Thanksgiving cooking frenzy

Around this time of year, people around the U.S. are often spending time writing out their grocery lists, planning what they are going to make for Thanksgiving, which is oftentimes one of the only times of the year they actually cook. It’s actually a bit comical that some people choose this to be the one time of year when they not only cook, but for whatever reason feel compelled to showcase their culinary abilities that are otherwise not used the rest of the year. And thus, they feel like they need to impress their house guests.

The funniest thing about major eating/family gathering events like Thanksgiving and Christmas is that oftentimes, people will still go for the usual favorites that are not particularly impressive presentation-wise, but simply are reliable, comfortable, and rib-stickingly delicious. While we hosted our friends for our early Thanksgiving meal tonight, we noticed that what seemed to go the fastest of all the dishes was the roasted garlic mashed potatoes. You’d hardly consider mashed potatoes an impressive dish, nor is it particularly time consuming to make, but in general, people just love it.

The dark meat on the tandoori turkey also went much faster than the white meat. Even as we encouraged our friends to take leftover food home since we’ll be leaving for Europe tomorrow, the white meat was what we mostly had left over for ourselves to freezer for food when we come back the week after Thanksgiving. It’s further proof that dark meat is the best, and people know it whether they are willing to admit it out loud or not.

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