I went down to Olympia, not in the dart, due to the ice still covering my street (it rained last night, so it's gone now) and my dad already had the turkey going. Hanging out with family, drinking whiskey (Basil-Hayden) and cider (Rockridge Orchards), playing games, and relaxation.
Dinner was up at 3pm, with the full array of traditional items, with gravy I was especially proud of, since it was made at work with much craft-skill and love. Chicken demi-glace, simmered with 4 carcasses of roasted chickens, some shiitake mushrooms and bay leaves for a background accent, and time. Then I turned that into a velouté and pored it over the roasted chicken thigh meat I had reserved on the side....that's how you do it....
And as a side talking point, mostly for the cooking types: I have been morally wrestling with the idea that a meat stock should just be a reduction of that animal's essence. Why add mirepoix, and other traditional ingredients? Should you add some? I added shiitakes because they would help with the umami....what about that? Do I need to roast all my bones or can I blanch it? I am getting into moral questions concerning the basis of traditional western cookery.....I love this about food: there are many ways to get to the end, and you find the way that works best (not necessarily for you, because that's called a shortcut) and makes you content.
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