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.
Pierce Hobo large suede shoulder bag
High-neck pleated crepe de Chine jacket
Set of two gold-plated rings
Cotton-Polio wrap midi skirt
Gold-plated chunky cuff
One-shoulder crepe top
A-line linen mini skirt
Hammock small leather and raffia tote
Le Cuffed mid-rise stretch-cotton shorts
Poplin midi dress
The City Knot shoulder bag
Belted voile midi dress