We started the morning off with Brioche Baked French Toast. Fresh baked brioche bread, fresh shucked California pecans, fresh eggs from our chickens.
It was served with our favorite maple syrup from Sprague's Maple Farms. Bringing it all together is bacon from our favorite local butcher.
Late lunch/early dinner was served. From the 12 o'clock position:
- Turkey with Mushroom Gravy
- Cornbread & Sausage Stuffing
- Goat Cheese and Sage Brown Butter Mashed Potatoes
- Brussels Sprouts with Bacon and California Walnuts
I did the dishes and we even had time to fit in a quirky foreign film and The Godfather. Sorry, I didn't get to take photos of the baked rhubarb with heavy cream, which was a sauce that went over our gourmet vanilla bean ice cream.
I thought I was going to have an un-traditional Thanksgiving with bison shortribs, but I ain't complaining! We're having the bison this weekend anyway.