Happy Thanksgiving!

I made about three tons of food and that was with just making a turkey breast and not a whole turkey. There were only 4 of us eating and we now have vast quantities of leftovers.

I was just reading last night about dîners à la russe as opposed to dîners à la française in one of my research books on the Victorian Era. A la russe was where the servants brought the food to each person and held the serving dish for them, à la française was where they had everything on the table and servants who would take it all off and replace it with more food as the next "remove." A la française was more fashionable at the beginning of the nineteenth century, but à la russe overtook it by the end of the century.

Anyway, either way, they were impressing their guests with their vast quantities of the best food, but apparently when serving à la française they would have so much food and huge joints of meat and so on and would be eating leftovers for two weeks (without refrigeration. Oh the good old days!).

And no, I don't know what the French or Russians had to do with it, especially because the book also said that they adopted the à la russe service from the French...

So anyway, we only had one "remove" with only one cut of meat (and we had vegetables, which, as you know, are bad for you. Unless you boil them for three hours. At least they were in the nineteenth century...) and then dessert, but it was definitely à la française and we'll be eating leftovers for a week (with refrigeration, thankfully).

And my stuffing still isn't as good as my mom's, though it was pretty darn good. I need more of the saucy stuff, maybe.