Barrie Will Be Here

Heather brought fresh sage from her garden early this morning. Lots of it.

The bread has been pulled to pieces in the big bowl. Onions cooked to a golden hue.Sausage into crispy crumbs and the pan emptied over the bowl with the bread.

I'm separating sage leaves from stems ...wondering if I should use the big ones with perfectly circular holes chomped out by insects, or just the small ones.

Maybe there's a place I can use the big ones; I love the smell of sage.

I 'll spend the day in the kitchen, on a stool at the counter my son made for me.

I used the magic bullet for chopping a batch of sage. I think I'll do the rest with a sharp knife.

It occurs to me the sausage stuffing for the turkey is how it's been done down through centuries.

When the turkey comes out of the oven, stuffing has to be sampled all around while the bird is being carved. .

The gravy has to be sipped from a spoon and suitable sounds of appreciation are appreciated.

But the turkey is being cooked today. It's not enormous. . Roast beef has been added to the menu of late.I will cook that tomorrow with roast potatoes.

Patrick is coming home from Ottawa . It's not Thanksgiving at Grannie's unless there are meatballs and special sauce. I made it the first time I cooked barbecued ribs in Canada.

Rhonda really likes ham so I have a honey cured Pilsner Black Forest Ham as well. I will bake that with brown sugar, mustard, pineapple and cloves.

I know I can buy everything already made. It's done on television all the time. But I don't want to.

A feast must be prepared with everything the way it always has been.

And shared.


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