For an appetizer, my brother prepared a ceviche of fresh caught (the prior weekend) Pacific red snapper and sculpin with key lime, tomato, and cilantro.
Pumpkin and zucchini breads.
22 pound turkey before and after baking,
,and carved.
In addition to the turkey, we had a roast beef.
Mashed potatoes.
Cranberry sauce.
Grilled mushroom, red and yellow peppers, and asparagus.
My mom's wonderful stuffing, loaded with mushrooms.
Roast yam.
Full spread. Lots of leftovers.
The first plate.
Wally also had his share of turkey.
To drink, we had Dancing Bull Zinfandel and Glenlivet Scotch. The Dancing Bull is one of my favorite cheap Zins.
For dessert, pumpkin and apple pie, of course.
I prepared double-chocolate orange ice cream. It was not quite as good as the previous cherry version.
Later, we made mulled wine. We heated a magnum of merlot and rum with the following whole spices: cinnamon, star anise, cloves, and nutmeg. Mulled wine is great on a cold night and this was one of the better batches I've had.
Thanksgiving food isn't the most exciting food in the world, but its nice to return once in a while return to old favorites.
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