We decided not to eat a dead bird this year for Thanksgiving, but our meal wasn't completely vegetarian either--Forrest (the cook at our house) made a delicious crab bisque. Then we had a lovely salad of lettuce topped with bleu cheese, pecans, dried cranberries, and mandarin orange slices, topped with balsamic vinaigrette.
The main part of the meal, pictured above, was acorn squash stuffed with white & wild rice and assorted vegetables and topped with bechamel sauce, brussels sprout hash, cranberry chutney, and cornbread. Still to come: pumpkin pie.
And oh yes, we do give thanks. Many thanks.