Month: November 2013

We gathered for Kris’s birthday today.  We had a lot of good food and a lot of good wine.

It was cold out today, but toasty warm by the brew kettle. (That’s hops in the bowl, not popcorn.)

Happy Thanksgivukhah!

My organization system for the Big Day tomorrow is decidedly low-tech.  I will have the laptop to re-look-up a recipe if needed, but these crib sheets should be all I need — and they’re a visual indication of each dish so we don’t forget anything.

Making sure I’ve got all my recipes — and more importantly, all the ingredients — lined up for Thursday.

I made cultured butter this evening, from heavy cream I added some starter (crème fraîche) to yesterday. The yield from this local dairy’s Jersey cream is impressive.

Here I’m frying up some chicken livers for chopped liver, because that’s a traditional Thanksgiving food, at least in this house.

Two turkeys from our meat CSA. One for Thursday, and an extra to be cut up for the freezer.

I do believe Quincy College is getting a new sign

This here was the best part of it… and it didn’t come until 9:30 pm.