3 AM Thanksgiving Prep

Last year, I was training for my current job. I spent the entire holiday following another server around, getting bread, water, and drinks for his tables. Since we have a completely different menu for Thanksgiving day, this training was almost completely pointless. I was stuck at the restaurant for the entire day and didn't get out until 10:30 PM. I missed it. "Upset" doesn't begin to describe how I felt. I called my brother as I was getting out of work, and everyone was already packing up and going to bed. I cried. It was thoroughly depressing.

But not this year!!!

My usual grocery bill for two weeks! Eek!

My restaurant demands that employees work 5 out of 7 mandatory holiday shifts. This year, my big pick to get off was Thanksgiving. Although I miss LP (visiting fam in Michigan), I'm still really excited for the holiday. We have a 5 year strong tradition of my oldest brother and his wife hosting the dinner for the siblings and their L.A. friends who don't have family nearby.

Since I had to close tonight, I didn't get home until after 11 PM and immediately got to work. I am the SLOWEST cook in the world, so prep is very important for me. I'm the only vegetarian in the family, so I usually bring a little extra to make sure it still feels like a feast to me. Never know if the person responsible for the green bean casserole is going to throw in some bacon grease. 

THE MENU: 
Autumn Rice Rissoles
Wilted Spinach Salad
Winter Squash Soup

After much debate, I settled on these three after pouring over a year's subscription of Vegetarian Times. Tonight, I formed the Rissoles patties (currently chilling in the fridge) and got started on the soup.  The "Autumn Rice Rissoles" are just fancy veggie patties. I'm not cooking them up until tomorrow, so we'll see how they turn out. I don't often have luck with this kind of thing. 

The recipe calls for 1 cup each of cooked wild rice and brown/basmati rice. Thank goodness for Trader Joe's! These fully cooked packages cost the same or less than their raw counterparts! I'm so glad I didn't have to waste 45 minutes ruining rice this evening. And no, I don't have a rice cooker! Some day we'll have the extra cabinet space, and THEN I'll get one!

If the Rissoles turn out, I think the secret will have been to chilling them for several hours AND... uniformity!

I used our beloved Alton Brown measuring plunger to dole out the prescribed 1/4 cup and then smooshed the rice mixture on to a parchment lined baking sheet while still in the plunger. Definitely easier than trying to make them with my bare hands, anyway! The real test will be when I try to cook them on the skillet! I love the flavor combination, so even if they fall apart, it could still be a tasty casserole! They have Wild and Brown rice, toasted pecans, cranberries, marinated artichoke hearts, fresh sage, rosemary, and thyme, and red onion. My one twist on the recipe was using Pecan Rice Crackers instead of plain or saltines.

This is what Red Kuri squash looks like!!!

The Winter Squash soup features Granny Smith apples and leeks. I actually found the recommended squash, red kuri, at Whole Foods! Last time, I made this with butternut. It was OK, but a tiny bit bland. I also bought actual Creme Fraiche this time to use as a garnish.

My big problem with squash is its de-assemblage. This time, like last time, I cooked it for too long. The flesh and the skin just fell apart and while the rind was soft enough to eat, it probably would have added bitterness to the soup. But even taking out the stringy bits and seeds is difficult.

My recommendation? See item #17, on the left. It's a grapefruit spoon. I'm sure you can find them at any kitchy kitchen store. However, I received my pair from my grandma. Not only are they extremely useful for eating grapefruit, they are the IDEAL tool for scooping out squash goo.

Roommates will also use them to eat cereal when no regular spoons are left clean. It baffles the mind, people. Right now, I'm letting the soup cool for several hours so I can put it in the blender (WHY didn't I buy an immersion one, WHY?!) before reheating it in the slow cooker.

TIME FOR BED! I'll let you know how it all turns out

HAPPY THANKSGIVING!

Audition tomorrow!

This morning I got a call from a casting director. I have an interview/audition tomorrow. For a real job. Not some student thing, but an actual bona fide audition for a Vegas casino. It's just for print/internet use, but it pays pretty decently. I don't have high hopes for snagging it, but I'm happy just to get called in.

I'm supposed to wear a "casual short skirt and top." I only own three skirts, two of them are almost knee length and the other wouldn't really be considered short or casual since it's grey wool. Cute... but definitely not "Vegas." I may have to hit up the Forever 21 if I have time tomorrow. I'm really glad that I just happened to have the day off.

No matter what, though, I'm going to have to wear leggings! Look at the gnarly bruise I've got on my shin.  I bruise really easily, so I'm never quite positive where they come from, but I'm pretty sure this is the result of moving chairs around at work.

I'll never be a leg model.

In other news. Can I just share the most delicious meal in the world with you? In an ideal situation, this would be paired with red quinoa and some caramelized red onions , but since I didn't feel like dirtying many dishes and wanted dinner in less than ten minutes... I left them out. But still...

Brussels Sprouts, walnuts, veggie bacon, and Feta with fresh lemon juice and lots of sea salt and pepper. We already had the sprouts prepped in the fridge, so I just steamed them for a few minutes before throwing them into the iron skillet with the nuts and veggie bacon.




I eat this meal with random variations (different cheese, nuts, grain) with an absurd frequency whenever sprouts are available on the stalk. I'd never eaten sprouts until I watched an episode of Good Eats on it. I love Alton Brown.  So, so much.