My contribution to dinner consisted of an enormous bowl of cranberry sauce (my secret recipe calls for cooking down the cranberries in a large quantity of red wine infused with orange peel, cinnamon and cloves) and a platter of sweet cornbread. Both were hits, but there was so much cranberry sauce left over that I gave it to Jane, who was going to have to cook a whole ‘nother Thanksgiving dinner for her husband’s colleagues next weekend!
We had an enormous spread with all of the traditional favorites – turkey and stuffing provided by Shannon and Todd, plus an immense array of side dishes and condiments: gravy, mashed potatoes, greenbean casserole, Waldorf and green salads, pasta; and for dessert, pumpkin and pecan pies, cheesecake, brownies, and Apfelkuchen and Schnecke (similar to cinnamon rolls) for a German twist.
Suffice it to say that a great time was had by all. In the end, a small group of us clustered around