This year, more than ever before, we can hardly wait for Thanksgiving. We’re counting on the pleasure of gathering around the table with family and friends. And the comforting holiday food will taste particularly delicious. Our twenty-five pound turkeys (one for CH; 2 for MH) have been ordered; good bread has been carefully torn into fine crumbs for stuffings, bagged, and stashed in the freezer; and we’ve already started making turkey stock for soup and gravy for the big day next Thursday. Now in the past, for us, roasting a whole turkey for lunch just a week before Thanksgiving would be jumping the gun—most definitely. But our cravings are so strong, that we just did it. We roasted a twelve pound bird this morning, and served it sliced, on toasted bread slathered with mayonnaise, and spooned the turkey jus on top. Just to make the point. It was wonderfully messy, and it sure hit the spot.