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A Thanksgiving Bounty

My smallish turkey came from Leon's in Lincoln and their excellent meat counter. I roasted it on my PK Grill. The temperature was around 300, a moderate heat.
After cooking all day I was hungry. I started with this huge, delicious wing.
I brought out the fine china for dinner. I also made corn pudding, carrot souffle, and roasted brussel sprouts.
I cut up the bird for series of vacuum packed meals that will remind me of this day.
After letting things settle for a couple of hours, I finished the day with a slice of pumpkin ricotta pie, made with a blind-baked crust. In between cooking operations, I spent the day talking with family and friends. I am grateful for this meal and for the time I was able to spend talking with people who are important to me. I very much appreciate all the food workers who made this bounty possible. And I am well aware that many people were not so fortunate.

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