Thanksgiving, 2019 edition 11/18 '19
From time to time I get drafted to cook Thanksgiving dinner for some friends who are destitute when it comes to culinary arts. This year's menu:
Crown roast of brined pork loin
Cranberry walnut sausage dressing
Green bean casserole
Apple cranberry chutney
Dessert will be a cornucopia of pies, provided by the hostess.
Of course I have to make the epic quest to the Buy N' Large a week ahead of Thanksgiving to lay in most of the supplies for the feast. Assuming I survive, the meal should be memorable.