That would assume that I have a mind.
The limoncelloquest guy linked on the limoncello thread suggested 45 days.
I went the sous vide route for one batch to speed it up, but I thought that the batch that aged naturally was a bit better. (Infusion goes faster if you zest with a microplane instead of peeling, but then it’s a bit more of a pain to filter.)
It softens as it sits.
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Yes!! Same here…
Although that is another “con” against retirement, the “pros” far outweigh the “cons” (at least in my opinion).
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Ooooh, nice! 
While I’m not going to make it a noom meal, I am also mindful that I don’t want to go overboard and spend the next 2 weeks undoing a days damages. Moderation! I will again try a turkey breast boneless roast. Sort of butterfly it to be stuffed and rolled up and roasted. Once before I did garlic and herbs. This time I will try pesto and pancetta. I always make Bon appetit’s leek mushroom stuffing that my fam loves. Cornstarch gravy to be kind to my FILs new wife who is gf. Cranberry cherry anise sauce also from many yrs ago BA. Samin nosrat’s incredible Brussels winter squash pickled onion salad. And apple gateau invisible mostly because it is more apple than batter. No potatoes. No apps. No bread. No pie. My husband, FIL, wife, and both college kids will be here and that is the best treat of all!
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We’re making the usual suspects turkey, mashed potatoes, sweet potato casserole, stuffing, cranberry-fig-port sauce, bread rolls from a local bakery, some sorta salad, and gravy. I’m trying out creamed corn this year after having a really tasty one in Texas. Also, it will save oven space vs the corn pudding I’ve done in the past.
Some unique things for my family is we always make cha gio (Vietnamese egg rolls). I’m super excited, because I finally found netted wrappers to try out. We also do a pumpkin cheesecake instead of pumpkin pie just due to preference.
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I love these! What a delicious tradition.
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We don’t have lasagna on the table (we’d probably explode if we did), but all of these twists sound so good!
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Could do kheema tourtière bites (the size of mini quiche), too.
I’ve also made tourtière triangles with filo. Could use kheema.
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I love those spring rolls! What a great addition to the usual suspects!
So, the recipe is from Serious Eats. I’d make it again … it reheats well, too.
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Half mission completed — I made chicken liver pate, but double the quantity so then I didn’t have time for the rillettes.
I did start curing a new batch of gravlax, though, so maybe a bit more than half the mission after all.
Pics of the pate when we dig into one of them tomorrow. 
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Cranberry cherry anise sauce sounds interesting. Could you share your recipe?
Apologies. I would have to dig through my back issues of bon appétit Thanksgiving to find it which I haven’t done yet. But to approximate you would simmer whole cranberries, and sugar, and about a cup of cranberry cherry juice you also add in some dried cherries and a couple star anise, and let the whole thing simmer for maybe 30 or 40 minutes until the flavors are infused in the cranberries of popped
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Update on our festivities: it won’t be an entirely Indian food affair, apparently (and disappointingly), BUT we also get our turkey fix, as our hosts will be preparing one. Win/win.
We’ve been tasked with dessert & will bring a pie or two and assorted Italian cookies from that amazing bakery near us 
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Gift link for Melissa Clark’s wonderful red wine cranberry sauce: https://cooking.nytimes.com/recipes/1015626-red-wine-cranberry-sauce-with-honey?unlocked_article_code=1.b04.fZp2.vaIgIsLVhMzB&smid=share-url
I use only half the brown sugar and half honey, half pomegranate molasses plus a bit of finely minced ginger and it’s wonderful with duck and pork as well as turkey. Keeper recipe in my book.
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We’re glad you are in ‘recovery mode’ and wish for more progress in getting to ‘before’. I am sure this will be a memorable Thanksgiving, in a positive way👍
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Look at those mashers! 
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It’s not gauche at all, it even has a name in France: Potage Parmentier
The NY Times recipe for spatchcock turkey. You really can roast a 10-12 lb bird in 45 minutes.
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