SpiceLines

The succulent turkey, brined for two days in an herb-and-spice-
infused liquid, emerged golden brown from the oven. On the Josef
Frank table runner from Svenskt Tenn in Stockholm, a riot of bright
butterflies and flowers set a festive mood.

Notes on today's menu...

Thanks
(for Squanto, Alice Water's brine recipe, wine from Paris, being together)

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Brined and Roasted Grain Fed Turkey
(still the one and only way to cook the bird)

Oyster Stuffing with Chiles Pequins and Lemon Thyme
(my grandmother's recipe spiked with chiles and herbs)

Spicy Indian Cranberry Chutney with Ginger and Cardamom
(Laxmi Hiremath's irresistible hot and sweet take on cranberries)

Traditional Cranberry Sauce
(because Serendipty and Angus really do love it)

Buttery Mashed Yukon Gold Potatoes
(just lots of butter and salt)

Haricots Verts with Toasted Walnuts and Mandarin Infused Olive Oil
(my favorite vegetable recipe, at the moment)

Cajun-Style Brussels Sprouts with Garlic and Tasso Ham
(B's No. 1 favorite from The Barbecue Joint)

New Orleans Pecan Cakes with Toffee Sauce and Coffee Ice Cream
(five million calories, but who's watching?)

***

Chateau Pipeau Saint-Julien Grand Cru 1995
(an generous gift from Serendipity's French pere)

***

Cigars
(Angus last seen puffing contentedly on a J&R)

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Walk
(Only the cook and the dog made it to the trail...)