Indulgence is so sweet

Madeline shoving pumpkin cheesecake with whipped cream into her mouth
Mmmmm... pumpkin cheesecake.

I hope everyone had a wonderful Thanksgiving, because I sure did. I did just what I planned to do — hang out at home and eat a HUGE Thanksgiving meal.

First, a workout. I got it over with early Thanksgiving morning. I did not time it, but I went as fast as I could with minimal rest.

“Magic 50”
5 rounds
5 DB snatches each arm @25#
5 DB swings each arm @ 25#
10 burpees

Core training → 4 rounds: 5 wheel rollouts / 10 Russian twists @ 25# / 10 high-tension crunches w/ 5 sec hold / 12 supermans / 80 chinnies

Skillwork: 10 ring pullup hold-to-negatives

roasted turkey sitting on cutting board
Ready to be carved!

Then it was time to cook.

It was just the 4 of us this year, but that didn’t stop Andy and me from making a big meal. We picked up a fresh turkey from our friends at Richardson Farms and brined it overnight, then dried it for a couple of hours in the fridge. We followed a Cooks Illustrated recipe for roasting it, and after a couple of hours it came out perfect.

Also on the menu:

  • Roasted carrots
  • Mushroom-cauliflower-pecan stuffing
    (I changed up the linked recipe a bit. We used pecans instead of hazelnuts, cilantro instead of parsley, green onions instead of leeks, and we microwaved the cauliflower a bit in order to shorten the time in the oven.)
  • Mashed Turban squash
  • Gibblet Gravy
    (A modified Cooks Illustrated recipe, without the flour)
  • Sweet potato salad
    (This is so delicious: Roasted sweet potato wedges with roasted red peppers, scallions, mustard and olive oil)
  • Cranberry relish
    (A recipe from my mom that I modified to ditch the Jello and cut the sugar: Chopped cranberries, orange zest, peeled orange, peeled apple, apple cider & sugar)
  • Pumpkin cheesecake
Luke looks into the stand mixer bowl
Luke helped make our Thanksgiving dessert.

Dinner was a huge hit. We ate and ate and ate. I ate too much, truth be told, and my stomach protested for a while after dinner.

Fortunately, I made room for some cheesecake and homemade whipped cream.

The kids had a fabulous time, and to be honest, we are not inundated with leftovers.

Andy made a stock from the leftover bones after the kids went to bed.

I’ve got plans for the leftover turkey. How about turkey omelets for breakfast and coconut curry with turkey for dinner?

I’m sad my day of indulgence is over. I don’t plan on eating any more of that cheesecake. That’s OK — Andy and the kids are more than happy to oblige in eating up what’s left.

Madeline and Luke sit at table eating
The dessert was a hit.

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Hi! I'm Cindy Brummer. By day, I'm a web & wordpress designer/developer/content strategist. And for fun, I'm a cook, Crossfitter, novice Olympic weightlifter, and mom to two cuties. Find me on Google+.