Once again it is the day before Thanksgiving and I am the designated cook. I am a terrible cook (no one will contradict me on this) and yet I alway end up shopping for and making Thanksgiving dinner.
Last year I was inspired to make Ina Garten’s stuffed turkey breast and made the mistake of buying the largest breast possible (leftovers anyone?). It looked hideous before it was cooked and was borderline inedible when it was done.
Last weekend my oldest daughter came home from boarding school and announced she is a vegetarian thanks to the film Food inc. and my younger one is a pasta-tarian at best. Not wanting to cook a full turkey where 80% will go to waste, I have bravely decided to try the above recipe again.
You would think Americans were all serving our last meal ever by the crowd at Whole Foods yesterday. But I made my way and bought 2 very small organic free-range boneless (ridiculously expensive) turkey breasts. And who knows, I may get it right this time.
Flor embroidered espadrille
Tangerine gold-plated necklace
Campbell ribbed-knit cardigan
The Army Nerd cropped stretch-twill skinny pants
D'Orsay canvas espadrilles
Cordelia floral-print silk crepe de chine midi dress
J'Adior leather slingback flat
Frayed slip on espadrilles
Marmont embellished sandals