L-r: (1) Jonathan's much-pampered egg-laying cluck brigade; (2) the Green Hornet, a stinger made with green (rather than white) creme de menthe (Jonathan's exploring cocktails - mixology - 4-year-old son, Forrest, calls them "cottontails"); (3) medlar paste (it's made from the hyper-ripened medlar fruit dragging down the branches in their back yard; medlar is long out of fashion tho Jonathan promotes its use; I was told it is a relative of the apple, not much seen in the US; at dusk we ate handfuls right off the tree [indeed, it tastes like apple sauce] and a neighbor who's a professionally-trained chef came to pick a basket's worth; the paste is molded but dense - easiest to cut with scissors); (4) a cocktail named Teresa, an alluring blend of Campari, fresh lime juice, and creme de cassis; (5) a man and his barn; (6) the roast turkey, the spiral-cut Virginia ham, 2 of 3 meats (#3: smoked turkey from TX); (7) no chickens were harmed in the making of this Thanksgiving feast (Jonathan will not eat his own birds); (8) and the food labels. The winner (among champions all) was Baylah's stuffing. Baylah and Richard = Marci's mom and dad. Sharing a memorable table: Merlin the Marlin, and Richard-look-alike, Forrest, Marci and Jonathan's sons; and Marci's sister (and aunty extraordinaire), Libby. Thank you all for taking us in and filling us with immeasurably lovely, enchanting food!!! Amen.
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