That’s right, in terms of food and cooking magazines, it is the day I look forward to the most every year.
The Bon Appetit Thanksgiving issue is here! As many things as I dislike about Bon Appetit, the Thankgiving issue makes up for most of it. This also means that within days, the Gourmet Thanksgiving issue will be arriving.
I will admit, it is only September, but already last week I started thinking about what we wanted to do for my favorite holiday, the one that honors tradition, history, food, friends and family – Thanksgiving.
In the face of tradition I was thinking of doing a pork loin on the grill, or something with pork to give thanks to our piggies – Speck and Parma.
We hope to be butchering them around the middle of November. I have also considered doing the turkey on the rotisserie grill. Again this year, our turkey will be from my brother’s organically raised heratige turkeys.
I am also considering rice instead of potatoes – if I can get away with it. I do love my potatoes but a change of pace might be interesting.
So, let the planning begin!