Ah see? Suddenly talking about what our Thanksgiving was like seems completely in the past and off-season. But before I move full-steam ahead with Christmas, there are a few things that I want to share about our Thanksgiving, turkey and leftovers. First off, I found 8 vintage Splatterware enamel rimmed-dishes while out shopping with my sister on Friday. Normally I’d hesitate to get them because we have so much china, but I bought them without hesitation. You see, they’re the vintage design that my Mackenzie Childs rimmed dishes are based off of, so I knew right away that they are very useful bowls for everything from soups and stews to pasta or salad. And they were definitely awesome for Thanksgiving leftovers. There are eight in total. Four blue/white and four red/white – hello, 4th of July tablescape – and I am thrilled to have found them!And speaking of my rimmed dishes, I decided to use them for lunch on Thanksgiving day. Typically we skip lunch in liew of heavy appetizers, but our house guests arrived after having traveled since the wee-hours of the morning and it wasn’t fair to make them wait until dinnertime to eat a real meal. There was no shortage of food in the house, so I served up a cheese plate, Kale Salad, and the Mulligatawny Soup that I had planned to serve as an appetizer before dinner.As for our turkey dinner, everything went off without a hitch. However, I had been worrying about timing the turkey to come out with the rest of the meal. We had originally planned on deep frying a bird out in the driveway, but it was so darn cold out I knew I might get resistance from the fellas. So the day before Thanksgiving I tweeted “What is your favorite way to roast a turkey?” And an old friend shared a link to Safeway’s 2 hour Roasted Turkey. I tried it. OMG! It was amazing. I will never be intimidated by roasting turkey again – it was moist, delicious, perfectly golden brown and ready for the tabletop in under two hours.Yesterday I heard on Twitter that December 2nd is official “Rid your fridge of Thanksgiving leftovers” day. We’d done a good job eating off of the remnants all weekend, but I emptied out the fridge and started in on round two last night. While I worked on lighting and putting garland on the tree, I simmered a pot of nice turkey stock on the stove. If you’ve never made stock, you basically put the carcass in a big stock pot and nearly cover the bones in cold water. You add two halved onions and 4-5 rustically cut stalks of both onion and carrot – and simmer for a few hours. I am thinking about making this Thai Turkey Soup Recipe with the stock I made for dinner tonight.