From the markets of Dijon and Beaune to the long, pre-holiday grocery store lines, and long lists of ingredients and things to do: Happy Thanksgiving!
After three days of Asian eating: Sunday dim sum, Monday Chinese food, Tuesday Vietnamese food, I am ready for some good American chow. My contribution to the table will be a rich onion confit with pine nuts and raisins. I'm actually looking forward to blanching and peeling all those onions -- can you believe it?
I'm dreaming up a dessert in my brain; we'll see what happens. As usual, mom seems to have it all dialed in.
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