Good morning readers. I’ll begin with a simple statement of what worked and what didn’t at a home on our street this Thanksgiving. This worked: boneless turkey breasts, so much easier to prepare and carve, tasty and juicy. This didn’t: crustless quiche, heavy on spinach, to suit the gluten-free and vegetarians at our table. What worked and what didn’t in the Thanksgiving fare you tasted, or prepared? The rest of us would benefit from what you know.
And how about edible gifts? Got any plans and recipes that are shareable as well?
Today’s offerings open with a wonderful statement about what it’s like to sit down at a crowded Thanksgiving table with kin. The inspiration was, as is often the case, a grandmother’s kitchen.
As it turns out, one special recipe was a carrier of meaning.
Julie Hill shared her grandmother’s frozen fruit salad, originally served by Lois Beasley Hill of Madison, Tennessee.