We make such a fuss over Thanksgiving, especially us food people. We talk for weeks about dry versus wet brines. We debate about whether to serve a traditional or more edgy menu. We plan out the table settings and the playlist.
But today, I am showing up under the assumption that all your pie questions are answered and your bird is already in the oven. I am showing up to ask you about gratefulness and thankfulness.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1HIyw82
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