The Turkey Farm

Today I made my annual Tuesday-before-Thanksgiving trip

to Bowman and Landis, an Amish turkey farm about 45 minutes

from my home.  It's my favorite part of the holiday prep.

I go alone, and it's a nice drive...kind of a quiet break

between all of the work involved in putting on a

Thanksgiving feast.

Mrs. Mockingbird has made a return and greeted

 me before I left for the day!

There are a few trees with their colorful leaves still hanging on!

We've started choosing names for that last litter of kittens.

This one, completely dark grey including his nose, is Smoke.

There's Cinder and Shadow, the black twins.

And the little grey striped kitten shown in yesterday's post

remains un-named.  I'm running out of cat names! ha.

I usually use one of those oven bags to roast my turkeys.

This year I'm going to go back to an old New York Times tip

where you roast it uncovered and unbasted at 500 degrees.

The claim is that the skin is dark and crispy and the meat

tender and very juicy.  And it's done in a very short time,

about 1.5 to 2 hours.   To learn more, just click on the link.

Tomorrow I'm baking rolls and pies, everyone's

favorite part of the feast.   Pecan and Pumpkin.

What do you have for dessert on Thanksgiving?

My mother-in-law always made apple and Toll House pie

along with the traditional pumpkin.

If you are in the US, what are you doing for Thanksgiving?

Hosting or traveling?

Whatever you do, I hope it's lovely!

And don't forget to count your blessings!

♥