It was Thanksgiving dinner. We opened with oysters and a three-liver (duck, turkey, chicken) pate that Kevin made. Then a classic turkey with a bread stuffing, a butternut squash gratin, creamed collards, and a cranberry-pear-ginger relish. Dessert was pies! I made a pecan and a pumpkin, and my sister-in-law Lisa brought a beautiful, classic, two-crust apple.
There was a little bit of something we procured ourselves is just about everything, but the main ingredients — turkey, collards, squash, pecans, pumpkin — came from elsewhere. Although we have some squash and some collards from our garden in the freezer, I would have had to use almost all of them to feed seven. And then were would I be in February?
Next year, though, I’m aiming higher. There will be squash. There will be collards. And there might even be a turkey.