Almost everything I made tonight was organic. Shawn's preparations were not. If Target had sold organic turkeys again, we'd have paid the twice-as-much, but they only had conventional, and the organic/natural turkeys at Nature's Food Patch were $40-90 -- well out of our price range. Plus, he's set in his Stove Top and conventional gravy ways. If it were up to me we'd forgo the turkey altogether (even though his always comes out of the oven looking beautiful), but it's not, so we don't.

Organic stuff included organic pumpkin, spices, eggs, milk, cream, butter, potatoes, sweet potatoes, pasta, cream cheese, and cranberry... stuff. The trying-to-be-organic stuff were the cheeses and pie shells - whole wheat, "natural", no hormones, etc. Stuffing, gravy, some of the cheese in the mac & cheese, cool-whip, powdered sugar, pudding, and the turkey were all conventional. This is pretty much how it's been the past few years. I'd really like to up it to all organic, but Andrew and Everett cheeses are just superior to Organic Valley's, I prefer whole wheat options to organic options, organic boxed pudding sucks, and turkeys are probably going to be out of our price range for years to come. I've made a note to use some of the organic granulated sugar I have on hand into powdered sugar and to teach myself to make pudding and whipped cream from scratch using organic ingredients before next year. Hopefully by then there will be organic whole wheat crusts, and some humanely handled turkeys for sale somewhere for less than an arm.

Also, in the future, I'll make a note to not buy any of these brands of not-organic-but-labeled-so milks. I've bought High Meadows and Wild Oats in the past, but from now on I'll stick to Organic Valley & Stonyfield Farms. They're my favorites for taste anyway, and Publix just started selling SF in nonfat, so it's accessible without me having to go to Wal-Mart.