The days leading up to the holiday were filled with fatigued fingers from endless dishwashing and an overload of sweet treats on the kitchen table. Needless to say, there was little work completed during this time - neglected duties that I shall either experience the wrath of with the coming of the new year, or not at all.
Egg and potato salad was constructed to combat a vacant, pre-feast fridge. Two week-old Yukon Golds and a portion of Little Gems were blanched and combined with soft-boiled eggs, scallions, Miracle Whip, and a healthy squeeze of wasabi. Sandy sugar cookies occupied whatever stomach space remained.
A tray of sweet red and yellow bell peppers and the prettier Little Gems had been tossed in olive oil, Himalayan pink sea salt, garlic powder, and black pepper, prepared for roasting alongside the turkey. Alas, given the 12-pound bird's low-and-slow cooking process, thirty minutes at 325 F was simply insufficient in rendering fork-tender potatoes.