on Thanksgiving. I cooked it all myself - and, as
you all may know, I'm not the "cook" of the house!
The menu included dry cure rosemary turkey; pan gravy; Southwest cornbrean and chorizo dressing; pear, macadamia and spinach salad with goat cheese and pompegranet seeds; fresh cranberry ginger relish; sweet potato-stuffed apples; accompanied by French white wine and pumpkin pie for dessert!
We have plenty left over if you want to come by for dinner!
Kathy
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