Set a course that I don't know

[sovay]

The dominant note of this week has been massive sleeplessness, but yesterday morning the plumber finally came to fix our kitchen sink which had been broken for the last five months and this evening we celebrated Thanksgiving with my parents. rushthatspeaks and I baked the sixteenth-century pumpkin cheesecake he had been wanting to try for the last two years; it came out much more like a pudding than either of us expected and much less of it was left by the end of the night. nineweaving brought a garland of chocolate turkeys from Burdick's. My father made green beans in a hot dressing of cider vinegar and bacon and my mother's decision not to boil and peel all the chestnuts for the stuffing herself was universally supported. For the first time that anyone can remember, the turkey was done ahead of schedule, but there was no shortage of morsels to be mooched by little cats as soon as I got home. Personally I am planning on a turkey terrific, later. spatch took a picture of me driving impressionistically after dark.

Comments

[pameladean]

We used to roast our chestnuts in the oven and then burn our fingers peeling them. But they had a tendency to explode from time to time. At this point it's very difficult to find whole chestnuts that aren't moldy, in the stores, and we have resorted to steamed packaged ones, or even to frozen. They are not quite the same, but still sweet and chestnutty enough.

The ancient cheesecake sounds amazing and I loved hearing about your day.

P.

[sovay]

At this point it's very difficult to find whole chestnuts that aren't moldy, in the stores, and we have resorted to steamed packaged ones, or even to frozen. They are not quite the same, but still sweet and chestnutty enough.

I believe the steamed packaged kind were what my mother went with this year. I have memories of past Christmases and Thanksgivings spent peeling chestnuts and certainly did not blame her.

The ancient cheesecake sounds amazing and I loved hearing about your day.

Thank you!

(If your household can safely consume the quantity of dairy required for the sixteenth-century cheesecake, I really recommend it. I kind of can't and it was still worth it.)