Whenever Possible We Added Butter
Last night was an extravaganza of eating and drinking.
Mark and Rod made the first course: sweet potato gnocchi with sage butter sauce, marinated beed, and tomato-basil-mozzerella salad with meier lemon flavored olive oil.
Yum!
Next we had turkey (brined overnight, of course) with sausage cornbread stuffing, candied yams, potatos with garlic, homemade cranberry sauce, gravy and asparagus with hollandaise sauce.
Dessert: chocolate pecan pie with ice cream.
A different wine with every course...
This morning I had a food hang-over but wasn't feeling so bad that I didn't sneak a forkful of pie while Mark and Rod were loooking the other way.
Next week I'm going on a tofu and veggie cleansing diet, though, because I'm going to get way too fat if I keep eating like this.
All in all, though, one of the best thanksgivings yet.
Am I grateful to have a husband and best friend this cool? You bet your life I am.
Last night was an extravaganza of eating and drinking.
Mark and Rod made the first course: sweet potato gnocchi with sage butter sauce, marinated beed, and tomato-basil-mozzerella salad with meier lemon flavored olive oil.
Yum!
Next we had turkey (brined overnight, of course) with sausage cornbread stuffing, candied yams, potatos with garlic, homemade cranberry sauce, gravy and asparagus with hollandaise sauce.
Dessert: chocolate pecan pie with ice cream.
A different wine with every course...
This morning I had a food hang-over but wasn't feeling so bad that I didn't sneak a forkful of pie while Mark and Rod were loooking the other way.
Next week I'm going on a tofu and veggie cleansing diet, though, because I'm going to get way too fat if I keep eating like this.
All in all, though, one of the best thanksgivings yet.
Am I grateful to have a husband and best friend this cool? You bet your life I am.
Labels: catskills, Thanksgiving
posted by Minerva Jane at
5:34 PM
2 Comments
