Happy Thanks giving break amigos/amigas!

I just put the bird in the brine to get all yummy for tomorrow. For aromatics I used fresh thyme, rosemary, garlic and bay leaves.

I'm doing a riff on a medieval recipe and gilding the bird, too. They used to sometimes use gold on the bird but there is a way to do it with egg yokes that gives it a golden, shiny appearance. Garnishing with a wreath of rosemary.

I'm also making my famous horse-radish creamy mashed potatoes. Spuds, horse-radish, cream cheese, butter, more butter, a smooch of heavy cream and then some more butter.

My wife's family has a tradition of doing mystery meat the day after. Last year it was camel steaks (tasted like regular beef, but a little tougher). This Friday she's making southern fried rattlesnake.

I haven't studied in days.

Cheers everybody!