Gratitude Weekend

It was the day of turkey reckoning. As we had noted previously, turkey was not on the menu for Thursday. However, the ingredients for a traditional Thanksgiving meal had been sitting in the refrigerator for nearly a week. Roasting the bird had been deferred, not cancelled.

And so it was that the turkey entered the oven at 8 a.m. It was cooked at 225 degrees Fahrenheit and required minimal oversight. We had dinner at 7.

There was no need to say again our gratitude for the big things that we were thankful for. Today, the end of gratitude weekend, we just gave thanks for the turkey (and gravy and stuffing and cranberry sauce and...) and the company gathered 'round.