The menu for this evening:
Mixed green salad with blue cheese dressing
Gnocchi in a mushroom cream sauce
…and possibly sundaes for dessert.
My contribution: two bottles of Côtes de Rhône, and kitchen assistance once we head over to Kellen and Mitch’s. I can’t say I have any complaints about Paul and Kellen spearheading the cooking, having exhausted my own culinary ambitions for the week on Saturday.
Meanwhile, I’ve been consuming the turkey soup I made on Tuesday out of Saturday’s bird, which will probably last another day or two. It’s perfect for the weather, which has been freezing cold, clear, and blustery. When I awakened this morning, my windows were completely covered with frost. It’s going to be quite a winter.
Happy Thanksgiving, everyone.