Happy Thanksgiving!
{happy feasting}
Here, we’ll start with Manhattans, edamame hummus, chicken liver pate, butternut squash mini-arancini, along with a baguette and garlic and zatar pita chips. Then, on to the main course: tandoori turkey, with a vegetarian entree — miso curry squash with heirloom butternuts, tofu, kale, and potatoes. And a raw chard salad, to balance everything out, and some giant tandoori bread instead of biscuits. And lots of other goodies, courtesy of all the guests.
I hope I can get a walk in before the feasting begins. It’s in the fifties today in Minneapolis and yesterday there was a golden pink sunset at the lake and ducks and weeping willows, and it felt magical to be here.
Wishing you all the happiest and most delicious of Thanksgivings.
