We’re enjoying Thanksgiving at Kevin and Nadia’s house. Amira and Nadia are doing most of the cooking (because they have most of the skill and talent), but Kevin and I are helping out as well.
Amira and Nadia did a “wet rub” of the turkeys last night using butter, olive oil and various spices Amira and I got in Morocco, Georgia and Provence.
Two varieties of heirloom sweet potatoes and Kabocha squash roasted together (this was the first thing baked to free up the oven for the turkeys).
I’m in charge of rolls. This dough is white flour, whole wheat flour and whole wheat spelt flour, plus milk, an egg, honey, olive oil, butter and salt. It’s naturally leavened, and fermented all night in the fridge.
These dough nuggets will become rolls.
I rolled the rolls ‘cause that’s how I roll.
Basting the turkey hourly with a mixture of home-made chicken-bone broth, VETO wine (more on that later), garlic and olive oil.
Amira working her magic.
Turkeys are done!
I’m guessing my baby granddaughter, Squishyface, did the name placeholders. (She calls me “Abu.”)
Nadia pulling some squashes and sweet potatoes out of the oven.
Rolls are done. <gratuitous Seinfeld reference> They’re real. And they’re spectacular. </gratuitous Seinfeld reference>