thanksgiving dinner, 2002
This was the second Thanksgiving’s Day Dinner in Taus Mahal, and the last with a large family participation, until 2019, due to extreme drive times and frustrations caused by the continuing San Diego interstate tie-ups that occur on this holiday. It was less orchestrated than that of the previous year—almost pot-luck fashion—but it turned out to be even more delectable and elaborate than its predecessor. I didn’t record who brought what dishes, but all were thanked and sent home afterwards with care packages for the weekend.
hors d’oeuvres
- Black olives, green olives, nuts
- Figgiaki †
- Jack-avocado quesadillas
soup
- Cold vegetable garden soup
salad
- Hearts of romaine with apple, red onion, and cider vinaigrette
entrées
- Roast turkey, with rosemary, lemon, and garlic†
- Apricot, wild rice, and bread dressing
- Baked ham, honey-mustard glazed
- Baked yams, apples, and bacon
- Mashed potatoes, plain alá Camden
- Madeira (my dear) giblet gravy †
- Cranberry Serrano Relish †
- Anise-Pear-Cranberry Relish †
- Green Bean Casserole †
- Lemon-rosemary roasted onions and garlic
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- Herbed wheat dinner rolls
- Hot biscuits
dessert
- Pecan pie
- Pumpkin pie
- Apple pie
- Vanilla ice cream
beverages
- Coffee
- Soda
- Beer
- Wine (red, white)
- Bottled water
As had the previous year’s dinner, the evening continued with the adults retreating to the patio for brandy and cigars, again contributed by guests unremembered.
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