Turkey was not an option and that, rather than be a limitation, expanded the possibilities. First night began with a laban, i.e. cheese, that I made with Greek yogurt. The crab legs were surrounded with bundles of asparagus. To the dried and soaked beans I added bits of fennel, leeks, carrots, whatever. Then salad of everything and ice cream pie. I made one layer with Belgian white chocolate and the other with the brown stuff, both gems found at tjmaxx. The wine was champagne from Ste.Michelle. |
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| Thanksgiving sparkles was a Taitinger, harsher than last night's mellow yellow. The entree was strips of avocado, orange peppers, leeks, and I don't even remember what else. I made a coulibiac very classic except for using filo dough and wild Alaskan salmon, kasha, shitake, and whatever in the fridge looked right. The sweet potatoes were mixed with orange peel, goat butter, and (again) other stuff. I make up quite a bit as I go along, so I can't always say what. I added pomagranate seeds to the cranberries, made all the breads, and of course pumpkin pie. |
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| Third night we had shellfish and snails in a fantastic stock made with fresh herbs and every veggie I could find in my always stuffed fridge. I filled the dungeness crab with a sort of risotto/pilaf concoction, using pine nuts and cranberries ,much garlic and fresh parsley and basil. Salad seen being chomped by Sammy and Becky with a wobbly camera because Punkin had his nose on the table and I was using my elbow to discourage him. I used goat milk to make the cheese I had pumkin and ice cream left, so made a weird pie. We drank a white called DogHouse. Of course. |
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