Why We Need Thanksgiving Leftovers
Because there’s no possible way we can consume or appreciate all the food that’s served on Thanksgiving Day…
Louisa's Favorite Course
We begin with an antipasto (in case you’re a new reader who hasn’t noticed, I’m Italian). This was the course that Louisa most anticipated, the Italian meat. I can’t say I blame her.
Note my new lover sitting in the place of honor in the middle.
The antipasto is accompanied by the incredible cheese tray – could I stop going back for more nibbles? No.
Mom's gravy was delicious, as always.
We all managed to squeeze in a bowl of mom’s delicious macaroni.
Oh yeah, there was turkey too.
Now really, who could expect to get their fill of the turkey course after all the other food?
By the way, there was an entire table of cakes and pies for dessert, but by that time I was in such a Thanksgiving food coma, I forgot to take a picture of it!
I hope you found as much good food to eat as I did.
I’ve Fallen in Love
I’ve fallen in love. It happened on Thanksgiving day – who would have guessed it would happen then? Thanksgiving is a day that is filled with tradition and familiarity. And yet there was a newcomer on the scene. This newcomer was so completely irresistible, I just kept going back for more. When this new lover first approached my lips, I knew this wouldn’t be a passing fancy. I knew this was a love for the ages. My senses were filled with a potent earthy scent even before we came close. My new lover is rich, earthy, creamy and so seductive that there was no keeping me away. Only my sister-in-law Antoinette saw my passion and she encouraged me without breathing a word to Joe. Meet my new lover:
Its name is Epoisses, a washed rind, unpasteurized cow’s milk cheese. Its runny deliciousness is meant to be eaten with a spoon. We enjoyed it on pieces of romaine and crackers, equally delicious either way. The scent is extremely pungent but more mellow to the taste. I rejoice that others may be scared away by his aroma because that leaves more for me.
Louisa saw me writing this post and called me a cheater for abandoning Gouda. Gouda, who’s that? I only have eyes for Epoisses.
Quote of the Week – November 24, 2010 – Erma Bombeck
Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.
- Erma Bombeck