Monday, October 19, 2009

Visions of Sugar Plums

Yesterday, my parents called to suggest that we have Thanksgiving in Las Vegas this year. It feels like some kind of milestone to be the Thanksgiving host! I'm excited to share our new home with the Provo-Orem Wilsons.

In addition to the visit itself, I'm looking forward to the planning: what to make for dinner and where to go for fun.

I'll have visions of turkeys, pies, jello salad and maybe a few sugar plums dancing in my head for the next month. (Last year, my sister-in-law made an amazing turkey that involved a marinade and bacon. I think I'll need your recipe April!)

As for things to do, here's my top-10 list of things to do in Las Vegas (including a few my family has already done):
1- Red Rock
2- Hoover Dam and the new bridge
3- Mount Charleston
4- The Springs Preserve
5- Neon Boneyard
6- Eldorado Canyon Mine tour and kayaking on Lake Mohave
7- Shark Reef Aquarium (haven't seen this, but I want to!)
8- Imperial Palace Antique Car Museum
9- Bellaggio fountains and gardens
10- And, because I'm a water person, the River Mountains Water Treatment Facility and Las Vegas Wash. (I think they're interesting!)


Karen said...

You'll have to share that recipe when you get it.

The Shark Reef Aquarium sounds interesting.

vinestreet said...

Wow! That is so exciting! You will be a terrific hostess, I am sure of it. Heck, maybe I should come to Las Vegas for Thanksgiving.

April said...

Okay, so here is the magical recipe...thanks to America's Test Kitchen magazine! You will need:
1. cheese cloth
2. Four cups Cold Water
3. 12-14 lb Turkey
Neck and giblets reserved
4. 1 lb salt pork cut into 1/4 inch

adjust oven rack to lowest position and heat oven to 350. Fold Cheesecloth into an 18inch square. Place cheesecloth in large bowl and cover with the cold water. Tuck wings back and arrange turkey, breast up, on rack set inside reasting pan.

Prick skin of turkey all over with a fork and cover entire turkey with the salt pork. Top with soaked cheesecloth pouring any remaining water into the roaster pan. cover with heavy duty tin foil.

Roast Turkey until breast meat registers 140 degrees...2 1/2 to 3 hours.

Remove foil, cheesecloth and salt pork and increase oven temp to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175...40-60 minutes longer. Transfer to carving board and let rest for 30 mins.

How fun to have Thanksgiving at your new house! You will do amazing! And I bet your lemon pie will turn out a lot better than mine did hahahaaa. Good Luck!

Rachel said...

That does seem like a milestone to me too! When my entire family came all the way up to Rexburg for Miles' blessing and I was the 'hostess', I felt so...old...I guess. In a good way! Good luck! I'm sure you'll make this Thanksgiving one to remember!