Thanksgiving food prep

Almost everything is ready to go except the turkey and the pie.

sweet-potato "casserole"... looks like peanut butter or baby poo

candied cashews and pecans to top the sweet potato

green beans with ham and mushrooms 

mashed potatoes

creamed corn

cranberry sauce

glazed ham

gravy, congealed and looking like pumpkin pie

a big tray of stovetop stuffing—made in a bokkeum-paen, then baked

I'll ferry the stuffing, gravy, and ham over to the office on Tuesday. I'll bring the frozen turkey breast back to my place on Tuesday as well. I'll make the pie Tuesday night and bring it in on Wednesday so I can stare at it longingly. On Thursday morning, I'll sous vide the turkey breast and bring it in warm Thursday at lunch. I'll reheat the gravy on that day, and the crew can make plates without turkey, gravy, pie, or cranberry sauce. They'll microwave their plates, come back to our team's office, and get their turkey, gravy, and cranberry sauce. Hopefully, my Korean coworker won't try to do anything strange with his food. He might be good at baking scones and bagels, but he's got no common sense otherwise. 

Here's hoping it's a good meal. I cooked most of it on Saturday without tasting a thing. As a result, my Sunday-morning blood sugar was 90. Sunday, though, I sampled food as I cooked, so I'm not expecting good numbers Monday morning. 

Which reminds me: I'm off to Immigration. Wish me luck. I hope to pick up my new visa card sometime this week, but the website says processing time is usually around 10 business days.