Pre-Thanksgiving roundup
Making your own Limoncello over at Al Forno. It’s a much longer process than I would have expected, although most of it involves purposeful neglect.
I got fascinated with limoncello a few months ago after sampling the housemade versions at local restaurants like McCrady’s, Mercato, and Cuoco Pazzo. Of course, it’s really a summer drink, but it takes months of steeping to make correctly, so my first batch is just now ready for consumption.
It’s Thanksgiving tomorrow. Sara shares a few of the things she’s thankful for.
Today, I’m putting away my usual cynicism and dark sense of humor, and I’m being all gushy-mushy. I’m listing the things I’m thankful for. Perhaps, my thankfulness will seep through your computer and into your fingertips, until you, too, are thankful. Because shoot, no matter how bad it gets, no matter how gray the skies, there is always a reason to be pleased.
Chuck is always good for a funny story or two. Bailey’s, bay leaves.
About that moment the flushed waiter finally returns, plates are placed and – with a flourish and genuine pride – he proudly points to the green bay leaves that have been carefully placed around the edge of each plate.
Hope everybody has a great Thanksgiving! I’m looking forward to spending the next few days in a turkey induced coma.