Thanksgiving and a Little Exam We Call THE BAR

Yes, I have been on a hiatus, you might say.  I didn't intend for it to go on this long.  Actually I was pretty strongly working my way towards the minimum posting guidelines to get a place in the Austin Food Blogger Alliance.  Alas, their posting guidelines are there exactly for people like me who start a blog, and then fall by the wayside.  My lack of posts, while temporary, will likely continue for awhile.

Quite simply, Hubby and I had some money concerns.  No money means no going out to eat, and no exciting cooking experiments at home either.  So then what was I to blog about?  I could have continued posting, but how many diatribes on chicken noodle casserole can one read?!  Posts on hot dogs are hardly scintillating either.

In all fairness, it was also a little procrastination on my part.  We did go out occasionally, but I didn't take notes, and I would have to reconstruct those visits in my head.  Right now, all my addled brain can tell you is that The Hula Hut was VERY disappointing (and if you click on the link, be prepared for hellishly loud Hawaiian music, don't say I didn't warn you); and The Noble Pig was absolutely freakin' awesome, and I had literally one of THE BEST sandwiches I have ever eaten (and that's coming from someone who grew up with real New York type deli)!

Money is slightly better now than it was over the summer, but now I am about to dive, head first into preparing for the Texas Bar Exam.  For those unfamiliar, this is the hellish exam you have to take to become a licensed attorney in any given jurisdiction.  While I am licensed in New Jersey, Texas feels that I need to take their test too.  This will be three fun-filled horrific days of testing, followed by a nervous breakdown inducing waiting period of MONTHS before I get my results.  Therefore I will studying my tail off from now until late February.  After a 48 hour nap brief respite where I try to regain my sanity in early March, I hope to be back and posting on a regular basis again.  [And when I find out I passed I am going to throw one HELL of a party, so be prepared for that.]

For right now I will try to satiate your desire for posts with an array of photos from the Thanksgiving dinner I made (along with my trusted sous chef, Hubby).  I may try to post some quick pics of Christmas goodies, but I make no promises, and after Saint Nick departs, I will definitely be in deep hibernation until after the exam.

Sweet potatoes after roasting, with all of their natural sugars leaking out

Cornbread, which is destined to be reborn as stuffing! (Y'all can call it "dressing" if you like. I don't "stuff" it in the bird, but I still call it stuffing.)

Squash post roast, now it has to cool so it can get pulverized!

Squash about to be roasted for soup

Finished squash soup

turkey brine

icy green beans destined for casserole

cranberry/port tart filling

creamed corn a la Alton Brown - heaven!

Stuffed celery, a holiday must

Ginger bread crust awaiting pumpkin cheesecake

mashed sweet potatoes w/ bourbon, OJ & brown sugar

apple pie, I forgot to foil the edges!

THE bird!

the beginning of stuffing

Cranberry/port wine tarts

turnips and potatoes simmering

Epicurious mac n cheese

the buffet

tinfoil buffet, must keep hot!

the buffet , view 2

 Also, I have to give credit where credit is due.  This Thanksgiving meal was brought to you by Wolfgang Puck, Epicurious, Emeril Lagasse, Alton Brown, Betty Crocker and my Mom. Honorable mention goes to Paula Deen just for the shear amount of butter used.

Bon Appetite!