The Dark Side Of Thanksgiving
The Good News: No serious cuts or burns. We had yams with tons of ginger, jalapenos, and garlic. Exotic. There was sweet and sour German red cabbage. Roasted Brussels sprouts too. A hazelnut dressing to which I also added chestnuts (and got to use my chestnut cutter!). Then, of course, there was the deep-fried turkey that I spent an hour pumping up with a mixture of tangerine juice, Tabasco, and melted butter. T-day itself was a blur – chopping, peeling, slicing, and dicing. Liz spun the Benriner to make a fennel, frissee (found it!), red onion, and apple salad. Her youngest son shucked the oysters, they were fighters, all of ‘em, and we had oysters Rockefeller for a starter. Dessert was an apple/walnut torte with Calvados whipped cream and a bit of cranberry sorbet on the side. I woke up this morning and saw the mess above. I love cooking, but enough is enough.
4:17:48 AM 
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