Considering that we didn’t even know where we’d be having Thanksgiving until a few days ago, I think things worked out pretty well.

I had thawed one of our Well Fed Farms chickens and salted it ahead of time, so that even if we got stuck at home by bad weather we’d have something to cook. Fortunately there was a break between storm systems, so we were able to travel after all. We took the chicken with us to my parents’ house, and it roasted up beautifully. While it cooked we drank Cava and ate Mt. Townsend Creamery Seastack cheese and Breadfarm bread, and my father and I made a joint effort on the stuffing.

Given that neither of us really had a definite idea of how to make stuffing, it came out really swell. Onions, mushrooms, a bit of celery, and lots of sage sizzled in a big skillet, then most of a loaf of Breadfarm Baker White cubed up and stirred in, then some butter and chicken stock, and about half an hour in the oven. It was everything we like in stuffing. My father did his world-class buttermilk mashed potatoes and cranberry sauce with orange, and I shredded Brussels sprouts and sauteed them until crispy.

The following night was a turkey at a friend’s house, more buttermilk mashed potatoes, totally different stuffing, more vegetables, and gravy (which we forgot to make the first night). And after both dinners, there was pie. I didn’t have my usual sweet potato pie recipe with me, so I tried one by Ruth Reichl, which we found online (I followed the recipe pretty closely, but added bourbon instead of rum). It was very good, a bit lighter and sweeter than the one I’ve made before. No-one seemed to have any complaints.

Also, there was a snowstorm on Thanksgiving day, to make the kitchen extra cozy.