LONGLEAF STORIES

full circle in the hundred acre wood

I usually go barefoot in the house, but finally broke down this morning and went in search of a pair of old sox to keep my feet warm. Maggie’s curled up nearby. She’s had her breakfast, been for a walk, and is already snoring again. Tough life.

I woke up hungry as a bear, couldn’t wait for a normal breakfast, so ate two fig newtons along with my coffee. Not as good as pecan pie, which is my favorite breakfast, but pretty good. I have my annual piece of pecan pie on Thanksgiving morning while cooking the feast. Unfortunately, Alex and some of the other g-kids have developed a taste for it, too, so there was nary a crumb left. Went the same way as the crustless pumpkin pie. Favorite new item this year was a basmati rice pilaf with apricots, saffron, currants and slivered almonds.

Funniest (and sweetest) moment for me when I was taking a chain saw (electric knife) to the bird and Alex brought in his acoustic guitar, pulled up a bar stool, and played troubadour. He solemnly strummed and sang while I dismembered our dinner. Little Julia came in: “Why did you put that stuff in the turkey?” she asked, referring to the onion, orange and lemon chunks, sage leaves and a rosemary branch I was pulling from the turkey.

“To make it taste good,” I said. She continued to peer, her doubt obvious.

Finally, she said, “You know, it’s funny. When turkey meat — the white part — is cut in nice pieces and put on a plate, it looks real pretty. And when a turkey is alive, with all his feathers, he’s real pretty. But like this . . . it’s just gross!!”

Yes, little grasshopper. Cooking is not for the faint of heart.

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