I’m busy trying to get things wrapped up in the lab today – I’ll be taking the rest of the week off after this, and posting here irregularly, if at all. After Thanksgiving I’ll be getting into some of the scientific gift ideas posts and book recommendations as well.
Thanksgiving will be pretty much our standard menu around the place: a roasted turkey (we buy a kosher one just to save on the trouble of brining it ourselves), stuffing (my mother-in-law’s own recipe, which features seasoned bread, apples, onions, celery, and pepperoni sausage), mashed potatoes, home-made turkey gravy, creamed onions with sage, marinated mushrooms, pan-roasted Brussels sprouts, green beans with country ham, and Iranian “jeweled” rice (with saffron, pistachios, almonds, sour zereshk berries and orange zest, which looks like this). Man, here I am with a sandwich in my computer bag for lunch today, and what I want to eat is all this stuff.
What I’ll be doing tomorrow, though, will be this year’s run-throughs of these thoroughly checked preparations: chocolate pecan pie and key lime pie. I can vouch for both of these as absolutely reliable and full of nutrients as well. I mean, the lime one is bound to have a lot of Vitamin C in it, and the chocolate pecan one, well. . .I wouldn’t want to put it in a calorimeter, actually, because it’s about as energy-dense as this stuff, although surely tastier. I’ll try to add some photos of these to this post once they’re made, but once they’re cut into they tend to get scavenged pretty quickly.