Indio, California: The joy of spending Thanksgiving in warm sunshine, with palm trees and blooming flowers is wonderful. The kids flew back east to spend the holiday with Lenny's grandmother. We missed them, but we are so very happy Leo and Lucy could spend time with their Great-Grandma. The kids are vegetarian, so Dave and I had turkey on Thanksgiving for the first time in several years.After exercising (just me, My Driver is still incapacitated), we drove our golf cart (with a new Oregon "O" decal!) down to the pool area at the "Yacht Club" for a little time in the hot tub. Dave is now allowed to sit in the hot tub, but then must immediately ice. He ices many times a day.
No one shoveled snow in our resort today. The resort restaurant, Top of the Falls, held a Thanksgiving buffet today, but we opted to stay home. Since it was just the two of us, I ordered a quart of "home made" turkey gravy and a small organic fresh turkey breast from Whole Foods. Well, the breast seemed small when wrapped in the white plastic encasement. I soon realized the plastic wrap worked the same wonder as a sports bra, because when released from the packaging, it seemed to expand.
Rubbed with butter, olive oil, salt, pepper and fresh chopped herbs, the turkey was easy and delicious. Lucky for us, because we will be eating it for many future meals.
Dressing, of course. Nothing unusual. Celery, onions, garlic and a package of organic mix.
I roasted eight (8!) Brussels sprouts with a few pretty carrots. When finished, they were drizzled with a sauce made from one Tablespoon each white miso paste, olive oil and pomegranate molasses. The only other item on our dinner menu was cranberry sauce - which was made using the recipe off the back of the bag, substituting orange juice for water. Everything was organic today, except the cranberries (sold out everywhere) and the pomegranate molasses.
It was pretty.It wouldn't be Thanksgiving without a pumpkin dessert, so I made Pumpkin Leche Flan. My recipe is not so different from The Barefoot Contessa's (David Lebovitz made it this week)... but uses an entire can of pumpkin, half-and-half and no cheese. Okay, maybe my recipe is very different, as it was developed while we were living in Manila in 1981. Leche Flan is the national dessert of The Philippines. I will try to post this recipe soon... as soon as I locate my candy thermometer. Could not find that dang thing anywhere. I guessed well, and the caramel sauce set-up just enough to drizzle down the flan when it was inverted onto a serving plate.
Not bad for camping food!Dave and I hope you enjoyed a wonderful Thanksgiving, surrounded by loved ones, eating delicious foods, laughing and making memories.
Until my next update, I remain, your thankful correspondent.
RV PARK: The Motorcoach Country Club