‎"...a little 'trouty', but quite good" ~ Eve Kendall, North By Northwest

Friday, November 23, 2007

euphemism gravy

Everyone raved about my pie crust, which is the only thing I didn't make.

I have never made my own pie crust. I have tried several times, each time giving up in a vile mood with dough in my hair. Chris has tried his hand, with varying degrees of success. One time he made a sesame whole wheat crust that had the taste and texture of dog biscuits. I may have discouraged further attempts.

We're making our own Thanksgiving traditions here at Trout Towers. Chris and I had very different upbringings, and so have a rich assortment of familial memories to draw from. His mother was a real live beatnik living in New York in the 50's. The holidays I spent with her were buffet affairs where people piled their plates and found a comfortable chair in the livingroom. No one was in the kitchen wigging out about things not matching. No one chilled the juice glasses and dipped them in powdered sugar.

That was my family. Even though it was just the four of us, we'd get out the good china, iron the table cloth and pass the relish tray. I seem to remember dressing for dinner. It was stressful, but very, very beautiful.

Combined, we have a sort of Bourgeois Gypsy thing going. The food is good, the people are nice, the candles are lit and the plates are pretty. No one wigs out (that I know of). We set the table in the middle of our bookshelf-lined living room because we can't fit everyone in the dining room. And that way it's easy to fling oneself into a comfy chair for dessert.

The first year I did the turkey, my mother-in-law mentioned she liked giblet gravy. So I found a recipe. It said to chop the giblets and sauté them, which was fine except I didn't know what a giblet was. Is it related to a gimlet? I googled "what are giblets" and found
Giblets are the entrails of a fowl. Today, when a chicken or turkey is purchased at the grocery store, the giblets are usually neatly wrapped up in the cavity of the bird. The giblets generally consist of the heart, gizzards and liver.

Edible internal organs of poultry and game including the liver, heart and gizzard.


Edible internal organs? Entrails? Are they kidding?

I think giblet gravy will not be part of our Trout Tradition. I know it's a waste not to use the giblets, but seriously, chopping up the HEART and serving it to my FAMILY? Ewk.

What would my chickens think? I made the soup last night and had Chris smuggle the bones off the property before the chickens woke up this morning. I'm sure they knew something was up. They gave us extra eggs this morning. And an envelope of cash.


Lois B said...

Wow! I am impressed that you made soup after we left at 8:30! I know I was ready to collapse in a heap but had to opt for collapsing in the car while my spouse drove back to the big city. It was a splendid Thanksgiving!

thefoodsnob said...

My husband's family also does this to their poor gravy.
Would have been nice if they TOLD me the first time I ate it!