-pound, fresh bird and we have all the proper accoutrements for a great day of cooking and feasting!

(All times Central European)

(Start at bottom (4:09 PM) and read upwards to read in the proper sequence. This will be mentally taxing if you have already started drinking wine.)
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3:40 AM:

Time for bed. What a great day! Happy Thanksgiving all!

1:20 AM (This is Amanda now!):

Our friends Aaron, Nan, and Nic just left. They polished off the stuffing, potatoes, and vegetables, but we still have an amazing amount of turkey leftover. I guess we have lunch and dinner worked out until we go to Bilbao on Saturday.

I hope everyone had a great Thanksgiving and has as much to be thankful for as we do. I am most thankful for my great husband, our wonderful families, and our amazing friends-that-feel-like-family. Enjoy your holiday!

7:10 PM:

The turkey feast was amazing! Everything came out perfectly and we had such a great dinner. Everything is now cleaned up, and the leftovers are in the fridge, awaiting any guests who want to come and devour them.

*Amanda Update*: Steve was non-specific about our menu in his post. We had: turkey, sourdough bread stuffing, mashed potatoes, orange-scented asparagus, garlic spinach, and gravy. Yum!

Here are some pictures of the feast:





















4:55 PM:

Live blogging has its editorial pitfalls, as I have already found out. I had to edit the name of this post to reflect the proper year (it is 2008, not 2009, like I originally wrote). Oops. The stuffing is in the oven, and the gravy and potatoes are on the stove!

4:09 PM:

The turkey has been cooking for over 1.5 hours and smells great! We have just started to saute the onions, celery, and garlic for the stuffing. We've decided to go with a sourdough bread stuffing (pan de masa fermentada). We plan on roasting the turkey for about twenty more minutes before we check it.

Here are some pics from the day so far:

The bird is in the oven:













Thanksgiving lunch of champions (Mama Wieker's artichoke dip, French loaf, and Cava--sparkling Spanish wine):











Amanda vs. The Onion:














Pre-stuffing: