turkey day post-mortem.

the menu, all courtesy of chef timmy: butternut squash soup (with a bit of fromage blanc and a fried sage leaf garnish); gnocchi in truffle butter with shaved white truffles; braised turkey legs with roasted sweet potato and turnips and cranberry sauce; and lemon sabayon tarts with pine nut crusts.

tim & austin enjoying their turkey.

the fred flintstone-(out)sized braised turkey leg. best damn turkey ever. and best damn leftover turkey ever, too.

i made dessert, with a little help from tim. from the french laundry cookbook, these lemon sabayon tarts were divine. and not bad leftover. there’s some honey fromage blanc dolloped on top.

and check this, people: i figured out how to knit mittens.


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