Funnily enough, he told me the same thing, but I was short on time.

I had no vegetables as such. I had a tin of mushy peas later on as I can't each much in one go. I normally have mushy peas with a jerk sauce, but I settled for cider vinegar tonight.

Mate, most of my stuff is gonna be out of date by the time I get my belly fixed!

Under the advice of my mate Jamie (a chef), I stuck it in the skillet for 5 mins a side, seasoned it, then had it in the oven for an hour. Pretty damn tasty

I was... not any longer though. Make more money in sales than cooking.

It was a crazy week leading up to T-day... started out with having 10 guests, but by the time the day arrived... it had swelled to 25... My plan was to make everything from scratch, and everything fresh, and to have my wife in charge if desserts...

I had a 19lb turkey, because I love leftovers... but by the time I heard I would have 25 to feed, I had to get a 2nd 12lb turkey! I planned on using a brine, but had to double it up for 2 birds.

The end menu looked like this:

- 2 brined and roasted turkeys - the brine consisted of a mir poix, vegetable stock, bay, black peppercorns, candied ginger, brown sugar, and kosher salt. Both were stuffed with apples, onions, sage, rosemary, and cinnamon sticks.
- Brussel Sprouts with Bacon and Blue Cheese
- Cheesy Broccoli Bake
- Green Bean Casserole
- Oyster Dressing
- Butternut Squash, Smoked Sausage & Wild Rice Soup
- Smoked Salmon Dip
- Sausage Wonton Cups Con Queso Salsa
- Creamy Garlic Mashed Potatoes with Parmesan

Of course there were rolls, and relish trays, and breads, and pie... lots and lots of pie...

Happy Thanksgiving