It’ll be me, myself, and I this year so decided to make a non traditional meal.
Normally, I make pate for December entertaining but since those holidays are still in doubt on this end, might as well eat some now:
Starter- pate or mousse with toast, stuffed endive leaves
Soup- cup of wild mushroom broth (already made and frozen minus garnish)
Entree- Filet mignon with horseradish sauce, roasted veggies, baked spaghetti squash fritters, and sauteed green beans or asparagus (whichever looks better at the market).
Green salad (again, based on market)
Dessert-Spiced pumpkin roulade
The same meal is also being Ubered to a solo friend and the other half of the dessert goes to my oldest sister’s house via a Wed. evening pick up; no leftovers needed on this end.
I’m on a building committee providing a T-Day meal for residents who can’t be with their families and that menu is:
Antipasti skewers; winter squash and ginger soup; roast turkey and cornbread stuffing w/ gravy, and cranberry chutney, mashed potatoes, roasted veggies; store bought rolls; various pies by the slice on Thursday. We are still trying to figure out how to deliver hot spiced cider.
On Friday, we’ll deliver turkey soup with vegetables and egg noodles.