Thanksgiving day...brunch?

Just realized, as I often do, that I've spent days (sometimes weeks) planning a fabulous dinner, and I've completely forgotten about the rest of the day. If I'd been thinking, I'd have the fixins for chicken soup, but I'm going to need all my stock for gravy. It's a tricky proposition - you want to leave room, but yet you need to keep up your strength for cooking.

Usually we solve this conundrum by having one meal instead of two and brunching, but I haven't thought this through. So...off to the freezer to see what delights await there. I have some Goya "Fried Cup Tostones" hiding in there that might be interesting...maybe stuffed with scrambled eggs and sausages? I'd thought a while ago about Maki, but I don't know that it feels like that kind of day.

So - just curious how you all are going to keep yourself in calories for the early part of the day...

I often make a focaccia or two. I have pesto in my freezer, so that often goes on one. I really love onion and thyme, too, with a sprinkle of mixed hot peppers. Or I'll just rummage through the fridge and the cabinets looking to see what might work. Olives? Zucchini? Anchovies? It's hard to go wrong.

I usually grate Parmesan on one and Romano on the other. In and out of the oven in 15 minutes tops and then fine sitting around on a counter for snacks as necessary.

Wound up doing brunch of scrambled eggs with goat cheese, shallots and mushrooms in tostone cups with sausages. Although it turns out the cups need to be deep-fried (I soaked them in mojo criollo before frying) they were well worth it.