Baleen would have cooked the same meal with the exact same care had it been a Thanksgiving of one. Luckily for Grizzly, Wood Duck and me, we were there, too. It started at around nine this morning as she boiled some wild rice for the stuffing, but for us, it started around four, exactly as intended with some Oysters Rockefeller and Buena Vista Chardonnay.
Grizzly, who had proved handy with a blade earlier in the day upon peeling six pounds of apples, carved up Omar, cooked to a just right 165 after three days of brining and flipping and close attention.
In a forced rank, the consensus put the turkey and the stuffing on top, followed ever so closely by the brussell sprouts and roasted root vegetables, and further down the list, a good bit further, was the apple pecan streusel I cooked for dessert, enjoyed in front of a warm fire, our first ever in San Francisco.
Grizzly, who had proved handy with a blade earlier in the day upon peeling six pounds of apples, carved up Omar, cooked to a just right 165 after three days of brining and flipping and close attention.
In a forced rank, the consensus put the turkey and the stuffing on top, followed ever so closely by the brussell sprouts and roasted root vegetables, and further down the list, a good bit further, was the apple pecan streusel I cooked for dessert, enjoyed in front of a warm fire, our first ever in San Francisco.
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