Tuesday, November 20, 2012
My parents harvesting pears from our Weston, Connecticut orchard
My father loved to cook—I think not so much for relaxation as to impress guests with his culinary prowess in an era when few men entered the kitchen. He also liked to take over when Southern cooking was required, making spoon bread or grits or Southern fried chicken. Our Thanksgiving turkey always had two kinds of stuffing—traditional bread stuffing in the front of the bird, and cornbread stuffing in the rear. There was always a friendly battle over which guests would prefer which stuffing, with most guests diplomatically opting for some of each.
Happy Thanksgiving to all!