I had an insane night of running around like a crazy person yesterday. After work I hauled my ass to Whole Foods in Chelsea in search of Turkey Stock for my Cornbread Stuffing, which, of course, they don’t carry. So, I settled for three boxes of Chicken Stock that can be described in two ways: not cheap and not light. I know becuase I PAID for them and because I had to shlep them with me to the salon while I got my last minute, “I-haven’t-had-my-hair-cut-since-March-and-I-want-to-look-nice-for-my-boyfriend’s-family” Thanksgiving haircut. Small note to all the ladies out there: I know that the idea of bangs is a romantic one, but try and resist. They’re a pain in the ass. I was reminded of this fact this morning, aka: why my new bangs are clipped up on the top of my head right now. Anway…
After my haircut I ran to the subway in the cold, stopping alone the way at Rainbow Falafel, a delicious little take out hut that I happened upon on my, like, 3rd day in New York last fall and JUST found again yesterday, to get a chicken hummus sandwich (half of which I ate on the train like a heathen) and, once I got home, I took 15 minutes to chop up my new bangs into some kind of something before tackling steps 2 and 3 of my cornbread stuffing!!
Needless to say, at this point, I was frazzled enough that I forgot to take pictures of my cooking. Lets just say that, after I chopped two large onions and 4 cups of celery, cooked them in butter, crumbled up my cornbread, 14 dried up pieces of white bread and two sleeves of saltines, added all that together, took a sip of diet coke, added 10 cups of chicken stock, mixed, added sage, salt and poutry seasoning, beat 8 eggs, added those eggs to my stuffing, baked it all in a greased up casserole dish, watched some Fringe, and took the stuffing out of the oven, it basically looked like this:
Except, you know, less beautiful and perfect-y. BUT IT TASTED GREAT!!! I’m so happy with all the work and how it came out. If you’re lucky enough to be coming to my apartment on Friday, you’ll get a chance to partake, and then you can comment and tell everyone how it was. If not, have a GREAT Thanksgiving and we’ll be in touch RE: Top Chef next week.