Thanksgiving in February? Last November our plans to have a big family Thanksgiving dinner were disrupted by two cases of covid. (Luckily, Len and I hadn’t seen the victims for several weeks, so no exposure to worry about.)
Saturday night was therefore Thanksgiving! Carol was very happy that the turkey that had been waiting for this rescheduled occasion could leave her freezer. She roasted it with stuffing along with a side of roast vegetables like beets, carrots, rutabaga, and sweet potato, and the rest of us brought green salad, quinoa/kale salad, cranberry chutney, and wine.
Specifically, Len and I chose a wine produced by Michael David Winery called “Earthquake” which has a seismic graph stencilled on the bottle. A kind of reminder of current events. It was actually quite a good zinfandel, and went well with the turkey and Thanksgiving-style sides.
|Good things on the table!|
|Before dinner: spinach-artichoke dip with bubbly wine.|
|Dessert: cranberry-chocolate tart by Adam.|
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