We had a quiet but delicious Thanksgiving this year. Les Gilberts joined us at the Ranch, where we raised a glass to all our blessings, then sat down for a scrumptious meal, from oysters to chocolate tart.
In what has begun to be an annual tradition, Sam and I made Parker House rolls in our PJs.
She’s become an expert with the pastry brush.
We also cooked the turkey at Sour Cherry Farm, then trucked it over to the ranch in the back of the wagon. Also along for the ride: oysters, stuffing, squash, gravy, peeled potatoes ready for mash, and a boatload of wine.
Welcome to the Ranch!
May I offer you a bacon-wrapped date?
Our expert shucker:
Gorgeous!
Bloodys for all! Cheers! (Recipe here: Snappy Bloody Marys.)
Sammy and Daddy:
The cocktail of the evening –shared between the Ranch and the Sister Outpost in Austin — was what we decided to call the American 76. It’s like a French 75, but made with American bourbon. The 76 is for 1776. (We’re clever, right?)
Mom’s Deviled Eggs:
The table is set:
Seriously one of the best turkeys we’ve ever made — if not THE best: 
Glazed and Lacquered Roast Turkey from Bon Appetit.
Gorgeous lacquered skin:
The Brussels sprouts slaw with pecans (we’ve served this a few Thanksgivings now). It’s nice because it’s one less thing to have to heat up, but you get to have Brussels sprouts.
Stuffing:
Squash:
Mashed potatoes:
Cranberry sauce. Peggy made Irene’s version from the New York Times, with apples and jalapenos.
The fam:
And me, too:
Plate of good food: 
Delicious wine this year. Chosen because a.) it’s American; and b.) because Greg and I visited the vineyard way back in 2003.
After supper, we start singing, of course!
Sam is dancing to gospel music:
Belt it out, boys!
Unfortunately, I forgot to take photos of dessert ,which was just incredible. Mom made a chocolate tart with sea salt, and Peggy made her perfect Pecan pie. We are blessed! Happy Thanksgiving.
