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.
Slingback kitten-heel satin pumps
Double-breasted cotton pea coat
Pierce medium black leather bag
Hammock small grained-leather tote
Wide-leg cropped jeans
Utility twill and lace mini skirt
Pierce mini leather bag
Ric-rac trimmed dress
Linen wrap top
Brodie satin wide-leg pants
Wide Notched Lapel Jacket