It's the day after Thanksgiving and I'm tired. Not as tired as people who had to fly or drive long distances to attend a holiday gathering, but tired nonetheless. And I can't blame it on the turkey.
Maybe it's because my husband and I made Thanksgiving dinners two nights in a row. On the first night, we cooked for my dad. On the second, for my mom and aunt. We used almost entirely local ingredients -- many from my Pete's Greens winter farm share. Here are the menus:
Smoked salmon pizza (dad made it)
Minestrone (also dad)
Roasted squash gnocchi with Bayley Hazen blue sauce
Lamb shoulder stuffed with lamb sausage, duxelles, and bread crumbs
With Mom & Aunt:
Greens with toasted walnuts, apples and goat cheese. Cider vinaigrette with shallots.
Creamy celeriac and chestnut soup
Scalloped potatoes topped with cave-aged Gruyere
Spiced cranberry jelly (yes, from scratch)
Cheesecake with apple topping (mom and aunt)
Cinnamon-raisin babka (mom and aunt)
What did you have?