Thanksgiving Made Easy
Thursday, Nov. 27, 2003, 10:37 p.m.

QUESTION: What smells so good?

WHAT I LEARNED: The frozen food section is a godsend.

It�s Thanksgiving and I have managed to create a reasonable feast predicating on one 15-pound turkey to perfume the house during the hours it took to cook it - thus deceiving everyone including myself into thinking some extraordinary cooking was occurring in the kitchen when in actuality nothing was happening at all beyond a little basting. All the while an assortment of quick-serve frozen, canned, and refrigerated goodies stood at the ready - poised to effectively reduce the level of actual holiday kitchen duty required.

Beyond the splendid turkey � 10 lbs down from last year�s bird, which weighed in at 25 lbs � there was gravy from a jar that is better than anything I could have concocted, yellow corn in a low fat buttery sauce courtesy of the Green Giant, candied yams from the frozen food section, mashed potatoes jazzed up with sour cream and cream cheese, Pillsbury pop-and-serve biscuits and crescent rolls that burn to a crisp if you don�t stand by the oven, jellied and whole cranberry sauce that went straight from Ocean Spray cans to antique china bowls, olives with those little pimentos smack in the middle of them, and of course the Stove Top Stuffing. Prepared pumpkin pie, cheesecake, and an ice cream roll topped of the menu. Never has Thanksgiving been this easy and I have my husband and his surgery to thank for giving me a reason to damper down the kitchen activity this year. To my husband�s prostate I say � good timing.

And by the way � this is the official 1-year anniversary of Suburban Island!

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