Thanksgiving: The Post Play Wrap-Up

Years ago, when I was a journalist, I had the opportunity to interview Julia Child. We talked French cooking for a bit and then I made the mistake of asking her, “What would you suggest to people who want to cook your recipes but want to reduce the calories, the butter, cream and fat.” Julia answered in her inimitable voice (and yes, she really does talk like that): “I would SUGGEST that they are no fun AT ALL.” I took that comment to heart, and nowhere does it show up more often than at Thanksgiving. Calories, butter, cream, fat and fun were definitely the order of the day. A brief sampling:

Goat cheese souffles started it all. Note truffle oil in foreground.

There were lashings of champagne served in our faux English pub.

The turkey was on the verge of overbrowned, but brining saved the juiciness.

Plates were filled, then refilled again.

Our best Bordeaux were decanted.

Followed by an extensive cheese plate.

Followed by a sherry trifle, made by two fair Scottish hands.

Only the dogs were eating vegetarian.

Everyone agreed it was fantastic. Even those of us who only ate creamed spinach and applesauce.

Julia Child was right! No cream, no butter, no calories equals NO FUN.

Julia putting the hammer down on spoil sports. Image from Google Images.